Ana C. Ribeiro

Uncovering the Bioactivity of Aurantiochytrium sp.: a Comparison of Extraction Methodologies

J. Saraiva, N. Bandarra, M. Lemos, 2021, Marine Biotechnology.

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

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

From mango by-product to food packaging: Pectin-phenolic antioxidant films from mango peels.

N. Ricardo, A. P. Cunha, M. D. S. de Souza Filho, 2021, International journal of biological macromolecules.

Improved egg yolk pasteurization using sublethal moderate pressure pre-treatments

J. Saraiva, S. Casal, J. A. L. da Silva, 2022, Food Chemistry Advances.

Polysaccharides from Caesalpinia ferrea seeds – Chemical characterization and anti-diabetic effects in Wistar rats

N. Ricardo, J. Filho, H. M. Azeredo, 2017 .

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.

Influence of pressure pre-treatments on liquid whole egg thermal pasteurization – microbiological, physicochemical and functional properties

J. Saraiva, F. Barba, X. Barber, 2023, Food Chemistry Advances.

Sublethal moderated pressure pre-treatments for subsequent shorter and improved egg white thermal pasteurization

J. Saraiva, S. Casal, F. Barba, 2022, Applied Food Research.

Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg

J. Saraiva, S. Casal, J. A. Lopes da Silva, 2023, Foods.