Teresa Maria Ribeiro da Silva Brandão
AuthID: R-000-H5W
91
TITLE: Emerging technologies to improve the safety and quality of fruits and vegetables
AUTHORS: Elisabete M C Alexandre; Teresa R S Brandão; Cristina L M Silva;
PUBLISHED: 2012, SOURCE: Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment
AUTHORS: Elisabete M C Alexandre; Teresa R S Brandão; Cristina L M Silva;
PUBLISHED: 2012, SOURCE: Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment
92
TITLE: Survival of Lactobacillus Strains When In Contact With Fruit Pulps
AUTHORS: S. Sousa; C. Rodrigues; Pinto, A. L.; Teresa R S Brandão; Joana Silva; Pintado, M. E.; Cristina L M Silva; Alcina M M B Morais; Paula Teixeira; Ana M P Gomes;
PUBLISHED: 2012
AUTHORS: S. Sousa; C. Rodrigues; Pinto, A. L.; Teresa R S Brandão; Joana Silva; Pintado, M. E.; Cristina L M Silva; Alcina M M B Morais; Paula Teixeira; Ana M P Gomes;
PUBLISHED: 2012
INDEXED IN: 
Handle
Handle93
TITLE: Mathematical modelling of the growth of Byssochlamys fulva in concentrated apple juice under isothermal conditions
AUTHORS: Andréia Tremarin; Gláucia M F Aragão; Beatriz C M Salomão; Teresa R S Brandão; Cristina L M Silva;
PUBLISHED: 2012
AUTHORS: Andréia Tremarin; Gláucia M F Aragão; Beatriz C M Salomão; Teresa R S Brandão; Cristina L M Silva;
PUBLISHED: 2012
INDEXED IN: Handle
Handle94
TITLE: Modelling microbial load reduction in foods due to ozone impact
AUTHORS: Alexandre, EMC; Brandao, TRS; Silva, CLM;
PUBLISHED: 2011, SOURCE: 11th International Congress on Engineering and Food (ICEF) in 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), VOLUME: 1
AUTHORS: Alexandre, EMC; Brandao, TRS; Silva, CLM;
PUBLISHED: 2011, SOURCE: 11th International Congress on Engineering and Food (ICEF) in 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), VOLUME: 1
95
TITLE: Dynamic approach for assessing food quality and safety characteristics: the case of processed foods
AUTHORS: Teresa R S Brandao; Cristina L M Silva;
PUBLISHED: 2011, SOURCE: 11th International Congress on Engineering and Food (ICEF) in 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), VOLUME: 1
AUTHORS: Teresa R S Brandao; Cristina L M Silva;
PUBLISHED: 2011, SOURCE: 11th International Congress on Engineering and Food (ICEF) in 11TH INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (ICEF11), VOLUME: 1
INDEXED IN: 
WOS
WOS IN MY: ResearcherID
ResearcherID96
TITLE: Microorganisms and safety
AUTHORS: Miller, FA; Silva, CLM; Brandao, TRS;
PUBLISHED: 2011, SOURCE: Practical Food and Research
AUTHORS: Miller, FA; Silva, CLM; Brandao, TRS;
PUBLISHED: 2011, SOURCE: Practical Food and Research
INDEXED IN: 
Scopus
Scopus IN MY: 
ORCID
ORCID97
TITLE: Thermal inactivation of Listeria monocytogenes from alheiras, traditional Portuguese sausage during cooking Full Text
AUTHORS: Maria Teresa S Felício; Rosário Ramalheira; Vânia Ferreira; Teresa Brandão; Joana Silva; Tim Hogg; Paula Teixeira;
PUBLISHED: 2011, SOURCE: Food Control, VOLUME: 22, ISSUE: 12
AUTHORS: Maria Teresa S Felício; Rosário Ramalheira; Vânia Ferreira; Teresa Brandão; Joana Silva; Tim Hogg; Paula Teixeira;
PUBLISHED: 2011, SOURCE: Food Control, VOLUME: 22, ISSUE: 12
98
TITLE: Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions Full Text
AUTHORS: Elsa M Gonçalves; Marta Abreu; Teresa R.S Brandão; Cristina L.M Silva;
PUBLISHED: 2011, SOURCE: International Journal of Refrigeration, VOLUME: 34, ISSUE: 8
AUTHORS: Elsa M Gonçalves; Marta Abreu; Teresa R.S Brandão; Cristina L.M Silva;
PUBLISHED: 2011, SOURCE: International Journal of Refrigeration, VOLUME: 34, ISSUE: 8
99
TITLE: Dynamic approach for assessing food quality and safety characteristics: The case of processed foods
AUTHORS: Teresa R.S Brandão; Cristina L.M Silvaa;
PUBLISHED: 2011, SOURCE: Procedia Food Science, VOLUME: 1
AUTHORS: Teresa R.S Brandão; Cristina L.M Silvaa;
PUBLISHED: 2011, SOURCE: Procedia Food Science, VOLUME: 1
100
TITLE: DEVELOPMENT OF A SAFER FORMULATION OF EGG YOLK CREAM: PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS ASSESSMENT. DEVELOPMENT OF A SAFER EGG YOLK CREAM FORMULATION Full Text
AUTHORS: JOANA F FUNDO; MAFALDA A.C QUINTAS; TERESA R.S BRANDÃO; CRISTINA L.M SILVA;
PUBLISHED: 2011, SOURCE: Journal of Food Processing and Preservation, VOLUME: 35, ISSUE: 2
AUTHORS: JOANA F FUNDO; MAFALDA A.C QUINTAS; TERESA R.S BRANDÃO; CRISTINA L.M SILVA;
PUBLISHED: 2011, SOURCE: Journal of Food Processing and Preservation, VOLUME: 35, ISSUE: 2
