| Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials SA Moreira, EMC Alexandre, M Pintado, JA Saraiva Food Research International 115, 177-190, 2019 | 94 | 2019 |
| Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions EMC Alexandre, SA Moreira, LMG Castro, M Pintado, JA Saraiva Food Reviews International 34 (6), 581-612, 2018 | 75 | 2018 |
| 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 |
| Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice C Pinto, SA Moreira, LG Fidalgo, MD Santos, M Vidal, I Delgadillo, ... Food Research International 99, 123-132, 2017 | 46 | 2017 |
| Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure CA Pinto, SA Moreira, LG Fidalgo, RS Inácio, FJ Barba, JA Saraiva Comprehensive Reviews in Food Science and Food Safety 19 (2), 553-573, 2020 | 44 | 2020 |
| Comparison of emerging technologies to extract high-added value compounds from fruit residues: Pressure-and electro-based technologies EMC Alexandre, LMG Castro, SA Moreira, M Pintado, JA Saraiva Food Engineering Reviews 9, 190-212, 2017 | 43 | 2017 |
| 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 |
| 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 |
| Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods SA Moreira, RV Duarte, PAR Fernandes, SP Alves, RJ Bessa, I Delgadillo, ... Innovative Food Science & Emerging Technologies 32, 29-36, 2015 | 35 | 2015 |
| Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration C Pinto, SA Moreira, LG Fidalgo, MD Santos, I Delgadillo, JA Saraiva LWT-Food Science and Technology 72, 78-80, 2016 | 34 | 2016 |
| 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 |
| Effect of berries/apple mixed juice consumption on the positive modulation of human lipid profile M Habanova, JA Saraiva, M Holovicova, SA Moreira, LG Fidalgo, ... Journal of Functional Foods 60, 103417, 2019 | 25 | 2019 |
| Nonthermal food processing/preservation technologies EMC Alexandre, CA Pinto, SA Moreira, M Pintado, JA Saraiva Saving food, 141-169, 2019 | 25 | 2019 |
| Hyperbaric storage at variable room temperature–a new preservation methodology for minced meat compared to refrigeration PAR Fernandes, SA Moreira, MD Santos, RV Duarte, DI Santos, ... Journal of the Science of Food and Agriculture 99 (7), 3276-3282, 2019 | 21 | 2019 |
| Effect of high hydrostatic pressure extraction on biological activities and phenolics composition of winter savory leaf extracts SA Moreira, S Silva, E Costa, S Pinto, B Sarmento, JA Saraiva, M Pintado Antioxidants 9 (9), 841, 2020 | 18 | 2020 |
| High hydrostatic pressure-assisted extraction: A review on its effects on bioactive profile and biological activities of extracts SA Moreira, M Pintado, JA Saraiva Present and future of high pressure processing, 317-328, 2020 | 18 | 2020 |
| Effect of high hydrostatic pressure extraction on biological activities of stinging nettle extracts SA Moreira, S Silva, EM Costa, JA Saraiva, M Pintado Food & function 11 (1), 921-931, 2020 | 17 | 2020 |
| Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice SA Moreira, ME Pintado, JA Saraiva Journal of the Science of Food and Agriculture 101 (1), 74-81, 2021 | 10 | 2021 |
| Optimization of high hydrostatic pressure assisted extraction of stinging nettle leaves using response surface methodology experimental design SA Moreira, ME Pintado, JA Saraiva Journal of Food Measurement and Characterization 14 (5), 2773-2780, 2020 | 10 | 2020 |
jorge saraivaFood Technology, Biotechnology, and Biocatalysts, Aveiro University在 ua.pt 的电子邮件经过验证
