Browsing by Author Cristianini, M

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PreviewIssue DateTitleAuthor(s)AdvisorType
2011Quality of Mango Nectar Processed by High-Pressure Homogenization with Optimized Heat TreatmentTribst, AAL; Franchi, MA; de Massaguer, PR; Cristianini, M-Artigo de periódico
2014Proteolytic and milk-clotting activities of calf rennet processed by high pressure homogenization and the influence on the rheological behavior of the milk coagulation processLeite, BRD; Tribst, AAL; Cristianini, M-Artigo de periódico
2005Three-Dimensional Mathematical Modeling of Microbiological Destruction of Bacillus stearothermophilus in Conductive Baby Food Packed in Glass ContainerPinho, C; Cristianini, M-Artigo de periódico
2011Inactivation of Lactobacillus brevis in Beer Utilizing a Combination of High-Pressure Homogenization and Lysozyme TreatmentFranchi, MA; Tribst, AAL; Cristianini, M-Artigo de periódico
2007Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisationCampos, FP; Cristianini, M-Artigo de periódico
2012Increasing fungi amyloglucosidase activity by high pressure homogenizationTribst, AAL; Cristianini, M-Artigo de periódico
2013On the behavior of Listeria innocua and Lactobacillus acidophilus co-inoculated in a dairy dessert and the potential impacts on food safety and product's functionalityFernandes, MS; Cruz, AG; Arroyo, DMD; Faria, JDF; Cristianini, M; St'Ana, AS-Artigo de periódico
2011Determining the Convective Heat Transfer Coefficient (h) in Thermal Process of FoodsAugusto, PED; Cristianini, M-Artigo de periódico
2012DETERMINING CONVECTIVE HEAT TRANSFER COEFFICIENT (h) FOR HEATING AND COOLING OF BOTTLES IN WATER IMMERSIONAugusto, PED; Pinheiro, TF; Cristianini, M-Artigo de periódico
2011Determination of the Convective Heat Transfer Coefficient (h) in the Sterilization of Retortable PouchesSantana, FF; Augusto, PED; Cristianini, M-Artigo de periódico
2012Changes in commercial glucose oxidase activity by high pressure homogenizationTribst, AAL; Cristianini, M-Artigo de periódico
2013Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperaturesTribst, AAL; Augusto, PED; Cristianini, M-Artigo de periódico
2002Thermal process evaluation of retortable pouches filled with conduction heated foodCristianini, M; Massaguer, PR-Artigo de periódico
2013THERMAL PROCESS CHARACTERIZATION OF MOIST PET FOOD: PROXIMATE ANALISYS AND THERMO-PHYSICAL PROPERTIES AND THERMAL RESISTANCE OF CLOSTRIDIUM SPOROGENESSantana, FF; Augusto, PED; Cristianini, M-Artigo de periódico
2011THERMAL INACTIVATION OF LACTOBACILLUS PLANTARUM IN A MODEL LIQUID FOODAugusto, PED; Tribst, AAL; Cristianini, M-Artigo de periódico
2011Thermal Inactivation of Alicyclobacillus acidoterrestris in a Model FoodJovetta, MP; Augusto, PED; Tribst, AAL; Conti, MJ; Cristianini, M-Artigo de periódico
2003Thermal death kinetics of bacterial contaminants during cane sugar and alcohol productionFranchi, MA; Serra, GE; Svilosen, J; Cristianini, M-Artigo de periódico
2012Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shearAugusto, PED; Ibarz, A; Cristianini, M-Artigo de periódico
2012Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum modelAugusto, PED; Ibarz, A; Cristianini, M-Artigo de periódico
2013Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox-Merz ruleAugusto, PED; Ibarz, A; Cristianini, M-Artigo de periódico