Joana de Freitas Salgado do Fundo
AuthID: R-000-6M6
21
TITLE: DEVELOPMENT OF A SAFER FORMULATION OF EGG YOLK CREAM: PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS ASSESSMENT Full Text
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 35, ISSUE: 2
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 35, ISSUE: 2
INDEXED IN: 
Scopus 
WOS
Scopus WOS22
TITLE: DEVELOPMENT OF A SAFER FORMULATION OF EGG YOLK CREAM: PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS ASSESSMENT. DEVELOPMENT OF A SAFER EGG YOLK CREAM FORMULATION Full Text
AUTHORS: JOANA F FUNDO; MAFALDA A.C QUINTAS; TERESA R.S BRANDÃO; CRISTINA L.M SILVA;
PUBLISHED: 2011, SOURCE: Journal of Food Processing and Preservation, VOLUME: 35, ISSUE: 2
AUTHORS: JOANA F FUNDO; MAFALDA A.C QUINTAS; TERESA R.S BRANDÃO; CRISTINA L.M SILVA;
PUBLISHED: 2011, SOURCE: Journal of Food Processing and Preservation, VOLUME: 35, ISSUE: 2
INDEXED IN: 
CrossRef
CrossRef23
TITLE: Hydrogen ion concentration affects quality retention and modifies the effect of calcium additives on fresh-cut 'Rocha' pear Full Text
AUTHORS: Helena H Gomes; Joana F Fundo; Silvia Santos; Ana L Amaro; Domingos P F Almeida ;
PUBLISHED: 2010, SOURCE: POSTHARVEST BIOLOGY AND TECHNOLOGY, VOLUME: 58, ISSUE: 3
AUTHORS: Helena H Gomes; Joana F Fundo; Silvia Santos; Ana L Amaro; Domingos P F Almeida ;
PUBLISHED: 2010, SOURCE: POSTHARVEST BIOLOGY AND TECHNOLOGY, VOLUME: 58, ISSUE: 3
24
TITLE: Sucrose in the Concentrated Solution or the Supercooled "State'': A Review of Caramelisation Reactions and Physical Behaviour Full Text
AUTHORS: Quintas, MAC; Fundo, JF; Silva, CLM ;
PUBLISHED: 2010, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 2, ISSUE: 3
AUTHORS: Quintas, MAC; Fundo, JF; Silva, CLM ;
PUBLISHED: 2010, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 2, ISSUE: 3
25
TITLE: Storage stability of an egg yolk cream formulation: texture and microbiological assessment Full Text
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 6
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 6
