Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles

Growth inhibition and inactivation of Alicyclobacillus acidoterrestris endospores in apple juice by hyperbaric storage at ambient temperature

(2019) Carlos A. Pinto et al.   Innovative Food Science & Emerging Technologies

Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C

(2019) Liliana G. Fidalgo et al.   FOOD RESEARCH INTERNATIONAL

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

(2019) Mauro D Santos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration

(2018) Carlos A. Pinto et al.   FOOD MICROBIOLOGY

Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel ( Scomber scombrus , L.)

(2018) L. Otero et al.   Innovative Food Science & Emerging Technologies

Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon ( Salmo salar )

(2018) Liliana G. Fidalgo et al.   Innovative Food Science & Emerging Technologies

Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef

(2018) H.R. Gheisari et al.   CZECH JOURNAL OF FOOD SCIENCES

 Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere

(2018) J. Tománková et al.   CZECH JOURNAL OF FOOD SCIENCES

Evaluation of volatile organic compound release in modified atmosphere-packaged minced raw pork in relation to shelf-life

(2018) Mohsen Zareian et al.   Food Packaging and Shelf Life

Hyperbaric storage at variable room temperature – A new preservation methodology for minced meat compared to refrigeration

(2018) Pedro A. R. Fernandes et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Extension of raw watermelon juice shelf-life up to 58 days by hyperbaric storage

(2017) Álvaro T. Lemos et al.   FOOD CHEMISTRY

Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice

(2017) Carlos Pinto et al.   FOOD RESEARCH INTERNATIONAL

Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins

(2017) L. Otero et al.   Innovative Food Science & Emerging Technologies

Industrial viability of the hyperbaric method to store perishable foods at room temperature

(2017) Ana Bermejo-Prada et al.   JOURNAL OF FOOD ENGINEERING

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

(2017) Ricardo V. Duarte et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Performance of raw bovine meat preservation by hyperbaric storage ( quasi energetically costless) compared to refrigeration

(2016) Paulo Freitas et al.   MEAT SCIENCE

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

(2015) Pedro A.R. Fernandes et al.   FOOD AND BIOPRODUCTS PROCESSING

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Detection of volatile organic compounds as markers of chicken breast spoilage using HS-SPME-GC/MS-FASST

(2015) Marta Mikš-Krajnik et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods

(2015) Sílvia A. Moreira et al.   Innovative Food Science & Emerging Technologies

The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

(2015) Anthoula A. Argyri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2014) Pedro A. R. Fernandes et al.   Food Engineering Reviews

Hyperbaric storage at and above room temperature of a highly perishable food

(2013) Liliana G. Fidalgo et al.   Food and Bioprocess Technology

Hyperbaric storage at room temperature for food preservation: A study in strawberry juice

(2012) K.A. Segovia-Bravo et al.   Innovative Food Science & Emerging Technologies

Identification of Spoilage Marker Metabolites in Irish Chicken Breast Muscle Using HPLC, GC–MS Coupled with SPME and Traditional Chemical Techniques

(2011) Dimitris Alexandrakis et al.   Food and Bioprocess Technology

Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

(2010) Sabrina Schindler et al.   MEAT SCIENCE

Comparison of different methods for total lipid quantification in meat and meat products

(2008) T. Pérez-Palacios et al.   FOOD CHEMISTRY

Volatile analysis of spoiled, artisan-type, modified-atmosphere-packaged cooked ham stored under different temperatures

(2008) F LEROY et al.   FOOD MICROBIOLOGY