Maria Margarida Cortez Vieira


AuthID: R-000-KEW

Confirmed Publications: 63



31
TITLE: Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
AUTHORS: Cruz, RMS; Godinho, AIA; Aslan, D; Koçak, NF; VIEIRA, MC ;
PUBLISHED: 2016, SOURCE: International Journal of Food Studies, VOLUME: 5, ISSUE: 2
INDEXED IN: Scopus CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
32
TITLE: Effects of UV pre-treatments on frozen vegetables quality
AUTHORS: Neves, FIG; VIEIRA, MC ; Silva, CLM;
PUBLISHED: 2014, SOURCE: UV Radiation: Properties, Effects, and Applications
INDEXED IN: Scopus Handle
IN MY: ORCID | CIÊNCIAVITAE
33
TITLE: Methods in Food Analysis
AUTHORS: Rui M S Cruz; Khmelinskii, Igor; VIEIRA, MC ;
PUBLISHED: 2014
INDEXED IN: Openlibrary
IN MY: ORCID | CIÊNCIAVITAE
34
TITLE: Stability of cupuaçu (Theobroma grandi orum) nectar during storage
AUTHORS: VIEIRA, MC ; Silva, CLM ;
PUBLISHED: 2014, SOURCE: International Journal of Food Studies, VOLUME: 3, ISSUE: 2
INDEXED IN: Scopus CrossRef: 1 Handle
IN MY: ORCID | CIÊNCIAVITAE
35
36
TITLE: Nanotechnology in Food Applications
AUTHORS: Cruz, RMS ; Rubilar, JF; Khmelinskii, Igor ; VIEIRA, MC ;
PUBLISHED: 2013, SOURCE: Advances in Food Science and Technology
INDEXED IN: Scopus CrossRef
IN MY: ORCID | ResearcherID | CIÊNCIAVITAE
37
38
39
TITLE: Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation
AUTHORS: Neves, FIG; VIEIRA, MC ; Silva, CLM ;
PUBLISHED: 2012, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 13, ISSUE: JANUARY
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
40
Page 4 of 7. Total results: 63.

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