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Results:
1-10
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Results: 10
Authors:
Vieira, MC
Teixeira, AA
Silva, CLM
Citation: Mc. Vieira et al., Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the partial equivalent isothermal exposures (PEIE) method under non-isothermal continuous heating conditions, BIOTECH PR, 17(1), 2001, pp. 175-181
Authors:
Noel, F
Cunha, VMN
Silva, CLM
Mendonca-Silva, DL
Citation: F. Noel et al., Control of calcium homeostasis in Schistosoma mansoni, MEM I OSW C, 96, 2001, pp. 85-88
Authors:
Silva, FM
Silva, CLM
Citation: Fm. Silva et Clm. Silva, Note. Quality evaluation of cupuacu (Theobroma grandiflorum) puree after pasteurization and during storage, FOOD SC TEC, 6(1), 2000, pp. 53-58
Authors:
Vieira, MC
Teixeira, AA
Silva, CLM
Citation: Mc. Vieira et al., Mathematical modeling of the thermal degradation kinetics of vitamin C in Cupuacu (Theobroma grandiflorum) nectar, J FOOD ENG, 43(1), 2000, pp. 1-7
Authors:
Silva, FM
Sims, C
Balaban, MO
Silva, CLM
O'Keefe, S
Citation: Fm. Silva et al., Kinetics of flavour and aroma changes in thermally processed cupuacu (Theobroma grandiflorum) pulp, J SCI FOOD, 80(6), 2000, pp. 783-787
Authors:
Avila, IMLB
Smout, C
Silva, CLM
Hendrickx, M
Citation: Imlb. Avila et al., Development of a novel methodology to validate optimal sterilization conditions for maximizing the texture quality of white beans in glass jars, BIOTECH PR, 15(3), 1999, pp. 565-572
Authors:
Silva, FM
Silva, CLM
Citation: Fm. Silva et Clm. Silva, Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling, INT J FOOD, 34(1), 1999, pp. 87-94
Authors:
Avila, IMLB
Silva, CLM
Citation: Imlb. Avila et Clm. Silva, Modelling kinetics of thermal degradation of colour in peach puree, J FOOD ENG, 39(2), 1999, pp. 161-166
Authors:
Silva, FM
Gibbs, P
Vieira, MC
Silva, CLM
Citation: Fm. Silva et al., Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruitprocesses, INT J F MIC, 51(2-3), 1999, pp. 95-103
Authors:
Avila, IMLB
Silva, CLM
Citation: Imlb. Avila et Clm. Silva, Methodologies to optimize thermal processing conditions: an overview, FOOD ENGN M, 1999, pp. 67-82
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1-10
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