Marta Abreu
Marta Abreu
Instituto Nacional de Investigação Agrária e Veterinária
Adresse e-mail validée de iniav.pt
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Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching
EM Gonçalves, J Pinheiro, M Abreu, TRS Brandão, CLM Silva
Journal of Food Engineering 97 (4), 574-581, 2010
2082010
Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching
EM Gonçalves, J Pinheiro, M Abreu, TRS Brandão, CLM Silva
Journal of Food Engineering 81 (4), 693-701, 2007
1932007
Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’pear
M Abreu, S Beirao-da-Costa, EM Gonçalves, ML Beirão-da-Costa, ...
Postharvest Biology and Technology 30 (2), 153-160, 2003
1222003
Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv.‘Zinac’) during storage
J Pinheiro, C Alegria, M Abreu, EM Gonçalves, CLM Silva
Journal of Food Engineering 114 (3), 338-345, 2013
1002013
Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
C Alegria, J Pinheiro, M Duthoit, EM Gonçalves, M Moldão-Martins, ...
LWT-Food Science and Technology 48 (2), 197-203, 2012
962012
Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions
EM Gonçalves, M Abreu, TRS Brandao, CLM Silva
International Journal of Refrigeration 34 (8), 2136-2144, 2011
952011
Quality attributes of shredded carrot (Daucus carota L. cv. Nantes) as affected by alternative decontamination processes to chlorine
C Alegria, J Pinheiro, EM Gonçalves, I Fernandes, M Moldão, M Abreu
Innovative Food Science & Emerging Technologies 10 (1), 61-69, 2009
862009
Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot
C Alegria, J Pinheiro, EM Gonçalves, I Fernandes, M Moldão, M Abreu
Innovative Food Science & Emerging Technologies 11 (1), 155-161, 2010
692010
Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach
A Steiner, M Abreu, L Correia, S Beirao-da-Costa, E Leitao, ...
European Food Research and Technology 222 (3-4), 217, 2006
442006
Influence of postharvest ultrasounds treatments on tomato (Solanum lycopersicum, cv. Zinac) quality and microbial load during storage
J Pinheiro, C Alegria, M Abreu, EM Gonçalves, CLM Silva
Ultrasonics Sonochemistry 27, 552-559, 2015
412015
Use of UV-C postharvest treatment for extending fresh whole tomato (Solanum lycopersicum, cv. Zinac) shelf-life
J Pinheiro, C Alegria, M Abreu, EM Gonçalves, CLM Silva
Journal of food science and technology 52 (8), 5066-5074, 2015
372015
Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica oleracea L. ssp. Italica) during …
EM Gonçalves, J Pinheiro, C Alegria, M Abreu, TRS Brandao, CLM Silva
Journal of agricultural and food chemistry 57 (12), 5370-5375, 2009
352009
Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions
EM Gonçalves, J Pinheiro, M Abreu, TRS Brandão, CLM Silva
Journal of food engineering 106 (1), 40-47, 2011
292011
The effect of heat treatments and calcium chloride applications on quality of fresh-cut mango
P Trindade, ML Beirão-da-Costa, M Moldao-Martins, M Abreu, ...
International Conference: Postharvest Unlimited 599, 603-609, 2002
262002
Evaluation of alternative preservation treatments (water heat treatment, ultrasounds, thermosonication and UV-C radiation) to improve safety and quality of whole tomato
JC Pinheiro, CSM Alegria, MMMN Abreu, EM Gonçalves, CLM Silva
Food and Bioprocess Technology 9 (6), 924-935, 2016
232016
The effect of heat pre-treatment on quality and shelf-life of fresh-cut apples
S Barrancos, ML Beirao-da-Costa, M Moldao-Martins, M Abreu, ...
International Conference: Postharvest Unlimited 599, 595-601, 2002
172002
Peel removal improves quality without antioxidant loss, through wound-induced phenolic biosynthesis in shredded carrot
C Alegria, EM Gonçalves, M Moldão-Martins, L Cisneros-Zevallos, ...
Postharvest Biology and Technology 120, 232-239, 2016
162016
Postharvest Quality of Refrigerated Tomato Fruit (Solanum lycopersicum, cv. Zinac) at Two Maturity Stages Following Heat Treatment
J Pinheiro, C Alegria, M Abreu, M Sol, EM Gonçalves, CLM Silva
Journal of Food Processing and Preservation 39 (6), 697-709, 2015
152015
Influence of maturity stage on texture, pectin composition and microstructure of pumpkin
EM GONÇAlVES, R Brazão, J Pinheiro, M Abreu, CLM Silva, ...
MERCOSUR CONGRESS ON PROCESS SYSTEMS ENGINEERING 4, 2005
92005
Modeling of preheat treatment optimization applied to fresh‐cut “rocha” pear
M Abreu, C Alegria, EM Goncalves, J Pinheiro, M MOLDÃO‐MARTINS, ...
Journal of Food Quality 34 (5), 315-326, 2011
62011
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