ProfileOfResearchers

IN MY:

ORCID |

122

TITLE: Multiresponse modelling of the caramelisation reaction
AUTHORS: Quintas, M; Guimaraes, C; Baylina, J; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2007, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 8, ISSUE: 2

INDEXED IN:

Scopus

WOS

Handle

IN MY:

ORCID |

123

TITLE: A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions Full Text
AUTHORS: Gil, MM ; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2006, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 76, ISSUE: 1

INDEXED IN:

Scopus

WOS

IN MY:

ORCID |

124

TITLE: Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments - software development Full Text
AUTHORS: Gil, MM ; Pereira, PM; Brandao, TRS ; Silva, CLM ; Kondjoyan, A; Valdramidis, VP; Geeraerd, AH; Van Impe, JFM; James, S;
PUBLISHED: 2006, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 76, ISSUE: 1

INDEXED IN:

Scopus

WOS

IN MY:

ORCID |

125

TITLE: Recovery of heat-injured Listeria innocua
AUTHORS: Miller, FA ; Brandao, TRS ; Teixeira, P ; Silva, CLM ;
PUBLISHED: 2006, SOURCE: 19th International ICFMH Symposium on Food Micro in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 112, ISSUE: 3

INDEXED IN:

Scopus

WOS

Handle

IN MY:

ORCID |

126

TITLE: Rheology of supersaturated sucrose solutions Full Text
AUTHORS: Quintas, M; Brandao, TRS ; Silva, CLM ; Cunha, RL;
PUBLISHED: 2006, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 77, ISSUE: 4

INDEXED IN:

Scopus

WOS

IN MY:

ORCID |

127

TITLE: Integrated approach on solar drying, pilot convective drying and microstructural changes Full Text
AUTHORS: Ramos, IN; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2005, SOURCE: 4th Ibero American Congress of Food Engineering in JOURNAL OF FOOD ENGINEERING, VOLUME: 67, ISSUE: 1-2

INDEXED IN:

Scopus

WOS

IN MY:

ORCID |

128

TITLE: Structural changes during air drying of fruits and vegetables
AUTHORS: Ramos, IN; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2003, SOURCE: International Iberdesh 2002 Conference in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 9, ISSUE: 3

INDEXED IN:

Scopus

WOS

IN MY:

ORCID |