Teresa Maria Ribeiro da Silva Brandão


AuthID: R-000-H5W

Confirmed Publications: 137



111
TITLE: Degradation Kinetics of Peroxidase Enzyme, Phenolic Content, and Physical and Sensorial Characteristics in Broccoli (Brassica oleracea L. ssp Italica) during Blanching
AUTHORS: Goncalves, EA ; Pinheiro, J; Alegria, C; Abreu, M ; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2009, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 57, ISSUE: 12
INDEXED IN: Scopus WOS Handle
IN MY: ORCID | CIÊNCIAVITAE
112
TITLE: Freezing of Fruits and Vegetables
AUTHORS: Silva, CLM ; Goncalves, EM; Brandao, TRS ;
PUBLISHED: 2009, SOURCE: Frozen Food Science and Technology
INDEXED IN: Scopus CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
113
114
115
TITLE: Ethylene oxide potential toxicity
AUTHORS: Gisela Cristina D da Cunha Mendes; Teresa Ribeiro D da Silva Brandao ; Cristina Luisa M Miranda Silva ;
PUBLISHED: 2008, SOURCE: EXPERT REVIEW OF MEDICAL DEVICES, VOLUME: 5, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
116
TITLE: Storage stability of an egg yolk cream formulation: texture and microbiological assessment  Full Text
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
117
TITLE: Ethylene oxide sterilization of medical devices: A review  Full Text
AUTHORS: Gisela C C Mendes; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2007, SOURCE: AMERICAN JOURNAL OF INFECTION CONTROL, VOLUME: 35, ISSUE: 9
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
118
TITLE: Modelling autocatalytic behaviour of a food model system - Sucrose thermal degradation at high concentrations  Full Text
AUTHORS: Quintas, M; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 78, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
119
TITLE: Modelling colour changes during the caramelisation reaction  Full Text
AUTHORS: Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 83, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
120
TITLE: Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching  Full Text
AUTHORS: Goncalves, EM ; Pinheiro, J; Abreu, M ; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 81, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
Page 12 of 14. Total results: 137.

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