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71 - 80 of 102
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PPO and phenolic content to highlight browning of minimally processed apple during CA storage

Alcina M. M. Bernardo (with Rocha A). 1997. Joint Workshop COST 914 - COST 915 on Non conventional methods for the control of post-harvest disease and microbiological spoilage, 9/10/97
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Artigo

Turbidimetric flow-injection determination of total nitrogen and potassium in vegetables

António Rangel (with Lima, J.L.F.C.). 1997. Analytica Chimica Acta
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Artigo

Flow injection system with gas diffusion for the sequential determination of total nitrogen and phosphorus in vegetables

António Rangel (with Lima, J.L.F.C.). 1997. Fresenius' Journal of Analytical Chemistry
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Artigo

Flow Injection Determination of Sodium, Potassium, Calcium, and Magnesium in Beer by Flame Emission and Atomic Absorption Spectrometry

António Rangel (with Fernandes, S.M.V.). 1997. Journal of Agricultural and Food Chemistry
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Effect of frozen storage on thermal inactivation kinetics of orange juice pectinesterase

Cristina L. M. Silva (with Molinari, A.F.). 1997. Food Quality Modelling
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Effect of frozen storage on thermal inactivation kinetics of orange juice pectinesterase. Poster presentation

Cristina L. M. Silva (with Molinari, A.F.). 1997. Food Quality Modelling
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Experimental validation of optimal sterilization conditions for maximising quality of carotenoids and colour in canned peach puree. Oral presentation

Cristina L. M. Silva (with Ávila, I.B.). 1997. Annual Meeting of the Institute of Food Technologists & Food Expo (IFT 97)
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Freezing and storage of orange juice: effects on pectinesterase activity and quality

Cristina L. M. Silva (with Andreia Molinari). 1997. Workshop of a Copernicus project - Process Optimization and Minimal Processing of Foods
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Freezing and storage of orange juice: effects on pectinesterase activity and quality. Oral presentation

Cristina L. M. Silva (with Molinari, A.F.). 1997. Workshop of a Copernicus project - Process Optimization and Minimal Processing of Foods
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Kinetics of the color changes in thermal processed cupuaçu (Theobroma gradiflorum) puree. Oral presentation

Cristina L. M. Silva (with Silva, F.M.). 1997. Annual Meeting of the Institute of Food Technologists & Food Expo (IFT 97)