受强制性开放获取政策约束的文章 - Rui Queirós了解详情
无法在其他位置公开访问的文章：5 篇
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Effect of 300 and 500 MPa pressure treatments on starch–water adsorption/desorption isotherms and hysteresis
MD Santos, P Cunha, RP Queirós, LG Fidalgo, I Delgadillo, JA Saraiva
High Pressure Research 34 (4), 452-459, 2014
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Interaction of compounds
MD Santos, RP Queirós, SA Moreira, Z Zhu, FJ Barba, JA Saraiva
Nutraceutical and Functional Food Components, 573-592, 2017
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, European Commission
可在其他位置公开访问的文章：25 篇
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, European Commission
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, European Commission
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
Combined effect of pediocin bacHA-6111-2 and high hydrostatic pressure to control Listeria innocua in fermented meat sausage
SM Castro, J Silva, R Casquete, R Queirós, JA Saraiva, P Teixeira
International Food Research Journal 25 (2), 553-560, 2018
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, Government of Spain
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, European Commission
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal, European Commission
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
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
A detailed study of hydrostatic press, sintering aids and temperature on the densification behavior of Ba (Zr, Y) O3− d electrolyte
T Yang, FJA Loureiro, RP Queirós, D Pukazhselvan, I Antunes, ...
International Journal of Hydrogen Energy 41 (27), 11510-11519, 2016
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
Inactivation of enterotoxic and non-enterotoxic Staphylococcus aureus strains by high pressure treatments and evaluation of its impact on virulence factors
I Baptista, RP Queirós, Â Cunha, JA Saraiva, SM Rocha, A Almeida
Food Control 57, 252-257, 2015
强制性开放获取政策： Fundação para a Ciência e a Tecnologia, Portugal
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