| 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 | 197 | 1999 |
| 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 | 188 | 2003 |
| 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 | 183 | 2001 |
| 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 | 180 | 2004 |
| Thermal pasteurization requirements for the inactivation of Salmonella in foods FVM Silva, PA Gibbs Food Research International 45 (2), 695-699, 2012 | 157 | 2012 |
| 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 | 120 | 2015 |
| 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 | 113 | 2016 |
| 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 | 98 | 2012 |
| 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 | 95 | 2010 |
| 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 | 92 | 2015 |
| 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 | 92 | 2015 |
| 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 | 90 | 2015 |
| 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 | 90 | 2009 |
| 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 | 82 | 1999 |
| High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice Evelyn, FVM Silva Food Control 62, 365-372, 2016 | 79 | 2016 |
| 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 | 79 | 2015 |
| 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 | 79 | 2013 |
| 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 | 75 | 2015 |
| 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 | 73 | 2009 |
| 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 | 71 | 2013 |
amelia rauterUniversidade de LisboaVerified email at fc.ul.pt
