Paulo Manuel Rodrigues Vaz-Pires


AuthID: R-000-EJ6

Confirmed Publications: 80



71
TITLE: Quality index method (QIM): development of a sensorial scheme for common octopus (Octopus vulgaris)  Full Text
AUTHORS: Barbosa, A; Vaz Pires, P ;
PUBLISHED: 2004, SOURCE: FOOD CONTROL, VOLUME: 15, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
72
TITLE: Sensory, microbiological, physical and nutritional properties of iced whole common octopus (Octopus vulgaris)  Full Text
AUTHORS: Vaz Pires, P ; Barbosa, A;
PUBLISHED: 2004, SOURCE: LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 37, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
73
TITLE: Characterization and identification of microflora from soaked cod and respective salted raw materials  Full Text
AUTHORS: Rodrigues, MJ; Ho, P; Lopez Caballero, ME; Vaz Pires, P ; Nunes, ML ;
PUBLISHED: 2003, SOURCE: FOOD MICROBIOLOGY, VOLUME: 20, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
74
TITLE: Effect of washing with tap and treated seawater on the quality of whole scad (Trachurus trachurus)  Full Text
AUTHORS: Inacio, P; Bernardo, F ; Vaz Pires, P ;
PUBLISHED: 2003, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 217, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
75
TITLE: Note. Reaction of bacteria associated with fish spoilage to chemical and physical stress
AUTHORS: Kirby, R; da Silva, M ; Capell, C; Vaz Pires, P ; Gibbs, P; Davies, A; Jehanno, D; Thuault, D; Nychas, G; Luten, J;
PUBLISHED: 2001, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 7, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
76
TITLE: Use of counts of hydrogen sulphide producing bacteria to estimate remaining shelf-life of fresh fish.
AUTHORS: Capell, C; Vaz Pires, P ; Kirby, R;
PUBLISHED: 1997, SOURCE: Final Meeting of the Concerted Action on Evaluation of Fish Freshness AIR3CT94 2283 in METHODS TO DETERMINE THE FRESHNESS OF FISH IN RESEARCH AND INDUSTRY
INDEXED IN: WOS
IN MY: ORCID | CIÊNCIAVITAE
77
TITLE: Effect of heat on microorganisms isolated from freshly caught chilled scad (Trachurus trachurus)
AUTHORS: VazPires, P ; Gibbs, P; Kirby, RM;
PUBLISHED: 1996, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 31, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
78
TITLE: Physical measurement of the quality of fresh scad (Trachurus trachurus) and rainbow trout (Oncorhynchus mykiss) during ice storage using the RT Freshmeter
AUTHORS: VAZ‐PIRES, P ; ARAÚJO, I; KIRBY, RM;
PUBLISHED: 1995, SOURCE: International Journal of Food Science & Technology, VOLUME: 30, ISSUE: 6
INDEXED IN: Scopus CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
79
TITLE: LOW-LEVEL HEAT-TREATMENT TO EXTEND SHELF-LIFE OF FRESH FISH
AUTHORS: VAZPIRES, P ; CAPELL, C; KIRBY, R;
PUBLISHED: 1994, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 29, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
80
TITLE: Peixe fresco: factores que afectam a qualidade
AUTHORS: P. Vaz Pires ; Kirby, R. M.;
PUBLISHED: 1993
INDEXED IN: Handle
Page 8 of 8. Total results: 80.

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