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Filipa VM Silva
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Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes
FM Silva, P Gibbs, MC Vieira, CLM Silva
International Journal of Food Microbiology 51 (2-3), 95-103, 1999
2001999
Maintaining optimal atmosphere conditions for fruits and vegetables throughout the postharvest handling chain
JK Brecht, KV Chau, SC Fonseca, FAR Oliveira, FM Silva, MCN Nunes, ...
Postharvest Biology and Technology 27 (1), 87-101, 2003
1942003
Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes
FVM Silva, P Gibbs
Trends in food science & technology 12 (2), 68-74, 2001
1842001
Target selection in designing pasteurization processes for shelf-stable high-acid fruit products
FVM Silva, P Gibbs
Critical reviews in food science and nutrition 44 (5), 353-360, 2004
1822004
Thermal pasteurization requirements for the inactivation of Salmonella in foods
FVM Silva, PA Gibbs
Food Research International 45 (2), 695-699, 2012
1582012
Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures
A Sulaiman, MJ Soo, M Farid, FVM Silva
Journal of Food Engineering 165, 133-140, 2015
1272015
Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing
Evelyn, HJ Kim, FVM Silva
Food Control 59, 530-537, 2016
1162016
Bacterial spore inactivation at 45–65 C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice
FVM Silva, EK Tan, M Farid
Food Microbiology 32 (1), 206-211, 2012
992012
Thermosonication versus thermal processing of skim milk and beef slurry: modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores
Evelyn, FVM Silva
Food Research International 67, 67-74, 2015
972015
Bioactivity studies and chemical profile of the antidiabetic plant Genista tenera
AP Rauter, A Martins, R Lopes, J Ferreira, LM Serralheiro, ME Araújo, ...
Journal of ethnopharmacology 122 (2), 384-393, 2009
962009
Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after high pressure processing
A Sulaiman, MJ Soo, MML Yoon, M Farid, FVM Silva
Journal of Food Engineering 147, 89-94, 2015
952015
Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes
FVM Silva, PA Gibbs
Trends in food science & technology 21 (2), 95-105, 2010
952010
Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing
Evelyn, FVM Silva
International Journal of Food Microbiology 214, 129-136, 2015
912015
High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice
Evelyn, FVM Silva
Food Control 62, 365-372, 2016
872016
Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
FM Silva, CLM Silva
International journal of food science & technology 34 (1), 87-94, 1999
871999
Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry
Evelyn, FVM Silva
International journal of food microbiology 206, 17-23, 2015
832015
High pressure processing, thermal processing and freezing of ‘Camarosa’strawberry for the inactivation of polyphenoloxidase and control of browning
A Sulaiman, FVM Silva
Food Control 33 (2), 424-428, 2013
832013
High pressure processing (HPP) of honey for the improvement of nutritional value
MFN Akhmazillah, MM Farid, FVM Silva
Innovative food science & emerging technologies 20, 59-63, 2013
812013
Phytochemical profile and anticholinesterase and antimicrobial activities of supercritical versus conventional extracts of Satureja montana
FVM Silva, A Martins, J Salta, NR Neng, JMF Nogueira, D Mira, N Gaspar, ...
Journal of agricultural and food chemistry 57 (24), 11557-11563, 2009
792009
High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38-70° C
Evelyn, FVM Silva
Journal of Food Engineering 165, 141-148, 2015
782015
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