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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Combined Effect of Phage phT4A and Pressure-Based Strategies in the Inhibition of <i>Escherichia coli</i> by Carla Pereira, João F. Marques, Sílvia Reis, Pedro Costa, Ana P. Martins, Carlos A. Pinto, Jorge A. Saraiva, Adelaide Almeida

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Hyperbaric Storage at Room Temperature for Fruit Juice Preservation by Laura Otero

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Analysis of Alternative Shelf Life-Extending Protocols and Their Effect on the Preservation of Seafood Products by Lourenço Pinto de Rezende, Joana Barbosa, Paula Teixeira

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Effects of Chemical and Natural Additives on Cucumber Juice’s Quality, Shelf Life, and Safety by Mohamed T. El-Saadony, Mohamed F. Elsadek, Alaa S. Mohamed, Ayman E. Taha, Badreldin M. Ahmed, Ahmed M. Saad

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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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High-Pressure-Based Strategies for the Inactivation of <i>Bacillus subtilis</i> Endospores in Honey by Hana Scepankova, Carlos A. Pinto, Letícia M. Estevinho, Jorge A. Saraiva

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Development Control and Inactivation of <i>Byssochlamys nivea</i> Ascospores by Hyperbaric Storage at Room Temperature by Carlos A. Pinto, Diogo Galante, Edelman Espinoza-Suarez, Vítor M. Gaspar, João F. Mano, Francisco J. Barba, Jorge A. Saraiva

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Impact of pH and High-Pressure Pasteurization on the Germination and Development of <i>Clostridium perfringens</i> Spores under Hyperbaric Storage versus Refrigeration by Carlos A. Pinto, Alireza Mousakhani Ganjeh, Francisco J. Barba, Jorge A. Saraiva

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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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