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Identificação

Identificação pessoal

Nome completo
JORGE MANUEL ALEXANDRE SARAIVA

Nomes de citação

  • SARAIVA, JORGE

Identificadores de autor

Ciência ID
EC16-41A3-01BD
ORCID iD
0000-0002-5536-6056
Formação
Grau Classificação
1994/07/25
Concluído
 Biotecnologia (Doutoramento)
Universidade Católica Portuguesa, Portugal
"Effect of Environmental Aspects on Enzyme Heat Stability and Its Application in the Development of Time Temperature Integrators" (TESE/DISSERTAÇÃO)
 Aprovado por unanimidade (sistema sem)
Percurso profissional

Ciência

1998/04 - 2020/04/30 Investigador Auxiliar (carreira) (Investigação)
Universidade de Aveiro Departamento de Química, Portugal

Docência no Ensino Superior

2020/05/01 - Atual Professor Associado (Docente Universitário)
Universidade de Aveiro Departamento de Química, Portugal
Projetos

Bolsa

Designação Financiadores
2010 - 2013/11 WineSulfree - Establishment of the scientific basis for the development of new technologies to substitute sulphur dioxide in wine
grant.Provided by PTCRIS: 101251
 Fundação para a Ciência e a Tecnologia

Projeto

Designação Financiadores
2019 - 2022/05 EXTRATOTECA - "Extratos de microalgas com elevado valor acrescentado”
POCI-01-0247-FEDER-033784
 Federación Española de Enfermedades Raras
2018 - 2022/01 Project InPaCtus - Innovative Products and Technologies from Eucalyptus
POCI-01-0247-FEDER-021874
 Programa Operacional Regional do Centro (Centro2020)
2018 - 2021/12/31 Membranas inovadoras multifuncionais e nanofibrosas para remoção de micotoxinas em produtos alimentares líquidos
PTDC/CTM-CTM/31924/2017
Universidade de Aveiro, Portugal

Universidade do Minho, Portugal

Associação para a Inovação e Desenvolvimento da FCT, Portugal
Fundação para a Ciência e a Tecnologia
2018 - 2021/05/31 Estratégias de avaliação do risco de alergenicidade de alimentos: alterações estruturais e imunogénicas induzidas por novas tecnologias de processamento e fontes de proteínas alternativas
PTDC/BAA-AGR/31720/2017
Universidade de Aveiro, Portugal

Universidade do Minho, Portugal

Universidade do Porto, Portugal
Fundação para a Ciência e a Tecnologia
2018 - 2021 AlgaValor – “Microalgae integrated production and valorization of its various applications”
POCI-01-0247-FEDER-035234
 Federación Española de Enfermedades Raras
2017 - 2020/12 “GENetic diversity exploitation for Innovative Macro-ALGal biorefinery.”
727892
 European Commission
2017 - 2020/10 Projecto Mobilizador VALORMAR ¿ VALORIZAÇÃO INTEGRAL DOS RECURSOS MARINHOS: POTENCIAL, INOVAÇÃO TECNOLÓGICA E NOVAS APLICAÇÕES
POCI-01-0247-FEDER-024517
 Agência Nacional de Inovação SA
2017 - 2020/03 Projeto AgroForWealth: “Biorefining of agricultural and forest products, by-products and wastes: integrated strategic valorisation of resources towards society wealth and sustainability”
CENTRO-01-0145-FEDER-000001
 Programa Operacional Regional do Centro (Centro2020)
2016 - 2019/10 Project ALGAVALUE - "Valorização dos subprodutos do processo biotecnológico de produção de esqualeno e DHA pela microalga Aurantiochytrium sp"
POCI-01-0247-FEDER-017680
 Agência Nacional de Inovação SA
2017 - 2019/09 Project INTEGRA@TEC - Transferência de competências integradas e geradoras de inovação empresarial na Região Centro
CENTRO-01-0246-FEDER-000012
 Programa Operacional Regional do Centro (Centro2020)
2016 - 2018/12 Project SHARP - " Seaweed for Healthier Traditional Food Products"
POCI-01-0247-FEDER-003419
 Autoridade de Gestão do Programa Operacional Competitividade e Internacionalização
2014 - 2015/07 Modernización e Innovación tecnológica con base TIC en sectores estratégicos y tradicionales, MITTIC
http://mittic.gobex.es/index.php?idioma=pt
2014 - 2015/06 FRESHMEAT_AP - "Carne fresca com prazo de validade alargado e maior segurança microbiológica recorrendo à tecnologia de Altas Pressões (AP)"
QREN nº 38808
 QREN, FEDER, COMPETE
2013 - 2015/03 Desenvolvimento de papéis tissue de nova geração (PAPTIS)
QREN n.º 30203
 QREN
2013 - 2015 Development of new cellulosic materials (NMC)
QREN n.º 34169
 QREN, ADI
2012 - 2014/12 Plataforma Tecnológica Multidisciplinar de Alta Pressão
CENTRO-07-0962-FEDER-002005
 Federación Española de Enfermedades Raras
2012 - 2014/06 PRIMOR_AP - "Desenvolvimento de produtos de charcutaria inovadores com prazo de validade alargado e mais saudáveis recorrendo à tecnologia de Altas Pressões (AP)"
QREN/POFC Nº 23130
 QREN/POFC
2011 - 2013/12 NanoBioCats - Novel nanofibrous polymeric materials for biocatalysis and simultaneous separation
PTDC/CTM-POL/112289/2009
 Universidade do Algarve Faculdade de Ciências e Tecnologia
2010 - 2013/11/30 WineSulfree - Estabelecimento das bases científicas para o desenvolvimento de novas tecnologias de substituição do dióxido de enxofre em vinhos
PTDC/AGR-ALI/101251/2008
Universidade de Aveiro, Portugal

Universidade de Aveiro Unidade de Investigação de Química Orgânica Produtos Naturais e Agroalimentares, Portugal
Fundação para a Ciência e a Tecnologia
2011 - 2013/06 NOVELTEC – Desenvolvimento de Novas Tecnologias de Suporte à Criação de Produtos Inovadores
FCOMP-01-0202-FEDER-013846
 QREN
2010 - 2013 Aplicación de la tecnologia de altas pressiones hidrostáticas para la mejora de la calidad de especies pelágicas grasas: evaluación bioquímica
10TAL402001PR
 Secretaría Xeral de I+D, Xunta de Galicia and FEDER
2012 - 2012 Cork as an added value and sustainable to develop multifunctionals coatings
PTDC/CTM-MAT/2502/2012
2010 - 2011 Collaborative research on High Pressure Processing Applied to Foods
Acção Integrada Luso-Espanholas
2009 - 2011 Nova tecnoloxía para un leite de alto valor nutritivo e sensorial co fin de reverter o descenso da sua inxesta na poboacion de 0 a 18 anos
University of Vigo
2009 - 2010/12 Valorization of brewery spent grains
QREN Nº 5406
 QREN
2008 - 2010 Sulphur reduction in wines
Promoted by iCentro (Portugal)
2001 - 2004 Técnicas importantes para a qualidade e evolução pós-colheita da «Ameixa d'Elvas (DOP)
https://www.uevora.pt/en/Research/projects?id=225
2000 - 2003 The Development of Time-Temperature Integrators (Product History Indicators) for the Quantification of Thermal Processes in Terms of Food Safety and Quality
AIR1-CT92-0746
2000 - 2002 Improving Methods and Protocols for the Preparation and Storage of Dried Lactic Acid and other Probiotic Starter Cultures
https://www.fct.pt/index.phtml.en
1998 - 2000/12 How do Organic Solvents Can Affect Cardosin A and B Activity and Structure (The Use of Cardosins in New Strategies and New Tactics for Routine Peptide)
Praxis/P/Qui/10131/98
 Universidade do Algarve Faculdade de Ciências e Tecnologia
1997 - 2000 OLITEXT: Improvement of texture characteristics of some European olive fruit varieties suitable for table-olive purposes
https://cordis.europa.eu/project/id/FAIR973053
Produções

Publicações

Artigo em conferência
  1. Sardão, Rita; Alexandre, Elisabete M. C.; Amaral, Renata; Saraiva, Jorge A.; Pintado, Manuela. "Effect of high pressure processing on a functional acorn beverage". 2019.
  2. Pino Hernández, Enrique; Fasolin, Luiz Henrique; Saraiva, Jorge Alexandre; Abrunhosa, Luís; Teixeira, J. A.; Pereira, Ricardo Nuno Correia; Ballesteros, Lina F.. "Effects of hydrothermal and high-pressure processing on structural and physicochemical properties of starches from chestnuts". 2019.
  3. Pinela, José; Prieto, M.A.; Barros, Lillian; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Saraiva, Jorge A.; Ferreira, Isabel C.F.R.. "Ultra-high pressure-assisted extraction of phenolic compounds from watercress: characterization and process optimization". 2018.
  4. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Ramalhosa, Elsa; Saraiva, Jorge A.. "Efeito do processamento por desidratação osmótica, altas pressões hidrostáticas e sua combinação na aparência de amores perfeitos (Viola x wittrockiana)". 2017.
  5. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Pereira, Ermelinda; Ramalhosa, Elsa; Saraiva, Jorge A.. "Effect of high hydrostatic pressure (HHP) on the quality of four edible flowers: Viola x wittrockiana, Centaurea cyanus, Borago officinalis and Camellia japonica". 2017.
  6. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Baptista, Paula; Saraiva, Jorge A.; Ramalhosa, Elsa. "Efeito da desidratação osmótica nas características físico-químicas de amores-perfeitos e alface". 2017.
  7. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Ramalhosa, Elsa; Saraiva, Jorge A.. "Efeito de altas pressões hidrostáticas (HHP) em flores comestíveis". 2017.
  8. Maciel, Cláudia; Komora, Norton; Ferreira, Vânia; Saraiva, Jorge; Castro, Sónia Marília; Teixeira, Paula. "High hydrostatic pressure and pediocin PA-1 as a synergistic system to listeria monocytogenes inactivation in fermented meat sausage". 2017.
  9. Pinela, José; Prieto, M.A.; Barros, Lillian; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Saraiva, Jorge A.; Ferreira, Isabel C.F.R.. "Caracterização do perfil fenólico de agrião por HPLCDAD-ESI/MS e otimização da extração por alta pressão hidrostática utilizando a metodologia de superfície de resposta". 2017.
  10. Cunha, A.; Couceiro, J.; Bonifácio, D.; Martins, C.; Almeida, A.; S Neves, M.G.P.M.; Faustino, M.A.F.; Saraiva, J.A.. "Inactivation of pathogenic bacteria in food matrices: High pressure processing, photodynamic inactivation and pressure-assisted photodynamic inactivation". 2017.
    10.1088/1755-1315/85/1/012016
  11. Scepankova, Hana; Saraiva, Jorge; Estevinho, Leticia M.. "Effect of high pressure and temperature on the physicochemical properties of heather honey". 2016.
  12. Fernandes, Luana; Pereira, J.A.; Casal, Susana; Ramalhosa, Elsa; Saraiva, Jorge A.. "Evaluation of the effect of high pressure in quality of edible flowers: Viola × wittrockiana". 2016.
  13. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge; Ramalhosa, Elsa. "Caracterização físico-química da flor de Borago officinalis em dois estados de floração". 2016.
  14. Scepankova, Hana; Paula, Vanessa B.; Estevinho, Leticia M.; Dias, L.G.; Saraiva, Jorge. "Study of high pressure and temperature effects on heather honey during storage: Electronic tongue and physicochemical properties". 2016.
  15. Fernandes, Luana; Ramalhosa, Elsa; Pereira, J.A.; Casal, Susana; Saraiva, Jorge A.. "Influence of solvent and high pressure treatment in the extraction of bioactive compounds in Gomphrena globosa L.". 2015.
  16. Santos, M.D.; Saraiva, J.A.; Gomes, M.T.S.R.. "Effect of high pressure in starch viscoelastic properties studied with an acoustic wave sensor". 2014.
    10.1016/j.proeng.2014.11.625
  17. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa. "Influência do solvente de extração no conteúdo em compostos bioativos e atividade antioxidante de perpétuas roxas (Gomphrena globosa L.)". 2014.
  18. Saraiva, J.; Lourenço, L. G.; Jorge, N.. "Efeito de cálcio e tratamentos de pressão na hidrólise de amido pela enzima a-amilase". 2003.
Artigo em jornal
  1. De Cordt, S.; Saraiva, J.; Hendrickx, M.; Maesmans, G.; Tobback, P.. "Changing the thermostability of bacillus licheniformis a-amylase", 1993, http://www.scopus.com/inward/record.url?eid=2-s2.0-84990483304&partnerID=MN8TOARS.
    10.1016/B978-0-444-89372-7.50034-8
  2. Saraiva, J.; De Cordt, S.; Hendrickx, M.; Oliveira, J.; Tobback, P.. "Inactivation of a-amylase from Bacillus amyloliquefaciens at low moisture contents", 1993, http://www.scopus.com/inward/record.url?eid=2-s2.0-84990455060&partnerID=MN8TOARS.
    10.1016/B978-0-444-89372-7.50060-9
Artigo em revista
  1. Liliana G. Fidalgo; Mário M. Q. Simões; Susana Casal; José A. Lopes-da-Silva; Ivonne Delgadillo; Jorge A. Saraiva. "Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration". Scientific Reports (2021): https://doi.org/10.1038/s41598-021-81047-4.
    10.1038/s41598-021-81047-4
  2. Elisabete M. C. Alexandre; Marta C. Coelho; Kardelen Ozcan; Carlos A. Pinto; José A. Teixeira; Jorge A. Saraiva; Manuela Pintado. "Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity". Foods (2021): https://doi.org/10.3390/foods10030570.
    10.3390/foods10030570
  3. Rita S Inácio; Carlos A Pinto; Jorge A Saraiva; Ana MP Gomes. "Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening". Journal of the Science of Food and Agriculture (2021): https://doi.org/10.1002/jsfa.11023.
    10.1002/jsfa.11023
  4. Liliana G. Fidalgo; Carlos A. Pinto; Ivonne Delgadillo; Jorge A. Saraiva. "Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms". Food Engineering Reviews (2021): https://doi.org/10.1007/s12393-020-09275-4.
    10.1007/s12393-020-09275-4
  5. Catarina Marçal; Carlos A. Pinto; Artur M. S. Silva; Carla Monteiro; Jorge A. Saraiva; Susana M. Cardoso. "Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing". Foods (2021): https://doi.org/10.3390/foods10020209.
    10.3390/foods10020209
  6. Sílvia A Moreira; Manuela E Pintado; Jorge A Saraiva. "Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice". Journal of the Science of Food and Agriculture 101 1 (2021): 74-81. https://doi.org/10.1002/jsfa.10616.
    10.1002/jsfa.10616
  7. Silva, D.; de Sousa, H.C.; Gil, M.H.; Santos, L.F.; Amaral, R.A.; Saraiva, J.A.; Salema-Oom, M.; et al. "Imprinted hydrogels with LbL coating for dual drug release from soft contact lenses materials". Materials Science and Engineering C 120 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85095842860&partnerID=MN8TOARS.
    10.1016/j.msec.2020.111687
  8. Prego, R.; Fidalgo, L.G.; Saraiva, J.A.; Vázquez, M.; Aubourg, S.P.. "Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning". LWT 135 (2021): http://www.scopus.com/inward/record.url?eid=2-s2.0-85089678060&partnerID=MN8TOARS.
    10.1016/j.lwt.2020.109957
  9. Diana I. Santos; Maria João Fraqueza; Hugo Pissarra; Jorge A. Saraiva; António A. Vicente; Margarida Moldão-Martins. "Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut". Foods 9 12 (2020): 1752-1752. https://doi.org/10.3390/foods9121752.
    10.3390/foods9121752
  10. Mauro D. Santos; Gabriela Matos; Carlos A. Pinto; Ana Salgueiro Carta; José A. Lopes-da-Silva; Ivonne Delgadillo; Jorge A. Saraiva. "Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat". Food Engineering Reviews (2020): https://doi.org/10.1007/s12393-020-09261-w.
    10.1007/s12393-020-09261-w
  11. Sílvia A. Moreira; Manuela E. Pintado; Jorge A. Saraiva. "Optimization of high hydrostatic pressure assisted extraction of stinging nettle leaves using response surface methodology experimental design". Journal of Food Measurement and Characterization (2020): https://doi.org/10.1007/s11694-020-00522-0.
    10.1007/s11694-020-00522-0
  12. Sílvia A. Moreira; Manuela E. Pintado; Jorge A. Saraiva. "Optimization of antioxidant activity and bioactive compounds extraction of winter savory leaves by high hydrostatic pressure". High Pressure Research (2020): 1-18. https://doi.org/10.1080/08957959.2020.1830079.
    10.1080/08957959.2020.1830079
  13. Diana I. Santos; Carlos A. Pinto; Luiz C. Corrêa-Filho; Jorge A. Saraiva; António A. Vicente; Margarida Moldão-Martins. "Effect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by-products". Journal of Food Process Engineering (2020): https://doi.org/10.1111/jfpe.13537.
    10.1111/jfpe.13537
  14. Sílvia A. Moreira; Sara Silva; Eduardo Costa; Soraia Pinto; Bruno Sarmento; Jorge A. Saraiva; Manuela Pintado. "Effect of High Hydrostatic Pressure Extraction on Biological Activities and Phenolics Composition of Winter Savory Leaf Extracts". Antioxidants 9 9 (2020): 841-841. https://doi.org/10.3390/antiox9090841.
    10.3390/antiox9090841
  15. Mónica Carrera; Liliana G Fidalgo; Manuel Vázquez; Jorge A Saraiva; Santiago P Aubourg. "Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures". Journal of the Science of Food and Agriculture (2020): https://doi.org/10.1002/jsfa.10465.
    10.1002/jsfa.10465
  16. Ana C. Ribeiro; Álvaro T. Lemos; Rita P. Lopes; Maria J. Mota; Rita S. Inácio; Ana M. P. Gomes; Sérgio Sousa; Ivonne Delgadillo; Jorge A. Saraiva. "The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions". Foods (2020): https://doi.org/10.3390/foods9081133.
    10.3390/foods9081133
  17. Tatiana Pereira; Sónia Barroso; Susana Mendes; Renata A. Amaral; Juliana R. Dias; Teresa Baptista; Jorge A. Saraiva; Nuno M. Alves; Maria M. Gil. "Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants". Food Chemistry 321 (2020): 126688-126688. https://doi.org/10.1016/j.foodchem.2020.126688.
    10.1016/j.foodchem.2020.126688
  18. Mauro D. Santos; Liliana G. Fidalgo; Carlos A. Pinto; Ricardo V. Duarte; Álvaro T. Lemos; Ivonne Delgadillo; Jorge A. Saraiva. "Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances". Critical Reviews in Food Science and Nutrition (2020): https://doi.org/10.1080/10408398.2020.1770687.
    10.1080/10408398.2020.1770687
  19. Liliana G. Fidalgo; Jorge A. Saraiva; Santiago P. Aubourg; Manuel Vázquez. "Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen-stored hake ( Merluccius merluccius ) pre-treated by high pressure". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14395.
    10.1111/ijfs.14395
  20. Rita S. Inácio; Ana M. P. Gomes; Jorge A. Saraiva. "Serra da Estrela cheese: A review". Journal of Food Processing and Preservation (2020): https://doi.org/10.1111/jfpp.14412.
    10.1111/jfpp.14412
  21. Luana Fernandes; Susana Casal; José Alberto Pereira; Ermelinda Lopes Pereira; Jorge A. Saraiva; Elsa Ramalhosa. "Freezing of edible flowers: Effect on microbial and antioxidant quality during storage". Journal of Food Science 85 4 (2020): 1151-1159. https://doi.org/10.1111/1750-3841.15097.
    10.1111/1750-3841.15097
  22. João P. Trigo; Elisabete M. C. Alexandre; Ana Oliveira; Jorge A. Saraiva; Manuela Pintado. "Fortification of carrot juice with a high-pressure-obtained pomegranate peel extract: chemical, safety and sensorial aspects". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14386.
    10.1111/ijfs.14386
  23. Andreia Sofia Oliveira; Sara Schweizer; Pedro Nolasco; Isabel Barahona; Jorge Saraiva; Rogério Colaço; Ana Paula Serro. "Tough and Low Friction Polyvinyl Alcohol Hydrogels Loaded with Anti-inflammatories for Cartilage Replacement". Lubricants 8 3 (2020): 36-36. https://doi.org/10.3390/lubricants8030036.
    10.3390/lubricants8030036
  24. Carlos A. Pinto; Sílvia A. Moreira; Liliana G. Fidalgo; Rita S. Inácio; Francisco J. Barba; Jorge A. Saraiva. "Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure". Comprehensive Reviews in Food Science and Food Safety (2020): https://doi.org/10.1111/1541-4337.12534.
    10.1111/1541-4337.12534
  25. Mauro D. Santos; Ivonne Delgadillo; Jorge A. Saraiva. "Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature". International Journal of Food Science & Technology (2020): https://doi.org/10.1111/ijfs.14540.
    10.1111/ijfs.14540
  26. Álvaro T. Lemos; Ana C. Ribeiro; Ivonne Delgadillo; Jorge A. Saraiva. "Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature". LWT 117 (2020): 108695-108695. https://doi.org/10.1016/j.lwt.2019.108695.
    10.1016/j.lwt.2019.108695
  27. Sílvia A. Moreira; Sara Silva; Eduardo M. Costa; Jorge A. Saraiva; Manuela Pintado. "Effect of high hydrostatic pressure extraction on biological activities of stinging nettle extracts". Food & Function (2020): https://doi.org/10.1039/C9FO02442E.
    10.1039/C9FO02442E
  28. João P. Trigo; Elisabete M. C. Alexandre; Sara Silva; Eduardo Costa; Jorge A. Saraiva; Manuela Pintado. "Study of viability of high pressure extract from pomegranate peel to improve carrot juice characteristics". Food & Function (2020): https://doi.org/10.1039/C9FO02922B.
    10.1039/C9FO02922B
  29. Moreira, S.A.; Silva, S.; Costa, E.M.; Saraiva, J.A.; Pintado, M.. "Effect of high hydrostatic pressure extraction on biological activities of stinging nettle extracts". Food and Function 11 1 (2020): 921-931. http://www.scopus.com/inward/record.url?eid=2-s2.0-85078683986&partnerID=MN8TOARS.
    10.1039/c9fo02442e
  30. Fidalgo, L.G.; Simões, M.M.Q.; Casal, S.; Lopes-da-Silva, J.A.; Carta, A.M.S.; Delgadillo, I.; Saraiva, J.A.. "Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10¿°C". Food Research International 127 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85075038928&partnerID=MN8TOARS.
    10.1016/j.foodres.2019.108740
  31. Dourado, C.; Pinto, C.A.; Cunha, S.C.; Casal, S.; Saraiva, J.A.. "A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology". Innovative Food Science and Emerging Technologies 60 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85079514261&partnerID=MN8TOARS.
    10.1016/j.ifset.2020.102310
  32. de la Cruz Quiroz, R.; Chotyakul, N.; Saraiva, J.A.; Lamela, C.P.; Torres, J.A.. "Retention of Ascorbic Acid, Retinol, ß-Carotene, and a-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP)". Food Engineering Reviews (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85088931393&partnerID=MN8TOARS.
    10.1007/s12393-020-09242-z
  33. Castro, L.M.G.; Alexandre, E.M.C.; Saraiva, J.A.; Pintado, M.. "Impact of high pressure on starch properties: A review". Food Hydrocolloids 106 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85082666456&partnerID=MN8TOARS.
    10.1016/j.foodhyd.2020.105877
  34. Barba, F.J.; Roohinejad, S.; Ishikawa, K.; Leong, S.Y.; El-Din A Bekhit, A.; Saraiva, J.A.; Lebovka, N.. "Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties". Trends in Food Science and Technology 100 (2020): 77-87. http://www.scopus.com/inward/record.url?eid=2-s2.0-85083237666&partnerID=MN8TOARS.
    10.1016/j.tifs.2020.03.032
  35. Mota, M.J.; Lopes, R.P.; Pinto, C.A.; Sousa, S.; Gomes, A.M.; Delgadillo, I.; Saraiva, J.A.. "The use of different fermentative approaches on Paracoccus denitrificans: Effect of high pressure and air availability on growth and metabolism". Biocatalysis and Agricultural Biotechnology 26 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85085344590&partnerID=MN8TOARS.
    10.1016/j.bcab.2020.101646
  36. Fernandes, L.; Ramalhosa, E.; Pereira, J.A.; Saraiva, J.A.; Casal, S.. "Borage, camellia, centaurea and pansies: Nutritional, fatty acids, free sugars, vitamin E, carotenoids and organic acids characterization". Food Research International 132 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85079516048&partnerID=MN8TOARS.
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  43. Liliana G. Fidalgo; Rodolfo Castro; Marcos Trigo; Santiago P. Aubourg; Ivonne Delgadillo; Jorge A. Saraiva. "Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators". Food and Bioprocess Technology (2019): https://doi.org/10.1007/s11947-019-02346-3.
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  51. Luana Fernandes; Elsa Ramalhosa; Paula Baptista; José A. Pereira; Jorge A. Saraiva; Susana I.P. Casal. "Nutritional and Nutraceutical Composition of Pansies (Viola × wittrockiana ) During Flowering". Journal of Food Science (2019): https://doi.org/10.1111/1750-3841.14482.
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  53. Carlos A. Pinto; Ana P. Martins; Mauro D. Santos; Liliana G. Fidalgo; Ivonne Delgadillo; Jorge A. Saraiva. "Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature". Innovative Food Science & Emerging Technologies (2019): https://doi.org/10.1016/j.ifset.2019.01.007.
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  57. Rita P. Lopes; Maria J. Mota; Carlos A. Pinto; Sérgio Sousa; José A. Lopes da Silva; Ana M. Gomes; Ivonne Delgadillo; Jorge A. Saraiva. "Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions". LWT 99 (2019): 423-430. https://doi.org/10.1016/j.lwt.2018.09.074.
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  58. Rui P. Queirós; Sónia Gouveia; Jorge A. Saraiva; José A. Lopes-da-Silva; Queirós, Rui P.; Gouveia, Sónia; Saraiva, Jorge A.; Lopes-da-Silva, José A.. "Impact of pH on the high-pressure inactivation of microbial transglutaminase". Food Research International 115 (2019): 73-82. https://doi.org/10.1016/j.foodres.2018.08.002.
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  60. Ricardo M. Ferreira; Maria J. Mota; Rita P. Lopes; Sérgio Sousa; Ana M. Gomes; Ivonne Delgadillo; Jorge A. Saraiva. "Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35¿MPa) to enhance the production of bioethanol". Food Research International 115 (2019): 352-359. https://doi.org/10.1016/j.foodres.2018.11.027.
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  155. Teixeira, B.; Fidalgo, L.; Mendes, R.; Costa, G.; Cordeiro, C.; Marques, A.; Saraiva, J.A.; Nunes, M.L.. "Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time". Innovative Food Science and Emerging Technologies 22 (2014): 31-39. http://www.scopus.com/inward/record.url?eid=2-s2.0-84897052932&partnerID=MN8TOARS.
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  156. Inácio, R.S.; Fidalgo, L.G.; Santos, M.D.; Queirós, R.P.; Saraiva, J.A.. "Effect of high-pressure treatments on microbial loads and physicochemical characteristics during refrigerated storage of raw milk Serra da Estrela cheese samples". International Journal of Food Science and Technology 49 5 (2014): 1272-1278. http://www.scopus.com/inward/record.url?eid=2-s2.0-84898406493&partnerID=MN8TOARS.
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  157. Fidalgo, L.G.; Saraiva, J.A.; Aubourg, S.P.; Vázquez, M.; Torres, J.A.. "Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage". Innovative Food Science and Emerging Technologies 23 (2014): 18-24. http://www.scopus.com/inward/record.url?eid=2-s2.0-84901988844&partnerID=MN8TOARS.
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  158. Casquete, R.; Castro, S.M.; Villalobos, M.C.; Serradilla, M.J.; Queirós, R.P.; Saraiva, J.A.; Córdoba, M.G.; Teixeira, P.. "High pressure extraction of phenolic compounds from citrus peels†". High Pressure Research 34 4 (2014): 447-451. http://www.scopus.com/inward/record.url?eid=2-s2.0-84919418716&partnerID=MN8TOARS.
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  159. Fonseca, L.; Santos, M.D.; Queirós, R.P.; Abrantes, I.; Saraiva, J.A.. "Laboratory tests on the elimination of the pinewood nematode (Bursaphelenchus xylophilus) in Pinus pinaster wood by high pressure". European Journal of Wood and Wood Products (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84906795559&partnerID=MN8TOARS.
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  160. Duarte, R.V.; Moreira, S.A.; Fernandes, P.A.R.; Fidalgo, L.G.; Santos, M.D.; Queirós, R.P.; Santos, D.I.; Delgadillo, I.; Saraiva, J.A.. "Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration | Conservación bajo presión (almacenamiento hiperbárico) a 25°C, 30°C y 37°C de un producto lácteo altamente perecedero y comparación con la refrigeración". CYTA - Journal of Food (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84922978639&partnerID=MN8TOARS.
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  161. Chotyakul, N.; Pateiro-Moure, M.; Martínez-Carballo, E.; Saraiva, J.A.; Torres, J.A.; Pérez-Lamela, C.. "Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets". International Journal of Food Science and Technology 49 3 (2014): 679-688. http://www.scopus.com/inward/record.url?eid=2-s2.0-84894248630&partnerID=MN8TOARS.
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  162. Sousa, S.G.; Santos, M.D.; Fidalgo, L.G.; Delgadillo, I.; Saraiva, J.A.. "Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum". Food Chemistry 151 (2014): 79-85. http://www.scopus.com/inward/record.url?eid=2-s2.0-84890075413&partnerID=MN8TOARS.
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  163. Machado, M.F.; Queirós, R.P.; Santos, M.D.; Fidalgo, L.G.; Delgadillo, I.; Saraiva, J.A.. "Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation". World Journal of Microbiology and Biotechnology 30 2 (2014): 487-494. http://www.scopus.com/inward/record.url?eid=2-s2.0-84893639377&partnerID=MN8TOARS.
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  164. Vieira, E.; Rocha, M.A.M.; Coelho, E.; Pinho, O.; Saraiva, J.A.; Ferreira, I.M.P.L.V.O.; Coimbra, M.A.. "Valuation of brewer's spent grain using a fully recyclable integrated process for extraction of proteins and arabinoxylans". Industrial Crops and Products 52 (2014): 136-143. http://www.scopus.com/inward/record.url?eid=2-s2.0-84887556651&partnerID=MN8TOARS.
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  165. Alexandre, E.M.C.; Carvalho, A.M.; Saraiva, J.A.. "Effect of high pressure on green pea seeds germination and plantlets development". High Pressure Research 34 1 (2014): 133-146. http://www.scopus.com/inward/record.url?eid=2-s2.0-84896392712&partnerID=MN8TOARS.
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  166. Mota, M.J.; Lopes, R.P.; Delgadillo, I.; Saraiva, J.A.. "Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation". Process Biochemistry (2014): http://www.scopus.com/inward/record.url?eid=2-s2.0-84927539391&partnerID=MN8TOARS.
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  167. Santos, M.C.; Nunes, C.; Cappelle, J.; Gonçalves, F.J.; Rodrigues, A.; Saraiva, J.A.; Coimbra, M.A.. "Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine". Food Chemistry 141 3 (2013): 2558-2566. http://www.scopus.com/inward/record.url?eid=2-s2.0-84879228022&partnerID=MN8TOARS.
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  168. Nasani, N.; Dias, P.A.N.; Saraiva, J.A.; Fagg, D.P.. "Synthesis and conductivity of Ba(Ce,Zr,Y)O3-d electrolytes for PCFCs by new nitrate-free combustion method". International Journal of Hydrogen Energy 38 20 (2013): 8461-8470. http://www.scopus.com/inward/record.url?eid=2-s2.0-84879223027&partnerID=MN8TOARS.
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  169. Teixeira, B.; Marques, A.; Ramos, C.; Neng, N.R.; Nogueira, J.M.F.; Saraiva, J.A.; Nunes, M.L.. "Chemical composition and antibacterial and antioxidant properties of commercial essential oils". Industrial Crops and Products 43 1 (2013): 587-595. http://www.scopus.com/inward/record.url?eid=2-s2.0-84865599300&partnerID=MN8TOARS.
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  170. Salvador, A.C.; Saraiva, J.A.; Fidalgo, L.G.; Delgadillo, I.. "Effect of high pressure on cod (Gadus morhua) desalting". High Pressure Research 33 2 (2013): 432-439. http://www.scopus.com/inward/record.url?eid=2-s2.0-84881259604&partnerID=MN8TOARS.
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  171. Teixeira, B.; Fidalgo, L.; Mendes, R.; Costa, G.; Cordeiro, C.; Marques, A.; Saraiva, J.A.; Nunes, M.L.. "Changes of enzymes activity and protein profiles caused by high-pressure processing in sea bass (dicentrarchus labrax) fillets". Journal of Agricultural and Food Chemistry 61 11 (2013): 2851-2860. http://www.scopus.com/inward/record.url?eid=2-s2.0-84875436221&partnerID=MN8TOARS.
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  172. Vázquez, M.; Torres, J.A.; Gallardo, J.M.; Saraiva, J.; Aubourg, S.P.. "Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment". Innovative Food Science and Emerging Technologies 18 (2013): 24-30. http://www.scopus.com/inward/record.url?eid=2-s2.0-84876723559&partnerID=MN8TOARS.
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  173. Mota, M.J.; Lopes, R.P.; Delgadillo, I.; Saraiva, J.A.. "Microorganisms under high pressure - Adaptation, growth and biotechnological potential". Biotechnology Advances 31 8 (2013): 1426-1434. http://www.scopus.com/inward/record.url?eid=2-s2.0-84888008330&partnerID=MN8TOARS.
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  174. Boeri, C.N.; Neto Da Silva, F.J.; Ferreira, J.A.F.; Saraiva, J.M.A.; Moreira, R.S.. "Equilibrium moisture content isotherms of codfish (gadus morhua)". Journal of Aquatic Food Product Technology 22 6 (2013): 551-563. http://www.scopus.com/inward/record.url?eid=2-s2.0-84887744454&partnerID=MN8TOARS.
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  175. Torres, J.A.; Vázquez, M.; Saraiva, J.A.; Gallardo, J.M.; Aubourg, S.P.. "Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel". European Journal of Lipid Science and Technology 115 12 (2013): 1454-1461. http://www.scopus.com/inward/record.url?eid=2-s2.0-84890797411&partnerID=MN8TOARS.
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  176. Santos, M.C.; Salvador, Â.C.; Domingues, F.M.; Cruz, J.M.; Saraiva, J.A.. "Use of High Hydrostatic Pressure to Increase the Content of Xanthohumol in Beer Wort". Food and Bioprocess Technology 6 9 (2013): 2478-2485. http://www.scopus.com/inward/record.url?eid=2-s2.0-84881558344&partnerID=MN8TOARS.
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  178. Teixeira, B.; Marques, A.; Ramos, C.; Serrano, C.; Matos, O.; Neng, N.R.; Nogueira, J.M.F.; Saraiva, J.A.; Nunes, M.L.. "Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil". Journal of the Science of Food and Agriculture 93 11 (2013): 2707-2714. http://www.scopus.com/inward/record.url?eid=2-s2.0-84880141377&partnerID=MN8TOARS.
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  183. Saraiva, J.A.; Tavares, A.P.M.; Xavier, A.M.R.B.. "Effect of the inducers veratryl alcohol, xylidine, and ligninosulphonates on activity and thermal stability and inactivation kinetics of laccase from trametes versicolor". Applied Biochemistry and Biotechnology 167 4 (2012): 685-693. http://www.scopus.com/inward/record.url?eid=2-s2.0-84863725250&partnerID=MN8TOARS.
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  184. Santos, M.C.; Nunes, C.; Saraiva, J.A.; Coimbra, M.A.. "Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: Review of their potentialities and limitations". European Food Research and Technology 234 1 (2012): 1-12. http://www.scopus.com/inward/record.url?eid=2-s2.0-84855236303&partnerID=MN8TOARS.
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  189. Castro, S.M.; Saraiva, J.A.; Domingues, F.M.J.; Delgadillo, I.. "Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)". LWT - Food Science and Technology 44 2 (2011): 363-369. http://www.scopus.com/inward/record.url?eid=2-s2.0-77958505108&partnerID=MN8TOARS.
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  191. Cardoso, C.L.; Mendes, R.O.; Saraiva, J.A.; Vaz-Pires, P.R.; Nunes, M.L.. "Quality characteristics of high pressure-induced hake (Merluccius capensis) protein gels with and without MTGase". Journal of Aquatic Food Product Technology 19 3-4 (2010): 193-213. http://www.scopus.com/inward/record.url?eid=2-s2.0-78149279361&partnerID=MN8TOARS.
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  212. Nunes, C.; Rocha, S.M.; Saraiva, J.; Coimbra, M.A.. "Simple and solvent-free methodology for simultaneous quantification of methanol and acetic acid content of plant polysaccharides based on headspace solid phase microextraction-gas chromatography (HS-SPME-GC-FID)". Carbohydrate Polymers 64 2 (2006): 306-311. http://www.scopus.com/inward/record.url?eid=2-s2.0-33646076227&partnerID=MN8TOARS.
    10.1016/j.carbpol.2005.11.039
  213. Mafra, I.; Barros, A.S.; Nunes, C.; Vitorino, R.; Saraiva, J.; Smith, A.C.; Waldron, K.W.; Delgadillo, I.; Coimbra, M.A.. "Ripening-related changes in the cell walls of olive (Olea europaea L.) pulp of two consecutive harvests". Journal of the Science of Food and Agriculture 86 6 (2006): 988-998. http://www.scopus.com/inward/record.url?eid=2-s2.0-33646252699&partnerID=MN8TOARS.
    10.1002/jsfa.2447
  214. Machado, M.F.; Saraiva, J.M.. "Thermal stability and activity regain of horseradish peroxidase in aqueous mixtures of imidazolium-based ionic liquids". Biotechnology Letters 27 16 (2005): 1233-1239. http://www.scopus.com/inward/record.url?eid=2-s2.0-24744435515&partnerID=MN8TOARS.
    10.1007/s10529-005-0023-y
  215. Castro, S.M.; Van Loey, A.; Saraiva, J.A.; Smout, C.; Hendrickx, M.. "Process stability of Capsicum annuum pectin methylesterase in model systems, pepper puree and intact pepper tissue". European Food Research and Technology 221 3-4 (2005): 452-458. http://www.scopus.com/inward/record.url?eid=2-s2.0-23944437958&partnerID=MN8TOARS.
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  216. Castro, S.M.; Van Loey, A.; Saraiva, J.A.; Smout, C.; Hendrickx, M.. "Activity and process stability of purified green pepper (Capsicum annuum) pectin methylesterase". Journal of Agricultural and Food Chemistry 52 18 (2004): 5724-5729. http://www.scopus.com/inward/record.url?eid=2-s2.0-4444335357&partnerID=MN8TOARS.
  217. Castro, S.M.; Van Loey, A.; Saraiva, J.; Smout, C.; Hendrickx, M.. "Stability studies of pectin methylesterase from green bell pepper (Capsicum annuum).". Communications in agricultural and applied biological sciences 69 2 (2004): 65-68. http://www.scopus.com/inward/record.url?eid=2-s2.0-16644381124&partnerID=MN8TOARS.
  218. Castro, S.; Saraiva, J.; Delgadillo, I.; Sousa, A.. "Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit". High Pressure Research 23 1-2 SPEC. (2003): 97-100. http://www.scopus.com/inward/record.url?eid=2-s2.0-2542516062&partnerID=MN8TOARS.
  219. Machado, M.F.; Saraiva, J.. "Inactivation and reactivation kinetics of horseradish peroxidase in phosphate buffer and buffer-dimethylformamide solutions". Journal of Molecular Catalysis B: Enzymatic 19-20 (2002): 451-457. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037010672&partnerID=MN8TOARS.
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Capítulo de livro
  1. Carlos A. Pinto; Vasco J. Lima; Renata A. Amaral; Mirian Pateiro; Jose Manuel Lorenzo; Jorge A. Saraiva. "Development of fermented food products assisted by ultrasound". 2021.
    10.1016/B978-0-12-818275-8.00006-4
  2. Maria J. Mota; Rita P. Lopes; Ana M. Gomes; Ivonne Delgadillo; SARAIVA, JORGE. "Enhancing Microbial Growth Using Emerging Technologies". In Fermentation Processes: Emerging and Conventional Technologies, 171-193. Estados Unidos: Wiley, 2021.
    Publicado
  3. Alexandre, E.M.C.; Moreira, S.A.; Pinto, C.A.; Pintado, M.; Saraiva, J.A.. "Analysis of glucosinolates content in food products". 213-250. 2019.
  4. Alexandre, E.M.C.; Pinto, C.A.; Moreira, S.A.; Pintado, M.; Saraiva, J.A.. "Nonthermal food processing/preservation technologies". 141-169. 2019.
  5. Santos, D.I.; Saraiva, J.M.A.; Vicente, A.A.; Moldão-Martins, M.. "Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients". 23-54. 2019.
  6. Castro, Sónia M.; Inácio, Rita S.; Alexandre, Elisabete M. C.; Fidalgo, Liliana G.; Pereira, Sofia; Quaresma, Patrícia; Freitas, Paulo; et al. "Environmental Footprint of Emerging Technologies, Regulatory and Legislative Issues". Academic Press, 2018.
    https://doi.org/10.1016/B978-0-12-811031-7.00008-X
  7. Castro, S.M.; Inácio1, R.S.; Alexandre, E.M.C.; Fidalgo, L.G.; Pereira, S.; Quaresma, P.; Freitas, P.; et al. "Environmental footprint of emerging technologies, regulatory and legislative issues". 255-276. 2018.
  8. Lorenzo, J.M.; Munekata, P.E.; Dominguez, R.; Pateiro, M.; Saraiva, J.A.; Franco, D.. "Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description". 53-107. 2018.
  9. Santos, M.D.; Fidalgo, L.G.; Inácio, R.S.; Duarte, R.V.; Delgadillo, I.; Roohinejad, S.; Koubaa, M.; Barba, F.J.; Saraiva, J.A.. "Hyperbaric Storage of Fruit Juice and Impact on Composition". 607-619. 2018.
  10. Koubaa, M.; Barba, F.J.; Bursac Kovacevic, D.; Putnik, P.; Santos, M.D.; Queirós, R.P.; Moreira, S.A.; et al. "Pulsed Electric Field Processing of Fruit Juices". 437-449. 2018.
  11. Scepankova, Hana; Saraiva, Jorge A.; Estevinho, Leticia M.. "Honey health benefits and uses in medicine". 2017.
    10.1007/978-3-319-59689-1_4
  12. Alexandre, E.M.C.; Inácio, R.S.; Ribeiro, A.C.; Lemos, Á.; Pereira, S.; Castro, S.M.; Teixeira, P.; et al. "Effect of commercial emerging nonthermal technologies on food products: Microbiological aspects". 397-427. 2017.
  13. Alexandre, E.M.C.; Moreira, S.A.; Pintado, M.; Saraiva, J.A.. "Emergent extraction technologies to valorize fruit and vegetable residues". 37-79. 2017.
  14. Scepankova, H.; Saraiva, J.A.; Estevinho, L.M.. "Honey health benefits and uses in medicine". 83-96. 2017.
  15. Santos, M.D.; Queirós, R.P.; Moreira, S.A.; Zhu, Z.; Barba, F.J.; Saraiva, J.A.. "Interaction of compounds". 335-354. 2017.
  16. Nunes, C.; Santos, M.C.; Saraiva, J.A.; Rocha, S.M.; Coimbra, M.A.. "Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks". 205-235. 2017.
    10.1016/bs.afnr.2017.01.003
  17. Silva, E.S.; Roohinejad, S.; Koubaa, M.; Barba, F.J.; Jambrak, A.R.; Vukušic, T.; Santos, M.D.; Queirós, R.P.; Saraiva, J.A.. "Effect of pulsed electric fields on food constituents". 2115-2133. 2017.
  18. Garcia, J.M.; Castro, S.M.; Casquete, R.; Silva, J.; Queirós, R.; Saraiva, J.A.; Teixeira, P.. "Mild pressure treatments applied to Pediococcus Acidilactici HA-6111-2 at exponential growth phase". 137-151. 2016.
  19. Barba, F.J.; Orlien, V.; Mota, M.J.; Lopes, R.P.; Pereira, S.A.; Saraiva, J.A.. "Implementation of Emerging Technologies". 117-148. 2016.
  20. Lopes, R.P.; Mota, M.J.; Delgadillo, I.; Saraiva, J.A.. "Pasteurization: Effect on Sensory Quality and Nutrient Composition". 246-263. 2015.
  21. SARAIVA, JORGE. "High Pressure Processing of Fruits and Fruit Products". 2014.
    10.1016/B978-0-12-411479-1.00004-8.
  22. Castro, S.M.; Saraiva, J.A.; Delgadillo, I.. "Mild high-pressure treatments as an alternative to conventional thermal blanching: A case study on pepper fruits". 155-181. 2014.
  23. Saraiva, J.A.; Delgadillo, I.; Nunes, A.; Correia, A.I.L.. "High-pressure processing for improving: Digestibility of cooked sorghum protein". 183-194. 2014.
Livro
  1. Santos, Diana I.; Saraiva, Jorge Manuel Alexandre; Vicente, A. A.; Moldão-Martins, Margarida. 2 - Methods for determining bioavailability and bioaccessibility of bioactive compounds and nutrients. Woodhead Publishing. 2019.
    10.1016/B978-0-12-814174-8.00002-0
  2. Barba, F.J.; Saraiva, J.M.A.; Cravotto, G.; Lorenzo, J.M.. Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds. 2019.
    10.1016/C2017-0-01309-5
  3. Saraiva, J.A.; Cláudia, C.S.; Nunes, S.; Coimbra, M.A.. Purification and Characterization of Olive (Olea europaea L.) Peroxidases. 2010.
    10.1016/B978-0-12-374420-3.00036-X
Tese / Dissertação
  1. Fernandes, Luana. "Effect of several post-harvest technologies on the food quality and safety of edible flowers". Doutoramento, 2019. http://hdl.handle.net/10773/25648.
  2. Trigo, João Pedro. "Impact of addition of pomegranate peel extract and high-pressure on carrot juice preservation : quality and safety aspects". Mestrado, 2018. http://hdl.handle.net/10773/25431.
  3. Santos, João Pedro Ferreira dos. "Effect of high-pressure pre-treatment on the enzymatic activity related to quality loss in frozen hake". Mestrado, 2018. http://hdl.handle.net/10773/25529.
  4. Pais, Adriana Cabrita Sousa. "High pressure extraction of diterpenes from the seaweed Bifurcaria bifurcata". Mestrado, 2018. http://hdl.handle.net/10773/25428.
  5. Lopes, Rita Pinheiro. "Production of yogurt under high pressure: effect on fermentative process and yogurt characteristic". Doutoramento, 2018. http://hdl.handle.net/10773/25577.
  6. Baptista, Maria Inês Ramos Pilreira. "New approaches to control and detect enterotoxic Staphylococcus aureus strains". Doutoramento, 2018. http://hdl.handle.net/10773/22771.
  7. Ribeiro, Ana Catarina Sousa. "Efeito combinado da pressão e da temperatura na produção de Kefir". Mestrado, 2017. http://hdl.handle.net/10773/21247.
  8. Castro, Diana Maria Gonçalves de. "Acompanhamento de processos de congelação e de ultracongelação de produtos cárnicos". Mestrado, 2017. http://hdl.handle.net/10773/22408.
  9. Ferreira, Ricardo Miguel Moura. "Adaptation of Saccharomyces cerevisiae to high pressure". Mestrado, 2017. http://hdl.handle.net/10773/22551.
  10. Santos, João Tiago Ribeiro. "Novas formas de apresentação de charcuteria tradicional portuguesa". Mestrado, 2017. http://hdl.handle.net/10773/22782.
  11. Quaresma, Patrícia Jorge Marques. "Chocolate milk preservation by hyperbaric storage, a new and environmentally friendlier preservation technology". Licenciatura, 2017. http://hdl.handle.net/10773/21246.
  12. Pinto, Carlos Alberto Cruz. "Evaluation of hyperbaric storage effect on Bacillus subtilis and Alicyclobacillus acidoterrestris endosporesre". Mestrado, 2017. http://hdl.handle.net/10773/22523.
  13. Lemos, Álvaro Tomaz de. "Efeito combinado de pressão e temperatura no armazenamento hiperbárico do sumo de melancia". Mestrado, 2016. http://hdl.handle.net/10773/18159.
  14. Bernardo, Gonçalo Martins. "Desenvolvimento e investigação de novos produtos e outros projetos relacionados com a indústria do tomate e alta pressão". Mestrado, 2016. http://hdl.handle.net/10773/21092.
  15. Carta, Ana Margarida Martins Salgueiro. "Use of ultra-high pressure in the modification of physical and sensorial properties of tissue papers". Doutoramento, 2016. http://hdl.handle.net/10773/21212.
  16. Castro, Luís Manuel Gomes de. "Extração assistida por alta pressão". Mestrado, 2016. http://hdl.handle.net/10773/21299.
  17. Silva, Ana Mafalda Vidal Tavares da. "Armazenamento hiperbárico à temperatura ambiente do sumo de melancia cmo alternativa à refrigeração". Mestrado, 2016. http://hdl.handle.net/10773/21172.
  18. Silva, Fabiana Correia Pinto da. "Estudo da pasteurização por alta pressão de alimentos". Mestrado, 2015. http://hdl.handle.net/10773/15326.
  19. Correia, Francelina Flor de Sousa. "Formulação de produtos alimentares comerciais à base de soja". Mestrado, 2015. http://hdl.handle.net/10773/15389.
  20. Moreirinha, Ana Catarina Fernandes. "Development of infrared spectroscopy for assessing bacterial quality in foods". Doutoramento, 2015. http://hdl.handle.net/10773/15278.
  21. Santos, Mickael da Costa. "Study of the influence of high hydrostatic pressure on wine chemical and sensorial characteristics". Doutoramento, 2015. http://hdl.handle.net/10773/14822.
  22. Falcão, Andreia Micaela Rodrigues. "Estudos de utilização, tratamento e valorização de resíduos sólidos : casca de ovo". Mestrado, 2015. http://hdl.handle.net/10773/14886.
  23. Fernandes, Pedro António Rodrigues. "Hyperbaric storage of meat products at room temperature". Mestrado, 2014. http://hdl.handle.net/10773/13823.
  24. Moreira, Sílvia Alexandra Monteiro. "Hyperbaric storage of soup and comparison with refrigeration". Mestrado, 2014. http://hdl.handle.net/10773/13737.
  25. Duarte, Ricardo Valente. "Storage under pressure of requeijão without refrigeration". Mestrado, 2014. http://hdl.handle.net/10773/13824.
  26. Couceiro, Joana Duarte Baptista. "Inativação fotodinâmica de endósporos bacterianos: aplicação de alta pressão como coadjuvante na ligação de fotossensibilizador". Mestrado, 2014. http://hdl.handle.net/10773/14288.
  27. Reis,Sílvia Abrantes. "Inativação do bacteriófago T4 por alta pressão". Mestrado, 2014. http://hdl.handle.net/10773/15449.
  28. Gonçalves, Mafalda Sofia Mendes. "Effect of pasteurization and high pressure in donkey milk and colostrum". Mestrado, 2013. http://hdl.handle.net/10773/12599.
  29. Lopes, Rita Pinheiro. "Effects of high hydrostatic pressure on yogurt production". Mestrado, 2013. http://hdl.handle.net/10773/11477.
  30. Pereira, Sónia Maria Leite. "Efeito da temperatura e pH na inativação de Listeria por alta pressão". Mestrado, 2013. http://hdl.handle.net/10773/13360.
  31. Teixeira, Bárbara Patrícia Boucinha. "Natural substances and high pressure processing to preserve sea bass". Doutoramento, 2013. http://hdl.handle.net/10773/11032.
  32. Neto, Ricardo Francisco. "High pressure effect on malolactic bacteria growth and metabolism". Mestrado, 2013. http://hdl.handle.net/10773/11603.
  33. Inácio, Ana Rita Santos. "High pressure effect in Serra da Estrela cheese". Mestrado, 2013. http://hdl.handle.net/10773/11456.
  34. Carneiro, Pedro Filipe Almeida,. "Avaliação de factores limitantes e preditivos de estabilidade de cerveja". Mestrado, 2013. http://hdl.handle.net/10773/10718.
  35. Melo,Ana Rita Rodrigues de,. "Reformulação e análise de chocolates sem adição de açúcares". Mestrado, 2013. http://hdl.handle.net/10773/10709.
  36. Vale, Joana Marina Nunes do. "Validação de processos utilizados em produtos alimentares tradicionais". Mestrado, 2013. http://hdl.handle.net/10773/11611.
  37. Ferreira, Marina Rafaela dos Santos. "Effect of pressurization rate on the inactivation of Listeria innocua". Mestrado, 2013. http://hdl.handle.net/10773/11791.
  38. Vieira, Fabiana Neves. "Effect of pasteurisation and high pressure on orange juice properties". Mestrado, 2012. http://hdl.handle.net/10773/10100.
  39. Macedo, Sónia Ribeiro Veiga de. "Efeito hiperbárico na hidrólise enzimática das lamas primárias". Mestrado, 2012. http://hdl.handle.net/10773/9759.
  40. Cruz, Cristiana Simões. "Efeito hiperbárico na deslenhificação da pasta com oxigénio". Mestrado, 2012. http://hdl.handle.net/10773/9223.
  41. Gomes, Pedro Emanuel de Borralho. "Desenvolvimento de ovoproduto à base de gema de ovo para fios de ovos". Mestrado, 2012. http://hdl.handle.net/10773/10200.
  42. Santos, Diva Alexandra Simões dos. "Desenvolvimento de filmes edíveis para criação de novos produtos". Mestrado, 2012. http://hdl.handle.net/10773/9547.
  43. Carvalho ,Maria Carlota de Mendanha Soares Simões de. "Estudo da evolução de carotenos e de açúcares em tomate cereja". Mestrado, 2012. http://hdl.handle.net/10773/10172.
  44. Sousa, Maria Sílvia Gomes de. "Effect of pasteurisation and high pressure in human milk and colostrum". Mestrado, 2012. http://hdl.handle.net/10773/10137.
  45. Santos, Mauro Diogo Batista dos. "Efeito da pressão e temperatura em suspensões de amido". Mestrado, 2011. http://hdl.handle.net/10773/8149.
  46. Reis, Adriana Margarida Macedo Pereira dos. "Resistência à inactivação por alta pressão em Salmonella typhimurium". Mestrado, 2011. http://hdl.handle.net/10773/7288.
  47. Fidalgo, Liliana Gonçalves. "Efeito da alta pressão em demolha de bacalhau e enzimas de cavala". Mestrado, 2011. http://hdl.handle.net/10773/7744.
  48. Ferreira, José Manuel Ribeiro. "Efeito do tratamento por alta pressão na sorção de água pelo amido". Licenciatura, 2011. http://hdl.handle.net/10773/8096.
  49. Ferreira, Ana Margarida Gonçalves. "Efeito de alta pressão na diálise de uma solução de uma proteína com sal". Mestrado, 2011. http://hdl.handle.net/10773/7281.
  50. Lopes, Cláudia Marina Barbosa Senra. "Desenvolvimento de uma matriz amiloproteica formatável contendo fruta". Mestrado, 2011. http://hdl.handle.net/10773/7538.
  51. Ribeiro, Carla Isabel Silva. "Efeito do pré-tratamento hiperbárico da madeira para o cozimento kraft". Mestrado, 2011. http://hdl.handle.net/10773/7515.
  52. Rocha, Maria Angélica Martins. "Isolamento e caracterização estrutural das arabinoxilanas da dreche cervejeira". Mestrado, 2010. http://hdl.handle.net/10773/4516.
  53. Oliveira, Sandra Cristina Tavares de; Ferreira, Ana Raquel Figueirinhas Correia. "Efeito do tratamento hiperbárico na hidrólise de pasta Kraft com xilanase". Mestrado, 2010. http://hdl.handle.net/10773/3906.
  54. Silva, Inês Margarida Pereira Rodrigues da. "Análise de pesticidas na polpa e casca de frutas para sumo". Mestrado, 2009. http://hdl.handle.net/10773/3105.
  55. Salvador, Ângelo Miguel Correia. "Efeito de alta pressão no processo de demolha de bacalhau". Mestrado, 2009. http://hdl.handle.net/10773/4542.
  56. Santos, Mickael da Costa. "Utilização de alta pressão para aumentar o teor de xanto-humol no mosto de cerveja". Mestrado, 2009. http://hdl.handle.net/10773/3138.
  57. Almeida, Hugo Ferrão Dias de. "Estudo da estabilidade térmica e bárica da levedura Pichia stipitis". Mestrado, 2009. http://hdl.handle.net/10773/3130.
  58. Gomes, Isabel Maria Rente. "Efeito combinado de alta pressão e temperatura na actividade da enzima peroxidase". Mestrado, 2009. http://hdl.handle.net/10773/3135.
  59. Oliveira, Marise Fernandes de. "Evolução da carga microbiológica de uma refeição pré-cozinhada: resultados experimentais e microbiologia preditiva". Mestrado, 2009. http://hdl.handle.net/10773/4550.
  60. Nunes, Cláudia Sofia Cordeiro. "Efeito do processamento nas caracteristícas físico-químicas da ameixa d'Elvas : alterações ao nível dos polissacarídeos das paredes celulares, enzimas, aroma e textura". Doutoramento, 2008. http://hdl.handle.net/10773/3198.
  61. Marques, Clara Beatriz Ferreira. "Efeito de tratamentos de alta pressão na cinética de inactivação térmica e reactivação da peroxidase". Mestrado, 2008. http://hdl.handle.net/10773/3053.
  62. Pinto, Andreia Maria Almeida. "Efeito da alta pressão na actividade da enzima peroxidase". Mestrado, 2008. http://hdl.handle.net/10773/3043.
  63. Cunha, Pedro Rafael Traqueia da. "Efeito de tratamentos de alta pressão na ligação de água e nas isotérmicas de sorção de amido de milho". Mestrado, 2008. http://hdl.handle.net/10773/3047.
  64. Castro, Nuno Miguel Nogueira. "Estudo e caracterização química dos compostos extractáveis em metanol da polpa de baobá (Adansonia digitata)". Mestrado, 2008. http://hdl.handle.net/10773/3063.
  65. Figueiredo, Andreia Filipa Bastos. "Produção de celulose microcristalina a partir de pasta sulfito ácido". Mestrado, 2008. http://hdl.handle.net/10773/4866.
  66. Castro, Sónia Marília de Almeida e. "Efeito de tratamentos de pressão e temperatura na actividade e estabilidade da pectina metilesterase e na textura de pimento (Capsicum annuum)". Doutoramento, 2007. http://hdl.handle.net/10773/3197.
  67. Ferreira, Nuno Miguel dos Santos. "Efeitos de pré-tratamentos de alta pressão na viabilidade e sensibilidade térmica de Salmonella spp". Mestrado, 2006. http://hdl.handle.net/10773/3029.
  68. Rodrigues, Ivo Manuel Mira Abreu. "Efeito de tratamentos de pressão e temperatura no abrolhamento da batata (Solanum tuberosum)". Mestrado, 2006. http://hdl.handle.net/10773/4736.
  69. Nunes, Cláudia Sofia Cordeiro. "Purificação da peroxidase da azeitona negrinha do Douro : identificação e caracterização das principais isoenzimas". Mestrado, 2002. http://hdl.handle.net/10773/15297.

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  1. Komora , Norton; Maciel, Cláudia; Pinto, Carlos; Ferreira, Vânia; Brandão, Teresa R. S.; Saraiva, Jorge Alexandre; Castro, Sónia Marilia; Teixeira, Paula. 2020. Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100. Non-thermal food processing and replacement of chemical additives by natural antimicrobials are promising trends in the food industry. The objective of the present work was to evaluate the effect of a process which combines mild high hydrostatic pressure – HHP (200 and 300¿MPa, 5¿min, 10¿°C), phage Listex™ P100 and the bacteriocin pediocin PA-1 as a new non-thermal process for destruction of Liste. http://hdl.handle.net/10400.14/28348.
    10.1016/j.fm.2019.103315
  2. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Malheiro, Ricardo; Rodrigues, Nuno; Saraiva, Jorge A.; Ramalhosa, Elsa. 2019. Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception. The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolysable tannins, total flavonoids, and total reducing capacity) of five edible flowers: borage (Borage officinalis), calendula (Calendula arvensis), cosmos (Cosmos bipinnatus), Johnny Jump up (Viola tricolor), and pansies (Violaxwittrockiana), together with their sensory attributes. The. http://hdl.handle.net/10198/18573.
    10.1007/s00217-018-3183-4
  3. Alexandre, Elisabete M. C.; Silva, Sara; Santos, Sónia A. O.; Silvestre, Armando; Duarte, Maria F.; Saraiva, Jorge A.; Pintado, M.; et al. 2019. Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction. This study aimed to assess the effect of high pressure (300 and 600 MPa) and enzymatic extraction (pectinase and cellulase) on the phenolic compounds profile, antioxidant capacity and antimicrobial activity of extracts from pomegranate by-products. Antimicrobial activity against eight different strains of pathogenic and contaminant bacteria and against five beneficial bacteria including Lactobacil. http://hdl.handle.net/10400.14/25969.
    10.1016/j.foodres.2018.08.044
  4. Santos, Diana I.; Correia, M.Joana Neiva; Mateus, Maria Margarida; Saraiva, Jorge A.; Vicente, António A.; Moldao-Martins, Margarida; Neiva Correia, M. Joana; Vicente, A. A.; Moldão, Margarida. 2019. Fourier transform infrared (FT-IR) spectroscopy as a possible rapid tool to evaluate abiotic effects on pinneapple by-products. Fourier transform infrared (FT-IR) spectroscopy is a physicochemical technique based on the vibrations of a molecule energized by infrared radiation at a specific wavelength range. Abiotic stresses can induce the production of secondary metabolites, increasing bioactivity. The objectives of the study were to evaluate the impact of heat treatments on the bioactivity of pineapple by-products, and wh. http://hdl.handle.net/10400.5/18480.
    10.3390/app9194141
  5. Ferreira, Ricardo M.; Mota, Maria J.; Lopes, Rita P.; Sousa, Sérgio; Gomes, Ana Maria; Delgadillo, Ivonne; Saraiva, Jorge A.. 2019. Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol. Saccharomyces cerevisiae is a yeast of great importance in many industries and it has been frequently used to produce food products and beverages. More recently, other uses have also been described for this microorganism, such as the production of bioethanol, as a clean, renewable and sustainable alternative fuel. High pressure processing (HPP) is a technology that has attracted a lot of interest. http://hdl.handle.net/10400.14/26281.
    10.1016/j.foodres.2018.11.027
  6. Lopes, Rita P.; Mota, Maria; Pinto, Carlos A.; Sousa, Sérgio; Silva, José A. Lopes da; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.. 2019. Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions. Variations on fermentation conditions (temperature, pressure, etc.) can bring novel characteristics to fermentative processes and the respective final products. Regarding yogurt, both bacteria metabolism and physical properties of gel may be affected, resulting in different yogurts. Therefore, lactic acid fermentation was performed under different combinations of pressure (0.1, 10 and 30¿MPa) and. http://hdl.handle.net/10400.14/25784.
    10.1016/j.lwt.2018.09.074
  7. Lopes, Rita P.; Mota, Maria J.; Sousa, Sérgio; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.. 2019. Combined effect of pressure and temperature for yogurt production. Fermentation under non-conventional conditions has gained prominence in the last years, due to the possible process improvements. Fermentation under sub-lethal pressures is one of such cases, and may bring novel characteristics and features to fermentative processes and products. In this work, the effect of both pressure (10–100¿MPa) and temperature (25–50¿°C) on yogurt production fermentation kin. http://hdl.handle.net/10400.14/27923.
    10.1016/j.foodres.2019.04.010
  8. Castro, Luís M. G.; Alexandre, Elisabete M. C.; Pintado, Manuela; Saraiva, Jorge A.. 2019. Bioactive compounds, pigments, antioxidant activity and antimicrobial activity of yellow prickly pear peels. The main goal of this research was to study the effects of pressure, extraction time and ethanol concentration on antioxidant activity, total phenolics, flavonoids, anthocyanins, carotenoids and betalains compounds extraction from yellow prickly pear peels. A Box-Behnken design and Response Surface Methodology were used to evaluate the effects and estimate the optimum extraction conditions. Antimi. http://hdl.handle.net/10400.14/26751.
    10.1111/ijfs.14075
  9. Ramalhosa, Elsa; Fernandes, Luana; Pereira, José; Saraiva, Jorge; Casal, Susana; Pereira, José Alberto. 2019. Extraction solvents’ influence on the content of bioactive compounds and antioxidant activity of pansies. Introduction: Pansies (Viola×wittrockiana) are a rich source of natural antioxidants with beneficial effects on human health. Objetives: The aim of our study was to investigate solvents’ influence (water, methanol, water:acetone (6:4, v/v)) on the extraction of bioactive compounds and antioxidant activity of pansies extracts. Methods: The bioactive compounds analyzed were the following: flavonoids. http://hdl.handle.net/10400.19/5530.
    10.29352/mill0208.08.00205
  10. Lopes, Rita P.; Mota, Maria J.; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.. 2018. Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review. Formation of highly resistant spores is a concern for the safety of low-acid foods as they are a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the strategy usually applied in the food industry is the intensification of traditional preservation methods to sterilization levels, which is often accompanied by decreases of nutritional and sensory properties. In order. http://hdl.handle.net/10400.14/25842.
    https://doi.org/10.1111/1541-4337.12311
  11. Fernandes, Luana; Pereira, J.A.; Baptista, Paula; Saraiva, Jorge A.; Ramalhosa, Elsa; Casal, Susana. 2018. Effect of application of edible coating and packaging on the quality of pansies (Viola × wittrockiana) of different colors and sizes. The effects of alginate edible coating on the quality of pansies (visual appearance, weight loss, water activity, color, and dimensions change) were studied during refrigerated storage (4 C). The role of pansies’ color and size, as well as packaging, was also studied. Alginate treatments resulted in a beneficial effect on the visual appearance of pansies under refrigerated storage when compared to. http://hdl.handle.net/10198/14488.
    10.1177/1082013217753229
  12. Santos, Erika; Abreu, Maria Manuela; Saraiva, Jorge; Nabais, Cristina. 2018. Actividades enzimáticas antioxidativas em Cistus Ladanifer L. provenientes de áreas não contaminadas em elementos vestigiais. Avaliou-se a actividade das enzimas antioxidativas (catalase, peroxidase e superóxido dismutase) e as concentrações em As, Cu, Pb e Zn nas folhas de duas populações de Cistus ladanifer L. colhidas, na Primavera e no Verão, em solos não contaminados em elementos vestigiais (Caldeirão e Pomarão) e com condições climáticas diferentes. Nos solos das duas áreas, as concentrações totais e disp. https://revistas.rcaap.pt/index.php/rca/article/view/15948.
  13. Fernandes, Luana; Ramalhosa, Elsa; Pereira, J.A.; Saraiva, Jorge A.; Casal, Susana. 2018. The unexplored potential of edible flowers lipids. Edible ¿owers have been historically linked to traditional world cuisine and culture. They are often used as ingredients in food and beverages for medicinal or pharmaceutical purposes. However, little attention has been paid to the quality of their lipids, and therefore to their potential for oil extraction and use in the food and food supplements industries. This review summarizes the current kno. http://hdl.handle.net/10198/18702.
    10.3390/agriculture8100146
  14. Lopes, Ana Celina Cascais; Delgadillo Giraldo, Ivonne; Saraiva, Jorge. 2018. High pressure processing effects on microbiological stability and physicochemical properties of a fruit salada. Nowadays consumers are more aware of effects of their diet on their health, demanding natural or minimally processed food products. Thus, research has focused on processes that assure safe products without jeopardizing their nutritional properties. In this context, this work aimed to evaluate the effects of high pressure processing (550 MPa/ 3 min/ 15ºC) on a fruit salad (composed by melon juice a. http://hdl.handle.net/10773/25493.
  15. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge Alexandre; Ramalhosa, Elsa; Fernandes,Luana; Casal,Susana; et al. 2018. Effects of different drying methods on the bioactive compounds and antioxidant properties of edible Centaurea (Centaurea cyanus) petals. ¿The present study aimed to evaluate the effects of hot-air convective drying, shade drying and freeze-drying on the bioactive compounds and antioxidant activity of Centaurea (Centaurea cyanus L.) petals, as well as on several of their physicochemical properties. All the dried samples showed different appearances as compared to fresh petals, with lower titratable acidity, lower carotenoids and hyd. http://hdl.handle.net/10198/18576.
    10.1590/1981-6723.21117
  16. Inácio, Rita S.; Saraiva, Jorge A.; Gomes, Ana M. P.. 2018. DOE: High-pressure processing as a pre-treatment for production of raw ewe milk-cheese. http://hdl.handle.net/10400.14/26402.
  17. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Pereira, Ermelinda; Saraiva, Jorge A.; Ramalhosa, Elsa. 2018. Effect of alginate coating on the physico-chemical and microbial quality of pansies (Viola × wittrockiana) during storage. Edible ¿owers, such as pansies, are becoming more popular, but they are highly perishable. So, postharvest technologies are needed, being edible coatings a good alternative. Thus, the aim of this study was to evaluate the effect of alginate coating on physico-chemical and microbiological quality of pansies during cold storage (4 ºC for 0, 7, 14, 21 days). Coated pansies maintained good appearance. http://hdl.handle.net/10198/18752.
    10.1007/s10068-018-0326-0
  18. Dias, João; Coelho, Patrícia; Alvarenga, Nuno; Duarte, Ricardo; Saraiva, Jorge. 2018. Evaluation of the impact of high pressure on the storage of filled traditional chocolates. The aim of this study was to evaluate the high hydrostatic pressure (HHP) (400MPa for 2.5min and 500MPa for 1min) and storage temperature (4ºC and 20ºC) influence, on the physicochemical, rheological and microbiological properties of filled chocolates during storage time. The results showed that the physicochemical (moisture, Aw and pH) and microbiological parameters (total mesophiles, moulds and. http://hdl.handle.net/20.500.12207/4637.
    10.1016/j.ifset.2017.08.019
  19. Scepankova, Hana; Martins, Margarida; Estevinho, Leticia M.; Delgadillo, Ivonne; Saraiva, Jorge A.. 2018. Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction. Natural extracts, likethose obtained from medicinal herbs, dietary plantsand fruitsare being recognized as important sources of bioactive compounds with several functionalities including antioxidant, anticancer, and antimicrobial activities. Plant extracts rich in phenolic antioxidants are currently being successfully used for several pharmaceutical applications and in the development of new foods. http://hdl.handle.net/10198/18647.
    10.1007/s11130-018-0687-9
  20. Mota, Maria João Pinho; Delgadillo Giraldo, Ivonne; Saraiva, Jorge. 2018. Microbial fermentation of glycerol for production of value-added compounds under high pressure. Microbial conversion of glycerol into value-added products constitutes a promising approach to dispose the excess glycerol generated by the biodiesel industry. A possible strategy to improve these processes is the performance of fermentations under sub-lethal high pressure (HP), which may stimulate cell growth and/or increase fermentation rates and yields. Therefore, the goal of the present work w. http://hdl.handle.net/10773/25541.
  21. Rodrigues, Margarida Isabel Penedo; Saraiva, Jorge; Silva, Joana Gabriela Laranjeira. 2018. Potentialities of cold extraction of value-added compounds from microalgae species. Os objetivos deste trabalho consistiram em investigar o efeito da alta pressão, para o desenvolvimento de um extrato aquoso de uma cultura de Chlorella vulgaris, com otimização das condições de extração à temperatura ambiente. E ainda, enriquecer dois sumos de frutas portuguesas: laranja do Algarve e pera Rocha com o extrato obtido, sendo que a extração e pasteurização ocorrem simultaneamente. Ini. http://hdl.handle.net/10773/25461.
  22. Fernandes, Luana; Pereira, J.A.; Saraiva, Jorge A.; Casal, Susana; Ramalhosa, Elsa. 2018. The effect of different post-harvest treatments on the quality of borage (Borago officinalis) petals. Background: Borage is an edible flower with a very limited shelf-life (approx. 1 day). After harvest, flowers dry and shrink rapidly and become darker. Extending the shelf life of borage will make it more appealing for commercialization and it will enable borage growers to expand their market. The aim of the present work is to evaluate the effect of three post-harvest technologies. Material and me. http://hdl.handle.net/10198/17916.
    10.17306/J.AFS.2018.0533
  23. Moreira, Silvia A.; Pintado, Manuela; Saraiva, Jorge A.. 2018. Effect of high pressure extraction on the citotoxicity and genotoxicity of herbal extracts: a case-study on stinging nettle. http://hdl.handle.net/10400.14/26404.
  24. Trigo, João P.; Alexandre, Elisabete M. C.; Silva, Sara; Oliveira, Ana; Costa, Eduardo; Saraiva, Jorge A.; Pintado, Manuela. 2018. Impact of addition of pomegranate peel extract and high-pressure on carrot juice preservation: quality, safety and sensorial aspects. http://hdl.handle.net/10400.14/26396.
  25. Mota, Maria J.; Lopes, Rita P.; Sousa, Sérgio; Gomes, Ana M.; Lorenzo, Jose M.; Barba, Francisco J.; Delgadillo, Ivonne; Saraiva, Jorge A.. 2018. Utilization of glycerol during consecutive cycles of Lactobacillus reuteri fermentation under pressure: The impact on cell growth and fermentation profile. Exposure of bacterial cells to sub-lethal high pressure (HP) during growth and fermentation may promote development of new adaptive features, with potential biotechnological interest. The present work evaluated the effect of consecutive fermentation cycles under HP on Lactobacillus reuteri growth and glycerol/glucose co-fermentation. At all conditions tested (0.1, 10 and 25 MPa), 1,3-propanediol p. http://hdl.handle.net/10400.14/25956.
    https://doi.org/10.1016/j.procbio.2018.08.034
  26. Alexandre, Elisabete M. C.; Moreira, Silvia A.; Castro, Luís M. G.; Pintado, Maria Manuela; Saraiva, Jorge A.. 2018. Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions. Food waste is a growing problem for the food industry, leading to an increase of pollution and economic problems. Fruits and vegetables are very rich in bioactive compounds having many benefits for humans. These biocompounds can be found not only in the fruit/vegetable itself but also in its wastes, after processing. Nonetheless, the conventional extraction methods are highly problematic, due to s. http://hdl.handle.net/10400.14/28449.
    https://doi.org/10.1080/87559129.2017.1359842
  27. Pinela, José; Prieto, M.A.; Barros, Lillian; Carvalho, Ana Maria; Oliveira, M.B.P.P.; Saraiva, Jorge A.; Ferreira, Isabel C.F.R.. 2018. Cold extraction of phenolic compounds from watercress by high hydrostatic pressure: Process modelling and optimization. High hydrostatic pressure (HHP) was applied to the extraction of phenolic compounds from watercress (Nasturtium officinale). The process was optimized by response surface methodology using a five-level central composite design combining the independent variables of processing time (t, 1.5–33.5 min), pressure (P, 0.1–600 MPa) and solvent (S, 0–100% of ethanol, v/v). The individual and grouped pheno. http://hdl.handle.net/10198/15043.
    10.1016/j.seppur.2017.10.007
  28. Mota, Maria J.; Lopes, Rita P.; Sousa, Sérgio; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A.. 2018. Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol. Lactobacillus reuteri is a lactic acid bacterium able to produce several relevant bio-based compounds, including 1,3-propanediol (1,3-PDO), a compound used in food industry for a wide range of purposes. The performance of fermentations under high pressure (HP) is a novel strategy for stimulation of microbial growth and possible improvement of fermentation processes. Therefore, the present work int. http://hdl.handle.net/10400.14/25704.
    https://doi.org/10.1016/j.foodres.2018.07.034
  29. Komora, Norton; Bruschi, Carolina; Ferreira, Vânia; Maciel, Cláudia; Brandão, Teresa R. S.; Fernandes, Rui; Saraiva, Jorge A.; Castro, Sónia Marília; Teixeira, Paula. 2018. The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing. The application of lytic phages as biocontrol agents is emerging as a promising strategy towards elimination or reduction of foodborne pathogens in a variety of food products. This technology is particularly advantageous for minimally processed and ready-to-eat (RTE) foods. In this study, the potential use of Listex™ P100 combined with high hydrostatic pressure (HPP), to enhance the control of Lis. http://hdl.handle.net/10400.14/25702.
    https://doi.org/10.1016/j.fm.2018.07.002
  30. Teixeira, Raquel; Barbosa, Joana; Albano, Helena; Maciel, Cláudia; Silva, Joana; Saraiva, Jorge A.; Castro, Sónia M.; Teixeira, Paula. 2018. Processing slime from snail (Helix aspersa maxima): a preliminary study on the effect on microbial load. Slime from earth snails (Helix aspersa maxima) is a sub-product often used in the cosmetic industry. Due to its origin, a decontamination process ought to be considered. After exposure to UV radiation, no significant (P > 0.05) reduction of the initial microbial load of slime was observed, while treated at 60 °C, a decrease of 4.0 log CFU·mL-1 was obtained (when compared to non-treated slime). A s. http://hdl.handle.net/10400.14/26478.
  31. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Pereira, Ermelinda; Ramalhosa, Elsa; Saraiva, Jorge A.. 2017. Effect of high hydrostatic pressure on the quality of four edible flowers: Viola × wittrockiana, Centaurea cyanus, Borago officinalis and Camellia japonica. The aim of the study was to evaluate the effect of high hydrostatic pressure (HHP) on the appearance, bioactivity and microbial content of four edible flowers along storage. Several treatments at 75–450 MPa and holding times (1, 5 and 10 min) were applied. Borage and camellia were unacceptable after all treatments, while centaurea showed good appearance at 100/5 MPa min -1 ; however, the shelf lif. http://hdl.handle.net/10198/15080.
    10.1111/ijfs.13530
  32. Fernandes, Luana; Ramalhosa, Elsa; Pereira, J.A.; Casal, Susana; Saraiva, Jorge A.. 2017. Effect of solvent type and high pressure treatment on the extraction of Gomphrena globosa L. bioactive compounds. The present study aimed to compare the influence of different extraction solvents (water, methanol, water:acetone (6:4, v/v)), methods (heating (37 °C, 30 min) or high pressure (HP) (300 or 500 MPa) and extraction time (7.5 or 15 min)) on flavonoids, hydrolysable tannins and antioxidant activity (Total Reducing Capacity (TRC), DPPH Free Radical Scavenging Activity and Reducing Power) of Gomphrena. http://hdl.handle.net/10198/15982.
    10.1088/1742-6596/950/4/042004
  33. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Ramalhosa, Elsa; Saraiva, Jorge. 2017. Optimization of high pressure bioactive compounds extraction from pansies (Viola¿×¿wittrockiana) by response surface methodology. Response surface methodology (RSM) was employed for the first time to optimize high pressure extraction (HPE) conditions of bioactive compounds from pansies, namely: pressure (X1: 0–500 MPa), time (X2: 5–15 min) and ethanol concentration (X3: 0–100%). Consistent fittings using second-order polynomial models were obtained for flavonoids, tannins, anthocyanins, total reducing capacity (TRC) and DPPH. http://hdl.handle.net/10198/14467.
    10.1080/08957959.2017.1347925
  34. Machado, Maria F.; Sousa, Alexandra; Castro, Sónia M.; Moreira, Sílvia A.; Saraiva, Jorge A. Saraiva. 2017. Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars. Enzymatic browning due to the action of polyphenoloxidase (PPO) is highly undesirable and efficient methodologies to avoid/reduce it are of great interest for food industry. The effect of a pressure pretreatment (100 MPa, 15 min, room temperature) on the activity of PPO extracts obtained from three apple cultivars (Bravo de Esmolfe [BE], Reineta [RN], and Golden delicious [GD]), and subsequent the. http://hdl.handle.net/10400.14/25965.
    https://doi.org/10.1111/jfpe.12570
  35. Bruschi, Carolina; Komora, Norton; Castro, Sónia Marília; Saraiva, Jorge; Ferreira, Vânia; Teixeira, Paula. 2017. High hydrostatic pressure effects on Listeria monocytogenes and L. innocua: Evidence for variability in inactivation behaviour and in resistance to pediocin bacHA-6111-2. The effect of high hydrostatic pressure (HHP) on the survival of 14 strains of Listeria monocytogenes from food or clinical origins, selected to represent different pheno and genotypes, was evaluated. Stationary phase cells were submitted to 300, 400 and 500 MPa at 10 °C, for 5 min. A high variability in the resistance of L. monocytogenes to pressure was observed, and particularly two strains isol. http://hdl.handle.net/10400.14/23146.
    10.1016/j.fm.2017.01.011
  36. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge; Ramalhosa, Elsa. 2017. Edible flowers: a review of the nutritional, antioxidant, antimicrobial properties and effects on human health. Edible flowers have been traditionally used for human consumption in various cultures. They improve the appearance, taste and aesthetic value of food, aspects that consumers appreciate, justifying the increasing trend of fresh top quality flowers’ sales worldwide. However, consumers also demand foods with beneficial health properties, in addition to the nutrients they contain, looking for function. http://hdl.handle.net/10198/14287.
    10.1016/j.jfca.2017.03.017
  37. Komora, Norton; Maciel, Cláudia; Ferreira, Vânia; Saraiva, Jorge; Castro, Sónia Marília; Teixeira, Paula. 2017. Non-thermal synergistic approach to Listeria monocytogenes inactivation in milk: the combined effect of high pressure and bacteriophage P100. http://hdl.handle.net/10400.14/26127.
  38. Alexandre, Elisabete M. C.; Castro, Luís M. G.; Moreira, Sílvia A.; Pintado, M. E.; Saraiva, Jorge A.. 2017. Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies. Fruit consumption has significantly increased due to their attractive sensory properties and the growing recognition of its nutritional and therapeutic values. Nevertheless, several tons of fruits are processed by the food industry for the production of different products such as juices and jams, leading to the production of a great amount of fruit waste. Until a few decades ago, fruit residues we. http://hdl.handle.net/10400.14/23660.
    10.1007/s12393-016-9154-2
  39. Alexandre, Elisabete M. C.; Araújo, Paula; Duarte, Maria F.; de Freitas, Victor; Pintado, M. E.; Saraiva, Jorge A.. 2017. High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product. High-pressure assisted extraction was employed to obtain fig by-product derived extracts and its impact was evaluated on antioxidant activity and total phenolic, tannin, and flavonoid. A Box-Behnken design was applied to evaluate the effects of pressure, extraction time and ethanol concentration on extractions and optimal conditions were estimated by response surface methodology. The correlation a. http://hdl.handle.net/10400.14/23659.
    10.1007/s13197-017-2697-2
  40. Alexandre, Elisabete M. C.; Araújo, Paula; Duarte, Maria F.; Freitas, Victor de; Pintado, M. E.; Saraiva, Jorge A.. 2017. Experimental Design, Modeling, and Optimization of High-Pressure-Assisted Extraction of Bioactive Compounds from Pomegranate Peel. Pomegranate peels are very rich in bioactive compounds, particularly antioxidants, that when properly extracted, may be used for different applications such as food, cosmetics, and pharmaceutics. In this paper, we studied the effect of high-pressure extraction on antioxidant activity and bioactive compounds (total phenolics, tannins, flavonoids, and anthocyanins) of pomegranate peel, using a Box–B. http://hdl.handle.net/10400.14/23658.
    10.1007/s11947-017-1867-6
  41. Rodrigues, Dina; Freitas, Ana C.; Queirós, Rui; Rocha-Santos, Teresa A.P.; Saraiva, Jorge A.; Gomes, Ana M. P.; Duarte, Armando C.. 2017. Bioactive Polysaccharides Extracts fromSargassum muticumby High Hydrostatic Pressure. Sargassum muticum is an important source of bioactive polysaccharides; hence, high hydrostatic pressure (HHP) was used to improve their extraction efficiency. Response surface methodology and a Box-Behnken full factorial design were employed to assess and optimize the effects of extraction conditions on the yield, total sugars, total sulfated sugars and antioxidant activity of S. muticum extracts.. http://hdl.handle.net/10400.14/23048.
    10.1111/jfpp.12977
  42. Fernandes, Luana; Casal, Susana; Pereira, J.A.; Saraiva, Jorge A.; Ramalhosa, Elsa. 2016. Uma perspetiva nutricional sobre flores comestíveis. As flores comestíveis têm sido usadas na culinária de diversos países, tendo hoje em dia, o seu uso despertado a atenção com o intuito de melhorar a aparência, sabor e valor estético de pratos, aspetos que o consumidor aprecia e valoriza. No entanto, os consumidores também exigem alimentos com propriedades benéficas para a saúde, procurando produtos com qualidade nutricional interessante. Nesse se. http://hdl.handle.net/10198/14274.
    10.21011/apn.2016.0606
  43. Salgueiro, Ana M.; Evtuguin, Dmitry V.; Saraiva, Jorge A.; Almeida, Filipe. 2016. High pressure-promoted xylanase treatment to enhance papermaking properties of recycled pulp. Industrially produced bleached recycled pulp (R) comprising essentially hardwood fibres was subjected to enzymatic treatment with endo-xylanase from Thermomyces lanuginosus with or without ultra-high hydrostatic pressure (UHP) pre-treatment at 300-600 MPa for 10 min. The kinetics and the extent of enzymatic hydrolysis after UHP pre-treatment under different conditions have been evaluated by releas. http://hdl.handle.net/10773/19823.
    10.1007/s00253-016-7703-5
  44. Casquete, Rocío; Castro, Sònia Marília; Martín, Alberto; Ruiz-Moyano, Santiago; Saraiva, Jorge; Córdoba, María G.; Teixeira, Paula. 2015. Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels. This study aimed to assess the effect of high pressure at 300 and 500 MPa for 3 and 10 min on the phenolic compounds, antioxidant capacity and antimicrobial activity of citrus peel extracts. Total phenolic contents (TPC) and antioxidant properties of extracts were determined as free radical-scavenging ability of DPPH and using the ABTS radical cation decolorization assay. Additionally, extracts we. http://hdl.handle.net/10400.14/19924.
  45. Baptista, Inês; Queirós, Rui P.; Cunha, Ângela; Saraiva, Jorge A.; Rocha, Sílvia M.; Almeida, Adelaide. 2015. Inactivation of enterotoxic and non-enterotoxic Staphylococcus aureus strains by high pressure treatments and evaluation of its impact on virulence factors. Staphylococcus aureus is responsible for a large spectrum of diseases, including staphylococcal food poisoning (SFP), due to its ability to produce enterotoxins. To prevent the development of SFP, effective food preservation methods are needed. High pressure processing (HPP) uses pressures, between 100 and 600 MPa, to inactivate pathogenic and spoilage microorganisms. In this study, HPP treatments. http://hdl.handle.net/10773/17594.
    10.1016/j.foodcont.2015.04.022
  46. Teixeira, Paula; Kolomeytseva, Margarita; Silva, Joana; Castro, Sónia M.A.; Saraiva, Jorge A.. 2014. High Hydrostatic Pressure Applied to Ready-to-eat Meat Products: Focus on Listeria monocytogenes inactivation. Several non-thermal technologies, particularly high pressure processing,have showngood potential in effective food preservation. The main interest in these technologies results from their potential to inactivate pathogenic microorganisms in foods, without substantially altering their nutritional value and organoleptic properties. This review focuses on the application of high pressure processing a. http://hdl.handle.net/10400.14/17614.
  47. Khan, Imran; Kurnia, Kiki A.; Sintra, Tania E.; Saraiva, Jorge A.; Pinho, Simao P.; Coutinho, Joao A. P.; Sintra, Tânia E.; et al. 2014. Assessing the activity coefficients of water in cholinium-based ionic liquids: Experimental measurements and COSMO-RS modeling. The vapor liquid-equilibrium of water + ionic liquids is relevant for a wide range of applications of these compounds. It is usually measured by ebulliometric techniques, but these are time consuming and expensive. In this work it is shown that the activity coefficients of water in a series of cholinium-based ionic liquids can be reliably and quickly estimated at 298.15K using a humidity meter ins. http://hdl.handle.net/10773/20412.
    10.1016/j.fluid.2013.10.032
Atividades

Apresentação oral de trabalho

Título da apresentação Nome do evento
Anfitrião (Local do evento)
2020/09 Bacillus subtilis endospore response towards pH and nutrient availability under hyperbaric storage conditions 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09 Effect of high-pressure extraction on the biological activities and cytotoxicity of herbal extracts: a case study on winter savory 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09 Cosolvents influence on the of kinetics of supercritical fluid extraction of Aurantiochytrium sp. microalgae 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09 Atlantic salmon preserved under pressure at above refrigeration temperatures - microbial and physicochemical quality 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/09 Changes in vitamins A, C and E of milk treated by Pressure-Assisted Thermal Processing (PATP) 58th EHPRG Meeting on High Pressure Science and Technology
(Tenerife, Espanha)
2020/05 Ability of Cistus salviifolius L. to phytostabilize gossan mine wastes amended with ash and organic residues EGU General Assembly
2019/12 Bacillus subtilis endospores’ germination control by hyperbaric storage and the effect of nutrients-availability Microbiotec’19 – Congress of Microbiology and Biotechnology
(Coimbra, Portugal)
2019/12 Sequentially Combination of moderated High Pressure followed by Heat treatment for Egg White improved Pasteurization Microbiotec’19 – Congress of Microbiology and Biotechnology
(Coimbra, Portugal)
2019/11 High Pressure Processing - Principles International Nonthermal Processing Workshop and Short Courses of the The Nonthermal Division of the Institute of Food Technologists (IFT) and the European Federation of Food Science and Technology (EFFoST)
(Monterrey, México)
2019/11 Potential biotechnological and food preservation applications of low to moderate pressure International Nonthermal Processing Workshop and Short Courses of the The Nonthermal Division of the Institute of Food Technologists (IFT) and the European Federation of Food Science and Technology (EFFoST)
(Monterrey, México)
2019/11 PATP Technology: Part 2. Effects on vitamins and flavor volatiles in refrigerated ESL and shelf-stable milk International Nonthermal Processing Workshop and Short Courses of the The Nonthermal Division of the Institute of Food Technologists (IFT) and the European Federation of Food Science and Technology (EFFoST)
(Monterrey, México)
2019/11 Processamento por alta pressão e armazenamento de uma bebida de bolota: valor nutricional e segurança microbiológica 3ª Conferência Ibérica Sobre a Bolota (November 23-24, 2019)
(Lousada, Portugal)
2019/07 Potential biotechnological and food preservation applications of low to moderate pressure XII edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(Faro, Portugal)
2019/07 Alicyclobacillus acidoterrestris and Bacillus subtilis endospore germination control by hyperbaric storage – case studies of apple and carrot juices XII edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(Faro, Portugal)
2019/07 Alicyclobacillus acidoterrestris and Bacillus subtilis endospore germination control by hyperbaric storage – case studies of apple and carrot juices XII Edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(Faro, Portugal)
2019/07 Influence of moderate hydrostatic pressure on the enzymatic component of pineapple by- products XII edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(Faro, Portugal)
2019/06 Shelf-Life Extension of Atlantic Salmon by Hyperbaric Storage at Room Temperature IFT – Feed Your Future, 2-5 June
(Nova Orleães, Estados Unidos)
2019/06 Hyperbaric storage effect at natural uncontrolled ambient temperature for endospore outgrowth control of Bacillus subtilis and Alicyclobacillus acidoterrestris IFT – Feed Your Future
Institute of Food Technologists (Nova Orleães, Estados Unidos)
2019/06 Pomegranate peel extraction optimization and characterization and their inclusion in carrot juice improving their safety and quality EuroFoodChem Conference
(Porto, Portugal)
2019/05 Alta pressão 28 anos de sucesso comercial para pasteurização a frio de alimentos e potenciais novas aplicações alimentares e biotecnológicas IV Ciclo de Conferências em Biotecnologia Alimentar
Universidade da Beira Interior (UBI) (Covilhã)
2019/04 Alta pressão 28 anos de sucesso comercial para pasteurização a frio de alimentos e potenciais novas aplicações alimentares e biotecnológicas V Jornadas de Química e Bioquímica
Universidade da Beira Interior (UBI) (Covilhã, Portugal)
2019/03 High pressure processing as a cold pasteurization technique Alimentaria Horexpo. Pitch Please
(Lisboa)
2019/03 High pressure processing as a cold pasteurization technique Alimentaria Horexpo. Pitch Please!
(Lisboa, Portugal)
2019/02 Microalgae Aurantiochytrium sp. as alternative source of squalene and DHA production process BIOPROSP: International Conference on Marine Bioprospecting and Biotechnology
(Tromso, Noruega)
2019 Potential biotechnological and food preservation applications of low to moderate pressure XII edição do CIBIA – Congresso Iberoamericano de Engenharia Alimentar
(faro)
2018/09 Effect of emerging extraction technologies on bioactives of fruit by-products 56th European High Pressure Research Group Meeting
(Aveiro)
2018/05/28 Alta pressão para conservação de alimentos: princípios de funcionamento, aplicações comerciais atuais e potencial futuro AGRICHAINS, INTERNATIONAL SPRING CONFERENCES 2018
Universidade de Trás os Montes e Alto Douro
2018/03/22 Novel Applications of High Hydrostatic Pressure Processing. International Society of Food Engineering (ISFE) Weinar Series
2018 Os Segredos da Demolha”. “Ciclo Bacalhau com Saberes”
UNAVE, Universidade de Aveiro (Aveiro, Portugal)
2017/05 Conservação de alimentos por alta pressão: Pasteurização comercial a frio e potencial futuro i9AGRI: Primeira Feira de Inovação Agroalimentar
Centro de Exposições e Eventos da AEBB (Castelo Branco)
2013 10 Invited Oral Comunications between 2013 and 2017
2003 106 Oral Communications between 2003 and 2020

Orientação

Título / Tema
Papel desempenhado 		Curso (Tipo)
Instituição / Organização
2019 - Atual Use of emergent technologies to explore novel biopolymers structure/function relationships to obtain tailormade functionally modulated biodegradable films and coatings
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2019 - Atual Impact of pH and water activity on food preservation by hyperbaric storage
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2019 - Atual News strategies to increase shelf life of fresh fish products
Orientador
Universidade de Aveiro, Portugal
2019 - Atual Development of a sustainable package from Salicornia ramosissima by-product for high pressure process
Coorientador
Universidade do Algarve, Portugal
2019 - Atual Unravelling the influence of novel food processing technologies in the functional and organoleptic properties of alternative protein sources
Coorientador
Universidade do Minho, Portugal
2018 - Atual The influence of pH in case-study bacterial and fungal spores’ behaviour inoculated in food products/matrices stored under pressure (hyperbaric storage)
Orientador
 Biotecnologia (Doutoramento)
Universidade de Aveiro, Portugal
2018 - Atual Valorization of Opuntia ficus-indica L. through an integrated production of high value products
Coorientador
Universidade de Aveiro, Portugal
2018 - Atual Gluten free starch extracted by emerging technologies from by-products and losses of acorn and chestnut
Coorientador
Universidade de Aveiro, Portugal
2017 - Atual Hyperbaric storage (HS - storage under pressure) with no temperature control as a novel basically energetically costless alternative to refrigeration – pioneer case studies on dairy foods
Orientador
Universidade de Aveiro, Portugal
2017 - Atual Assessment of hyperbaric storage at room temperature of pasteurized and ready-to-eat foods as a longer shelf-life and quasi energy costless preservation methodology versus refrigeration
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2017 - Atual Innovative sequentially combined processing technologies to achieve safer and better quality of thermally pasteurized egg products
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2015 - Atual Cold high pressure and thermal treatments to promote de novo synthesis of bioactive compounds from pineapple by-products to develop foods with improved functional activities
Coorientador
Universidade de Aveiro, Portugal
2014 - Atual Natural substances and high pressure processing to preserve sea bass
Coorientador
Instituto Português do Mar e da Atmosfera, Portugal
2013 - Atual Use of high pressure to develop a non-thermal pasteurized honey with unique and functional quality characteristics
Orientador
Universidade de Aveiro, Portugal
2016 - 2020 Evaluation of high-pressure as a non-thermal pasteurisation technology to render Serra cheese manufactured from raw ewe milk microbiologically safe
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2016 - 2020 Evaluation of high-pressure as a novel non-thermal extraction technology to obtain extracts with improved biological activities from medicinal herbs
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2016 - 2020 Evaluation of hyperbaric storage as a novel food preservation methodology for raw meat versus refrigeration
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2016 - 2020 Manipulating protein­protein interactions through high hydrostatic pressure and transglutaminase combined treatments to tailor food texture and functional properties
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2018 - 2019 Study of the effect of high pressure processing on the potato frying process
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 Storage study and characterization of an yoghurt fermented under pressure
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 High pressure effect on the quality and stability of food-grade emulsions
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 Effect of hyperbaric storage on blood conservation
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 Effect of high pressure processing to extend the shelf life of a functional acorn beverage
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2018 - 2019 Produção e monitorização de microalgas
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2018 - 2019 Extração de óleo de bolota por alta pressão
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2019 Efeito de várias tecnologias pós-colheita na qualidade e segurança de flores comestíveis
Coorientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2015 - 2019 Efecto de las tecnologías no térmicas en la funcionalidad tecnológica de las proteínas lácteas
Coorientador
Universidade de Aveiro, Portugal
2015 - 2019 Evaluation of subzero storage without freezing under pressure as a novel preservation process to extend shelf-life of fresh fish
Orientador
 Ciência e Tecnologia Alimentar e Nutrição (Doutoramento)
Universidade de Aveiro, Portugal
2017 - 2018 Potentialities of cold extraction of value-added compounds from microalgae species
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2017 - 2018 Impact of addition of pomegranate peel extract and high-pressure on carrot juice preservation: quality and safety aspects
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2017 - 2018 High Pressure Processing effects on microbiological stability, physicochemical properties and volatile profile of a fruit salad
Orientador
 Mestrado em Biotecnologia
Universidade de Aveiro Departamento de Química, Portugal
2017 - 2018 High Pressure Extraction of diterpenes from the seaweed Bifurcaria bifurcate
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2017 - 2018 Effect of high-pressure pre-treatment on the enzymatic activity related to quality loss in frozen hake
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2014 - 2018 New approaches to control and detect enterotoxic Staphylococcus aureus strains
Coorientador
 Biologia (Doutoramento)
Universidade de Aveiro, Portugal
2014 - 2018 Microbial fermentation of glycerol for production of value-added compounds under high pressure
Orientador
 Biotecnologia (Doutoramento)
Universidade de Aveiro, Portugal
2014 - 2018 Production of yogurt under high pressure – Effect on fermentative process and yogurt caracteristics
Orientador
 Química Sustentável (Doutoramento)
Universidade de Aveiro, Portugal
2016 - 2017 Evaluation of hyperbaric storage effect on Bacillus subtilis and Alicyclobacillus acidoterrestris endospores
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2016 - 2017 Acompanhamento de processos de congelação e de ultracongelação de produtos cárnicos
Coorientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2016 - 2017 Adaptation of Saccharomyces cerevisiae to high pressure
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2016 - 2017 Novas formas de apresentação de charcutaria tradicional portuguesa
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Desenvolvimento e investigação de novos produtos e outros projetos relacionados com a indústria do tomate e Alta Pressão
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Preservação de leite com chocolate por armazenamento hiperbárico, uma nova tecnologia de preservação amiga do ambiente
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Armazenamento hiperbárico à temperatura ambiente de sumo de melancia como alternativa à refrigeração
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Efeito combinado de pressão e temperatura no armazenamento hiperbárico do sumo de melancia
Orientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Efeito combinado de pressão e temperatura na produção de kefir
Orientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2015 - 2016 Extração assistida por alta pressão de compostos bioativos a partir da casca de figo da Índia amarelo
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2016 Use of ultra-high pressure on the modification of physical and sensorial properties of tissue papers
Coorientador
 Engenharia Química (Doutoramento)
Universidade de Aveiro, Portugal
2014 - 2015 Estudos de utilização, tratamento e valorização de resíduos sólidos: casca de ovo
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2014 - 2015 Formulação de produtos alimentares à base de soja
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2014 - 2015 Estudo da pasteurização por alta pressão de alimentos
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2014 - 2015 Use of High pressure to new developments of cellulosic fibers
Orientador
Universidade de Aveiro, Portugal
2011 - 2015 Development of infrared spectroscopy for assessing bacterial quality in foods
Coorientador
 Biologia (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2015 Study of the influence of high hydrsostatic pressure on wine chemical and sensorial characteristics
Coorientador
 Química (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Validação dos Planos HACCP de uma linha de enchimento a quente
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Adaptação de documentos associados à produção de tabletes de chocolate
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Armazenamento hiperbárico de produtos cárneos à temperatura ambiente
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Conservação de sopa a pressão elevada e comparação com refrigeração
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Armazenmento sob pressão sem refrigeração de requeijão
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Inativação do bacteriófago T4 por alta pressão
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade de Aveiro Departamento de Biologia, Portugal
2013 - 2014 Inativação fotodinâmica de endósporos bacterianos: aplicação de alta pressão como coadjuvante na ligação do fotossensibilizador
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Marcadores de resposta a fármacos em doentes de Diabetes tipo 2
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2013 - 2014 Controlo e Otimização dos Processos de Produção da Centralrest, Lda
Coorientador
 Mestrado em Biotecnologia
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Funcionalização tecnológica de amidos em matérias-primas
Orientador
 Mestrado em Biotecnologia
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Efeito da alta pressão na produção de iogurte
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Efeito da alta-pressão na fermentação de bactérias malolácticas
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Efeito da taxa de pressurização na inativação de Listeria innocua
Coorientador
 Mestrado em Microbiologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade de Aveiro Departamento de Biologia, Portugal
2012 - 2013 Estudo do efeito da alta pressão na produção de iogurte probiótico
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Silício e saúde vascular
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Especiação do ferro durante a digestão de alimentos de origem vegetal
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Validação de processos utilizados em produtos alimentares tradicionais
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Descoberta de novas suberinases através de uma abordagem metagenómica
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Desenvolvimento de métodos preditivos de análise
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Optimização da produção da Centralrest Lda. e validação de processos
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Desenvolvimento de um novo suplemento de silício
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Efeito da alta-pressão no queijo Serra da Estrela
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Estudo da secagem da maçã. Desenvolvimento de novos produtos
Orientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Reabilitação da área mineira de São Domingos através da utilização de correctivos e a resposta fisiológica de Cistus salviifolius nos diferentes tratamentos aplicados
Coorientador
 Mestrado em Engenharia do Ambiente (Mestrado)
Universidade de Lisboa, Portugal
2012 - 2013 Efeito da temperatura e pH na inativação de Listeria por alta pressão
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Effect of thermal and high pressure pasteurization in donkey milk
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Descoberta de marcadores de patogenicidade em B. xylophilus
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2012 - 2013 Effect of High Pressure Treatments on the Quality, and Microbiological Safety of Traditional Fermented Meat Products
Coorientador
2009 - 2013 Natural Substances and High Pressure Processing to Preserve Sea Bass
Coorientador
 Química (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Efeito hiperbárico na hidrólise enzimática das lamas primárias
Coorientador
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Efeito hiperbárico na deslenhificação da pasta com oxigénio
Coorientador de Cristiana Simões Cruz
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Desenvolvimento de filmes edíveis para criação de novos produtos
Coorientador de Diva Alexandra Simões dos Santos
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade do Porto Faculdade de Ciências, Portugal
2011 - 2012 Doença renal poliquística autossómica dominante: diagnóstico genético
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade da Madeira Laboratório de Genética Humana, Portugal

Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Reformulação e análise de chocolates sem adição de açúcares
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Desenvolvimento de ovoproduto à base de gema de ovo para fios de ovos
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Efeito da pasteurização e da alta pressão no sumo de laranja
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Efeito da pasteurização e da alta pressão em leite e colostro humano
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Identification of horizontal gene transfer events in B. xylophilus
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2011 - 2012 Estudo da evolução de carotenos e de açúcares em tomate cereja
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 As altas pressões como meio de prolongamento do prazo de validade de carne fresca de suíno
Orientador
 Mestrado Segurança Alimentar e Saúde Pública (Mestrado)
Instituto Superior de Ciências da Saúde Egas Moniz, Portugal
2010 - 2011 Efeito de alta pressão na diálise de uma solução de uma proteína com sal
Orientador
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Evaluation of a new method for genetic modification of microorganisms
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Desenvolvimento e c caracterização de um smoothie probiotico
Orientador de André Filipe A. Moreira
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Desenvolvimento de uma matriz amiloproteica formatável contendo fruta
Orientador
 Mestrado em Bioqímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Efeito do pré-tratamento hiperbárico da madeira para o cozimento kraft
Coorientador de Carla Isabel Silva Ribeiro
 Mestrado Integrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Resistência à inactivação por alta pressão de Salmonella typhimurium
Coorientador
 Mestrado em Microbiologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal

Universidade de Aveiro Departamento de Biologia, Portugal
2010 - 2011 Efeito da alta pressão em demolha de bacalhau e enzimas de cavala
Coorientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Controlo da polidispersividade em reações de Polimerização
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Deteção molecular de agentes infecciosos em suínos
Coorientador de Clara Sofia Oliveira Lourenço
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Efeito de tratamentos de alta pressão na sorção de água pelo amido
Orientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Análise de dados cinéticos por novas metodologias
Coorientador
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2010 - 2011 Efeito da pressão e temperatura em suspensões de amido
Coorientador
 Mestrado em Biotecnologia (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Effect of the combined effect of high pressure and temperature on activity of the enzyme peroxidase
Coorientador
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Isolamento e caracterização estrutural das arabinoxilanas da dreche cervejeira
Coorientador
 Mestrado em Bioquímica (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Efeito de tratamento hiperbárico na hidrólise de pasta kraft com celulase
Coorientador
 Mestrado Integrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Efeito de tratamento hiperbárico na hidrólise de pasta kraft com xilanase
Coorientador
 Mestrado Integrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2009 - 2010 Gaseous ozone as a potential alternative disinfection method for modified atmosphere packaging fresh-cut produce with high quality and safety standards
Coorientador
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2008 - 2009 Efeito de tratamentos de alta pressão na qualidade de bacalhau
Orientador
 Mestrado em Bioquímica e Química Alimentar (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2008 - 2009 Evolução da carga microbiológica de uma refeição pré-cozinhada – Resultados experimentais e microbiologia preditiva
Coorientador de Marise Fernades de Oliveira
Universidade de Aveiro Departamento de Química, Portugal
2008 - 2009 Estudo da estabilidade térmica e bárica da levedura Pichia stipitis
Coorientador de Hugo Ferrão Dias de Almeida
 Mestrado em Química de Agro-Materiais e Recursos Revovaveis (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2008 - 2009 Utilização de alta pressão para aumentar o teor de xanto-humol no mosto de cerveja
Orientador
 Mestrado em Bioquímica e Química Alimentar (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2008 - 2009 Efeito combinado de alta pressão e temperatura na actividade da enzima peroxidase
Orientador de Isabel Maria Rente Gomes
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2007/09 - 2008/07 Efeito de tratamentos de alta pressão na ligação da água e nas isotérmicas de sorção de amido de milho
Orientador de Pedro Cunha
 Bioquímica e Química dos Alimentos (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2007 - 2008 Efeito de tratamentos de alta pressão na cinética de inactivação e reactivação da peroxidase
Orientador de Clara Marques
 Mestrado em Bioquímica e Química dos Alimentos (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2007 - 2008 Efeito de alta pressão na actividade da enzima peroxidase
Orientador de Andreia Pinto
 Mestrado em Engenharia Química (Mestrado)
Universidade de Aveiro Departamento de Química, Portugal
2007 - 2008 Estudo e caracterização química dos compostos extractáveis em metanol e acetona/água da polpa de boabá
Coorientador
 Mestrado em Bioquímica e Química dos Alimentos
Universidade de Aveiro Departamento de Química, Portugal
2007 - 2008 Produção de celulose microcristalina a partir de pasta sulfito ácido
Coorientador
 Mestrado Integrado em Engenharia Química
Universidade de Aveiro Departamento de Química, Portugal
2004 - 2008 Effect of Processing on the Physical-Chemical Characteristics of Ameixa D’Elvas Plum - Alterations on Polysaccharides of the Cell Walls, Enzymes, Aroma and Texture
Coorientador
 Bioquímica (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2003 - 2007 Effect of pressure and temperature treatments on pectin methylesterase activity and stability and texture of bell pepper (Capsicum annuum) fruit
Orientador
 Bioquímica (Doutoramento)
Universidade de Aveiro Departamento de Química, Portugal
2000 - 2005 Activity, Stability and Thermal Inactivation Mechanisms of Horseradish Peroxidase in Mixtures of Phosphate Buffer and Water-Miscible Organic Solvents and in Ionic Liquids
Orientador
Universidade de Aveiro, Portugal

Organização de evento

Nome do evento
Tipo de evento (Tipo de participação) 		Instituição / Organização
2018/01/02 - 2018/09/10 56th EHPRG (International Meeting on High Pressure Science and Technology) (2018/09/02 - 2018/09/08)
Congresso (Presidente da Comissão Organizadora)

Participação em evento

Descrição da atividade
Tipo de evento 		Nome do evento
Instituição / Organização
2019/07 - 2019/07 "High Hydrostatic Pressure: A Non-Thermal Technology to Increase Safety and Valorization of Traditional Raw-Like Foods" Proposer/Organizer and Moderator: Jorge Saraiva, University de Aveiro, Portugal Oral 1: Nicolás Meneses Oral 2: Cheng-An Hwang Oral 3: Liliana G. Fidalgo, Chemistry Department, University of Aveiro. Oral 4: Carlos A. Pinto. Chemistry Department, University of Aveiro.
Simpósio
Institute of Food Technologists, Estados Unidos
2018/07 - 2018/07 "High Hydrostatic Pressure: A Non-Thermal Technology to Increase Safety and Valorization of Traditional Raw-Like Foods" - Proposer/Organizer and Moderator: Jorge Saraiva, University de Aveiro, Portugal Oral 1: R. Buckow, Ph.D., CSIRO Agriculture and Food, Australia Oral 2: Mario González-Angulo, M.Sc., Hiperbaric, Spain Oral 3: R. Inácio, M.Sc., University of Aveiro, Po Oral 4: S. Moreira, M.Sc., University of Aveiro, Portugal
Simpósio
Institute of Food Technologists, Estados Unidos
2017/06 - 2017/06 "Emerging Applications of High-Pressure" - Symposium/Session proposed by me, with the title: Pressure as a parameter of life, composed by 4 oral communications, one by me (i), 2 from 2 of my students (ii and iii) and the fourth by a colleague (iv) - A. Shpigelman, from the Technion - Israel Institute of Technology, Haifa, Israel: Processing/Proposer and Organizer: Jorge Saraiva, University de Aveiro, Portugal Moderator: R. Brackett, Ph.D., Illinois Institute of Technology, USA
Simpósio
Institute of Food Technologists, Estados Unidos
2016/07 - 2016/07 "Hyperbaric Storage of Foods with no Temperature Control as a New Food Preservation Methodology as a Possible Alternative to Refrigeration" - Proposer&Organizer: Jorge Saraiva, University de Aveiro, Portugal Moderators: G. Barbosa-Canovas, Washington State University, USA and J. Saraiva UA, Portugal Oral 1: Hyperbaric Food Storage, Jorge Saraiva, University of Aveiro Oral 2: Rui P. Queirós, University of Aveiro Oral 3: Mauro D. Santos, University of Aveiro Oral 4: A. Shpigelman, Technion - Israel Institute of Technology, Haifa, Israel
Simpósio
Institute of Food Technologists, Estados Unidos

Membro de associação

Nome da associação Tipo de participação
2020/08 - Atual Nonthermal Processing Division - Institute of Food Technologists Secretary
2016/06/07 - Atual Clube de Produtores do Continente (Grupo Sonae) Member of the Scientific Council of Clube de Produtores do Continente (Grupo Sonae)
2014/07/14 - Atual INNOVLINEA Member of Consultive Council of INOVLINEA do Tagusvalley
2015/09 - 2019/08 European High Pressure Research Group (EHPRG) Member of the European High Pressure Research Group (EHPRG) Committee
2013/09/01 - 2016/08/01 Nonthermal Processing Division - Institute of Food Technologists Elected Nonthermal Processing Division (NPD) Leader Workgroup (Executive Committee) as Member at Large of Institute of Food Technologists (IFT)