A quasi-energetically costless novel food preservation methodology: Moderate pressure pasteurisation followed by hyperbaric storage, both at room temperature by Álvaro T. Lemos, Ana P. Martins, Ivonne Delgadillo, Jorge A. Saraiva

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Hyperbaric storage at room temperature with several short intermittent interruption periods at atmospheric pressure results in similar microbial growth inhibition and inactivation... by Ricardo V. Duarte, Ana M. Gomes, Ivonne Delgadillo, Jorge A. Saraiva

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Protein Expression Modifications in Phage-Resistant Mutants of Aeromonas salmonicida after AS-A Phage Treatment by Catarina Moreirinha, Nádia Osório, Carla Pereira, Sara Simões, Ivonne Delgadillo, Adelaide Almeida

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Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration – Effect on natural microbiota and physicochemical properties by Álvaro T. Lemos, José A. Lopes-da-Silva, Ivonne Delgadillo, Jorge A. Saraiva

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Nutritional and quality evaluation of hyperbaric stored fresh cheeses by Ricardo V. Duarte, Susana Casal, Ana M. Gomes, Ivonne Delgadillo, Jorge A. Saraiva

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Enhanced preservation of vacuum-packaged Atlantic salmon by hyperbaric storage at room temperature versus refrigeration by Liliana G. Fidalgo, Mário M. Q. Simões, Susana Casal, José A. Lopes-da-Silva, Ivonne Delgadillo, Jorge A. Saraiva

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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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