José Lopes da Silva

Has grant

Universidade de Aveiro

Portugal

Research Interests

Explore related searches

Professors in Portugal Professors in Food Science Food Science professors in Portugal

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

Recent Grants

Grant: Close

Membranas inovadoras multifuncionais e nanofibrosas para remoção de micotoxinas em produtos alimentares líquidos

Open Date: 2018-08-01

Close Date: 2021-07-01

Grant: Close

Estratégias de avaliação do risco de alergenicidade de alimentos: alterações estruturais e imunogénicas induzidas por novas tecnologias de processamento e fontes de proteínas alternativas

Open Date: 2018-06-01

Close Date: 2021-05-01

Grant: Close

NanoBioCats - Novos materiais poliméricos nanofibrosos para biocatálise e separação em simultâneo

Open Date: 2011-03-01

Close Date: 2014-08-01

Grant: Close

WineSulfree - Estabelecimento das bases científicas para o desenvolvimento de novas tecnologias de substituição do dióxido de enxofre em vinhos

Open Date: 2010-06-01

Close Date: 2013-11-01

Grant: Close

NanoPackSafer

Open Date: 2009-07-01

Close Date: 2011-12-01

Articles (14)

Year:

2025

Year:

2025

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

PORTUGAL

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

José Lopes da Silva

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (14)

Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage

High-fiber breakfast cereals using only carrot and cereal by-products

Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates

High-Pressure Effects on Selected Properties of Pea and Soy Protein Isolates

Improved egg yolk pasteurization using sublethal moderate pressure pre-treatments

Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration – Effect on natural microbiota and physicochemical properties

Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg

Comparing Different Packaging Conditions on Quality Stability of High-Pressure Treated Serra da Estrela Cheeses during Cold Storage

Improving fresh cheese shelf‐life through hyperbaric storage at variable room temperature

Effects of high-pressure and transglutaminase, individually and simultaneously applied, on pea and soy protein isolates

High Pressure and Pasteurization Effects on Dairy Cream

Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review

Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature

Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities

Collaborators (8)

Jorge Saraiva

Maria Joao Monteiro

Rita Ferreira

Ana Maria Gomes

Rita Santos Inácio

Liliana Fidalgo

Fernanda Machado

Susana Casal

Make your next move.