Pedro A R Fernandes

发表

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.

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

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

Phenolic profile, safety assessment, and anti-inflammatory activity of Salvia verbenaca L.

M. Coimbra, Elisabete Coelho, S. Boumerfeg, 2021, Journal of ethnopharmacology.

Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits.

M. Murkovic, M. Coimbra, Z. Ciesarová, 2017, Food chemistry.

Interactions of arabinan-rich pectic polysaccharides with polyphenols.

M. Coimbra, C. Renard, S. Cardoso, 2020, Carbohydrate polymers.

Apple Pomace Extract as a Sustainable Food Ingredient

M. Coimbra, Elisabete Coelho, M. Cruz, 2019, Antioxidants.

Thymus algeriensis Bioss & Reut: Relationship of phenolic compounds composition with in vitro/in vivo antioxidant and antibacterial activity.

M. Coimbra, Elisabete Coelho, S. Boumerfeg, 2020, Food research international.

Microwave hydrodiffusion and gravity as a sustainable alternative approach for an efficient apple pomace drying.

M. Coimbra, Elisabete Coelho, J. Calvao, 2021, Bioresource technology.

Revisiting the chemistry of apple pomace polyphenols.

M. Coimbra, Elisabete Coelho, C. Renard, 2019, Food chemistry.

The hydrophobic polysaccharides of apple pomace.

M. Coimbra, D. Evtuguin, Artur M. S. Silva, 2019, Carbohydrate polymers.

Interaction of wine mannoproteins and arabinogalactans with anthocyanins.

S. Rocha, M. Coimbra, F. Gonçalves, 2018, Food chemistry.

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 .

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.

Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration

Rita S Inácio, J. Saraiva, S. Alves, 2017 .