| Evaluation of the integrated time-temperature effect in thermal processing of foods T P, M Hendrickx, G Maesmans, S De Cordt, J Noronha, A Van Loey Crit. Rev. Food Sci. Nutr 35, 231-262, 1995 | 127* | 1995 |
| Modelos genéricos de HACCP P Baptista, J Noronha, J Oliveira, J Saraiva Forvisão–Consultoria em formação integrada, lda, 2003 | 57 | 2003 |
| New semi-empirical approach to handle time-variable boundary conditions during sterilisation of non-conductive heating foods J Noronha, M Hendrickx, A Van Loey, P Tobback Journal of Food Engineering 24 (2), 249-268, 1995 | 55 | 1995 |
| Optimization of surface quality retention during the thermal processing of conduction heated foods using variable temperature retort profiles J Noronha, M Hendrickx, J Suys, P Tobback Journal of food processing and preservation 17 (2), 75-91, 1993 | 48 | 1993 |
| Análise Sensorial–Metodologia JF Noronha Escola Superior Agrária de Coimbra, 2003 | 45 | 2003 |
| Evaluation of process value distribution with time temperature integrators G Maesmans, M Hendrickx, S De Cordt, A Van Loey, J Noronha, ... Food Research International 27 (5), 413-423, 1994 | 37 | 1994 |
| Optimizing thermal process for canned white beans in water cascading retorts A Van Loey, A Fransis, M Hendrickx, G Maesmans, J de Noronha, ... Journal of food science 59 (4), 828-832, 1994 | 36 | 1994 |
| Apontamentos de análise sensorial JF NORONHA Escola Superior Agrária de Coimbra 1, 1-75, 2003 | 31 | 2003 |
| Simultaneous optimisation of surface quality during the sterilisation of packed foods using constant and variable retort temperature profiles J Noronha, A Van Loey, M Hendrickx, P Tobback Journal of food engineering 30 (3-4), 283-297, 1996 | 28 | 1996 |
| A critical analysis of mathematical procedures for the evaluation and design of in‐container thermal processes for foods NG Stoforos, J Noronha, M Hendrickx, P Tobback, K Hayakawa Critical Reviews in Food Science & Nutrition 37 (5), 411-441, 1997 | 22 | 1997 |
| An empirical equation for the description of optimum variable retort temperature profiles that maximize surface quality retention in thermally processed foods JF de NORONHA, A Van Loey, M Hendrickx, P Tobback Journal of food processing and preservation 20 (3), 251-264, 1996 | 21 | 1996 |
| Advances in process modelling and assessment: the physical mathematical approach and product history integrators M Hendrickx, G Maesmans, S De Cordt, J Noronha, A Van Loey, ... Minimal processing of foods and process optimization. CRC Press, Boca Raton …, 1993 | 20 | 1993 |
| Segurança alimentar em estabelecimentos agro-alimentares: projecto e construção JF de Noronha | 19 | 2003 |
| Evaluation of process deviations, consisting of drops in rotational speed, during thermal processing of foods in rotary water cascading retorts S Denys, J Noronha, NG Stoforos, M Hendrickx, P Tobback Journal of food engineering 30 (3-4), 327-338, 1996 | 14 | 1996 |
| Experimental validation of mathematical procedures for the evaluation of thermal processes and process deviations during the sterilization of canned foods GS Tucker, JF Noronha, CJ Heydon Food and bioproducts processing: transactions of the Institution of Chemical …, 1996 | 14 | 1996 |
| A SEMI‐EMPIRICAL APPROACH TO HANDLE BROKEN‐LINE HEATING: DETERMINATION OF EMPIRICAL PARAMETERS AND EVALUATION OF PROCESS DEVIATIONS S Denys, J Noronha, NG STOFOROS, M Hendrickx, P Tobback Journal of food processing and preservation 20 (4), 331-346, 1996 | 11 | 1996 |
| Boas práticas de fabrico em queijarias tradicionais JF Noronha, C Santos, MC Malta, HP Azevedo, CS Henriques, ... Coimbra, Portugal, Escola Superior Agrária de Coimbra, 35p, 2005 | 10 | 2005 |
| Inverse Superposition for Calculating Food Product Temperatures during In‐container Thermal Processing NG STOFOROS, JOO NORONHA, M Hendrickx, P Tobback Journal of food science 62 (2), 220-224, 1997 | 9 | 1997 |
| Improved procedures for designing, evaluating and optimising in-pack thermal processing of foods JF de Noronha, M... Hendrickx Katholieke Universiteit Leuven, Faculteit Landbouwkundige en Toegepaste …, 1996 | 9 | 1996 |
| Combined use of the equivalent point method and a multicomponent time-temperature integrator in thermal process evaluation: influence of kinetic characteristics and reference … G Maesmans, M Hendrickx, S De Cordt, A Van Loey, J Noronha, ... Food control 5 (4), 249-256, 1994 | 9 | 1994 |
Hendrickx MarcKU LeuvenAdresse e-mail validée de biw.kuleuven.be
