Sílvia A. Moreira - Concepedia

Author

Sílvia A. Moreira

University of Aveiro ORCID

Also Known As

Silva A. Moreira, Silvia A. Moreira, Sílvia A Moreira, Sílvia A. Moreira

Publications

763

Citations

H-Index

Concepts

All Affiliations

University of Aveiro Universidade Católica Portuguesa Rede de Química e Tecnologia University of Lisbon

About

Sílvia A. Moreira is an author at University of Aveiro specializing in health sciences, food storage, and food preservation.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	285
2	Engineering	4	4	262
3	Medicine	3	3	74
4	Public Health	3	3	90
5	Biochemistry	2	2	97

Sílvia A. Moreira

Publications

591

Citations

H-Index

Page 1

	Year	Citations
Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials Sílvia A. Moreira, Elisabete M.C. Alexandre, Manuela Pintado, Food Research International Solvent ExtractionChemical EngineeringEngineeringNatural MaterialsBioactive Individual Compounds	2018	115
Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions Elisabete M.C. Alexandre, Sílvia A. Moreira, Luís M. G. Castro, Food Reviews International Solvent ExtractionConventional Extraction MethodsEngineeringSupercritical Fluid ChromatographyFood Analysis	2017	78
Comparison of Emerging Technologies to Extract High-Added Value Compounds from Fruit Residues: Pressure- and Electro-Based Technologies Elisabete M.C. Alexandre, Luís M. G. Castro, Sílvia A. Moreira, Food Engineering Reviews Food ChemistryHigh-added Value CompoundsChemical EngineeringResidue (Chemistry)Engineering	2017	56
Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration Pedro A.R. Fernandes, Sílvia A. Moreira, Liliana G. Fidalgo, Food Engineering Reviews Meat PackagingShelf LifeHealth SciencesFood SpoilageFood Preservation	2014	50
Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice Carlos A. Pinto, Sílvia A. Moreira, Liliana G. Fidalgo, Food Research International Watermelon JuiceEnzymatic ParametersFood MicrobiologyMicrobial EcologyMicrobiology	2017	42
A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration Sílvia A. Moreira, Pedro A.R. Fernandes, Ricardo V. Duarte, Food Science & Nutrition	2015	32
Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration Ricardo V. Duarte, Sílvia A. Moreira, Pedro A.R. Fernandes, CyTA - Journal of Food	2014	29
Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage Pedro A.R. Fernandes, Sílvia A. Moreira, Ricardo V. Duarte, Food and Bioproducts Processing Food PreservationRefrigerated StorageHyperbaric StorageMeat ScienceFood Storage	2015	29
Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration Carlos A. Pinto, Sílvia A. Moreira, Liliana G. Fidalgo, LWT Room TemperatureWatermelon JuiceShelf LifeFood PreservationFood Engineering	2016	24
Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods Sílvia A. Moreira, Ricardo V. Duarte, Pedro A.R. Fernandes, Innovative Food Science & Emerging Technologies Room TemperatureShelf LifeHealth SciencesHyperbaric Storage PreservationFood Preservation	2015	22

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