| 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 | 383 | 2013 |
| Modelling kinetics of thermal degradation of colour in peach puree I Avila, CLM Silva Journal of food engineering 39 (2), 161-166, 1999 | 348 | 1999 |
| Ethylene oxide sterilization of medical devices: a review GCC Mendes, TRS Brandao, CLM Silva American journal of infection control 35 (9), 574-581, 2007 | 286 | 2007 |
| 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 | 198 | 2010 |
| 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 | 193 | 2006 |
| 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 | 188 | 2007 |
| 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 | 163 | 2004 |
| 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 | 161 | 1999 |
| 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 | 154 | 2000 |
| 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 | 124 | 2012 |
| 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 | 124 | 2008 |
| 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 | 122 | 2013 |
| 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 | 108 | 2002 |
| 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 | 99 | 2003 |
| 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 | 97 | 2011 |
| 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 | 92 | 2011 |
| 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 | 91 | 2013 |
| 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 | 91 | 2009 |
| Rheology of supersaturated sucrose solutions M Quintas, TRS Brandão, CLM Silva, RL Cunha Journal of Food Engineering 77 (4), 844-852, 2006 | 84 | 2006 |
| Modelling colour changes during the caramelisation reaction MAC Quintas, TRS Brandao, CLM Silva Journal of Food Engineering 83 (4), 483-491, 2007 | 77 | 2007 |
Margarida VieiraUniversidade do AlgarveAdresse e-mail validée de ualg.pt
