Enrique Jose G. P. Gregorio Pino Hernandez
AuthID: R-00H-K65
1
TITLE: Apple Puree Pasteurization by Pulsed Electric Fields: From Microbial Safety to Financial Viability Assessment
AUTHORS: Pino Hernandez, Enrique; Valerio, Paula; Dias, Sara; Evangelista, Marta B.; Alves, Marco;
PUBLISHED: 2024, SOURCE: 3rd International Conference on Water Energy Food and Sustainability (ICoWEFS) in PROCEEDINGS OF THE 3RD INTERNATIONAL CONFERENCE ON WATER ENERGY FOOD AND SUSTAINABILITY, ICOWEFS 2023, VOLUME: Part F2516
AUTHORS: Pino Hernandez, Enrique; Valerio, Paula; Dias, Sara; Evangelista, Marta B.; Alves, Marco;
PUBLISHED: 2024, SOURCE: 3rd International Conference on Water Energy Food and Sustainability (ICoWEFS) in PROCEEDINGS OF THE 3RD INTERNATIONAL CONFERENCE ON WATER ENERGY FOOD AND SUSTAINABILITY, ICOWEFS 2023, VOLUME: Part F2516
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Development and Application of the Quality Index Method for Ice-Stored King Weakfish (Macrodon ancylodon)
AUTHORS: Alves, Rafaela Cristina Barata; Pino Hernandez, Enrique; Barbosa, Jhonatas Rodrigues; da Silva, Elen Vanessa Costa; de Lima, Consuelo Lucia Sousa; Miranda, Raul Coimbra; Lourenco, Lucia de Fatima Henriques;
PUBLISHED: 2024, SOURCE: FOODS, VOLUME: 13, ISSUE: 17
AUTHORS: Alves, Rafaela Cristina Barata; Pino Hernandez, Enrique; Barbosa, Jhonatas Rodrigues; da Silva, Elen Vanessa Costa; de Lima, Consuelo Lucia Sousa; Miranda, Raul Coimbra; Lourenco, Lucia de Fatima Henriques;
PUBLISHED: 2024, SOURCE: FOODS, VOLUME: 13, ISSUE: 17
INDEXED IN: Scopus WOS
Scopus WOS3
TITLE: The composite approach as a hybrid approach to business process modeling: proposition and empirical evaluation
AUTHORS: Antunes, Pedro; Pino, Jose A.; Nkhoma, Mathews; Thuan, Nguyen Hoang;
PUBLISHED: 2023, SOURCE: BUSINESS PROCESS MANAGEMENT JOURNAL
AUTHORS: Antunes, Pedro; Pino, Jose A.; Nkhoma, Mathews; Thuan, Nguyen Hoang;
PUBLISHED: 2023, SOURCE: BUSINESS PROCESS MANAGEMENT JOURNAL
INDEXED IN: Scopus WOS
Scopus WOS4
TITLE: Evaluation of muscle cuts of pirarucu (Arapaima gigas) and sous vide product characterization and quality parameters
AUTHORS: Enrique Pino Hernandez; Raul N de Carvalho Junior; Rafaela C B Barata Alves; Maria Regina S P Peixoto Joele; Natacia D E da Silva e Silva; Elen V C Costa da Silva; Lucia de F. Henriques Lourenco;
PUBLISHED: 2020, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 20
AUTHORS: Enrique Pino Hernandez; Raul N de Carvalho Junior; Rafaela C B Barata Alves; Maria Regina S P Peixoto Joele; Natacia D E da Silva e Silva; Elen V C Costa da Silva; Lucia de F. Henriques Lourenco;
PUBLISHED: 2020, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 20
INDEXED IN: WOS
WOS5
TITLE: Influence of grilling pretreatment and optimization ofsous videprocessing parameters on the physicochemical and microbiological quality of pirarucu fillet
AUTHORS: Enrique Pino Hernandez; Wanessa Almeida da Costa; Eder A F Furtado Araujo; Pedro M Villa; Lucia de F. Henriques Lourenco; Raul de Carvalho Junior;
PUBLISHED: 2020, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
AUTHORS: Enrique Pino Hernandez; Wanessa Almeida da Costa; Eder A F Furtado Araujo; Pedro M Villa; Lucia de F. Henriques Lourenco; Raul de Carvalho Junior;
PUBLISHED: 2020, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
INDEXED IN: WOS
WOS6
TITLE: Development and optimization of biodegradable fish gelatin composite film added with buriti oil
AUTHORS: Natacia D E Da Silva E Silva; Enrique Jose G P Gregorio Pino Hernandez; Cleidiane Da Silva Araujo; Maria Regina S P Sarkis Peixoto Joele; Lucia de Fatima Henriques Lourenco;
PUBLISHED: 2018, SOURCE: CYTA-JOURNAL OF FOOD, VOLUME: 16, ISSUE: 1
AUTHORS: Natacia D E Da Silva E Silva; Enrique Jose G P Gregorio Pino Hernandez; Cleidiane Da Silva Araujo; Maria Regina S P Sarkis Peixoto Joele; Lucia de Fatima Henriques Lourenco;
PUBLISHED: 2018, SOURCE: CYTA-JOURNAL OF FOOD, VOLUME: 16, ISSUE: 1
INDEXED IN: WOS
WOS