Ivonne Delgadillo

Associated Laboratory For Green Chemistry Network Of Chemistry And Technology
Aveiro, 3810193, Portugal

Last Updated: 09/26/2026

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Found 41 publications

High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad.

High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad.

Journal: Foods (Basel, Switzerland)

Published: December 04, 2023

Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature.

Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature.

Journal: ACS food science & technology

Published: December 26, 2022

A chemical study of yoghurt produced under isostatic pressure during storage.

A chemical study of yoghurt produced under isostatic pressure during storage.

Journal: Food chemistry

Published: December 17, 2022

Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature.

Improving fresh cheese shelf-life through hyperbaric storage at variable room temperature.

Journal: Journal of food science

Published: March 25, 2022

Low-pressure long-time or moderate pressure pasteurization at room temperature by hyperbaric inactivation as a new nonthermal preservation approach - A case study on milk.

Low-pressure long-time or moderate pressure pasteurization at room temperature by hyperbaric inactivation as a new nonthermal preservation approach - A case study on milk.

Journal: Food microbiology

Published: January 03, 2022

Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation.

Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation.

Journal: Food chemistry

Published: December 31, 2021

The Combined Effect of Pressure and Temperature on Kefir Production-A Case Study of Food Fermentation in Unconventional Conditions.

The Combined Effect of Pressure and Temperature on Kefir Production-A Case Study of Food Fermentation in Unconventional Conditions.

Journal: Foods (Basel, Switzerland)

Published: July 07, 2020

Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances.

Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances.

Journal: Critical reviews in food science and nutrition

Published: June 05, 2020

Potential of FTIR Spectroscopy Applied to Exosomes for Alzheimer's Disease Discrimination: A Pilot Study.

Potential of FTIR Spectroscopy Applied to Exosomes for Alzheimer's Disease Discrimination: A Pilot Study.

Journal: Journal of Alzheimer's disease : JAD

Published: February 11, 2020

Monitoring plasma protein aggregation during aging using conformation-specific antibodies and FTIR spectroscopy.

Monitoring plasma protein aggregation during aging using conformation-specific antibodies and FTIR spectroscopy.

Journal: Clinica chimica acta; international journal of clinical chemistry

Published: October 09, 2019

Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration.

Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration.

Journal: Scientific reports

Published: August 29, 2019

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

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

Journal: Journal of the science of food and agriculture

Published: August 28, 2019

Showing 1-12 of 41

Last Updated: 09/26/2026