Produção Científica

PUBLICAÇÕES

Artigos científicos com revisão por pares

Em 2013,

  1. C. Grosso, S. Ferreira-Dias, P. Pires-Cabral (2013) Modeling and optimization of ethyl butyrate production catalysed by Rhizopus oryzae lipase, J. Food Engineering 115: 475-480 http://dx.doi.org/10.1016/j.jfoodeng.2012.08.00.
     
  2. Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2013). The impact of cold chain temperature abuses on the quality of frozen strawberry (Fragaria ×ananassa). International Journal of Food Studies, 2, 60-68. http://dx.doi.org/10.7455/ijfs/2.1.2013.a5.
     
  3. Galego L.R., Jockusch S. and Da Silva J.P., (2013). Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors, International Journal of Food Science & Technology, 48, 693-700. http://dx.doi.org/10.1111/ijfs.12014.
     
  4. Genç, I., Esteves, E., Aníbal, J. and A. Diller (2013) Effects of chilled storage on quality of vacuum packed meagre fillets. Journal of Food Engineering 115: 486-494. http://dx.doi.org/10.1016/j.jfoodeng.2012.09.007.
     
  5. Aureliano, M., Fraqueza, G. and Ohlin AC. (2013). Ion pumps as biological targets for decavanadate Dalton Transations.. Accepted Manuscript. http://dx.doi.org/ 10.1039/C3DT50462J.
     
  6. Melo, J., Schrama, D., Hussey, S., Andrew, P.W., Faleiro, M.L.  (2013). Listeria monocytogenes dairy isolates show a different proteome response to sequential exposure to gastric and intestinal fluids. International Journal of Food Microbiology 163:51-63 http://dx.doi.org/10.1016/j.ijfoodmicro.2013.03.001.
     
  7. Melo J., Schrama D., Andrew P.W., Faleiro, M.L. (2013). Proteomic analysis shows that individual Listeria monocytogenes strains use different strategies in response to gastric stress. Foodborne Pathogens and Disease 10(2): 107-119. http://dx.doi.org/10.1089/fpd.2012.1297.
     
  8. Rubilar, J.F., Cruz, R.M.S., Silva, H.D., Vicente, A.A., Khmelinskii, I. and Vieira, M.C. (2013). Physico-mechanical properties of chitosan films with carvacrol and grape seed extract. Journal of Food Engineering, 115, 466-474. http://dx.doi.org/10.1016/j.jfoodeng.2012.07.009.
     
  9. Aníbal, Jaime, Hélder T. Madeira, Liliana F. Carvalho, Eduardo Esteves, Cristina Veiga-Pires, e Carlos Rocha. 2013. Macroalgae Mitigation Potential for Fish Aquaculture Effluents: An Approach Coupling Nitrogen Uptake and Metabolic Pathways Using Ulva Rigida and Enteromorpha Clathrat. Environmental Science and Pollution Research, 1–11. doi:10.1007/s11356-013-2427-x.
  10. Carvalho, L. F.; Rocha, C.;  Fleming, A.; Veiga-Pires, C. & J. Aníbal (2013). Interception of nutrient rich Submarine Groundwater Discharge seepage on European temperate beaches by the acoel flatworm, Symsagittifera roscoffensis. Marine Pollution Bulletin 75: 150-156. DOI: 10.1016/j.marpolbul.2013.07.045  

Em 2012,

  1. Anjos, J., Fernandes, C., Quintas, C., Abrunheiro, A., Silva, B., Gow, N., Gonçalves, T. (Ano). "β(1,3) 2012 – Glucan synthase complex from Alternaria infectoria, a rare dematiaceous human pathogen". Medical Mycology. 50 (7): 716-725.  http://dx.doi.org/10.3109/13693786.2012.675525.
     
  2. Fraqueza G., Ohlin, A.C., Casey, W.H. and Aureliano, M. (2012). Sarcoplasmic reticulum calcium ATPase interactions with decaniobate, decavanadate, vanadate, tungstate and molybdate. Journal of Inorganic Biochemistry. 107: 82-89.
     
  3. Fraqueza G., Batista de Carvalho, L.A.E., Marques, P.M., Maia, L., Ohlin, A.C., Casey, W.H. and Aureliano, M. (2012). Decavanadate, decaniobate, tungstate and molybdate interactions with sarcoplasmic reticulum Ca2+-ATPase: quercetin prevents cysteine oxidation by vanadate but does not reverse ATPase inhibition. Dalton Transactions. 41: 12749-12758.
     
  4. Melo, J., Andrew, P.W., Faleiro, M. L. (2013). Different assembly of acid and salt tolerance response in Listeria monocytogenes.  Archives of Microbiology 195:339-348. http://dx.doi.org/10.1007/s00203-013-0878-6.
     
  5. Rubilar, J.F., Cruz, R.M.S., Khmelinskii, I. and Vieira, M.C. (2013). Effect of antioxidant and optimal antimicrobial mixtures of carvacrol, grape seed extract and chitosan on different spoilage microorganisms and their application as coatings on different food matrices. International Journal of Food Studies, 2, 22-38. http://dx.doi.org/10.7455/ijfs/2.1.2013.a2.
     
  6. Nunes, P.A., Pires-Cabral, P., Guillén, M., Valero, F. and Ferreira-Dias S. (2012). Batch operational stability of immobilized heterologous Rhizopus oryzae lipase during acidolysis of virgin olive oil with medium-chain fatty acids. Biochemical Engineering Journal. 67:265-268.
     
  7. Alves, M., Gonçalves, T., Quintas, C. (2012). Microbial quality and yeast population dynamics in cracked green table olives’ fermentations. Food Control. 23(2):363-368.  http://dx.doi.org/10.1016/j.foodcont.2011.07.033.
     
  8. Graça, A., Nunes, C., Quintas, C., Abadias, M., Usall J., Salazar, M. (2012). Efficacy of Electrolyzed Water to Inactivate Foodborne Pathogens on Fresh-Cut Apples, Acta Horticulturae. 934:405 - 411.
     
  9. Grevenstuk T., Gonçalves A., Domingos T., Quintas C., van der Hooft J.J.J., Vervoort J. and  Romano A. (2012). Inhibitory activity of plumbagin produced by Drosera intermedia on food spoilage fungi. Journal of the Science of Food and Agriculture. 92(8):1638–1642. http://dx.doi.org/10.1002/jsfa.5522.
     
  10. Santo, D, Galego, L., Gonçalves, T., Quintas, C. (2012). Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits' fermentations. Food Research International. 47(1):45-50. http://dx.doi.org/0.1016/j.foodres.2012.01.009.
     
  11. P. A. Nunes, P. Pires-Cabral, M. Guillén, F. Valero, S. Ferreira-Dias Optimized production of MLM triacylglycerols catalyzed by immobilized heterologous Rhizopus oryzae lipase. (2012). J Am Oil Chem Soc 88(4):473-480. http://dx.doi.org/10.1007/s11746-010-1702-y.

Em 2011,

  1. Aníbal, J., Esteves, E. and C. Rocha (2011). Seasonal variations in gross biochemical composition, percentage edibility, and condition index of the clam Ruditapes decussatus cultivated in Ria Formosa (South Portugal). Journal of Shellfish Research 30(1): 17-23 (IF2010: 1.041).
     
  2. Cruz, R.M.S., Vieira, M.C., Fonseca, S.C. and Silva, C.L.M. (2011). Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation. Food and Bioprocess Technology, 4, 1197-1204.
     
  3. Galego, L.R., Da Silva J.P., Almeida, V.R., Bronze, M.R. and Vilas Boas, L. (2011). Preparation of novel distinct highly aromatic liquors using fruit distillates, International Journal of Food Science & Technology, 46, 67-73. http://dx.doi.org/10.1111/j.1365-2621.2010.02452.x.
     
  4. Nunes, P.A., Pires-Cabral, P., Guillén, M., Valero, F. and Ferreira-Dias, S. (2011) Production of MLM-Type Structured Lipids Catalyzed by Immobilized Heterologous Rhizopus oryzae Lipase.  J Am Oil Chem Soc 88:473-480 http://dx.doi.org/10.1007/s11746-010-1702-y.
     
  5. Nunes, P. A., Pires-Cabral, P., Ferreira-Dias, S. (2011) Production of olive oil enriched with médium chain fatty acids catalysed by commercial immobilised lipases. Food Chem 127(3):993-998 http://dx.doi.org/10.1016/j.foodchem.2011.01.071.
     
  6. Neves, F.I.G, Vieira, M.C. and Silva, C.L.M. (2011). Inactivation kinetics of peroxidase in zucchini (Cucurbita  pepo  L.)  by heat  and  UV-C  radiation.  Journal of Innovative Food Science and Emerging Technologies, 13, 158–162.  http://dx.doi.org/10.1016/j.ifset.2011.10.013.

Em 2010,

  1. Hernández-Díaz, R., Pimentel-González, D.J., Figueira, A. C., Viniegra-González, G., Campos-Montiel, R.G. (2010). Influence of an aerobic fungus grown on solid culture on ruminal degradability and on a mixture culture of anaerobic cellulolytic bacteria. Journal of Animal Physiology and Animal Nutrition, 94 (3), 330-337.

Em 2009,

  1. Chap, J., Jackson, P., Siqueira, R., Gaspar, N., Quintas, C., Park, J., Osaili, T., Shaker, R., Jaradat, Z., Hartantyo, S., H., P., Abdullah Sani, N., Estuningsih, S., Forsythe, S. J. (2009). International survey of Cronobacter sakazakii and other Cronobacter spp. in follow up formulas and infant foods. International Journal of Food Microbiology. 136, 185-188. DOI: 10.1016/j.ijfoodmicro.2009.08.005.
     
  2. Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2009). Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.). Journal of Food Engineering, 94, 90-97.
     
  3. Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2009). The response of watercress (Nasturtium officinale) to vacuum impregnation: effect of an antifreeze protein type I. Journal of Food Engineering, 95, 339-345.
     
  4. Salvá, B.K., Zumalacárregui, J.M., Figueira, A.C., Osorio, M.T. Mateo, J. (2009). Nutrient composition and technological quality of meat from alpacas reared in Peru. Meat Science, 82, 450–455.
     
  5. Gonçalves, E.M., Cruz, R.M.S., Abreu, M., Brandão, T.R.S. and Silva, C.L.M. (2009). Biochemical and physical changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage, Journal of Food Engineering, 93, 32-39.  
     
  6. Gonçalves, S., Quintas C., Gaspar, M. N., Nogueira, J. M. F. and Romano A. (2009). Antimicrobial activity of Drosophyllum lusitanicum leaf extract, an endemic Mediterranean insectivorous plant. Natural Product Research. 23:3, 219-229.
     
  7. Oliveira, S.R., Cruz, R.M.S., Vieira, M.C., Silva, C.L.M. and Gaspar, M.N. (2009). Enterococcus faecalis and Pseudomonas aeruginosa behaviour in frozen watercress (Nasturtium officinale) submitted to temperature abuses. International Journal of Refrigeration, 32, 472-477.
     
  8. P. A. Nunes, P. Pires-Cabral, M. Guillén, F. Valero, S. Ferreira-Dias (2009) “Production of Low Caloric Structured Lipids Containing Medium Chain Fatty Acids, Catalyzed by Immobilized Heterologous Rhizopus oryzae Lipase”, New Biotechnology, 25, Supplement 1, page S111. http://dx.doi.org/10.1016/j.nbt.2009.06.391.

Em 2008,

  1. Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2008). Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics. Innovative Food Science & Emerging Technologies, 9, 483-488.
     
  2. Esteves, E; Pina, T. and J.P. Andrade (2009) Diel and seasonal changes in nutritional condition of the anadromous Twaite shad Alosa fallax fallax (Lacépède, 1803) larvae. Ecology of Freshwater Fishes 18: 132-144 (DOI: 10.1111/j.1600-0633.2008.00332.x).
     
  3. Esteves, E. and J.P. Andrade (2008) Diel and seasonal distribution patterns of eggs, embryos and larvae of Twaite shad Alosa fallax fallax (Lacépède, 1803) in a lowland tidal river. Acta Oecologica 34: 172-185 http://dx.doi.org/10.1016/j.actao.2008.05.008.
     
  4. Miguélez, E.; Zumalacárregui, J.M.; Osorio, M.T.; Figueira, A.C.; Fonseca, B.; Mateo, J. (2008).  Quality traits of suckling-lamb meat covered by the protected geographical indication “Lechazo de Castilla y León” European quality label. Small Ruminant Research, 77, 65-70.
     
  5. Osorio, M.T.; Zumalacárregui, J.M.; E.A. Cabeza,  Figueira, A.;  Mateo, J. (2008). Effect of rearing system on some meat quality traits and volatile compounds of suckling lamb meat. Small Ruminant Research, 78(1-3), 1-12.
     
  6. Pires-Cabral, P., P. A. Nunes, S. Ferreira-Dias (2008) “Synthesis of low caloric structured lipids by lipase-catalysed interesterification of olive oil with caprylic acid”, Journal of Biotechnology, 136, Supplement 1, page S736. http://dx.doi.org/10.1016/j.jbiotec.2008.07.1753.

 

Capítulos de livros

Em 2014,

  1. Cruz, R.M.S., Khmelinskii, I. and Vieira, M.C. 2014. Ultrasound applications in food technology: Equipment, combined processes and effects on safety and quality parameters, in: Advances in Food Science and Nutrition-Volume 2, Sabu Thomas, Visakh, P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta (Eds.). Scrivener Publishing, Massachusetts, USA.

Em 2013,

  1. Rubilar, J.F., Cruz, R.M.S., Khmelinskii, I. and Vieira, M.C. 2013. Chitosan films with antioxidant and antimicrobial properties: Their role as active packaging, in: Chemical Food Safety and Health, F. Pedreschi and Z. Ciezarova (Eds.). Nova Publisher, New York, USA.
     
  2. Cruz, R.M.S., Parra, J.F.R., Khmelinskii, I. and Vieira, M.C. 2013. Nanotechnology in Food Applications, in: Advances in Food Science and Technology-Volume 1, Sabu Thomas, Visakh, P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta (Eds.). Scrivener Publishing, Massachusetts, USA.

Em 2012,

  1. Graça, Ana; Nunes, Carla; Santo, David E; Quintas, Célia. 2012. Evaluación de la calidad microbiológica de la manzana mínimamente procesada en el Sur de Portugal.  In Avances en poscosecha de frutas e hortalizas, ed. I. Recasens, J. Graell, G. Echeverría, 307 - 311. ISBN: 978-84-695-4683-3. Lleida, Espanha: Ediciones de la Universitat de Lleida.
     
  2. Lourenço, Ana; Graça, Ana; Salazar, Miguel; Quintas, Célia; Nunes, Carla. 2012. Evaluación de la capacidad de sobrevivencia e crecimiento de patógenos de transmisión alimentaria en naranja mínimamente procesada.  In Avances en poscosecha de frutas e hortalizas, ed. I Recasens, J. Graell, G. Echeverría, 259 - 263. ISBN: 978-84-695-4683-3. Lleida: Ediciones de la Universitat de Lleida.
     
  3. Nunes, Carla; Lourenço, Ana; Graça, Ana; Salazar, Miguel; Mendes, Susana, Quintas, Célia. 2012. Uso de iluminación UV-C en la reducción de la contaminación microbiológica de naranja mínimamente procesada.  In Avances en poscosecha de frutas e hortalizas, ed. I Recasens, J. Graell, G. Echeverría, 265 - 269. ISBN: 978-84-695-4683-3. Lleida: Ediciones de la Universitat de Lleida.
     
  4. Eduardo Esteves, J. Pedro Andrade, 2012. Intrannual Effects of Biotic and Abiotic Factors on Growth and Mortality of Anadromous Twaite Shad, Alosa Fallax Fallax (Lacépède, 1803), Larvae, in: Kia Pourali, Vafa Niroomand Raad (Eds.), Larvae: Morphology, Biology and Life Cycle. Nova Science Publishers Inc., New York, pp. 57–82.

Em 2011,

  1. Aníbal, J. and R. Cruz (2011). Enzymes (Part I: Fruits and Vegetables). In: Cruz, R. (ed.) Practical Food and Research. Nova Science Publishers, Inc, pp. 51-65.
     
  2. Aníbal, J. and R. Cruz (2011). Enzymes (Part II: Meat and Fish). In: Cruz, R. (ed.) Practical Food and Research. Nova Science Publishers, Inc, pp. 181-193.
     
  3. Figueira, A. C., Makinde, O., Vieira, M. C. 2011. Process optimisation of sweet potato (Ipomoea batatas) puree as an ingredient in a formulation of weaning food. In Fruit, Vegetable and Cereal Science and Biotechnology: Focus on sweet potato, 25 - 34. ISBN: 978-4-903313-82-. Japão: Global Science Books.
     
  4. Pires-Cabral, P., da Fonseca, M.M.R., Ferreira-Dias, S. (2011) Produção de aromatizantes alimentares por catálise enzimática. Estudo de caso: o butirato de etilo, In: Novas Tecnologias de Processamento e Controlo de Qualidade de Alimentos, Engenharia dos Biossistemas – Cem Temas de Investigação no Centenário do ISA (Santos Pereira, L., Varennes, A., Oliveira, C., Ferreira-Dias, S., Eds.), Ed. Colibri & CEER, Lisboa, pp. 367-370 (ISBN: 978-989-689-093-3).
     
  5. Quintas, C. (2011). Fruit and Vegetables: Microorganisms and Safety. In Cruz, R. (ed) Practical Food and Research. New York: Nova Science Publishers, Inc.
     
  6. Eduardo Esteves, 2011. Ecology of Early Life-History Stages of Anadromous Shads, in: Dempsey, S.P. (Ed.), Fish Ecology. Nova Science Publ. Inc, New  York, pp. 151–172.
     
  7. Eduardo Esteves, 2011. Chapter 16. Statistical Analysis in Food Science, in: Practical Food and Research. Nova Science Publishers Inc., New York, pp.  409–451.”
     
  8. Fuentes, P.A.U., Parra, J.F.R., Cruz, R.M.S., Khmelinskii, I., Brigas, A.F., Figueira, A.C. and Vieira, M.C. 2011. Vitamins in fruits and vegetables, in: Practical Food and Research, Rui M.S. Cruz (Ed.). Nova Science, New York, USA.

Em 2010,

  1. Cruz, R.M.S., Parra, J.F.R., Fuentes, P.A.U., Torres, J.A. and Vieira, M.C. (2010). New food processing technologies: development and impact on the consumer acceptability, in: Food Quality: Control, Analysis and Consumer Concerns. Nova Science, New York, US.
     
  2. Rodrigues, Neusa; Cavaco, Teresa; Quintas, Célia. (2010). Cracked green table olive from te south of Portugal: the influence of different brining conditions.  In Environmentally Friendly and Safe Technologies for Quality of Fruits and Vegetables, ed. Carla Nunes, 223 - 229. ISBN: 978-989-8472-01-4. Faro, Portugal: Universidade do Algarve.
     
  3. Graça, Ana; Salazar, Miguel; Quintas, Célia; Manso, Teresa; Nunes, Carla. (2010). The effect of neutral and acidic electrolyzed water as a disinfectant for fresh-cut apples.  In Environmentally Friendly and Safe Technologies for Quality of Fruits and Vegetables, ed. Carla Nunes, 216 - 221. ISBN: 978-989-8472-01-4. Faro: Universidade do Algarve.

Em 2009,

  1. Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2009). The importance of food processing on vitamin C: Present and future trends, in: Vitamin: Daily Requirements, Dietary Sources and Adverse Effects. Nova science, New York, USA.
     
  2. Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2009). The effect of ultrasound in food processing, in: Food Processing: Methods, Techniques and Trends. Nova Science, New York, USA.
     
  3. Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2009). The importance of food processing on vitamin C: Present and future trends, in: Vitamin: Daily Requirements, Dietary Sources and Adverse Effects. Nova science, New York, USA.
     
  4. Cruz, R.M.S., Vieira, M.C. and Silva, C.L.M. (2009). The effect of ultrasound in food processing, in: Food Processing: Methods, Techniques and Trends. Nova Science, New York, USA.

Em 2008,

  1. Vieira, M. and Pereira, J., 2008. Part II - Preservation Operations: Chapter 8 - Dehydration I - Tray Drying of Apples in “Experiments in Unit Operations and Processing of Foods.” Volume 5, Edited by Maria Margarida Cortez Vieira, Instituto Superior de Engenharia, Universidade do Algarve and Peter Ho, Instituto Politécnico de Viana do Castelo, Springer.
     
  2. Vieira, M. and Pereira, J., 2008. Part II - Preservation Operations: Chapter 14 - Comparing Air Blast and Fluidized Bed Freezing in “Experiments in Unit Operations and Processing of Foods.” Volume 5, Edited by Maria Margarida Cortez Vieira, Instituto Superior de Engenharia, Universidade do Algarve and Peter Ho, Instituto Politécnico de Viana do Castelo, Springer.
     
  3. Vieira, M., Pereira, J. and Lucher, C., 2008. Part II - Preservation Operations: Chapter 15 - Pasteurization with a Plate Heat Exchanger in “Experiments in Unit Operations and Processing of Foods.” Volume 5, Edited by Maria Margarida Cortez Vieira, Instituto Superior de Engenharia, Universidade do Algarve and Peter Ho, Instituto Politécnico de Viana do Castelo, Springer.
     
  4. Fuentes, P.A.U., Parra, J.F.R., Cruz, R.M.S., Khmelinskii, I., Brigas, A.F., Figueira, A.C. and Vieira, M.C. (2010). Vitamins in fruits and vegetables, in: Practical Food and Research. Nova Science, New York, USA.
     
  5. Cruz, R.M.S., Parra, J.F.R., Fuentes, P.A.U., Torres, J.A. and Vieira, M.C. (2010). New food processing technologies: development and impact on the consumer acceptability, in: Food Quality: Control, Analysis and Consumer Concerns. ed. Medina, Daniel A., Laine, Amanda M. , 555 - 584. ISBN: 9781611229172. USA: Nova Publishers. , New York, USA.
     
  6. Cruz, R.M.S., Parra, J.F.R., Khmelinskii, I. and Vieira, M.C. (2011). Nanotechnology in Food Applications in: Advances in Food Science and Technology-Volume 1, Sabu Thomas, Visakh, P.M., Laura B. Iturriaga, and Pablo Daniel Ribotta (Eds.). Scrivener Publishing, Massachusetts, USA, accepted.

PROCEEDINGS

  1. Galego, L.G., Estevinho, L.M. and Da Silva, J.P. (2012). Pomegranate liquor preparation and analysis. In: Proceedings International Conference on Food Safety, Quality and Nutrition Greening The Food Industry (edited by B.K. Tiwari and C. Smith), Pp 38-42, Manchester.
     
  2. Soares, R.M.A., Da Silva, J.P. and Galego, L.G. (2012). Pear and Strawberry tree spirits – A comparative study. In: Proceedings International Conference on Food Safety, Quality and Nutrition Greening The Food Industry (edited by B.K. Tiwari and C. Smith), Pp 248-251, Manchester.
     
  3. Galego, L., Almeida, V., Gonçalves, V., Costa M., Monteiro, I., Matos, F. and Miguel, G. (2008). Antioxidant activity of the essential oils of Thymbra capitata, Origanum vulgare, Thymus mastichina and Calamintha baetica, Acta Horticulturae, 765, 325-333.