Cristina Luisa Miranda Silva


AuthID: R-000-3YF

Confirmed Publications: 85



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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 CrossRef
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TITLE: Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L.)  Full Text
AUTHORS: Martins, RC; Silva, CLM ;
PUBLISHED: 2002, SOURCE: INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID, VOLUME: 25, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef
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TITLE: Influence of rotational speed on the statistical variability of heat penetration parameters and on the non-uniformity of lethality in retort processing  Full Text
AUTHORS: Smout, C; Avila, I; Van Loey, AML; Hendrickx, MEG; Silva, C ;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 45, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
67
TITLE: Kinetics of flavour and aroma changes in thermally processed cupuacu (Theobroma grandiflorum) pulp  Full Text
AUTHORS: Silva, Filipa VM ; Sims, C; Balaban, MO; Silva, CLM ; O'Keefe, S;
PUBLISHED: 2000, SOURCE: Annual Meeting of the Institute-of-Food-Technologists in JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 80, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef: 12
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68
TITLE: Mathematical modeling of the thermal degradation kinetics of vitamin C in Cupuacu (Theobroma grandiflorum) nectar  Full Text
AUTHORS: VIEIRA, MC ; Teixeira, AA; Silva, CLM ;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 43, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 71
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69
TITLE: Note. Quality evaluation of cupuacu (Theobroma grandiflorum) puree after pasteurization and during storage
AUTHORS: Silva, Filipa VM ; Silva, CLM ;
PUBLISHED: 2000, SOURCE: 2nd Ibero-American Food Engineering Conference in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 6, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 4
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70
TITLE: Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling  Full Text
AUTHORS: Silva, Filipa VM ; Silva, CLM ;
PUBLISHED: 1999, SOURCE: Annual Meeting of the Institute-of-Food-Technologists in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 34, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 47
IN MY: ORCID | ResearcherID
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