| 1 |
Inferring change points in the spread of COVID-19 reveals the effectiveness of interventions
Dehning J, Zierenberg J, Spitzner FP, Wibral M, Pinheiro J, Wilczek M, Priesemann V
Science, 369(6500), 160, 2020 |
| 2 |
Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv.'Zinac') during storage
Pinheiro J, Alegria C, Abreu M, Goncalves EM, Silva CLM
Journal of Food Engineering, 114(3), 338, 2013 |
| 3 |
Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions
Goncalves EM, Pinheiro J, Abreu M, Brandao TRS, Silva CLM
Journal of Food Engineering, 106(1), 40, 2011 |
| 4 |
Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching
Goncalves EM, Pinheiro J, Abreu M, Brandao TRS, Silva CLM
Journal of Food Engineering, 97(4), 574, 2010 |
| 5 |
Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching
Goncalves EM, Pinheiro J, Abreu M, Brandao TRS, Silva CLM
Journal of Food Engineering, 81(4), 693, 2007 |
