DE AGUIAR SALDANHA PINHEIRO, Ana Cristina; TAPPI, Silvia; SOGLIA, Francesca; BALDI, Giulia; MOLINA HERNANDEZ, Junior Bernardo; LAGHI, Luca; DALLA ROSA, Marco; PETRACCI, Massimiliano; ROCCULI, Pietro. Effect of high hydrostatic pressure (HHP) on proteins, lipids, and water state of three different thawed seafood products. Italian Journal of Food Science, Singapore, v. 37, n. 3, p. 80–95, 2025. DOI: 10.15586/ijfs.v37i3.3106. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3106. Acesso em: 19 feb. 2026.