Ivonne Delgadillo

Associated Professor with Hab

Universidade de Lisboa Centro de Química Estrutural

Portugal

Research Interests

Explore related searches

Professors in Portugal Professors in Food Science Food Science professors in Portugal

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Articles (6)

Year:

2021

Year:

2021

Year:

2020

Year:

2020

Year:

2020

Year:

2020

Collaborators (1)

Liliana Fidalgo

Professora Adjunta Convidada

Instituto Politécnico de Beja Escola Superior Agrária

PORTUGAL

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

Ivonne Delgadillo

Research Interests

Explore related searches

Contact this professor

Articles (6)

Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat

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

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage

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

Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature

Collaborators (1)

Liliana Fidalgo

Make your next move.

Ivonne Delgadillo

Research Interests

Explore related searches

Contact this professor

Articles (6)

Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat

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

Extended preservation of raw beef and pork meat by hyperbaric storage at room temperature

Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage

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

Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature

Collaborators (1)

Liliana Fidalgo

Make your next move.

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