Teresa Maria Ribeiro da Silva Brandão


AuthID: R-000-H5W

Confirmed Publications: 46



41
TITLE: Structural changes during air drying of fruits and vegetables
AUTHORS: Ramos, IN; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2003, SOURCE: International Iberdesh 2002 Conference in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 9, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
42
TITLE: Design of experiments for improving the precision in the estimation of diffusion parameters under isothermal and non-isothermal conditions  Full Text
AUTHORS: Brandao, TRS ; Oliveira, FAR; Cunha, LM ;
PUBLISHED: 2001, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 36, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 12
IN MY: ORCID | ResearcherID
43
TITLE: Optimal experimental design for estimating the kinetic parameters of the Bigelow model  Full Text
AUTHORS: Cunha, LM ; Oliveira, FAR; Brandao, TRS ; Oliveira, JC;
PUBLISHED: 1997, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 33, ISSUE: 1-2
INDEXED IN: Scopus WOS CrossRef: 29
IN MY: ORCID | ResearcherID
44
TITLE: The influence of the temperature increase rate on the accuracy of diffusion parameters estimated under non-isothermal conditions  Full Text
AUTHORS: Brandao, TRS ; Oliveira, FAR;
PUBLISHED: 1997, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 32, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
45
TITLE: ON THE APPROPRIATENESS OF USE OF A CONTINUOUS FORMULATION FOR THE MODELING OF DISCRETE MULTIREACTANT SYSTEMS FOLLOWING MICHAELIS-MENTEN KINETICS
AUTHORS: SILVA, TR ; MALCATA, FX ;
PUBLISHED: 1994, SOURCE: BIOPROCESS ENGINEERING, VOLUME: 10, ISSUE: 5-6
INDEXED IN: Scopus WOS
IN MY: ResearcherID
46
TITLE: ON THE THEORETICAL DETERMINATION OF OPTIMAL TIMES FOR BIOMASS PRODUCTION IN BATCH CULTURES OF AGGREGATE-FORMING CELLS
AUTHORS: SILVA, TR ; MALCATA, FX ;
PUBLISHED: 1993, SOURCE: BIOTECHNOLOGY PROGRESS, VOLUME: 9, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ResearcherID
Page 5 of 5. Total results: 46.

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