Publications in collaboration with researchers from Universidade de Aveiro (22)

2023

  1. First approach to assess the effects of nanoplastics on the soil species Folsomia candida: A mixture design with bisphenol A and diphenhydramine

    NanoImpact, Vol. 29

2022

  1. Proteomics reveals multiple effects of titanium dioxide and silver nanoparticles in the metabolism of turbot, Scophthalmus maximus

    Chemosphere, Vol. 308

2021

  1. Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning

    LWT, Vol. 135

2020

  1. A global multinational survey of cefotaxime-resistant coliforms in urban wastewater treatment plants

    Environmental International, Vol. 144

  2. Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen-stored hake (Merluccius merluccius) pre-treated by high pressure

    International Journal of Food Science and Technology, Vol. 55, Núm. 5, pp. 2041-2048

  3. Comparative effect of a previous 150-MPa treatment on the quality loss of frozen hake stored at different temperatures

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 11, pp. 4245-4251

  4. Encapsulation of Nanostructures in a Dielectric Matrix Providing Optical Enhancement in Ultrathin Solar Cells

    Solar RRL

  5. New techniques in environment monitoring

    Climate Change and Marine and Freshwater Toxins (De Gruyter), pp. 35-106

2018

  1. Effect of high-pressure processing pretreatment on the physical properties and colour assessment of frozen European hake (Merluccius merluccius) during long term storage

    Food Research International, Vol. 112, pp. 233-240

  2. High-pressure processing before freezing and frozen storage of European hake (Merluccius merluccius): effect on mechanical properties and visual appearance

    European Food Research and Technology, Vol. 244, Núm. 3, pp. 423-431

  3. Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)

    Food and Bioprocess Technology, Vol. 11, Núm. 2, pp. 293-304

2017

  1. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

    Food and Bioprocess Technology, Vol. 10, Núm. 2, pp. 296-306

2015

  1. Effect of High-Pressure Processing of Atlantic Mackerel (Scomber scombrus) on Biochemical Changes During Commercial Frozen Storage

    Food and Bioprocess Technology, Vol. 8, Núm. 10, pp. 2159-2170

2014

  1. Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)

    Innovative Food Science and Emerging Technologies, Vol. 21, pp. 2-11

  2. Effect of high-pressure pre-treatments on enzymatic activities of Atlantic mackerel (Scomber scombrus) during frozen storage

    Innovative Food Science and Emerging Technologies, Vol. 23, pp. 18-24

  3. Enzymatic Activity During Frozen Storage of Atlantic Horse Mackerel (Trachurus trachurus) Pre-treated by High-Pressure Processing

    Food and Bioprocess Technology, Vol. 8, Núm. 3, pp. 493-502

  4. High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle

    Czech Journal of Food Sciences, Vol. 32, Núm. 2, pp. 188-193

2013

  1. Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

    LWT - Food Science and Technology, Vol. 53, Núm. 1, pp. 100-106

  2. Lipid damage inhibition by previous high pressure processing in white muscle of frozen horse mackerel

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 12, pp. 1454-1461

  3. Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

    Innovative Food Science and Emerging Technologies, Vol. 18, pp. 24-30