Rui Manuel Machado da Costa
AuthID: R-000-FY6
31
TITLE: Skill development in food professionals: a European study Full Text
AUTHORS: Mayor, L; Flynn, K; Dermesonluoglu, E; Pittia, P; Baderstedt, E; Ruiz Bejarano, B; Geicu, M; Quintas, MAC; Lakner, Z; Costa, R;
PUBLISHED: 2014, SOURCE: European Food Research and Technology, VOLUME: 240, ISSUE: 5
AUTHORS: Mayor, L; Flynn, K; Dermesonluoglu, E; Pittia, P; Baderstedt, E; Ruiz Bejarano, B; Geicu, M; Quintas, MAC; Lakner, Z; Costa, R;
PUBLISHED: 2014, SOURCE: European Food Research and Technology, VOLUME: 240, ISSUE: 5
32
TITLE: The Regulation of Food Science and Technology Professions in Europe
AUTHORS: Rui Costa; Sonja Smole Možina; Paola Pittia;
PUBLISHED: 2014, SOURCE: International Journal of Food Studies, VOLUME: 3, ISSUE: 1
AUTHORS: Rui Costa; Sonja Smole Možina; Paola Pittia;
PUBLISHED: 2014, SOURCE: International Journal of Food Studies, VOLUME: 3, ISSUE: 1
33
TITLE: Complementarity of risk assessment methods
AUTHORS: Rui Costa; Carlos Oliveira; Carlos Fujao;
PUBLISHED: 2012, SOURCE: 8th International Symposium on Occupational Safety and Hygiene (SHO) in SHO 2012: INTERNATIONAL SYMPOSIUM ON OCCUPATIONAL SAFETY AND HYGIENE
AUTHORS: Rui Costa; Carlos Oliveira; Carlos Fujao;
PUBLISHED: 2012, SOURCE: 8th International Symposium on Occupational Safety and Hygiene (SHO) in SHO 2012: INTERNATIONAL SYMPOSIUM ON OCCUPATIONAL SAFETY AND HYGIENE
INDEXED IN: 
WOS
WOS34
TITLE: Recognition of Prior Learning - a research under ISEKI_Food 3 project
AUTHORS: Dalla Rosa, M; Costa, R; Silva, C ;
PUBLISHED: 2011, SOURCE: 11th International Congress on Engineering and Food (ICEF) in 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), VOLUME: 1
AUTHORS: Dalla Rosa, M; Costa, R; Silva, C ;
PUBLISHED: 2011, SOURCE: 11th International Congress on Engineering and Food (ICEF) in 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), VOLUME: 1
35
TITLE: Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species Full Text
AUTHORS: Ana Brás; Rui Costa;
PUBLISHED: 2010, SOURCE: Journal of Food Engineering, VOLUME: 100, ISSUE: 3
AUTHORS: Ana Brás; Rui Costa;
PUBLISHED: 2010, SOURCE: Journal of Food Engineering, VOLUME: 100, ISSUE: 3
36
TITLE: Isohalic sorption isotherms of codfish
AUTHORS: Nabais, R; Costa, R; Dias, J;
PUBLISHED: 2009, SOURCE: 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management in 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
AUTHORS: Nabais, R; Costa, R; Dias, J;
PUBLISHED: 2009, SOURCE: 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management in 5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
INDEXED IN: 
Scopus
Scopus IN MY: 
ORCID
ORCID37
TITLE: Predictive Modeling and RiskAssessment
AUTHORS: Rui Costa; Kristberg Kristbergsson;
PUBLISHED: 2009
AUTHORS: Rui Costa; Kristberg Kristbergsson;
PUBLISHED: 2009
38
TITLE: Centrifugation – Separating Cream from Milkcentrifugation - Separating Cream from Milk
AUTHORS: Rui Costa; David Gomes;
PUBLISHED: 2008, SOURCE: Experiments in Unit Operations and Processing of Foods
AUTHORS: Rui Costa; David Gomes;
PUBLISHED: 2008, SOURCE: Experiments in Unit Operations and Processing of Foods
39
TITLE: Structural changes and shrinkage of potato during frying Full Text
AUTHORS: Costa, RM; Oliveira, FAR; Boutcheva, G;
PUBLISHED: 2001, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 36, ISSUE: 1
AUTHORS: Costa, RM; Oliveira, FAR; Boutcheva, G;
PUBLISHED: 2001, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 36, ISSUE: 1
40
TITLE: Modelling the kinetics of water loss during potato frying with a compartmental dynamic model Full Text
AUTHORS: Costa, RM; Oliveira, FAR;
PUBLISHED: 1999, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 41, ISSUE: 3-4
AUTHORS: Costa, RM; Oliveira, FAR;
PUBLISHED: 1999, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 41, ISSUE: 3-4
