Optimization of Raw Ewes’ Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese by Rita S. Inácio, Rui Barros, Jorge A. Saraiva, Ana M. P. Gomes

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Evolution of Qualitative and Quantitative Lipid Profiles of High-Pressure-Processed <i>Serra da Estrela</i> Cheese throughout Storage by Rita S. Inácio, Luís M. Rodríguez-Alcalá, Lígia L. Pimentel, Jorge A. Saraiva, Ana M. P. Gomes

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Comparing Different Packaging Conditions on Quality Stability of High-Pressure Treated Serra da Estrela Cheeses during Cold Storage by Rita S. Inácio, Maria J. P. Monteiro, José A. Lopes-da-Silva, Ana M. P. Gomes, Jorge A. Saraiva

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Novel synbiotic fermented finger millet-based yoghurt-like beverage: Nutritional, physicochemical, and sensory characterization by Catarina Vila-Real, Ana Pimenta-Martins, Samuel Mbugua, Sawadogo-Lingani Hagrétou, Kati Katina, Ndegwa H. Maina, Elisabete Pinto, Ana M.P. Gomes

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The Combined Effect of Pressure and Temperature on Kefir Production—A Case Study of Food Fermentation in Unconventional Conditions by Ana C. Ribeiro, Álvaro T. Lemos, Rita P. Lopes, Maria J. Mota, Rita S. Inácio, Ana M. P. Gomes, Sérgio Sousa, Ivonne Delgadillo, Jorge A. Saraiva

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<i>Sargassum muticum</i> and <i>Osmundea pinnatifida</i> Enzymatic Extracts: Chemical, Structural, and Cytotoxic Characterization by Dina Rodrigues, Ana R. Costa-Pinto, Sérgio Sousa, Marta W. Vasconcelos, Manuela M. Pintado, Leonel Pereira, Teresa A.P. Rocha-Santos, João P. da Costa, Artur M.S. Silva, Armando C. Duarte, Ana M.P. Gomes, Ana C. Freitas

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