João Carlos Barbas de Oliveira
AuthID: R-000-6TH
51
TITLE: Influence of the variability of processing factors on the F-value distribution in batch retorts Full Text
AUTHORS: Varga, S ; Oliveira, JC; Oliveira, FAR;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 44, ISSUE: 3
AUTHORS: Varga, S ; Oliveira, JC; Oliveira, FAR;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 44, ISSUE: 3
52
TITLE: Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase Full Text
AUTHORS: Lemos, MA; Oliveira, JC; van Loey, A; Hendrickx, ME;
PUBLISHED: 1999, SOURCE: FOOD BIOTECHNOLOGY, VOLUME: 13, ISSUE: 1
AUTHORS: Lemos, MA; Oliveira, JC; van Loey, A; Hendrickx, ME;
PUBLISHED: 1999, SOURCE: FOOD BIOTECHNOLOGY, VOLUME: 13, ISSUE: 1
INDEXED IN: 
Scopus 
WOS
Scopus WOS53
TITLE: THE INFLUENCE OF WATER ACTIVITY ON THERMAL-STABILITY OF HORSERADISH-PEROXIDASE
AUTHORS: HENDRICKX, M; SARAIVA, J; LYSSENS, J; OLIVEIRA, J; TOBBACK, P;
PUBLISHED: 1992, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 27, ISSUE: 1
AUTHORS: HENDRICKX, M; SARAIVA, J; LYSSENS, J; OLIVEIRA, J; TOBBACK, P;
PUBLISHED: 1992, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 27, ISSUE: 1
INDEXED IN: WOS
WOS