Dora Maria José dos Santos Pedro
AuthID: R-000-4AW
1
TITLE: Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables Full Text
AUTHORS: Elisabete M C Alexandre; Dora M Santos Pedro; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 4, ISSUE: 6
AUTHORS: Elisabete M C Alexandre; Dora M Santos Pedro; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 4, ISSUE: 6
2
TITLE: Influence of aqueous ozone, blanching and combined treatments on microbial load of red bell peppers, strawberries and watercress Full Text
AUTHORS: Elisabete M C Alexandre; Dora M Santos Pedro; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 105, ISSUE: 2
AUTHORS: Elisabete M C Alexandre; Dora M Santos Pedro; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 105, ISSUE: 2
3
TITLE: Rheological and nuclear magnetic resonance (NMR) study of the hydration and heating of undeveloped wheat doughs Full Text
AUTHORS: Lopes Da Silva, JA ; Dora M J Santos; Andreia Freitas; Carla Brites; Ana M Gil ;
PUBLISHED: 2007, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 55, ISSUE: 14
AUTHORS: Lopes Da Silva, JA ; Dora M J Santos; Andreia Freitas; Carla Brites; Ana M Gil ;
PUBLISHED: 2007, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 55, ISSUE: 14
INDEXED IN: 
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Scopus WOS4
TITLE: Rheological and Nuclear Magnetic Resonance (NMR) Study of the Hydration and Heating of Undeveloped Wheat Doughs Full Text
AUTHORS: Lopes-da-Silva, JA; Dora M J Santos; Andreia Freitas; Carla Brites; Ana M Gil;
PUBLISHED: 2007, SOURCE: J. Agric. Food Chem. - Journal of Agricultural and Food Chemistry, VOLUME: 55, ISSUE: 14
AUTHORS: Lopes-da-Silva, JA; Dora M J Santos; Andreia Freitas; Carla Brites; Ana M Gil;
PUBLISHED: 2007, SOURCE: J. Agric. Food Chem. - Journal of Agricultural and Food Chemistry, VOLUME: 55, ISSUE: 14
