List of works - Ivonne Delgadillo

A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

scientific article published on 26 February 2015

ATR-FTIR spectroscopy and chemometric analysis applied to discrimination of landrace maize flours produced in southern Brazil

article

Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol

scientific article published on 15 November 2018

Analysis of Organo–Silica Interactions during Valve Formation in Synchronously Growing Cells of the DiatomNavicula pelliculosa

article

Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening

scientific article

Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

scientific article published on 13 March 2018

Application of Mid- and Near-Infrared Spectroscopy for the Control and Chemical Evaluation of Brine Solutions and Traditional Sea Salts

Application of chemometrics to the 1H NMR spectra of apple juices: discrimination between apple varieties

article

Aroma potential of two bairrada white grape varieties: Maria Gomes and Bical

scientific article published in October 2000

Bacteriophages with potential to inactivate Salmonella Typhimurium: Use of single phage suspensions and phage cocktails

scientific article

Changes in maize starch water sorption isotherms caused by high pressure

Characterization of Kafirin and Zein Oligomers by Preparative Sodium Dodecyl Sulfate−Polyacrylamide Gel Electrophoresis

scientific article published on 01 February 2005

Combined effect of pressure and temperature for yogurt production

scientific article published on 08 April 2019

Comparison of the effects induced by different processing methods on sorghum proteins

Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying.

scientific article

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability

scientific article published on 6 June 2007

Demonstration of Pectic Polysaccharides in Cork Cell Wall fromQuercus suberL

scientific article published on 01 June 2000

Detection of copper, lead, cadmium and iron in wine using electronic tongue sensor system

scientific article published on 30 April 2014

Detection of rancid defect in virgin olive oil by the electronic nose.

scientific article published in March 2000

Determination of oil and water in olive and olive pomace by NIR and multivariate analysis

Distinction and identification of lignins based on their volatile headspace composition

scientific article published on 17 November 2007

Effect of 300 and 500 MPa pressure treatments on starch–water adsorption/desorption isotherms and hysteresis

Effect of Gelatinization and Starch−Emulsifier Interactions on Aroma Release from Starch-Rich Model Systems

scientific article published on 01 March 2002

Effect of High Pressure on Paracoccus denitrificans Growth and Polyhydroxyalkanoates Production from Glycerol

scientific article published on 31 January 2019

Effect of Processing on Cell Wall Polysaccharides of Green Table Olives

article

Effect of enzymatic aroma release on the volatile compounds of white wines presenting different aroma potentials

article by Sílvia M Rocha et al published 2004 in Journal of the Science of Food and Agriculture

Effect of high pressure on cod (Gadus morhua) desalting

Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation.

scientific article published on 30 August 2013

Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

scholarly article by Sónia M. Castro et al published March 2011 in Lebensmittel-Wissenschaft & Technologie

Effect of sun-drying on microstructure and texture of S. Bartolomeu pears (Pyrus communis L.)

Effect of temperature and compression/decompression rates on high pressure inactivation ofListeria

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

scholarly article by Sónia M. Castro et al published April 2008 in Food Chemistry

Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum.

scientific article published on 16 November 2013

Effects of UV radiation on the lipids and proteins of bacteria studied by mid-infrared spectroscopy

scientific article published on 5 June 2013

Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration

scientific article published on 20 March 2018

Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction

scientific article published on 01 December 2018

Enzymatic isolation and structural characterisation of polymeric suberin of cork from Quercus suber L.

scientific article

Establishment of the varietal volatile profile of musts from whiteVitis vinifera L. varieties

Establishment of the volatile profile of ‘Bravo de Esmolfe’ apple variety and identification of varietal markers

article by Sofia F.A.R. Reis et al published March 2009 in Food Chemistry

Estimation of olive oil acidity using FT-IR and partial least squares regression

article by Alexandra Nunes et al published 29 July 2009 in Sensing and Instrumentation for Food Quality and Safety

Evaluation of the Potential of Mid-Infrared Spectroscopy to Assess the Microbiological Quality of Ham

article by Catarina Moreirinha et al published 8 January 2015 in Journal of Food Safety

Evaluation of the microbiological quality of drinking water in the district of Braganca (Northwest Portugal) throughout a ten-year period (1996-2005), during the implementation of the 1998/83 EC directive.

scientific article published on 19 February 2010

Expansion Properties of Sour Cassava Starch (Polvilho Azedo): Variables Related to its Practical Application in Bakery

scientific article published in December 2009

Extension of raw watermelon juice shelf-life up to 58days by hyperbaric storage

scientific article

FTIR and Raman Spectroscopy Applied to Dementia Diagnosis Through Analysis of Biological Fluids.

scientific article published on 8 April 2016

FTIR spectroscopy as a tool for the analysis of olive pulp cell-wall polysaccharide extracts

article

FTIR-ATR infrared spectroscopy for the detection of ochratoxin A in dried vine fruit

scientific article published on 01 November 2007

Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

scientific article

Foamability, Foam Stability, and Chemical Composition of Espresso Coffee As Affected by the Degree of Roast

article

Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration

Fourier Transform Near-Infrared Spectroscopy Application for Sea Salt Quality Evaluation

Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts.

scientific article published in June 2002

Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure.

scientific article published in September 2016

Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model

scientific article published in November 2001

Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening

Headspace-solid phase microextraction–gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters

scientific article published on 02 January 2007

High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties

article

High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking

High-pressure processing effects on foodborne bacteria by mid-infrared spectroscopy analysis

article by Catarina Moreirinha et al published November 2016 in Lebensmittel-Wissenschaft & Technologie

High-resolution NMR and diffusion-ordered spectroscopy of port wine

scientific article published in June 2004

Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology

scientific article published on 14 October 2014

Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances

scientific article published on 04 June 2020

Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to refrigeration

scientific article published on 04 February 2019

Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration

scientific article

Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods

Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice.

scientific article

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

scientific article published on 10 December 2019

Improving Pulse Sequences for 3D Diffusion-Ordered NMR Spectroscopy: 2DJ-IDOSY

scientific article published on 01 September 2004

Improving pulse sequences for 3D DOSY: COSY-IDOSY

scientific article published on 07 February 2005

Influence of a cationic polysaccharide on starch functionality.

scientific article published on 11 May 2016

Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder

scientific article published on 26 August 2007

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Isolation of secondary metabolites of Aspergillus ochraceus by HPLC

scientific article published on 01 March 1986

Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol

scientific article published on 27 July 2018

MIR spectroscopy as alternative method for further confirmation of foodborne pathogens Salmonella spp. and Listeria monocytogenes

scientific article published on 09 July 2018

Measurements of the effects of wine maceration with oak chips using an electronic tongue

scientific article published on 20 February 2017

Method for analysis dried vine fruits contaminated with ochratoxin A.

scientific article published on 7 March 2008

Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar)

article published in 2018

Microorganisms under high pressure--adaptation, growth and biotechnological potential

scientific article published on 03 July 2013

Monitoring plasma protein aggregation during aging using conformation-specific antibodies and FTIR spectroscopy

scientific article published on 29 November 2019

Multivariate analysis of uronic acid and neutral sugars in whole pectic samples by FT-IR spectroscopy

article

Overall biochemical changes in bacteria photosensitized with cationic porphyrins monitored by infrared spectroscopy.

scientific article published on 13 April 2016

Performance of raw bovine meat preservation by hyperbaric storage (quasi energetically costless) compared to refrigeration

scientific article published on 3 May 2016

Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions

Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C

scientific article published on 14 October 2019

Physicochemical, thermal, and pasting properties of flours and starches of eight Brazilian maize landraces (Zea mays L.)

article

Potential of FTIR Spectroscopy Applied to Exosomes for Alzheimer's Disease Discrimination: A Pilot Study

scientific article published on 01 January 2020

Preparation and Characterization of Electrospun Mats Made of PET/Chitosan Hybrid Nanofibers

scientific article published on 01 June 2009

Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration

Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

Preservation under pressure (hyperbaric storage) at 25°C, 30°C and 37°C of a highly perishable dairy food and comparison with refrigeration

Probiotic yogurt production under high pressure and the possible use of pressure as an on/off switch to stop/start fermentation

article

Protein profile and malt activity during sorghum germination

Quantification of arabinose in pectic polysaccharides by FT-IR spectroscopy

Quantification of polymeric mannose in wine extracts by FT-IR spectroscopy and OSC-PLS1 regression

article by Manuel A. Coimbra et al published September 2005 in Carbohydrate Polymers

Rapid tool for distinction of wines based on the global volatile signature

scientific article published on 18 April 2006

Relationships between the varietal volatile composition of the musts and white wine aroma quality. A four year feasibility study

article

Ripening-related changes in the cell walls of olive (Olea europaea L.) pulp of two consecutive harvests

SDS-PAGE and IR spectroscopy to evaluate modifications in the viral protein profile induced by a cationic porphyrinic photosensitizer.

scientific article published on 21 September 2014

Screening of lactic acid bacteria potentially useful for sorghum fermentation

Screening of variety- and pre-fermentation-related volatile compounds during ripening of white grapes to define their evolution profile

scientific article published on 23 July 2007

Sea Salt

Sensory, chemical, and electronic tongue assessment of micro-oxygenated wines and oak chip maceration: assessing the commonality of analytical techniques

scientific article published in April 2010

Sequential in vitro pepsin digestion of uncooked and cooked sorghum and maize samples.

scientific article published in April 2004

Sesquiterpenic composition of the inflorescences of Brazilian chamomile (Matricaria recutita L.): Impact of the agricultural practices

article

Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration

Simultaneous quanitative determination of secondary metabolites ofAspergillus ochraceus by TLC

scientific article published on 01 September 1986

Study of an enzyme coupled system for the development of fibre optical bilirubin sensors.

scientific article published on January 1996

Study of cork (from Quercus suber L.)-wine model interactions based on voltammetric multivariate analysis

article by Sílvia M. Rocha et al published January 2005 in Analytica Chimica Acta

Study of the Compositional Changes of Mango during Ripening by Use of Nuclear Magnetic Resonance Spectroscopy

article

Study of the behaviour of amino acids in aqueous solution by time-domain NMR and high-resolution NMR.

scientific article

Study of the influence of micro-oxygenation and oak chip maceration on wine composition using an electronic tongue and chemical analysis.

scientific article published on 25 December 2008

Study of the thermal stability and enzymatic activity of an immobilised enzymatic system for the bilirubin oxidation

scientific article published on 01 April 1999

Susceptibility ofListeria monocytogenesto high pressure processing: A review

article

The Combined Effect of Pressure and Temperature on Kefir Production-A Case Study of Food Fermentation in Unconventional Conditions

scientific article published on 18 August 2020

Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives

article

Utilization of glycerol during consecutive cycles of Lactobacillus reuteri fermentation under pressure: The impact on cell growth and fermentation profile

scientific article published in 2018

Variability of cork from Portuguese Quercus suber studied by solid-state (13)C-NMR and FTIR spectroscopies

article

Volatile composition of Baga red wine

article

List of works by Ivonne Delgadillo

A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

ATR-FTIR spectroscopy and chemometric analysis applied to discrimination of landrace maize flours produced in southern Brazil

Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol

Analysis of Organo–Silica Interactions during Valve Formation in Synchronously Growing Cells of the DiatomNavicula pelliculosa

Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening

Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

Application of Mid- and Near-Infrared Spectroscopy for the Control and Chemical Evaluation of Brine Solutions and Traditional Sea Salts

Application of chemometrics to the 1H NMR spectra of apple juices: discrimination between apple varieties

Aroma potential of two bairrada white grape varieties: Maria Gomes and Bical

Bacteriophages with potential to inactivate Salmonella Typhimurium: Use of single phage suspensions and phage cocktails

Changes in maize starch water sorption isotherms caused by high pressure

Characterization of Kafirin and Zein Oligomers by Preparative Sodium Dodecyl Sulfate−Polyacrylamide Gel Electrophoresis

Combined effect of pressure and temperature for yogurt production

Comparison of the effects induced by different processing methods on sorghum proteins

Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying.

Comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry of monoterpenoids as a powerful tool for grape origin traceability

Demonstration of Pectic Polysaccharides in Cork Cell Wall fromQuercus suberL

Detection of copper, lead, cadmium and iron in wine using electronic tongue sensor system

Detection of rancid defect in virgin olive oil by the electronic nose.

Determination of oil and water in olive and olive pomace by NIR and multivariate analysis

Distinction and identification of lignins based on their volatile headspace composition

Effect of 300 and 500 MPa pressure treatments on starch–water adsorption/desorption isotherms and hysteresis

Effect of Gelatinization and Starch−Emulsifier Interactions on Aroma Release from Starch-Rich Model Systems

Effect of High Pressure on Paracoccus denitrificans Growth and Polyhydroxyalkanoates Production from Glycerol

Effect of Processing on Cell Wall Polysaccharides of Green Table Olives

Effect of enzymatic aroma release on the volatile compounds of white wines presenting different aroma potentials

Effect of high pressure on cod (Gadus morhua) desalting

Effect of ionic liquids alkyl chain length on horseradish peroxidase thermal inactivation kinetics and activity recovery after inactivation.

Effect of mild pressure treatments and thermal blanching on yellow bell peppers (Capsicum annuum L.)

Effect of sun-drying on microstructure and texture of S. Bartolomeu pears (Pyrus communis L.)

Effect of temperature and compression/decompression rates on high pressure inactivation ofListeria

Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)

Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum.

Effects of UV radiation on the lipids and proteins of bacteria studied by mid-infrared spectroscopy

Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration

Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction

Enzymatic isolation and structural characterisation of polymeric suberin of cork from Quercus suber L.

Establishment of the varietal volatile profile of musts from whiteVitis vinifera L. varieties

Establishment of the volatile profile of ‘Bravo de Esmolfe’ apple variety and identification of varietal markers

Estimation of olive oil acidity using FT-IR and partial least squares regression

Evaluation of the Potential of Mid-Infrared Spectroscopy to Assess the Microbiological Quality of Ham

Evaluation of the microbiological quality of drinking water in the district of Braganca (Northwest Portugal) throughout a ten-year period (1996-2005), during the implementation of the 1998/83 EC directive.

Expansion Properties of Sour Cassava Starch (Polvilho Azedo): Variables Related to its Practical Application in Bakery

Extension of raw watermelon juice shelf-life up to 58days by hyperbaric storage

FTIR and Raman Spectroscopy Applied to Dementia Diagnosis Through Analysis of Biological Fluids.

FTIR spectroscopy as a tool for the analysis of olive pulp cell-wall polysaccharide extracts

FTIR-ATR infrared spectroscopy for the detection of ochratoxin A in dried vine fruit

Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

Foamability, Foam Stability, and Chemical Composition of Espresso Coffee As Affected by the Degree of Roast

Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration

Fourier Transform Near-Infrared Spectroscopy Application for Sea Salt Quality Evaluation

Fourier transform infrared spectroscopy and chemometric analysis of white wine polysaccharide extracts.

Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure.

Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model

Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. ‘Baga’ ripening

Headspace-solid phase microextraction–gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters

High pressure and thermal pasteurization effects on sweet cherry juice microbiological stability and physicochemical properties

High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking

High-pressure processing effects on foodborne bacteria by mid-infrared spectroscopy analysis

High-resolution NMR and diffusion-ordered spectroscopy of port wine

Human Milk Composition and Preservation: Evaluation of High-pressure Processing as a Nonthermal Pasteurization Technology

Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances

Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to refrigeration

Hyperbaric storage of melon juice at and above room temperature and comparison with storage at atmospheric pressure and refrigeration

Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods

Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice.

Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat

Improving Pulse Sequences for 3D Diffusion-Ordered NMR Spectroscopy: 2DJ-IDOSY

Improving pulse sequences for 3D DOSY: COSY-IDOSY

Influence of a cationic polysaccharide on starch functionality.

Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Isolation of secondary metabolites of Aspergillus ochraceus by HPLC

Lactobacillus reuteri growth and fermentation under high pressure towards the production of 1,3-propanediol

MIR spectroscopy as alternative method for further confirmation of foodborne pathogens Salmonella spp. and Listeria monocytogenes

Measurements of the effects of wine maceration with oak chips using an electronic tongue

Method for analysis dried vine fruits contaminated with ochratoxin A.

Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar)

Microorganisms under high pressure--adaptation, growth and biotechnological potential

Adaptation of Saccharomyces cerevisiae to high pressure (15, 25 and 35 MPa) to enhance the production of bioethanol

Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C