Susana Caldas Fonseca
Susana Caldas Fonseca
Professor of Food Engineering, Viana Castelo Polytechnic Institute and Porto University
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Cited by
Cited by
Modelling respiration rate of fresh fruits and vegetables for modified atmosphere packages: a review
SC Fonseca, FAR Oliveira, JK Brecht
Journal of food engineering 52 (2), 99-119, 2002
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
Modelling O2 and CO2 exchange for development of perforation-mediated modified atmosphere packaging
SC Fonseca, FAR Oliveira, IBM Lino, JK Brecht, KV Chau
Journal of Food Engineering 43 (1), 9-15, 2000
Effect of particle size upon the extent of extraction of antioxidant power from the plants Agrimonia eupatoria, Salvia sp. and Satureja montana
MS Gião, CI Pereira, SC Fonseca, ME Pintado, FX Malcata
Food Chemistry 117 (3), 412-416, 2009
Toxicity of cadmium and zinc on two microalgae, Scenedesmus obliquus and Desmodesmus pleiomorphus, from Northern Portugal
CM Monteiro, SC Fonseca, PML Castro, FX Malcata
Journal of Applied Phycology 23 (1), 97-103, 2011
Modelling respiration rate of shredded Galega kale for development of modified atmosphere packaging
SC Fonseca, FAR Oliveira, JM Frias, JK Brecht, KV Chau
Journal of Food Engineering 54 (4), 299-307, 2002
Saúde e estilos de vida nos jovens portugueses
M Matos, C Simões, L Canha, S Fonseca
Lisboa: FMH/PPES, 2000
In vitro screening for antimicrobial activity of chitosans and chitooligosaccharides, aiming at potential uses in functional textiles
JC Fernandes, FK Tavaria, SC Fonseca, ÓS Ramos, ME Pintado, ...
Journal of microbiology and biotechnology 20 (2), 311-318, 2010
Influence of low oxygen and high carbon dioxide on shredded Galega kale quality for development of modified atmosphere packages
SC Fonseca, FAR Oliveira, JK Brecht, KV Chau
Postharvest Biology and Technology 35 (3), 279-292, 2005
Development of perforation-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest/Envasado em atmosfera modificada y peliculas …
FAR Oliveira, SC Fonseca, JC Oliveira, JK Brecht, KV Chau
Food science and technology international 4 (5), 339-352, 1998
Impact of thermal blanching and thermosonication treatments on watercress (Nasturtium officinale) quality: thermosonication process optimisation and microstructure evaluation
RMS Cruz, MC Vieira, SC Fonseca, CLM Silva
Food and Bioprocess Technology 4 (7), 1197-1204, 2011
Sensorial and physicochemical quality responses of pears (cv Rocha) to long‐term storage under controlled atmospheres
AC Galvis‐Sánchez, SC Fonseca, AMMB Morais, FX Malcata
Journal of the Science of Food and Agriculture 84 (13), 1646-1656, 2004
Physicochemical and sensory evaluation of ‘Rocha’pear following controlled atmosphere storage
AC Galvis‐Sánchez, SC Fonseca, A Morais, FX Malcata
Journal of food science 68 (1), 318-327, 2003
Effects of preharvest, harvest and postharvest factors on the quality of pear (cv.Rocha') stored under controlled atmosphere conditions
AC Galvis-Sánchez, SC Fonseca, AMMB Morais, FX Malcata
Journal of Food Engineering 64 (2), 161-172, 2004
Application of simplex lattice design for development of moisture absorber for oyster mushrooms
S Azevedo, LM Cunha, PV Mahajan, SC Fonseca
Procedia food science 1, 184-189, 2011
Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19
J Bousquet, JM Anto, W Czarlewski, T Haahtela, SC Fonseca, G Iaccarino, ...
Allergy 76 (3), 735-750, 2021
Development of perforation-mediated modified atmosphere packaging for fresh-cut vegetables
SC Fonseca, FAR Oliveira, JK Brecht, KV Chau
Processing Foods: Quality Optimization and Process Assessment; Oliveira, FAR …, 1999
Fresh-cut kale: quality assessment of portugueses storage supplied product for development of a MAP system
JC Beaulieu, FAR Oliveira, TD Fernandes, SC Fonseca, JK Brecht
CA 97, 145-51, 1997
An interactive design of MA-packaging for fresh produce
PV Mahajan, FAR Oliveira, MJ Sousa, SC Fonseca, LM Cunha
Effect of lactic acid bacteria on quality and safety of ready-to-eat sliced cured/smoked meat products
SL Jácome, S Fonseca, R Pinheiro, SD Todorov, L Noronha, J Silva, ...
Chemical Engineering Transactions 38, 403-408, 2014
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