Polyphenoloxidase activity and browning in fresh-cut 'Rocha' pear as affected by pH, phenolic substrates, and antibrowning additivesGOMES, M. Helena; VIEIRA, Tiago; FUNDO, Joana F et al.Postharvest biology and technology. 2014, Vol 91, pp 32-38, issn 0925-5214, 7 p.Article

Quality changes in fresh-cut 'Rocha' pear as affected by oxygen levels in modified atmosphere packaging and the pH of antibrowning additiveHELENA GOMES, M; FUNDO, Joana F; FATIMA POCAS, M et al.Postharvest biology and technology. 2012, Vol 74, pp 62-70, issn 0925-5214, 9 p.Article

Hydrogen ion concentration affects quality retention and modifies the effect of calcium additives on fresh-cut 'Rocha' pearGOMES, M. Helena; FUNDO, Joana F; SANTOS, Silvia et al.Postharvest biology and technology. 2010, Vol 58, Num 3, pp 239-246, issn 0925-5214, 8 p.Article

Storage stability of an egg yolk cream formulation : texture and microbiological assessmentFUNDO, Joana F; QUINTAS, Mafalda A. C; BRANDAO, Teresa R. S et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 6, pp 1068-1073, issn 0022-5142, 6 p.Article

Molecular mobility, composition and structure analysis in glycerol plasticised chitosan filmsFUNDO, Joana F; FERNANDES, Rui; ALMEIDA, Pedro M et al.Food chemistry. 2014, Vol 144, pp 2-8, issn 0308-8146, 7 p.Conference Paper