All Stories

  1. Pear storage and preservation

    Article • Food Science and Technology International, October 2015, SAGE Publications

    Domingos Almeida

  2. Long-Term Frozen Storage and Pasteurization Effects on Strawberry Polyphenols Content

    Article • Food and Bioprocess Technology, June 2015, Springer Science + Business Media

    Domingos Almeida

  3. Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins

    Article • Food Chemistry, March 2015, Elsevier

    Domingos Almeida

  4. Phytochemicals preservation in strawberry as affected by pH modulation

    Article • Food Chemistry, March 2015, Elsevier

    Domingos Almeida

  5. Biologically Active Compounds in Melon

    Article • January 2015, Elsevier

    Domingos Almeida

  6. Polyphenoloxidase activity and browning in fresh-cut ‘Rocha’ pear as affected by pH, phenolic substrates, and antibrowning additives

    Article • Postharvest Biology and Technology, May 2014, Elsevier

    Domingos Almeida

  7. Changes in Phenolic Compounds During Storage of Pasteurized Strawberry

    Article • Food and Bioprocess Technology, December 2013, Springer Science + Business Media

    Domingos Almeida

  8. Lysophosphatidylethanolamine effects on horticultural commodities: A review

    Article • Postharvest Biology and Technology, April 2013, Elsevier

    Domingos Almeida

  9. Phytochemical composition and antioxidant activity of peach as affected by pasteurization and storage duration

    Article • LWT, December 2012, Elsevier

    Domingos Almeida

  10. Differential responses of the antioxidant defence system and ultrastructure in a salt-adapted potato cell line

    Article • Plant Physiology and Biochemistry, December 2011, Elsevier

    Domingos Almeida

  11. Autolysis of cell walls from polygalacturonase-antisense tomato fruit in simulated apoplastic solutions

    Article • Plant Physiology and Biochemistry, June 2011, Elsevier

    Domingos Almeida

  12. Avoiding high relative air humidity during critical stages of leaf ontogeny is decisive for stomatal functioning

    Article • Physiologia Plantarum, April 2011, Wiley

    Domingos Almeida

  13. Effect of Enzymatic Reactions on Texture of Fruits and Vegetables

    Article • May 2010, Taylor & Francis

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  14. DIFFERING PATTERNS OF PECTIN DISASSEMBLY AND PERICARP SOFTENING IN RIPENING AND CHILL-INJURED TOMATO FRUIT WITH DOWNREGULATED POLYGALACTURONASE ACTIVITY

    Article • Journal of Food Biochemistry, April 2010, Wiley

    Domingos Almeida

  15. Chilling-induced changes in the apoplastic solution of tomato pericarp

    Article • The Journal of Horticultural Science and Biotechnology, January 2010, Taylor & Francis

    Domingos Almeida

  16. In vivo pectin solubility in ripening and chill-injured tomato fruit

    Article • Plant Science, February 2008, Elsevier

    Domingos Almeida

  17. Modulation of tomato pericarp firmness through pH and calcium: Implications for the texture of fresh-cut fruit

    Article • Postharvest Biology and Technology, January 2008, Elsevier

    Domingos Almeida

  18. Polygalacturonase-mediated dissolution and depolymerization of pectins in solutions mimicking the pH and mineral composition of tomato fruit apoplast

    Article • Plant Science, June 2007, Elsevier

    Domingos Almeida

  19. α-Farnesene, conjugated trienols, and superficial scald in ‘Rocha’ pear as affected by 1-methylcyclopropene and diphenylamine

    Article • Postharvest Biology and Technology, October 2006, Elsevier

    Domingos Almeida

  20. Transient increase in locular pressure and occlusion of endocarpic apertures in ripening tomato fruit

    Article • Journal of Plant Physiology, January 2001, Elsevier

    Domingos Almeida