Cristina Luisa Miranda Silva


AuthID: R-000-3YF

Confirmed Publications: 85



71
TITLE: Development of a novel methodology to validate optimal sterilization conditions for maximizing the texture quality of white beans in glass jars  Full Text
AUTHORS: Avila, IMLB; Smout, C; Silva, CLM ; Hendrickx, M;
PUBLISHED: 1999, SOURCE: BIOTECHNOLOGY PROGRESS, VOLUME: 15, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
72
TITLE: Modelling kinetics of thermal degradation of colour in peach puree  Full Text
AUTHORS: Avila, IMLB; Silva, CLM ;
PUBLISHED: 1999, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 39, ISSUE: 2
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID
73
74
TITLE: Quality optimization of hot filled pasteurized fruit purees: Container characteristics and filling temperatures  Full Text
AUTHORS: Silva, Filipa VM ; Silva, CLM ;
PUBLISHED: 1997, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 32, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID | ResearcherID
75
TITLE: Modelling the thermal sterilisation of foods inside packs with two divisions  Full Text
AUTHORS: Avila, IMLB; Manso, MD ; Silva, CLM ;
PUBLISHED: 1996, SOURCE: 1st IMACS/IFAC Symposium on Mathematical Modelling and Simulation in Agriculture and Bio-Industries (M2SABI) in MATHEMATICS AND COMPUTERS IN SIMULATION, VOLUME: 42, ISSUE: 2-3
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID
76
TITLE: EXPERIMENTAL VALIDATION OF MODELS FOR PREDICTING OPTIMAL SURFACE QUALITY STERILIZATION TEMPERATURES
AUTHORS: SILVA, CLM ; OLIVEIRA, FAR; LAMB, J; TORRES, AP; HENDRICKX, M;
PUBLISHED: 1994, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 29, ISSUE: 3
INDEXED IN: WOS
IN MY: ORCID | ResearcherID
77
TITLE: Influence of pH on the kinetics of acid hydrolysis of sucrose
AUTHORS: Pinheiro Torres, A; Oliveira, FAR; Silva, CLM ; Fortuna, SP;
PUBLISHED: 1994, SOURCE: Journal of Food Process Engineering, VOLUME: 17, ISSUE: 2
INDEXED IN: Scopus
IN MY: ORCID
78
TITLE: OBTAINING A WELL BALANCED PRODUCT QUALITY IN THERMALLY PROCESSED CONDUCTION HEATING FOODS BY ANALYZING SURFACE AND VOLUME AVERAGE QUALITY OPTIMUM PROCESSING CONDITIONS
AUTHORS: SILVA, CLM ; OLIVEIRA, FAR; HENDRICKX, M;
PUBLISHED: 1994, SOURCE: Workshop on Minimal Processing of Foods and Process Optimization - An Interface in MINIMAL PROCESSING OF FOODS AND PROCESS OPTIMIZATION: AN INTERFACE
INDEXED IN: WOS
IN MY: ORCID | ResearcherID
79
TITLE: Optimum sterilization: A comparative study between average and surface quality
AUTHORS: Silva, CLM ; Oliveira, FAR; Pereira, PAM; Hendrickx, M;
PUBLISHED: 1994, SOURCE: Journal of Food Process Engineering, VOLUME: 17, ISSUE: 2
INDEXED IN: Scopus
IN MY: ORCID
80
TITLE: QUALITY OPTIMIZATION OF CONDUCTION HEATING FOODS STERILIZED IN DIFFERENT PACKAGES
AUTHORS: SILVA, CLM ; OLIVEIRA, FAR; HENDRICKX, M;
PUBLISHED: 1994, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 29, ISSUE: 5
INDEXED IN: WOS
IN MY: ORCID | ResearcherID
Page 8 of 9. Total results: 85.

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