Maria Filipa Vinagre Marques da Silva Oliveira


AuthID: R-000-BEC

Confirmed Publications: 106



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TITLE: Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2019, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 88
INDEXED IN: Scopus WOS CrossRef: 26
IN MY: ORCID | CIÊNCIAVITAE
23
TITLE: Nonthermal preservation of wine
AUTHORS: Van Wyk, S; Silva, Filipa VM ;
PUBLISHED: 2019, SOURCE: Preservatives and Preservation Approaches in Beverages: Volume 15: The Science of Beverages
INDEXED IN: Scopus CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
24
TITLE: Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution  Full Text
AUTHORS: Sanelle van Wyk; Silva, Filipa VM ; Mohammed M Farid;
PUBLISHED: 2019, SOURCE: Innovative Food Science and Emerging Technologies, VOLUME: 52
INDEXED IN: Scopus CrossRef: 21
IN MY: ORCID | CIÊNCIAVITAE
25
TITLE: Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2018, SOURCE: Journal of Food Engineering, VOLUME: 222
INDEXED IN: Scopus CrossRef: 26
IN MY: ORCID | CIÊNCIAVITAE
26
TITLE: High pressure processing and storage of blueberries: effect on fruit hardness  Full Text
AUTHORS: Scheidt, TB; Silva, Filipa VM ;
PUBLISHED: 2018, SOURCE: HIGH PRESSURE RESEARCH, VOLUME: 38, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 6
IN MY: ORCID | CIÊNCIAVITAE
27
TITLE: Perspectives of high power ultrasound in food preservation
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2018, SOURCE: IOP Conference Series: Materials Science and Engineering, VOLUME: 345, ISSUE: 1
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
28
TITLE: Polyphenoloxidase in fruit and vegetables: Inactivation by thermal and non-thermal processes
AUTHORS: Silva, Filipa VM ; Alifdalino Sulaiman;
PUBLISHED: 2018, SOURCE: Encyclopedia of Food Chemistry
INDEXED IN: Scopus CrossRef: 3
IN MY: ORCID | CIÊNCIAVITAE
29
TITLE: SO<inf>2</inf> high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage  Full Text
AUTHORS: Sanelle van Wyk; Mohammed M Farid; Silva, Filipa VM ;
PUBLISHED: 2018, SOURCE: Innovative Food Science and Emerging Technologies, VOLUME: 48
INDEXED IN: Scopus CrossRef: 18
IN MY: ORCID | CIÊNCIAVITAE
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Page 3 of 11. Total results: 106.

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