Cristina L.M. Silva
Cristina L.M. Silva
Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório
Adresse e-mail validée de porto.ucp.pt
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Fresh fruits and vegetables—an overview on applied methodologies to improve its quality and safety
B Ramos, FA Miller, TRS Brandão, P Teixeira, CLM Silva
Innovative Food Science & Emerging Technologies 20, 1-15, 2013
3882013
Modelling kinetics of thermal degradation of colour in peach puree
I Avila, CLM Silva
Journal of food engineering 39 (2), 161-166, 1999
3611999
Ethylene oxide sterilization of medical devices: a review
GCC Mendes, TRS Brandao, CLM Silva
American journal of infection control 35 (9), 574-581, 2007
2982007
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
2092010
Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale)
RMS Cruz, MC Vieira, CLM Silva
Journal of Food Engineering 72 (1), 8-15, 2006
1962006
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
Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes
FM Silva, P Gibbs, MC Vieira, CLM Silva
International Journal of Food Microbiology 51 (2-3), 95-103, 1999
1701999
Quantification of microstructural changes during first stage air drying of grape tissue
IN Ramos, CLM Silva, AM Sereno, JM Aguilera
Journal of Food Engineering 62 (2), 159-164, 2004
1632004
Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar
MC Vieira, AA Teixeira, CLM Silva
Journal of Food Engineering 43 (1), 1-7, 2000
1592000
The impact of invented spelling on phonemic awareness
MA Martins, C Silva
Learning and Instruction 16 (1), 41-56, 2006
1412006
A review on ozone-based treatments for fruit and vegetables preservation
FA Miller, CLM Silva, TRS Brandão
Food Engineering Reviews 5 (2), 77-106, 2013
1332013
Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics
RMS Cruz, MC Vieira, CLM Silva
Innovative Food Science & Emerging Technologies 9 (4), 483-488, 2008
1292008
Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberries
EMC Alexandre, TRS Brandão, CLM Silva
Journal of Food Engineering 108 (3), 417-426, 2012
1242012
Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)
RC Martins, CLM Silva
International Journal of Refrigeration 25 (7), 966-974, 2002
1132002
Phonological skills and writing of presyllabic children
C Silva, M Alves‐Martins
Reading Research Quarterly 37 (4), 466-483, 2002
1132002
Structural changes during air drying of fruits and vegetables
IN Ramos, TRS Brandão, CLM Silva
Food Science and Technology International 9 (3), 201-206, 2003
1012003
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
Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress
EMC Alexandre, DM Santos-Pedro, TRS Brandão, CLM Silva
Journal of Food Engineering 105 (2), 277-282, 2011
992011
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
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage
EM Gonçalves, RMS Cruz, M Abreu, TRS Brandão, CLM Silva
Journal of Food Engineering 93 (1), 32-39, 2009
952009
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