Maria Margarida Cortez Vieira


AuthID: R-000-KEW

Confirmed Publications: 39



11
TITLE: Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
AUTHORS: Cruz, RMS; Godinho, AIA; Aslan, D; Koçak, NF; VIEIRA, MC ;
PUBLISHED: 2016, SOURCE: International Journal of Food Studies, VOLUME: 5, ISSUE: 2
INDEXED IN: Scopus CrossRef: 2
IN MY: ORCID
12
TITLE: Effects of UV pre-treatments on frozen vegetables quality
AUTHORS: Neves, FIG; VIEIRA, MC ; Silva, CLM;
PUBLISHED: 2014, SOURCE: UV Radiation: Properties, Effects, and Applications
INDEXED IN: Scopus
IN MY: ORCID
13
TITLE: Stability of cupuaçu (Theobroma grandi orum) nectar during storage
AUTHORS: VIEIRA, MC ; Silva, CLM;
PUBLISHED: 2014, SOURCE: International Journal of Food Studies, VOLUME: 3, ISSUE: 2
INDEXED IN: Scopus CrossRef: 1
IN MY: ORCID
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15
TITLE: Nanotechnology in Food Applications
AUTHORS: Cruz, RMS ; Rubilar, JF; Khmelinskii, Igor ; VIEIRA, MC ;
PUBLISHED: 2013, SOURCE: Advances in Food Science and Technology
INDEXED IN: Scopus CrossRef
IN MY: ORCID | ResearcherID
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TITLE: Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation  Full Text
AUTHORS: Filipa I G Neves; VIEIRA, MC ; Cristina L M Silva ;
PUBLISHED: 2012, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 13, ISSUE: JANUARY
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
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TITLE: New food processing technologies: Development and impact on the consumer acceptability
AUTHORS: Cruz, RMS; Rubilar, JF; Ulloa, PA; Torres, JA; VIEIRA, MC ;
PUBLISHED: 2011, SOURCE: Food Quality: Control, Analysis and Consumer Concerns
INDEXED IN: Scopus
IN MY: ORCID
Página 2 de 4. Total de resultados: 39.

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