Cristina Luisa Miranda Silva


AuthID: R-000-3YF

Confirmed Publications: 85



41
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
42
TITLE: Modelling viscosity temperature dependence of supercooled sucrose solutions - The random-walk approach
AUTHORS: Mafalda Quintas; Teresa R S Brandao ; Cristina L M Silva ; Rosiane L Cunha;
PUBLISHED: 2007, SOURCE: JOURNAL OF PHYSICAL CHEMISTRY B, VOLUME: 111, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
43
TITLE: Multiresponse modelling of the caramelisation reaction  Full Text
AUTHORS: Mafalda Quintas; Carla Guimaraes; Joao Baylina; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2007, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 8, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
44
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 CrossRef
IN MY: ORCID | ResearcherID
45
TITLE: Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale)  Full Text
AUTHORS: Cruz, RMS ; VIEIRA, MC ; Silva, CLM ;
PUBLISHED: 2006, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 72, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
46
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 CrossRef
IN MY: ORCID | ResearcherID
47
TITLE: Recovery of heat-injured Listeria innocua  Full Text
AUTHORS: Fatima A Miller ; Teresa R S Brandao ; Paula Teixeira ; Cristina L M Silva ;
PUBLISHED: 2006, SOURCE: 19th International ICFMH Symposium on Food Micro in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 112, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
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48
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 CrossRef
IN MY: ORCID | ResearcherID
49
TITLE: Variability in quality of white and green beans during in-pack sterilization  Full Text
AUTHORS: Avila, IMLB; Martins, RC; Ho, P; Hendrickx, M; Silva, CLM ;
PUBLISHED: 2006, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 73, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
50
TITLE: Accelerated life testing of frozen green beans (Phaseolus vulgaris, L.) quality loss kinetics: colour and starch  Full Text
AUTHORS: Martins, RC; Lopes, IC; Silva, CLM ;
PUBLISHED: 2005, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 67, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
Page 5 of 9. Total results: 85.

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