Maria Filipa Vinagre Marques da Silva Oliveira


AuthID: R-000-BEC

Confirmed Publications: 83



31
TITLE: Inactivation of pathogenic microorganisms in foods by high pressure processing
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: Food Safety and Protection
INDEXED IN: Scopus
IN MY: ORCID
32
TITLE: Introduction to high-pressure processing of fruit and vegetable products
AUTHORS: Milan Houska; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: High Pressure Processing of Fruit and Vegetable Products
INDEXED IN: Scopus
IN MY: ORCID
33
TITLE: Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing
AUTHORS: Alifdalino Sulaiman; Mohammed Farid; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: Food Science and Technology International, VOLUME: 23, ISSUE: 3
INDEXED IN: Scopus CrossRef: 31
IN MY: ORCID
34
TITLE: Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: Journal of Food Engineering, VOLUME: 201
INDEXED IN: Scopus CrossRef: 29
IN MY: ORCID
35
TITLE: Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage
AUTHORS: Alifdalino Sulaiman; Mohammed Farid; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: Food Science and Technology International, VOLUME: 23, ISSUE: 4
INDEXED IN: Scopus CrossRef: 12
IN MY: ORCID
36
TITLE: Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores  Full Text
AUTHORS: Elham A Milani; Silva, Filipa VM ;
PUBLISHED: 2017, SOURCE: Journal of Food Engineering, VOLUME: 198
INDEXED IN: Scopus CrossRef: 24
IN MY: ORCID
37
38
39
TITLE: High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: Innovative Food Science and Emerging Technologies, VOLUME: 33
INDEXED IN: Scopus CrossRef: 20
IN MY: ORCID
40
TITLE: Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation  Full Text
AUTHORS: Sanelle van Wyk; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: Biotechnology Journal, VOLUME: 11, ISSUE: 12
INDEXED IN: Scopus CrossRef: 5
IN MY: ORCID
Page 4 of 9. Total results: 83.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service