Author/Creator: Pinto, Carlos A. - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Pinto, Carlos A.

1. 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)
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Record Type:: Journal Article
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2. A microbiological, physicochemical, and texture study during storage of yoghurt produced under isostatic pressure. (August 2019)

Authors:: Vieira, Patrícia; Pinto, Carlos A.; Lopes-da-Silva, José A.; Remize, Fabienne; Barba, Francisco J.; Marszałek, Krystian; Delgadillo, Ivonne; Saraiva, Jorge A.
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 110(2019)
Page Start:: 152
Record Type:: Journal Article
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3. A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology. (March 2020)

Authors:: Dourado, Cátia; Pinto, Carlos A.; Cunha, Sara C.; Casal, Susana; Saraiva, Jorge A.
Journal:: Innovative food science & emerging technologies
Issue:: Volume 60(2020)
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Record Type:: Journal Article
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4. Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality. Issue 6 (8th October 2021)

Authors:: Scepankova, Hana; Pinto, Carlos A.; Paula, Vanessa; Estevinho, Letícia M.; Saraiva, Jorge A.
Journal:: Comprehensive reviews in food science and food safety
Issue:: Volume 20:Issue 6(2021)
Page Start:: 5393
Record Type:: Journal Article
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5. Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice. (30th November 2019)

Authors:: Stinco, Carla M.; Szczepańska, Justyna; Marszałek, Krystian; Pinto, Carlos A.; Inácio, Rita S.; Mapelli-Brahm, Paula; Barba, Francisco J.; Lorenzo, Jose M.; Saraiva, Jorge A.; Meléndez-Martínez, Antonio J.
Journal:: Food chemistry
Issue:: Volume 299(2019)
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Record Type:: Journal Article
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6. Effect of moderate hydrostatic pressures on the enzymatic activity and bioactive composition of pineapple by‐products. (17th September 2020)

Authors:: Santos, Diana I.; Pinto, Carlos A.; Corrêa‐Filho, Luiz C.; Saraiva, Jorge A.; Vicente, António A.; Moldão‐Martins, Margarida
Journal:: Journal of food process engineering
Issue:: Volume 45:Number 7(2022)
Page Start:: n/a
Record Type:: Journal Article
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7. Effect of static and multi-pulsed high pressure processing on the rheological properties, microbial and physicochemical quality, and antioxidant potential of apple juice during refrigerated storage. (October 2021)

Authors:: Szczepańska, Justyna; Pinto, Carlos A.; Skąpska, Sylwia; Saraiva, Jorge A.; Marszałek, Krystian
Journal:: Lebensmittel-Wissenschaft + Technologie =
Issue:: Volume 150(2021)
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Record Type:: Journal Article
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8. Effects of high‐pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure. Issue 2 (11th February 2020)

Authors:: Pinto, Carlos A.; Moreira, Sílvia A.; Fidalgo, Liliana G.; Inácio, Rita S.; Barba, Francisco J.; Saraiva, Jorge A.
Journal:: Comprehensive reviews in food science and food safety
Issue:: Volume 19:Issue 2(2020)
Page Start:: 553
Record Type:: Journal Article
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9. Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration. (September 2018)

Authors:: Pinto, Carlos A.; Santos, Mauro D.; Fidalgo, Liliana G.; Delgadillo, Ivonne; Saraiva, Jorge A.
Journal:: Food microbiology
Issue:: Volume 74(2018)
Page Start:: 125
Record Type:: Journal Article
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10. Evaluation of gliadins-diglycosylated cyanidins interaction from litchi pericarp through ultraviolet and fluorescence measurements. (10th January 2018)

Authors:: Li, Shuyi; Zhu, Zhenzhou; Pinto, Carlos A.; Barba, Francisco J.; He, Jingren; Montesano, Domenico; Saraiva, Jorge A.
Journal:: International journal of food properties
Issue:: Volume 20(2017)Supplement 3
Page Start:: S2418
Record Type:: Journal Article
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