Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration

por Fidalgo, Liliana G., Simões, Mário M. Q., Casal, Susana, Lopes-da-Silva, José A., Delgadillo, Ivonne, Saraiva, Jorge A.
Publicado 2021

Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice

por Vieira, Fabiana N., Lourenço, Sónia, Fidalgo, Liliana G., Santos, Sónia A. O., Silvestre, Armando J. D., Jerónimo, Eliana, Saraiva, Jorge A.
Publicado 2018

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

por Tavares, Jéssica, Martins, Ana, Fidalgo, Liliana G., Lima, Vasco, Amaral, Renata A., Pinto, Carlos A., Silva, Ana M., Saraiva, Jorge A.
Publicado 2021

A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

por Moreira, Sílvia A., Fernandes, Pedro A. R., Duarte, Ricardo, Santos, Diana I., Fidalgo, Liliana G., Santos, Mauro D., Queirós, Rui P., Delgadillo, Ivonne, Saraiva, Jorge A.
Publicado 2015

Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review

por Amaral, Renata A., Pinto, Carlos A., Lima, Vasco, Tavares, Jéssica, Martins, Ana P., Fidalgo, Liliana G., Silva, Ana M., Gil, Maria M., Teixeira, Paula, Barbosa, Joana, Barba, Francisco J., Saraiva, Jorge A.
Publicado 2021