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Results:
1-17
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Results: 17
Authors:
Cunha, LM
Oliveira, FAR
Aboim, AP
Frias, JM
Pinheiro-Torres, A
Citation: Lm. Cunha et al., Stochastic approach to the modelling of water losses during osmotic dehydration and improved parameter estimation, INT J FOOD, 36(3), 2001, pp. 253-262
Authors:
Brandao, TRS
Oliveira, FAR
Cunha, LM
Citation: Trs. Brandao et al., Design of experiments for improving the precision in the estimation of diffusion parameters under isothermal and non-isothermal conditions, INT J FOOD, 36(3), 2001, pp. 291-301
Authors:
Manso, MC
Oliveira, FAR
Oliveira, JC
Frias, JM
Citation: Mc. Manso et al., Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions, INT J FOOD, 36(3), 2001, pp. 303-312
Authors:
Costa, RM
Oliveira, FAR
Boutcheva, G
Citation: Rm. Costa et al., Structural changes and shrinkage of potato during frying, INT J FOOD, 36(1), 2001, pp. 11-23
Authors:
Cunha, LM
Oliveira, FAR
Citation: Lm. Cunha et Far. Oliveira, Optimal experimental design for estimating the kinetic parameters of processes described by the first-order Arrhenius model under linearly increasingtemperature profiles, J FOOD ENG, 46(1), 2000, pp. 53-60
Authors:
Varga, S
Oliveira, JC
Oliveira, FAR
Citation: S. Varga et al., Influence of the variability of processing factors on the F-value distribution in batch retorts, J FOOD ENG, 44(3), 2000, pp. 155-161
Modelling O-2 and CO2 exchange for development of perforation-mediated modified atmosphere packaging
Authors:
Fonseca, SC
Oliveira, FAR
Lino, IBM
Brecht, JK
Chau, KV
Citation: Sc. Fonseca et al., Modelling O-2 and CO2 exchange for development of perforation-mediated modified atmosphere packaging, J FOOD ENG, 43(1), 2000, pp. 9-15
Authors:
Ferreira, M
Oliveira, FAR
Jost, R
Citation: M. Ferreira et al., Application of microfiltration to egg white depleted in ovomucin, INT J FOOD, 34(1), 1999, pp. 27-32
Authors:
Machado, MF
Oliveira, FAR
Cunha, LM
Citation: Mf. Machado et al., Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready-to-eat breakfast cereal, INT J FOOD, 34(1), 1999, pp. 47-57
Authors:
Costa, RM
Oliveira, FAR
Citation: Rm. Costa et Far. Oliveira, Modelling the kinetics of water loss during potato frying with a compartmental dynamic model, J FOOD ENG, 41(3-4), 1999, pp. 177-185
Authors:
Torres, AP
Oliveira, FAR
Citation: Ap. Torres et Far. Oliveira, Application of the acid hydrolysis of sucrose as a temperature indicator in continuous thermal processes, J FOOD ENG, 40(3), 1999, pp. 181-188
Authors:
Costa, RM
Oliveira, FAR
Delaney, O
Gekas, V
Citation: Rm. Costa et al., Analysis of the heat transfer coefficient during potato frying, J FOOD ENG, 39(3), 1999, pp. 293-299
Authors:
Oliveira, FAR
Lino, IBM
Oliveira, JC
Citation: Far. Oliveira et al., Process optimization and minimal processing of foods: an international collaborative approach in the framework of the EU Copernicus program, FOOD ENGN M, 1999, pp. 1-11
Authors:
Oliveira, FAR
Ilincanu, L
Citation: Far. Oliveira et L. Ilincanu, Rehydration of dried plant tissues: basic concepts and mathematical modeling, FOOD ENGN M, 1999, pp. 201-227
Authors:
Fonseca, SC
Oliveira, FAR
Brecht, JK
Chau, KV
Citation: Sc. Fonseca et al., Development of perforation-mediated modified atmosphere packaging for fresh-cut vegetables, FOOD ENGN M, 1999, pp. 389-404
Authors:
Machado, MD
Oliveira, FAR
Gekas, V
Singh, RP
Citation: Md. Machado et al., Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water, INT J FOOD, 33(3), 1998, pp. 225-237
Authors:
Azevedo, ICA
Oliveira, FAR
Drumond, MC
Citation: Ica. Azevedo et al., A study on the accuracy and precision of external mass transfer and diffusion coefficients jointly estimated from pseudo-experimental simulated data, MATH COMP S, 48(1), 1998, pp. 11-22
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1-17
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