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: 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: 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: Silva, FM Chau, KV Brecht, JK Sargent, SA

Citation: Fm. Silva et al., Modified atmosphere packaging for mixed loads of horticultural commoditiesexposed to two postharvest temperatures, POSTH BIOL, 17(1), 1999, pp. 1-9

Authors: Silva, FM Chau, KV Brecht, JK Sargent, SA

Citation: Fm. Silva et al., Tubes for modified atmosphere packaging of fresh fruits and vegetables: Effective permeability measurement, APPL ENG AG, 15(4), 1999, pp. 313-318

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