Maria Filipa Vinagre Marques da Silva Oliveira


AuthID: R-000-BEC

Confirmed Publications: 106



71
72
TITLE: Use of power ultrasound to enhance the thermal inactivation of <i>Clostridium perfringens</i> spores in beef slurry
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2015, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 206
INDEXED IN: WOS
IN MY: ORCID | CIÊNCIAVITAE
73
TITLE: Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry
AUTHORS: Evelyn; Silva, Filipa VM ;
PUBLISHED: 2015, SOURCE: International Journal of Food Microbiology, VOLUME: 206
INDEXED IN: Scopus CrossRef: 55
IN MY: ORCID | CIÊNCIAVITAE
74
TITLE: High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour  Full Text
AUTHORS: Fauzi, NA; Farid, MM; Silva, Filipa VM ;
PUBLISHED: 2014, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 7, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef: 23
IN MY: ORCID | CIÊNCIAVITAE
75
76
TITLE: Thermal Processes: Pasteurization
AUTHORS: Silva, Filipa VM ; Gibbs P.A.; Nuñez H.; Almonacid S.; Simpson R.;
PUBLISHED: 2014, SOURCE: Encyclopedia of Food Microbiology: Second Edition
INDEXED IN: Scopus CrossRef: 8
IN MY: ORCID | CIÊNCIAVITAE
77
TITLE: High pressure processing (HPP) of honey for the improvement of nutritional value  Full Text
AUTHORS: Akhmazillah, MFN; Farid, MM; Silva, Filipa VM ;
PUBLISHED: 2013, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 20
INDEXED IN: Scopus WOS CrossRef: 27
IN MY: ORCID | CIÊNCIAVITAE
78
79
80
TITLE: Bacterial spore inactivation at 45-65 °C using high pressure processing: Study of <i>Alicyclobacillus acidoterrestris</i> in orange juice  Full Text
AUTHORS: Silva, Filipa VM ; Tan, EK; Farid, M;
PUBLISHED: 2012, SOURCE: FOOD MICROBIOLOGY, VOLUME: 32, ISSUE: 1
INDEXED IN: WOS
IN MY: ORCID | CIÊNCIAVITAE
Page 8 of 11. Total results: 106.

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