I. Delgadillo

发表

Establishment of the varietal volatile profile of musts from white Vitis vinifera L. varieties

António S. Barros, S. Rocha, P. Coutinho, 2007 .

Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile.

António S. Barros, S. Rocha, I. Delgadillo, 2007, Analytica chimica acta.

Monitoring sodium chloride during cod fish desalting process by flow injection spectrometry and infrared spectroscopy

I. Delgadillo, A. C. Galvis-Sánchez, I. V. Tóth, 2011 .

Segmented Principal Component Transform–Partial Least Squares regression

António S. Barros, D. Rutledge, I. Delgadillo, 2007 .

Application of chemometrics to the 1H NMR spectra of apple juices: discrimination between apple varieties

E. K. Kemsley, I. Delgadillo, P. Belton, 1998 .

Prediction of the Port wine age using an electronic tongue

S. Rocha, I. Delgadillo, A. Legin, 2007 .

Measurements of the effects of wine maceration with oak chips using an electronic tongue.

Dmitry Kirsanov, Alisa Rudnitskaya, Andrey Legin, 2017, Food chemistry.

Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder.

António S. Barros, I. Delgadillo, M. Coimbra, 2007, Analytica chimica acta.

The identification of vegetable matter using Fourier Transform Infrared Spectroscopy

Maureen C. McCann, Peter S. Belton, E. K. Kemsley, 1995 .

Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy

António S. Barros, I. Delgadillo, A. Nunes, 2012 .

Analysis of Organo–Silica Interactions during Valve Formation in Synchronously Growing Cells of the Diatom Navicula pelliculosa

E. G. Vrieling, I. Delgadillo, A. Heredia, 2008, Chembiochem : a European journal of chemical biology.

Enhancing Microbial Growth Using Emerging Technologies

I. Delgadillo, J. Saraiva, M. Mota, 2021 .

Impact of HPP on probiotics: Kinetic and metabolic profiling study of yogurt produced under different pressure conditions

I. Delgadillo, J. Saraiva, B. Goodfellow, 2020 .

The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions

Rita S. Inácio, Rita S Inácio, I. Delgadillo, 2020, Foods.

The use of different fermentative approaches on Paracoccus denitrificans: Effect of high pressure and air availability on growth and metabolism

I. Delgadillo, J. Saraiva, C. Pinto, 2020 .

Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions

I. Delgadillo, J. Saraiva, C. Pinto, 2019, LWT.

Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol.

I. Delgadillo, J. Saraiva, M. Mota, 2019, Food research international.

Combined effect of pressure and temperature for yogurt production.

I. Delgadillo, J. Saraiva, M. Mota, 2019, Food research international.

Effect of High Pressure on Paracoccus denitrificans Growth and Polyhydroxyalkanoates Production from Glycerol

I. Delgadillo, J. Saraiva, M. Simões, 2019, Applied Biochemistry and Biotechnology.

Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to refrigeration.

Rita S Inácio, I. Delgadillo, J. Saraiva, 2019, Journal of the science of food and agriculture.

Utilization of glycerol during consecutive cycles of Lactobacillus reuteri fermentation under pressure: The impact on cell growth and fermentation profile

I. Delgadillo, J. Saraiva, J. Lorenzo, 2018, Process Biochemistry.

Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol.

I. Delgadillo, J. Saraiva, M. Mota, 2018, Food research international.

Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation

I. Delgadillo, J. Saraiva, M. Mota, 2015 .

Characterization of Mango Juice by High‐Resolution NMR, Hyphenated NMR, and Diffusion‐Ordered Spectroscopy

I. Delgadillo, A. M. Gil, B. Goodfellow, 2005 .

Determination of oil and water in olive and olive pomace by NIR and multivariate analysis

António S. Barros, I. Delgadillo, A. Nunes, 2009 .

Estimation of olive oil acidity using FT-IR and partial least squares regression

António S. Barros, I. Delgadillo, A. C. Galvis-Sánchez, 2009 .

Overall biochemical changes in bacteria photosensitized with cationic porphyrins monitored by infrared spectroscopy.

I. Delgadillo, A. Almeida, Â. Cunha, 2016, Future medicinal chemistry.

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

I. Delgadillo, J. Saraiva, Mauro D. Santos, 2020 .

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat.

I. Delgadillo, J. Saraiva, Mauro D. Santos, 2020, Journal of the science of food and agriculture.

Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2015, Food Engineering Reviews.

Preparation and characterization of electrospun mats made of PET/chitosan hybrid nanofibers.

I. Delgadillo, Beatriz Veleirinho, J. A. Lopes-da-Silva, 2009, Journal of nanoscience and nanotechnology.

Effect of Grain Structure and Cooking on Sorghum and Maize in vitro Protein Digestibility

I. Delgadillo, P. Belton, M. Parker, 2002 .

Effect of sun-drying on microstructure and texture of S. Bartolomeu pears (Pyrus communis L.)

I. Delgadillo, M. Coimbra, Conceição Santos, 2008 .

Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives

António S. Barros, S. Rocha, I. Delgadillo, 2003 .

Low-pressure long-time or moderate pressure pasteurization at room temperature by hyperbaric inactivation as a new nonthermal preservation approach – A case study on milk

I. Delgadillo, J. Saraiva, Álvaro T Lemos, 2022, Food Microbiology.

Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation.

I. Delgadillo, J. Saraiva, S. Casal, 2022, Food chemistry.

High-resolution NMR and diffusion-ordered spectroscopy of port wine.

M. Nilsson, G. Morris, I. Delgadillo, 2004, Journal of agricultural and food chemistry.

Improving pulse sequences for 3D diffusion-ordered NMR spectroscopy: 2DJ-IDOSY.

M. Nilsson, G. Morris, I. Delgadillo, 2004, Analytical chemistry.

Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques.

A. C. Clark, D. Rutledge, I. Delgadillo, 2010, Journal of agricultural and food chemistry.

Study of the compositional changes of mango during ripening by use of nuclear magnetic resonance spectroscopy.

I. Delgadillo, A. M. Gil, M. Spraul, 2000, Journal of agricultural and food chemistry.

Impact of High-Pressure Processing on Food Quality

Rita S. Inácio, Liliana G. Fidalgo, Rita S Inácio, 2019, Effect of Emerging Processing Methods on the Food Quality.

António S. Barros, I. Delgadillo, M. Coimbra, 2006 .

Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits

I. Delgadillo, J. Saraiva, S. Castro, 2014 .

Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model.

António S. Barros, S. Rocha, I. Delgadillo, 2001, Journal of agricultural and food chemistry.

An interlaboratory comparison of sample presentation methods for the analysis of aqueous solutions using fourier transform infrared spectroscopy

J. Huvenne, I. Delgadillo, M. Meurens, 1996 .

Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature

I. Delgadillo, J. Saraiva, S. Casal, 2022, ACS food science & technology.

High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking

António S. Barros, I. Delgadillo, J. Saraiva, 2011 .

The Potential of Mid‐Infrared Spectroscopy for Monitoring Changes in Polysaccharides and Other Carbohydrates during Processing

António S. Barros, I. Delgadillo, M. Coimbra, 2010 .

Isolation and Analysis of Cell Wall Polymers from Olive Pulp

I. Delgadillo, M. Coimbra, K. Waldron, 1996 .

FTIR and Raman Spectroscopy Applied to Dementia Diagnosis Through Analysis of Biological Fluids.

I. Delgadillo, O. A. B. da Cruz e Silva, A. Nunes, 2016, Journal of Alzheimer's disease : JAD.

Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil

I. Delgadillo, A. Pinheiro, A. Vicente, 2012 .

Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C.

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2020, Food research international.

Quality of Fresh Atlantic Salmon (Salmo salar) Under Hyperbaric Storage at Low Temperature by Evaluation of Microbial and Physicochemical Quality Indicators

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2019, Food and Bioprocess Technology.

Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar)

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2018 .

Protein Expression Modifications in Phage-Resistant Mutants of Aeromonas salmonicida after AS-A Phage Treatment

I. Delgadillo, A. Almeida, N. Osório, 2018, Antibiotics.

Quantification of polymeric mannose in wine extracts by FT-IR spectroscopy and OSC-PLS1 regression

António S. Barros, S. Rocha, I. Delgadillo, 2005 .

Occurrence of furfuraldehydes during the processing of Quercus suber L. cork. Simultaneous determination of furfural, 5-hydroxymethylfurfural and 5-methylfurfural and their relation with cork polysaccharides

S. Rocha, I. Delgadillo, M. Coimbra, 2004 .

Astringency quantification in wine: comparison of the electronic tongue and FT-MIR spectroscopy

I. Delgadillo, A. Rudnitskaya, Ana Maria S. Costa, 2015 .

Bacteriophages with potential to inactivate Salmonella Typhimurium: Use of single phage suspensions and phage cocktails.

I. Delgadillo, A. Almeida, J. Romalde, 2016, Virus research.

Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice.

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2017, Food research international.

Spectroscopic method for the authentication of vegetable matter

E. K. Kemsley, I. Delgadillo, P. Belton, 1994 .

Hyperbaric Storage of Vacuum-Packaged Fresh Atlantic Salmon (Salmo salar) Loins by Evaluation of Spoilage Microbiota and Inoculated Surrogate-Pathogenic Microorganisms

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2021, Food Engineering Reviews.

Effects of fungus inoculation and salt stress on physiology and biochemistry of in vitro grapevines: emphasis on sugar composition changes by FT-IR analyses.

António S. Barros, I. Delgadillo, M. Coimbra, 2009 .

Chapter 26 - Sea Salt

I. Delgadillo, A. C. Galvis-Sánchez, A. O. Rangel, 2013 .

Establishment of the volatile profile of ‘Bravo de Esmolfe’ apple variety and identification of varietal markers

António S. Barros, S. Rocha, I. Delgadillo, 2009 .

Kafirin structure and functionality

P. Shewry, I. Delgadillo, P. Belton, 2006 .

13C solid-state nuclear magnetic resonance and Fourier transform infrared studies of the thermal decomposition of cork.

I. Delgadillo, N. Cordeiro, C. Pascoal Neto, 1995, Solid state nuclear magnetic resonance.

Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature

I. Delgadillo, J. Saraiva, Álvaro T Lemos, 2020 .

Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2016 .

Swelling and Thermal Properties of Poly(Vinyl Alcohol) Containing Hemoglobin Membranes

I. Delgadillo, M. Vidal, M. H. Gil, 1999 .

Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration.

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2018, Food microbiology.

Sesquiterpenic composition of the inflorescences of Brazilian chamomile (Matricaria recutita L.): Impact of the agricultural practices

S. Rocha, I. Delgadillo, M. Coimbra, 2011 .

Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology

I. Delgadillo, J. Saraiva, Sílvia G. Sousa, 2016, Critical reviews in food science and nutrition.

Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying.

Ivonne Delgadillo, Manuel A Coimbra, I. Delgadillo, 2002, Journal of agricultural and food chemistry.

Variability of cork from Portuguese Quercus suber studied by solid-state (13)C-NMR and FTIR spectroscopies.

António S. Barros, D. Rutledge, I. Delgadillo, 2001, Biopolymers.

Quantitation of aliphatic suberin in Quercus suber L. cork by FTIR spectroscopy and solid-state (13)C-NMR spectroscopy.

António S. Barros, D. Rutledge, I. Delgadillo, 2000, Biopolymers.

Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

Mohamed Koubaa, Maria J Mota, Rita P Lopes, 2018, Critical reviews in biotechnology.

Hyperbaric Storage of Fruit Juice and Impact on Composition

Liliana G. Fidalgo, Rita S Inácio, I. Delgadillo, 2018 .

Effect of enzymatic aroma release on the volatile compounds of white wines presenting different aroma potentials

S. Rocha, P. Coutinho, I. Delgadillo, 2005 .

Isolation of secondary metabolites of Aspergillus ochraceus by HPLC

I. Delgadillo, 1986, Mycotoxin Research.

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

I. Delgadillo, A. Pinheiro, A. Vicente, 2013 .

Physicochemical, thermal, and pasting properties of flours and starches of eight Brazilian maize landraces (Zea mays L.)

I. Delgadillo, M. Maraschin, E. Amante, 2013 .

ATR-FTIR spectroscopy and chemometric analysis applied to discrimination of landrace maize flours produced in southern Brazil

I. Delgadillo, A. Ferreira, M. Maraschin, 2010 .

Characterization of chitosan–whey protein films at acid pH

I. Delgadillo, J. A. Lopes-da-Silva, Catarina O. Ferreira, 2009 .

Acetylation and molecular mass effects on barrier and mechanical properties of shortfin squid chitosan membranes

I. Delgadillo, Beatriz Veleirinho, J. A. Silva, 2006 .

Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts.

António S. Barros, Ivonne Delgadillo, Manuel A Coimbra, 2002, Journal of agricultural and food chemistry.

Influence of a cationic polysaccharide on starch functionality.

I. Delgadillo, J. A. Lopes da Silva, J. C. Raguzzoni, 2016, Carbohydrate polymers.

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

Chantal Smout, Ann Van Loey, Marc Hendrickx, 2008 .

High-Pressure Processing for Improving Digestibility of Cooked Sorghum Protein

I. Delgadillo, J. Saraiva, A. Nunes, 2014 .

Comparison of the effects induced by different processing methods on sorghum proteins

António S. Barros, I. Delgadillo, A. Nunes, 2010 .

GC-MS study of volatiles of normal and microbiologically attacked cork from Quercus suber L.

S. Rocha, I. Delgadillo, A. Correia, 1996 .

Protein profile and malt activity during sorghum germination

António S. Barros, I. Delgadillo, A. Nunes, 2008 .

Sorghum fermentation followed by spectroscopic techniques

António S. Barros, I. Delgadillo, I. Duarte, 2005 .

Screening of lactic acid bacteria potentially useful for sorghum fermentation

António S. Barros, I. Delgadillo, A. Nunes, 2010 .

Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2020, Critical reviews in food science and nutrition.

Volatile composition of Baga red wine: Assessment of the identification of the would-be impact odourants

S. Rocha, P. Coutinho, I. Delgadillo, 2004 .

Multivariate analysis of uronic acid and neutral sugars in whole pectic samples by FT-IR spectroscopy

António S. Barros, D. Rutledge, I. Delgadillo, 1998 .

Susceptibility of Listeria monocytogenes to high pressure processing: A review

I. Delgadillo, J. Saraiva, A. Almeida, 2016 .

Analysis of Uronic Acid in Pectic Material by FT-IR Spectroscopy

António S. Barros, D. Rutledge, I. Delgadillo, 1997 .

NMR metabolic composition profiling of high pressure pasteurized milk preserved by hyperbaric storage at room temperature

I. Delgadillo, J. Saraiva, B. Goodfellow, 2021, Food Control.

Innovative non-thermal technologies affecting potato tuber and fried potato quality

I. Delgadillo, J. Saraiva, J. Lorenzo, 2019, Trends in Food Science & Technology.

Effect of high pressure on cod (Gadus morhua) desalting

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2013 .

Development of a Turbidimetric Sequential Injection System to Monitor the Codfish Desalting Process

I. Delgadillo, A. C. Galvis-Sánchez, A. O. Rangel, 2012, Food Analytical Methods.

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability.

Jitka Zrostlíková, Ivonne Delgadillo, Manuel A Coimbra, 2007, Journal of chromatography. A.

A quasi energetically costless novel food preservation methodology: moderate pressure pasteurisation followed by hyperbaric storage, both at room temperature

I. Delgadillo, J. Saraiva, Álvaro T Lemos, 2022, Applied Food Research.

Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods

I. Delgadillo, J. Saraiva, S. Alves, 2015 .

Microorganisms under high pressure--adaptation, growth and biotechnological potential.

I. Delgadillo, J. Saraiva, M. Mota, 2013, Biotechnology advances.

Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review.

I. Delgadillo, J. Saraiva, M. Mota, 2018, Comprehensive reviews in food science and food safety.

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

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2021, Scientific Reports.

High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2015 .

Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration.

Rita S. Inácio, Liliana G. Fidalgo, Rita S Inácio, 2014, Food chemistry.

Enzymatic isolation and structural characterisation of polymeric suberin of cork from Quercus suber L.

S. Rocha, I. Delgadillo, A. M. Gil, 2001, International journal of biological macromolecules.

Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction

L. Estevinho, I. Delgadillo, J. Saraiva, 2018, Plant Foods for Human Nutrition.

Study of cork (from Quercus suber L.)-wine model interactions based on voltammetric multivariate analysis

António S. Barros, S. Rocha, I. Delgadillo, 2005 .

Use of High-Field 1H NMR Spectroscopy for the Analysis of Liquid Foods

I. Delgadillo, P. Belton, M. Spraul, 1996 .

Expansion Properties of Sour Cassava Starch (Polvilho Azedo): Variables Related to its Practical Application in Bakery

I. Delgadillo, V. Soldi, M. Maraschin, 2009 .

Foamability, foam stability, and chemical composition of espresso coffee as affected by the degree of roast

I. Delgadillo, M. Coimbra, F. Nunes, 1997 .

Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat

I. Delgadillo, J. Saraiva, C. Pinto, 2020, Food Engineering Reviews.

Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2020 .

Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2019, Innovative Food Science & Emerging Technologies.

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

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2015, Food science & nutrition.

Effect of temperature and compression/decompression rates on high pressure inactivation of Listeria

I. Delgadillo, J. Saraiva, A. Almeida, 2016 .

Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigeration.

I. Delgadillo, J. Saraiva, S. Alves, 2016, Meat science.

Characterization of the physicochemical and thermal properties of unexplored starches with potential industrial uses from six Brazilian maize landraces

I. Delgadillo, M. Maraschin, José A. Silva, 2013 .

Effect of gelatinization and starch-emulsifier interactions on aroma release from starch-rich model systems.

I. Delgadillo, J. A. Lopes da Silva, S. Castro, 2002, Journal of agricultural and food chemistry.

Quality evaluation of cork from Quercus suber L. by the electronic tongue

Alisa Rudnitskaya, Andrey Legin, Ivonne Delgadillo, 2006 .

Study of cork (from L.)-wine model interactions based on voltammetric multivariate analysis

António S. Barros, S. Rocha, I. Delgadillo, 2005 .

FTIR spectroscopy as a tool for the analysis of olive pulp cell-wall polysaccharide extracts

Douglas N. Rutledge, António S. Barros, Ivonne Delgadillo, 1999 .

Potential of FTIR Spectroscopy Applied to Exosomes for Alzheimer's Disease Discrimination: A Pilot Study.

J. Wiltfang, I. Delgadillo, O. A. B. da Cruz e Silva, 2020, Journal of Alzheimer's disease : JAD.

Simultaneous quanitative determination of secondary metabolites ofAspergillus ochraceus by TLC

I. Delgadillo, 1986, Mycotoxin Research.

Evaluation of the microbiological quality of drinking water in the district of Braganca (Northwest Portugal) throughout a ten-year period (1996-2005), during the implementation of the 1998/83 EC directive.

I. Delgadillo, A. Almeida, A. Almeida, 2010, Journal of environmental quality.

Effects of UV radiation on the lipids and proteins of bacteria studied by mid-infrared spectroscopy.

Ivonne Delgadillo, Isabel Henriques, Ana Cristina Esteves, 2013, Environmental science & technology.

Influence of hydration of food additive polysaccharides on FT-IR spectra distinction

António S. Barros, I. Delgadillo, M. Coimbra, 2006 .

Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

I. Delgadillo, J. Saraiva, S. Castro, 2011 .

MIR spectroscopy as alternative method for further confirmation of foodborne pathogens Salmonella spp. and Listeria monocytogenes

I. Delgadillo, J. Saraiva, A. Almeida, 2018, Journal of Food Science and Technology.

Effect of processing on cell wall polysaccharides of green table olives

I. Delgadillo, M. Coimbra, K. Waldron, 1996 .

Polarization switching and patterning in self-assembled peptide tubular structures

I. Delgadillo, M. Wojtaś, A. Kholkin, 2012 .

Evidence of ferroelectricity and phase transition in pressed diphenylalanine peptide nanotubes

A. S. Sigov, E. D. Mishina, José Grácio, 2012 .

Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration

Rita S. Inácio, Liliana G. Fidalgo, Rita S Inácio, 2015 .

Detection of copper, lead, cadmium and iron in wine using electronic tongue sensor system.

A. Rudnitskaya, I. Delgadillo, A. Rudnitskaya, 2014, Talanta.

Calibration update strategies for an array of potentiometric chemical sensors

Alisa Rudnitskaya, Ivonne Delgadillo, I. Delgadillo, 2017 .

Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration – effect on natural microbiota and physicochemical properties

I. Delgadillo, J. Saraiva, J. A. Lopes-da-Silva, 2023, Food Chemistry Advances.

Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening

S. Rocha, I. Delgadillo, M. Coimbra, 2006 .

Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis.

I. Delgadillo, A. Legin, A. Rudnitskaya, 2009, Analytica chimica acta.

Study of natural mango juice spoilage and microbial contamination with Penicillium expansum by high resolution 1H NMR spectroscopy

Ivonne Delgadillo, Iola F. Duarte, I. Delgadillo, 2006 .

Characterization of Kafirin and Zein Oligomers by Preparative Sodium Dodecyl Sulfate-Polyacrylamide Gel Electrophoresis

I. Delgadillo, A. Nunes, I. Correia, 2005 .

Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

António S. Barros, S. Rocha, P. Coutinho, 2010 .

Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum.

I. Delgadillo, J. Saraiva, Sílvia G. Sousa, 2014, Food chemistry.

Detection of rancid defect in virgin olive oil by the electronic nose.

S. Rocha, I. Delgadillo, R. Aparicio, 2000, Journal of agricultural and food chemistry.

Analysis of Cross-Sections of Ditylum Brightwelli Biosilica by Tapping Mode Atomic Force Microscopy and Scanning Electron Microscopy

E. G. Vrieling, I. Delgadillo, Conceição Santos, 2008 .

High resolution NMR of virgin olive oil

I. Delgadillo, A. M. Gil, P. Belton, 2001 .

Preservation of sliced cooked ham at 25, 30 and 37 ◦ C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2015 .

Characterization of kafirin and zein oligomers by preparative sodium dodecyl sulfate-polyacrylamide gel electrophoresis.

António S. Barros, I. Delgadillo, A. Nunes, 2005, Journal of agricultural and food chemistry.

SDS-PAGE and IR spectroscopy to evaluate modifications in the viral protein profile induced by a cationic porphyrinic photosensitizer.

Ivonne Delgadillo, Ana Cristina Esteves, Liliana Costa, 2014, Journal of virological methods.

Improvement of the Volatile Components of Cork from Quercus suber L. by an Autoclaving Procedure

S. Rocha, I. Delgadillo, A. Correia, 1996 .

Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2014, World Journal of Microbiology & Biotechnology.

High resolution NMR studies of meat composition and authenticity

E. K. Kemsley, I. Delgadillo, M. Defernez, 2001 .

High‐field proton NMR studies of apple juices

I. Delgadillo, A. M. Gil, P. Belton, 1997 .

Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening.

Ivonne Delgadillo, I. Delgadillo, A. M. Gil, 2002, Journal of agricultural and food chemistry.

Magnetic Resonance in Food Science: A view to the future

Graham Webb, Ana M. Gil, Peter S. Belton, 2001 .

Headspace-solid phase microextraction-gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters.

S. Rocha, P. Coutinho, I. Delgadillo, 2007, Journal of chromatography. A.

Method for analysis dried vine fruits contaminated with ochratoxin A.

António S. Barros, I. Delgadillo, A. C. Galvis-Sánchez, 2008, Analytica chimica acta.

Rheo-NMR of carrageenan gels and sols

P. Callaghan, I. Delgadillo, A. M. Gil, 2001 .

Effect of 300 and 500 MPa pressure treatments on starch–water adsorption/desorption isotherms and hysteresis

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2014 .

Changes in maize starch water sorption isotherms caused by high pressure

Liliana G. Fidalgo, I. Delgadillo, J. Saraiva, 2014 .

NMR and FTIR Studies of Cereal Proteins

I. Delgadillo, P. Belton, Janet Taylor, 1997 .

Partial characterisation of exopolysaccharides exudated by planktonic diatoms maintained in batch cultures

I. Delgadillo, S. Leandro, M. C. Gil, 2003 .

Determination of the degree of methylesterification of pectic polysaccharides by FT-IR using an outer product PLS1 regression

Douglas N. Rutledge, António S. Barros, Ivonne Delgadillo, 2002 .

Use of FT-IR spectroscopy to follow the effect of processing in cell wall polysaccharide extracts of a sun-dried pear

António S. Barros, I. Delgadillo, M. Coimbra, 2001 .

A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure

I. Delgadillo, J. Saraiva, F. Barba, 2019, LWT.

A chemical study of yoghurt produced under isostatic pressure during storage.

I. Delgadillo, J. Saraiva, C. Pinto, 2023, Food chemistry.

High-pressure processing effects on foodborne bacteria by mid-infrared spectroscopy analysis

I. Delgadillo, J. Saraiva, A. Almeida, 2016 .

Monitoring plasma protein aggregation during aging using conformation-specific antibodies and FTIR spectroscopy.

I. Delgadillo, B. Goodfellow, O. A. B. da Cruz e Silva, 2019, Clinica chimica acta; international journal of clinical chemistry.

Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure

I. Delgadillo, J. Saraiva, M. Mota, 2016, Letters in applied microbiology.

Saccharomyces cerevisiae as a Model to Confirm the Ability of FTIR to Evaluate the Presence of Protein Aggregates

Manuel A. S. Santos, I. Delgadillo, A. Nunes, 2018 .

Qualitative analysis of green coffee by infrared spectrometry

I. Delgadillo, A. Davies, K. Volka, 1996, Analytical and bioanalytical chemistry.

Improving pulse sequences for 3D DOSY: COSY-IDOSY.

M. Nilsson, G. Morris, I. Delgadillo, 2005, Chemical communications.

Effects of UV radiation on the lipids and proteins of bacteria studied by mid-infrared spectroscopy.

I. Delgadillo, A. Almeida, Â. Cunha, 2013, Environmental science & technology.

Pepstatin-sensitive proteolytic activity of sorghum seeds

I. Delgadillo, I. Q. Macedo, P. Marques, 1999 .

Purification and characterization of a novel plant metalloproteinase

I. Delgadillo, I. Q. Macedo, P. Marques, 1999 .

Characterisation of meat structure by NMR imaging at high field

Jean-Marie Bonny, Peter S. Belton, Graham Webb, 2001 .

Magnetic resonance imaging as a tool to quantify the adiposity distribution in fish

A. Davenel, G. Collewet, I. Delgadillo, 2001 .

Rapid tool for distinction of wines based on the global volatile signature.

António S. Barros, S. Rocha, I. Delgadillo, 2006, Journal of chromatography. A.

Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles

I. Delgadillo, J. Saraiva, S. Casal, 2021 .