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TITLE: DEVELOPMENT OF A SAFER FORMULATION OF EGG YOLK CREAM: PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS ASSESSMENT. DEVELOPMENT OF A SAFER EGG YOLK CREAM FORMULATION Full Text
AUTHORS: JOANA F FUNDO; MAFALDA A.C QUINTAS; TERESA R.S BRANDÃO ; CRISTINA L.M SILVA ;
PUBLISHED: 2011, SOURCE: Journal of Food Processing and Preservation, VOLUME: 35, ISSUE: 2

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TITLE: Dynamic approach for assessing food quality and safety characteristics: The case of processed foods
AUTHORS: Teresa R.S Brandão ; Cristina L.M Silvaa ;
PUBLISHED: 2011, SOURCE: Procedia Food Science, VOLUME: 1

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TITLE: Heat inactivation of Listeria innocua in broth and food products under non-isothermal conditions Full Text
AUTHORS: Fatima A Miller ; Barbara F Ramos; Maria M Gil ; Teresa R S Brandao ; Paula Teixeira ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: FOOD CONTROL, VOLUME: 22, ISSUE: 1

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TITLE: Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress Full Text
AUTHORS: Elisabete M C Alexandre; Dora M Santos Pedro; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 105, ISSUE: 2

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TITLE: Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions Full Text
AUTHORS: Goncalves, EM; Pinheiro, J; Abreu, M ; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 106, ISSUE: 1

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TITLE: Microorganisms and safety
AUTHORS: Miller, FA ; Silva, CLM; Brandao, TRS ;
PUBLISHED: 2011, SOURCE: Practical Food and Research

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TITLE: Modeling the inactivation of Bacillus subtilis spores by ethylene oxide processing Full Text
AUTHORS: Mendes, GC; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2011, SOURCE: JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, VOLUME: 38, ISSUE: 9

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TITLE: Modelling microbial load reduction in foods due to ozone impact
AUTHORS: Alexandre, EMC; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2011, SOURCE: 11th International Congress on Engineering and Food (ICEF) in 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), VOLUME: 1

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