Stability of cupuaçu (Theobroma grandiflorum) nectar during storage by Margarida C. Vieira, Cristina L. M. Silva

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Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market by Virginia Giannou, Zoltan Lakner, Paola Pittia, Luis Mayor, Rui Costa, Cristina L. M. Silva, Cristina L. M. Silva, Vassiliki Oreopoulou

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PhD competences of food studies by Chelo Gonzalez-Martinez, Cristina L.M. Silva, Rui Costa

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Effect of pre-treatments on solar drying kinetics of red seedless grapes (cv. Monukka) by Ines N. Ramos, Teresa R.S. Brandao, Cristina L.M. Silva

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Functional Properties of Protein Isolate and Acid Soluble Protein-Rich Ingredient Co-Produced from Ethanol-Treated Industrial Rapeseed Meal by Hristo Kalaydzhiev, Petya Ivanova, Cristina L. M. Silva, Vesela I. Chalova

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The Power of Thermosonication on Quality Preservation and Listeria Control of Blueberry Juice by Eleonora Panaro, Teresa R. S. Brandão, Cristina L. M. Silva, Fátima A. Miller

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Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua by Fatima A. Miller, Barbara Ramos, Maria M. Gil, Teresa R. S. Brandao, Paula Teixeira, Cristina L. M. Silva

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Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) by Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão, Maria J. Monteiro, Cristina L. M. Silva

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