Teresa Maria Ribeiro da Silva Brandão
AuthID: R-000-H5W
41
TITLE: Physicochemical and Bioactive Compounds of "Cantaloupe' Melon: Effect of Ozone Processing on Pulp and Seeds Full Text
AUTHORS: Miller, FA; Fundo, JF; Silva, CLM; Brandao, TRS;
PUBLISHED: 2018, SOURCE: OZONE-SCIENCE & ENGINEERING, VOLUME: 40, ISSUE: 3
AUTHORS: Miller, FA; Fundo, JF; Silva, CLM; Brandao, TRS;
PUBLISHED: 2018, SOURCE: OZONE-SCIENCE & ENGINEERING, VOLUME: 40, ISSUE: 3
42
TITLE: Letter to the editor Full Text
AUTHORS: Tremarin, A; Brandão, TRS; Silva, CLM;
PUBLISHED: 2018, SOURCE: Food Control, VOLUME: 94
AUTHORS: Tremarin, A; Brandão, TRS; Silva, CLM;
PUBLISHED: 2018, SOURCE: Food Control, VOLUME: 94
43
TITLE: The protective effect of food matrices on Listeria lytic bacteriophage P100 application towards high pressure processing
AUTHORS: Komora, N; Bruschi, C; Ferreira, V; Maciel, C; Brandao, TRS; Fernandes, R ; Saraiva, JA; Castro, SM ; Teixeira, P;
PUBLISHED: 2018, SOURCE: FOOD MICROBIOLOGY, VOLUME: 76
AUTHORS: Komora, N; Bruschi, C; Ferreira, V; Maciel, C; Brandao, TRS; Fernandes, R ; Saraiva, JA; Castro, SM ; Teixeira, P;
PUBLISHED: 2018, SOURCE: FOOD MICROBIOLOGY, VOLUME: 76
44
TITLE: Quality assessment of Cantaloupe melon juice under ozone processing Full Text
AUTHORS: Fundo, JF; Miller, FA; Tremarin, A; Garcia, E; Brandao, TRS; Silva, CLM;
PUBLISHED: 2018, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 47
AUTHORS: Fundo, JF; Miller, FA; Tremarin, A; Garcia, E; Brandao, TRS; Silva, CLM;
PUBLISHED: 2018, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 47
45
TITLE: Ozonation of Adzuki beans (Vigna angularis): Effect on the hydration kinetics, phenolic compounds and antioxidant capacity Full Text
AUTHORS: Alexandre, APS; Miano, AC; Brandao, TRS; Miller, FA; Fundo, JF; Calori Domingues, MA; Silva, CLM; Augusto, PED;
PUBLISHED: 2018, SOURCE: JOURNAL OF FOOD PROCESS ENGINEERING, VOLUME: 41, ISSUE: 8
AUTHORS: Alexandre, APS; Miano, AC; Brandao, TRS; Miller, FA; Fundo, JF; Calori Domingues, MA; Silva, CLM; Augusto, PED;
PUBLISHED: 2018, SOURCE: JOURNAL OF FOOD PROCESS ENGINEERING, VOLUME: 41, ISSUE: 8
46
TITLE: Determinantes da utilização dos serviços de alimentação institucionais pelos colaboradores de Universidade portuguesa
AUTHORS: João P Lima; Teresa R Brandão; Ada Rocha ;
PUBLISHED: 2018, SOURCE: XIV Encontro de Química dos Alimentos
AUTHORS: João P Lima; Teresa R Brandão; Ada Rocha ;
PUBLISHED: 2018, SOURCE: XIV Encontro de Química dos Alimentos
INDEXED IN: 
Handle
Handle IN MY: 
ORCID
ORCID47
TITLE: Letter to the editor
AUTHORS: A. Tremarin; Teresa R S Brandão; Silva, C. L. M.;
PUBLISHED: 2018, SOURCE: Food Control
AUTHORS: A. Tremarin; Teresa R S Brandão; Silva, C. L. M.;
PUBLISHED: 2018, SOURCE: Food Control
INDEXED IN: Handle
Handle48
TITLE: Inactivation kinetics of Alicyclobacillus acidoterrestris in apple juice submitted to ultraviolet radiation Full Text
AUTHORS: Tremarin, A; Brandao, TRS; Silva, CLM;
PUBLISHED: 2017, SOURCE: 29th International Conference of the European-Federation-of-Food-Science-and-Technology (EFFoST) in FOOD CONTROL, VOLUME: 73
AUTHORS: Tremarin, A; Brandao, TRS; Silva, CLM;
PUBLISHED: 2017, SOURCE: 29th International Conference of the European-Federation-of-Food-Science-and-Technology (EFFoST) in FOOD CONTROL, VOLUME: 73
49
TITLE: Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)
AUTHORS: Araujo, AC; Oliveira, SM; Ramos, IN; Brandao, TRS; Monteiro, MJ; Silva, CLM;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 2017
AUTHORS: Araujo, AC; Oliveira, SM; Ramos, IN; Brandao, TRS; Monteiro, MJ; Silva, CLM;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 2017
50
TITLE: Application of ultraviolet radiation and ultrasound treatments for Alicyclobacillus acidoterrestris spores inactivation in apple juice Full Text
AUTHORS: Tremarin, A; Brandao, TRS; Silva, CLM;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 78
AUTHORS: Tremarin, A; Brandao, TRS; Silva, CLM;
PUBLISHED: 2017, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 78
