Carlos A Pinto

Scopus Author ID Ciência ID ResearcherID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 26

Top Venues

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

Critical reviews in food science and nutrition

Comprehensive reviews in food science and food safety

University of Aveiro

University of Aveiro (MSC)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

University of Aveiro Oct 02 2017

Portugal

Research Fellow :: Chemistry Department

Education History

University of Aveiro Sep 14 2015 - Jul 28 2017

Portugal

MSC :: Chemistry Department

University of Aveiro Sep 17 2012 - Jul 17 2015

Portugal

BSC :: Chemistry Department

Publications

Carlos A Pinto, Alireza Mousakhani Ganjeh, Francisco J Barba, Jorge Alexandre Saraiva
Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration. Foods (Basel, Switzerland) 13 (12) (2024)
Carlos A Pinto, Alireza Mousakhani Ganjeh, Francisco J Barba, Jorge Alexandre Saraiva
Impact of pH and High-Pressure Pasteurization on the Germination and Development of Clostridium perfringens Spores under Hyperbaric Storage versus Refrigeration. Foods (Basel, Switzerland) 13 (12) (2024)
Ana C Lopes, Rui P Queirós, Rita S Inácio, Carlos A Pinto, Susana I P Casal, Ivonne Delgadillo, Jorge Alexandre Saraiva
High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad. Foods (Basel, Switzerland) 13 (9) (2024)
Ana C Lopes, Rui P Queirós, Rita S Inácio, Carlos A Pinto, Susana I P Casal, Ivonne Delgadillo, Jorge Alexandre Saraiva
High-Pressure Processing Effects on Microbiological Stability, Physicochemical Properties, and Volatile Profile of a Fruit Salad. Foods (Basel, Switzerland) 13 (9) (2024)
Fernanda Machado, Ricardo V Duarte, Carlos A Pinto, Susana I P Casal, José A Lopes da Silva, Jorge Alexandre Saraiva
High Pressure and Pasteurization Effects on Dairy Cream. Foods (Basel, Switzerland) 12 (19) (2023)
Enrique Pino-Hernández, Luiz Henrique Fasolin, Lina F Ballesteros, Carlos A Pinto, Jorge Alexandre Saraiva, Luís Abrunhosa, José António Teixeira
Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence. Molecules (Basel, Switzerland) 28 (2) (2023)
Enrique Pino-Hernández, Luiz Henrique Fasolin, Lina F Ballesteros, Carlos A Pinto, Jorge Alexandre Saraiva, Luís Abrunhosa, José António Teixeira
Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence. Molecules (Basel, Switzerland) 28 (2) (2023)
Carlos A Pinto, Diogo Galante, Edelman Espinoza-Suarez, Vítor M Gaspar, Joao F Mano, Francisco J Barba, Jorge Alexandre Saraiva
Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature. Foods (Basel, Switzerland) 12 (5) (2023)
Enrique Pino-Hernández, Luiz Henrique Fasolin, Lina F Ballesteros, Carlos A Pinto, Jorge Alexandre Saraiva, Luís Abrunhosa, José António Teixeira
Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence. Molecules (Basel, Switzerland) 28 (2) (2023)
Hana Scepankova, Diogo Galante, Edelman Espinoza-Suaréz, Carlos A Pinto, Letícia M Estevinho, Jorge Alexandre Saraiva
High Hydrostatic Pressure in the Modulation of Enzymatic and Organocatalysis and Life under Pressure: A Review. Molecules (Basel, Switzerland) 28 (10) (2023)
Carlos A Pinto, Diogo Galante, Edelman Espinoza-Suarez, Vítor M Gaspar, Joao F Mano, Francisco J Barba, Jorge Alexandre Saraiva
Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature. Foods (Basel, Switzerland) 12 (5) (2023)
Enrique Pino-Hernández, Luiz Henrique Fasolin, Lina F Ballesteros, Carlos A Pinto, Jorge Alexandre Saraiva, Luís Abrunhosa, José António Teixeira
Structural and Physicochemical Properties of Starch from Rejected Chestnut: Hydrothermal and High-Pressure Processing Dependence. Molecules (Basel, Switzerland) 28 (2) (2023)
Norton Komora, Cláudia Maciel, Joana Isidro, Carlos A Pinto, Gianuario Fortunato, Jorge Alexandre Saraiva, Paula Teixeira
The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities' Dynamics and Quality Parameters of a Fermented Meat Sausage Model. Biology 12 (9) (2023)
Sérgio C Sousa, Ana Paula Carvalho, Carlos A Pinto, Renata A Amaral, Jorge Alexandre Saraiva, Ricardo N Pereira, António A Vicente, Ana Cristina Freitas, Ana Maria Pereira Gomes
Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extracts. Applied microbiology and biotechnology (2023)
Ricardo M Ferreira, Adriana M Costa, Carlos A Pinto, Carlos F M Silva, Jorge Alexandre Saraiva, Susana M Cardoso
Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition of Opuntia ficus-indica Juices. Foods (Basel, Switzerland) 12 (11) (2023)
Carla Pereira, João F Marques, Sílvia Reis, Pedro Costa, Ana P Martins, Carlos A Pinto, Jorge Alexandre Saraiva, Adelaide Almeida
Combined Effect of Phage phT4A and Pressure-Based Strategies in the Inhibition of Escherichia coli . Antibiotics (Basel, Switzerland) 11 (2) (2022)
António Panda, Patrícia Coelho, Nuno B Alvarenga, João Lita da Silva, Célia Lampreia, Maria Teresa Santos, Carlos A Pinto, Renata A Amaral, Jorge Alexandre Saraiva, João Dias
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage. Foods (Basel, Switzerland) 11 (7) (2022)
Min Wang, Jianjun Zhou, Jéssica Tavares, Carlos A Pinto, Jorge Alexandre Saraiva, Miguel Angel Prieto, Hui Cao, Jianbo Xiao, Bernabé Nuñez-Estevez, Francisco J Barba
Applications of algae to obtain healthier meat products: A critical review on nutrients, acceptability and quality. Critical reviews in food science and nutrition (2022)
Renata A Amaral, Carlos A Pinto, Vasco Lima, Jéssica Tavares, Ana P Martins, Liliana G Fidalgo, Ana M Silva, Maria Manuel Gil, Paula Teixeira, Joana Bastos Barbosa, Francisco J Barba, Jorge Alexandre Saraiva
Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish-A Review. Foods (Basel, Switzerland) 10 (10) (2021)
Hana Scepankova, Carlos A Pinto, Vanessa Marina Branco Paula, Leticia M Estevinho, Jorge Alexandre Saraiva
Conventional and emergent technologies for honey processing: A perspective on microbiological safety, bioactivity, and quality. Comprehensive reviews in food science and food safety 20 (6) (2021)
Elisabete M C Alexandre, Marta C Coelho, Kardelen Ozcan, Carlos A Pinto, José António Teixeira, Jorge Alexandre Saraiva, Manuela Pintado
Emergent Technologies for the Extraction of Antioxidants from Prickly Pear Peel and Their Antimicrobial Activity. Foods (Basel, Switzerland) 10 (3) (2021)
Jéssica Tavares, Ana Martins, Liliana G Fidalgo, Vasco Lima, Renata A Amaral, Carlos A Pinto, Ana M Silva, Jorge Alexandre Saraiva
Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies. Foods (Basel, Switzerland) 10 (4) (2021)
Rita S Inácio, Carlos A Pinto, Jorge Alexandre Saraiva, Ana Maria Pereira Gomes
Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening. Journal of the science of food and agriculture 101 (9) (2021)
Hana Scepankova, Vanessa Branco Paula, José María Fresno, María Eugenia Tornadijo, Miguel Sousa Dias, Carlos A Pinto, Jorge Alexandre Saraiva, Letícia M Estevinho
Role of Honey in Advanced Wound Care. Molecules (Basel, Switzerland) 26 (16) (2021)
Mauro D Santos, Liliana G Fidalgo, Carlos A Pinto, Ricardo V Duarte, Álvaro T Lemos, Ivonne Delgadillo, Jorge Alexandre Saraiva
Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances. Critical reviews in food science and nutrition 61 (12) (2020)
Carlos A Pinto, Sílvia A Moreira, Liliana G Fidalgo, Rita S Inácio, Francisco J Barba, Jorge Alexandre Saraiva
Effects of high-pressure processing on fungi spores: Factors affecting spore germination and inactivation and impact on ultrastructure. Comprehensive reviews in food science and food safety 19 (2) (2020)

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Publication Activity (10 Years)

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Carlos A Pinto