Maria Filipa Vinagre Marques da Silva Oliveira


AuthID: R-000-BEC

Confirmed Publications: 109



31
TITLE: Polyphenoloxidase in fruit and vegetables: Inactivation by thermal and non-thermal processes
AUTHORS: Silva, Filipa VM ; Alifdalino Sulaiman;
PUBLISHED: 2018, SOURCE: Encyclopedia of Food Chemistry
INDEXED IN: Scopus CrossRef: 3
IN MY: ORCID | CIÊNCIAVITAE
32
TITLE: SO<inf>2</inf> high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage  Full Text
AUTHORS: Sanelle van Wyk; Mohammed M Farid; Silva, Filipa VM ;
PUBLISHED: 2018, SOURCE: Innovative Food Science and Emerging Technologies, VOLUME: 48
INDEXED IN: Scopus CrossRef: 18
IN MY: ORCID | CIÊNCIAVITAE
33
34
TITLE: Advances in Thermosonication for the Inactivation of Endogenous Enzymes in Foods
AUTHORS: Silva, Filipa VM ; Alifdalino Sulaiman;
PUBLISHED: 2017, SOURCE: Ultrasound: Advances in Food Processing and Preservation
INDEXED IN: Scopus CrossRef: 4
IN MY: ORCID | CIÊNCIAVITAE
35
TITLE: An insight on the relationship between food compressibility and microbial inactivation during high pressure processing  Full Text
AUTHORS: Fauzi, NA; Farid, MM; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 54, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 5
IN MY: ORCID | CIÊNCIAVITAE
36
TITLE: Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations  Full Text
AUTHORS: Rozali, SNM; Milani, EA; Deed, RC; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 263
INDEXED IN: Scopus WOS CrossRef: 17
IN MY: ORCID | CIÊNCIAVITAE
37
38
TITLE: Conclusions and final remarks
AUTHORS: Milan Houska; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: High Pressure Processing of Fruit and Vegetable Products
INDEXED IN: Scopus
IN MY: ORCID | CIÊNCIAVITAE
39
TITLE: High pressure inactivation of <i>Brettanomyces bruxellensis</i> in red wine  Full Text
AUTHORS: van Wyk, S; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: FOOD MICROBIOLOGY, VOLUME: 63
INDEXED IN: WOS
IN MY: ORCID | CIÊNCIAVITAE
40
TITLE: High pressure inactivation of Brettanomyces bruxellensis in red wine  Full Text
AUTHORS: Sanelle van Wyk; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: Food Microbiology, VOLUME: 63
INDEXED IN: Scopus CrossRef: 17
IN MY: ORCID | CIÊNCIAVITAE
Page 4 of 11. Total results: 109.

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