1. A feasibility study of Lactobacillus plantarum in fruit powders after processing and storage. (3rd November 2015) Authors: Borges, Sandra; Barbosa, Joana; Silva, Joana; Gomes, Ana M.; Pintado, Manuela; Silva, Cristina L. M.; Morais, Alcina M. M. B.; Teixeira, Paula Journal: International journal of food science & technology Issue: Volume 51:Number 2(2016) Page Start: 381 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage. (June 2022) Authors: Duarte, Ricardo V.; Pinto, Carlos A.; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A. Journal: Innovative food science & emerging technologies Issue: Volume 78(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol. (January 2019) Authors: Ferreira, Ricardo M.; Mota, Maria J.; Lopes, Rita P.; Sousa, Sérgio; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A. Journal: Food research international Issue: Volume 115(2019) Page Start: 352 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review. Issue 3 (13th March 2018) Authors: Lopes, Rita P.; Mota, Maria J.; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A. Journal: Comprehensive reviews in food science and food safety Issue: Volume 17:Issue 3(2018) Page Start: 532 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds. (1st April 2015) Authors: Paz, Mário; Gúllon, Patricia; Barroso, M. Fátima; Carvalho, Ana P.; Domingues, Valentina F.; Gomes, Ana M.; Becker, Helena; Longhinotti, Elisane; Delerue-Matos, Cristina Journal: Food chemistry Issue: Volume 172(2015) Page Start: 462 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Combined effect of pressure and temperature for yogurt production. (August 2019) Authors: Lopes, Rita P.; Mota, Maria J.; Sousa, Sérgio; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A. Journal: Food research international Issue: Volume 122(2019) Page Start: 222 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of probiotic co-cultures on physico-chemical and biochemical properties of small ruminants' fermented milk. (September 2017) Authors: Pinto, Jorge M.S.; Sousa, Sérgio; Rodrigues, Dina M.; Malcata, Francisco X.; Duarte, Armando C.; Rocha-Santos, Teresa A.P.; Freitas, Ana C.; Gomes, Ana M. Journal: International dairy journal Issue: Volume 72(2017) Page Start: 29 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Evaluation of the interactions between rosmarinic acid and bovine milk casein. Issue 107 (19th October 2015) Authors: Ferraro, Vincenza; Madureira, Ana Raquel; Fonte, Pedro; Sarmento, Bruno; Gomes, Ana M.; Pintado, Manuela E. Journal: RSC advances Issue: Volume 5:Issue 107(2015) Page Start: 88529 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Improving fresh cheese shelf‐life through hyperbaric storage at variable room temperature. Issue 1 (4th December 2022) Authors: Duarte, Ricardo V.; Lopes‐da‐Silva, José A.; Gomes, Ana M.; Delgadillo, Ivonne; Barba, Francisco J.; Saraiva, Jorge A. Journal: Journal of food science Issue: Volume 88:Issue 1(2023) Page Start: 391 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1, 3-propanediol. (November 2018) Authors: Mota, Maria J.; Lopes, Rita P.; Sousa, Sérgio; Gomes, Ana M.; Delgadillo, Ivonne; Saraiva, Jorge A. Journal: Food research international Issue: Volume 113(2018) Page Start: 424 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗