Modelização dos abusos de temperatura em vegetais congelados: efeitos na qualidade. Oral presentation
Cristina L. M. Silva (with Martins, R.C.). 1999. Interactive training for the agro food industry - : Aspectos de Qualidade e Inovação. Project developed with the collaboration of the Europen Commission in the scope of Leonardo da Vinci program
Artigo
Modelling kinetics of thermal degradation of colour in peach puree
Moreira, N., Mendes, F., Guedes de Pinho, P., Vasconcelos, I. Preliminary study of sulphur-containing compounds produced by Saccharomyces and non-Saccharomyces yeast strains in different fermentation media
Isabel Vasconcelos 1999. OEnologie99 – 6ème Symposium International d´OEnologie, Lavoisier Tec & Doc, Paris
Artigo
New sesquiterpene lactones from the Portuguese liverwort Targionia lorbeeriana