| Tailoring structure and technological properties of plant proteins using high hydrostatic pressure RP Queirós, JA Saraiva, JAL da Silva Critical Reviews in Food Science and Nutrition 58 (9), 1538-1556, 2018 | 96 | 2018 |
| Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration RP Queirós, MD Santos, LG Fidalgo, MJ Mota, RP Lopes, RS Inácio, ... Food chemistry 147, 209-214, 2014 | 61 | 2014 |
| Hyperbaric storage at and above room temperature of a highly perishable food LG Fidalgo, MD Santos, RP Queirós, RS Inácio, MJ Mota, RP Lopes, ... Food and Bioprocess Technology 7, 2028-2037, 2014 | 59 | 2014 |
| High pressure extraction of phenolic compounds from citrus peels R Casquete, SM Castro, MC Villalobos, MJ Serradilla, RP Queirós, ... High Pressure Research 34 (4), 447-451, 2014 | 54 | 2014 |
| Food preservation under pressure (hyperbaric storage) as a possible improvement/alternative to refrigeration PAR Fernandes, SA Moreira, LG Fidalgo, MD Santos, RP Queirós, ... Food Engineering Reviews 7, 1-10, 2015 | 53 | 2015 |
| Pulsed electric field processing of fruit juices M Koubaa, FJ Barba, DB Kovačević, P Putnik, MD Santos, RP Queirós, ... Fruit juices, 437-449, 2018 | 52 | 2018 |
| Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration MD Santos, RP Queirós, LG Fidalgo, RS Inácio, RP Lopes, MJ Mota, ... LWT-Food Science and Technology 62 (1), 901-905, 2015 | 47 | 2015 |
| A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25° C and 30° C with refrigeration SA Moreira, PAR Fernandes, R Duarte, DI Santos, LG Fidalgo, MD Santos, ... Food science & nutrition 3 (6), 467-474, 2015 | 40 | 2015 |
| High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties RP Queirós, D Rainho, MD Santos, LG Fidalgo, I Delgadillo, JA Saraiva High pressure research 35 (1), 69-77, 2015 | 39 | 2015 |
| Preservation under pressure (hyperbaric storage) at 25 C, 30 C and 37 C of a highly perishable dairy food and comparison with refrigeration RV Duarte, SA Moreira, PAR Fernandes, LG Fidalgo, MD Santos, ... CyTA-Journal of Food 13 (3), 321-328, 2015 | 37 | 2015 |
| Liquid by-products from fish canning industry as sustainable sources of ω3 lipids A Monteiro, D Paquincha, F Martins, RP Queirós, JA Saraiva, ... Journal of environmental management 219, 9-17, 2018 | 36 | 2018 |
| Preservation of sliced cooked ham at 25, 30 and 37 C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage PAR Fernandes, SA Moreira, R Duarte, DI Santos, RP Queirós, ... Food and Bioproducts Processing 95, 200-207, 2015 | 34 | 2015 |
| Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage SM Castro, M Kolomeytseva, R Casquete, J Silva, R Queirós, JA Saraiva, ... Food Bioscience 19, 65-72, 2017 | 20 | 2017 |
| Bioactive Polysaccharides Extracts from Sargassum muticum by High Hydrostatic Pressure D Rodrigues, AC Freitas, R Queirós, TAP Rocha‐Santos, JA Saraiva, ... Journal of Food Processing and Preservation 41 (1), e12977, 2017 | 19 | 2017 |
| Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation MF Machado, RP Queirós, MD Santos, LG Fidalgo, I Delgadillo, ... World Journal of Microbiology and Biotechnology 30, 487-494, 2014 | 19 | 2014 |
| Impact of pH on the high-pressure inactivation of microbial transglutaminase RP Queirós, S Gouveia, JA Saraiva, JA Lopes-da-Silva Food Research International 115, 73-82, 2019 | 16 | 2019 |
| Effect of high‐pressure treatments on microbial loads and physicochemical characteristics during refrigerated storage of raw milk S erra da Estrela cheese samples RS Inácio, LG Fidalgo, MD Santos, RP Queirós, JA Saraiva International Journal of Food Science & Technology 49 (5), 1272-1278, 2014 | 16 | 2014 |
| Evaluation of resistance development and viability recovery by toxigenic and non-toxigenic Staphylococcus aureus strains after repeated cycles of high hydrostatic pressure I Baptista, RP Queirós, Â Cunha, SM Rocha, JA Saraiva, A Almeida Food Microbiology 46, 515-520, 2015 | 15 | 2015 |
| Food and beverage commercial applications of high pressure processing M González-Angulo, V Serment-Moreno, RP Queirós, C Tonello-Samson Elsevier, 2021 | 14 | 2021 |
| Advances in high-pressure processing in-pack and in-bulk commercial equipment C Tonello-Samson, RP Queirós, M González-Angulo Present and future of high pressure processing, 297-316, 2020 | 14 | 2020 |
jorge saraivaFood Technology, Biotechnology, and Biocatalysts, Aveiro University在 ua.pt 的电子邮件经过验证
