Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts von Evelyn, Silva, Filipa V.M.

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Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models von Evelyn, Silva, Filipa V.M.

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Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone von Evelyn, Silva, Filipa V.M.

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Going green and sustainable: The influence of green HR practices on the organizational rationale for sustainability von Jerónimo, Helena Mateus, Henriques, Paulo Lopes, Lacerda, Teresa Correia de, da Silva, Filipa Pires, Vieira, Pedro Rino

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Risk of crop failure due to compound dry and hot extremes estimated with nested copulas von Ribeiro, Andreia Filipa Silva, Russo, Ana, Gouveia, Célia Marina, Páscoa, Patrícia, Zscheischler, Jakob

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Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry von Evelyn, Silva, Filipa V.M.

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Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products von Silva, Filipa V.M., Evelyn

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Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution von van Wyk, Sanelle, Silva, Filipa V.M., Farid, Mohammed M.

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2D Nanomaterials and Their Drug Conjugates for Phototherapy and Magnetic Hyperthermia Therapy of Cancer and Infections von Silva, Filipa A. L. S., Chang, Hui‐Ping, Incorvia, Jean Anne C., Oliveira, Maria J., Sarmento, Bruno, Santos, Susana G., Magalhães, Fernão D., Pinto, Artur M.

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Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication von Evelyn, Silva, Filipa V.M.

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High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice von Evelyn, Silva, Filipa V.M.

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Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing von Sulaiman, Alifdalino, Farid, Mohammed, Silva, Filipa VM

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Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores von Milani, Elham A., Silva, Filipa V.M.

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High pressure inactivation of Brettanomyces bruxellensis in red wine von van Wyk, Sanelle, Silva, Filipa V.M.

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High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning von Sulaiman, Alifdalino, Silva, Filipa V.M.

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Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores von Evelyn, E, Silva, Filipa VM

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SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage von van Wyk, Sanelle, Farid, Mohammed M., Silva, Filipa V.M.

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Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods von Evelyn, Milani, Elham, Silva, Filipa V.M.

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Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures von Sulaiman, Alifdalino, Soo, Ming J., Farid, Mohammed, Silva, Filipa V.M.

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Thermal pasteurization requirements for the inactivation of Salmonella in foods von Silva, Filipa V.M., Gibbs, Paul A.

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