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Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the partial Equivalent Isothermal Exposures (PEIE) method under non-isothermal continuous heating conditionsVIEIRA, Margarida C; TEIXEIRA, Arthur A; SILVA, Cristina L. M et al.Biotechnology progress. 2001, Vol 17, Num 1, pp 175-181, issn 8756-7938Article

Comparison of recovery methods for the enumeration of injured Listeria innocua cells under isothermal and non-isothermal treatmentsMILLER, Fátima A; RAMOS, Bárbara; BRANDAO, Teresa R. S et al.Food microbiology. 2010, Vol 27, Num 8, pp 1112-1120, issn 0740-0020, 9 p.Article

Quantification of microstructural changes during first stage air drying of grape tissueRAMOS, Inês N; SILVA, Cristina L. M; SERENO, Alberto M et al.Journal of food engineering. 2004, Vol 62, Num 2, pp 159-164, issn 0260-8774, 6 p.Article

Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercressALEXANDRE, Elisabete M. C; SANTOS-PEDRO, Dora M; BRANDAO, Teresa R. S et al.Journal of food engineering. 2011, Vol 105, Num 2, pp 277-282, issn 0260-8774, 6 p.Article

Influence of pH, type of acid and recovery media on the thermal inactivation of Listeria innocuaMILLER, Fatima A; RAMOS, Barbara; GIL, Maria M et al.International journal of food microbiology. 2009, Vol 133, Num 1-2, pp 121-128, issn 0168-1605, 8 p.Article

Integrated approach on solar drying, pilot convective drying and microstructural changesRAMOS, Inês N; BRANDAO, Teresa R. S; SILVA, Cristina L. M et al.Journal of food engineering. 2005, Vol 67, Num 1-2, pp 195-203, issn 0260-8774, 9 p.Conference Paper

Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.)CRUZ, Rui M. S; VIEIRA, Margarida C; SILVA, Cristina L. M et al.Journal of food engineering. 2009, Vol 94, Num 1, pp 90-97, issn 0260-8774, 8 p.Article

Modelling colour changes during the caramelisation reactionQUINTAS, Mafalda A. C; BRANDAO, Teresa R. S; SILVA, Cristina L. M et al.Journal of food engineering. 2007, Vol 83, Num 4, pp 483-491, issn 0260-8774, 9 p.Article

Recovery of heat-injured Listeria innocuaMILLER, Fatima A; BRANDAO, Teresa R. S; TEIXEIRA, Paula et al.International journal of food microbiology. 2006, Vol 112, Num 3, pp 261-265, issn 0168-1605, 5 p.Article

A modified Gompertz model to predict microbial inactivation under time-varying temperature conditionsGIL, Maria M; BRANDAO, Teresa R. S; SILVA, Cristina L. M et al.Journal of food engineering. 2006, Vol 76, Num 1, pp 89-94, issn 0260-8774, 6 p.Article

Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. 'Zinac') during storagePINHEIRO, Joaquina; ALEGRIA, Carla; ABREU, Marta et al.Journal of food engineering. 2013, Vol 114, Num 3, pp 338-345, issn 0260-8774, 8 p.Article

Efficacy of non-thermal technologies and sanitizer solutions on microbial load reduction and quality retention of strawberriesALEXANDRE, Elisabete M. C; BRANDAO, Teresa R. S; SILVA, Cristina L. M et al.Journal of food engineering. 2012, Vol 108, Num 3, pp 417-426, issn 0260-8774, 10 p.Article

Estimation of water diffusivity parameters on grape dynamic dryingRAMOS, Inês N; MIRANDA, Joao M. R; BRANDAO, Teresa R. S et al.Journal of food engineering. 2010, Vol 97, Num 4, pp 519-525, issn 0260-8774, 7 p.Article

Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case studySILVA, Filipa V. M; MARTINS, Rui C; SILVA, Cristina L. M et al.Biotechnology progress. 2003, Vol 19, Num 4, pp 1261-1268, issn 8756-7938, 8 p.Article

Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditionsGONCALUES, Elsa M; ABREU, Marta; BRANDAO, Teresa R. S et al.International journal of refrigeration. 2011, Vol 34, Num 8, pp 2136-2144, issn 0140-7007, 9 p.Article

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The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type ICRUZ, Rui M. S; VIEIRA, Margarida C; SILVA, Cristina L. M et al.Journal of food engineering. 2009, Vol 95, Num 2, pp 339-345, issn 0260-8774, 7 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

Ethylene oxide sterilization of medical devices : A reviewMENDES, Gisela C. C; BRANDCO, Teresa R. S; SILVA, Cristina L. M et al.American journal of infection control. 2007, Vol 35, Num 9, pp 574-581, issn 0196-6553, 8 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

Kinetics of Ethylene Oxide Desorption from Sterilized MaterialsMENDES, Gisela C; BRANDAO, Teresa R. S; SILVA, Cristina L. M et al.Journal of AOAC International. 2013, Vol 96, Num 1, pp 33-36, issn 1060-3271, 4 p.Article

Enterococcus faecalis and Pseudomonas aeruginosa behaviour in frozen watercress (Nasturtium officinale) submitted to temperature abusesOLIUEIRA, Silvia R; CRUZ, Rui M. S; VIEIRA, Margarida C et al.International journal of refrigeration. 2009, Vol 32, Num 3, pp 472-477, issn 0140-7007, 6 p.Article

Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale)CRUZ, Rui M. S; VIEIRA, Margarida C; SILVA, Cristina L. M et al.Journal of food engineering. 2006, Vol 72, Num 1, pp 8-15, issn 0260-8774, 8 p.Article

Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments : software developmentGIL, Maria M; PEREIRA, Pedro M; BRANDAO, Teresa R. S et al.Journal of food engineering. 2006, Vol 76, Num 1, pp 95-103, issn 0260-8774, 9 p.Article