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Maria Filipa Vinagre Marques da Silva Oliveira

AuthID: R-000-BEC

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Confirmed Publications: 106

51

TITLE: High pressure processing pretreatment enhanced the thermosonication inactivation of <i>Alicyclobacillus acidoterrestris</i> spores in orange juice
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: FOOD CONTROL, VOLUME: 62

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52

TITLE: High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: Food Control, VOLUME: 62

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53

TITLE: High pressure thermal processing for the inactivation of <i>Clostridium</i> <i>perfringens</i> spores in beef slurry
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 33

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54

TITLE: High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: Innovative Food Science and Emerging Technologies, VOLUME: 33

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55

TITLE: Impedance technology reduces the enumeration time of <i>Brettanomyces</i> yeast during beer fermentation Full Text
AUTHORS: van Wyk, S; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: BIOTECHNOLOGY JOURNAL, VOLUME: 11, ISSUE: 12

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56

TITLE: Modeling the inactivation of <i>Neosartorya fischeri</i> ascospores in apple juice by high pressure, power ultrasound and thermal processing
AUTHORS: Evelyn; Kim, HJ; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: FOOD CONTROL, VOLUME: 59

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57

TITLE: Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing
AUTHORS: Evelyn; Kim H.J.; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: Food Control, VOLUME: 59

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58

TITLE: Modeling the inactivation of psychrotrophic <i>Bacillus cereus</i> spores in beef slurry by 600 MPa HPP combined, with 38-70 °C: Comparing with thermal processing and estimating the energy requirements
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 99

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59

TITLE: Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38-70 °c: Comparing with thermal processing and estimating the energy requirements
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: Food and Bioproducts Processing, VOLUME: 99

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60

TITLE: Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of <i>saccharomyces cerevisiae</i> ascospores in different alcohol beers Full Text
AUTHORS: Milani, EA; Silva, Filipa VM ;
PUBLISHED: 2016, SOURCE: HIGH PRESSURE RESEARCH, VOLUME: 36, ISSUE: 4

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