Teresa Maria Ribeiro da Silva Brandão


AuthID: R-000-H5W

Confirmed Publications: 46



31
TITLE: Modelling autocatalytic behaviour of a food model system - Sucrose thermal degradation at high concentrations  Full Text
AUTHORS: Quintas, M; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 78, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
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32
TITLE: Modelling colour changes during the caramelisation reaction  Full Text
AUTHORS: Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 83, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
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33
TITLE: Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching  Full Text
AUTHORS: Goncalves, EM ; Pinheiro, J; Abreu, M ; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 81, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID
34
TITLE: Modelling viscosity temperature dependence of supercooled sucrose solutions - The random-walk approach
AUTHORS: Mafalda Quintas; Teresa R S Brandao ; Cristina L M Silva ; Rosiane L Cunha;
PUBLISHED: 2007, SOURCE: JOURNAL OF PHYSICAL CHEMISTRY B, VOLUME: 111, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef
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35
TITLE: Multiresponse modelling of the caramelisation reaction
AUTHORS: Quintas, M; Guimaraes, C; Baylina, J; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2007, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 8, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID
36
TITLE: A modified Gompertz model to predict microbial inactivation under time-varying temperature conditions  Full Text
AUTHORS: Gil, MM ; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2006, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 76, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
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37
TITLE: Integrated approach on heat transfer and inactivation kinetics of microorganisms on the surface of foods during heat treatments - software development  Full Text
AUTHORS: Gil, MM ; Pereira, PM; Brandao, TRS ; Silva, CLM ; Kondjoyan, A; Valdramidis, VP; Geeraerd, AH; Van Impe, JFM; James, S;
PUBLISHED: 2006, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 76, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
38
TITLE: Recovery of heat-injured Listeria innocua
AUTHORS: Miller, FA ; Brandao, TRS ; Teixeira, P ; Silva, CLM ;
PUBLISHED: 2006, SOURCE: 19th International ICFMH Symposium on Food Micro in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 112, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID
39
TITLE: Rheology of supersaturated sucrose solutions  Full Text
AUTHORS: Quintas, M; Brandao, TRS ; Silva, CLM ; Cunha, RL;
PUBLISHED: 2006, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 77, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
40
TITLE: Integrated approach on solar drying, pilot convective drying and microstructural changes  Full Text
AUTHORS: Ramos, IN; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2005, SOURCE: 4th Ibero American Congress of Food Engineering in JOURNAL OF FOOD ENGINEERING, VOLUME: 67, ISSUE: 1-2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
Page 4 of 5. Total results: 46.

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