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Maria Filipa Vinagre Marques da Silva Oliveira. Completed the Doutoramento in Food Process Engineering and Biotechnology in 2000/12/04 by Universidade Católica Portuguesa Escola Superior de Biotecnologia, Mestrado in Master in Engineering in 1995/12 by University of Florida, Department of Agricultural and Biological Engineering and Licenciatura in Engenharia Alimentar, Food Process Engineering in 1992/07/31 by Universidade Católica Portuguesa Escola Superior de Biotecnologia. Is Researcher in LEAF Research Unit, University of Lisbon and Professor Auxiliar in Universidade de Lisboa Instituto Superior de Agronomia. Published 83 articles in journals. Has 9 section(s) of books and 1 book(s). Has received 4 awards and/or honors. Works in the area(s) of Engineering and Technology with emphasis on Other Engineering and Technologies with emphasis on Food and Beverages, Agrarian Sciences with emphasis on Animal and Dairy Science and Natural sciences with emphasis on Biological Sciences with emphasis on Microbiology. In their professional activities interacted with 157 collaborator(s) co-authorship of scientific papers. In his curriculum Ciência Vitae the most frequent terms in the context of scientific, technological and artistic-cultural output are: Pasteurization; Pilot plant; Milk; Cheese; Sterilization; Bacteria; Moulds; Pathogens; Spores; PEF; HPP; US. Other keywords: Food engineering; Novel processes; Microbial hazards; Enzyme inactivation kinetics; Microbial inactivation; High Pressure Processing; Pulsed Electric Fields; Ultrasound; Plant bioactives.
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Identificação

Identificação pessoal

Nome completo
Filipa Vinagre Marques da Silva

Nomes de citação

  • Silva, Filipa
  • Filipa V.M. Silva
  • Silva, FVM
  • FVM Silva

Identificadores de autor

Ciência ID
B610-66DA-A3AC
ORCID iD
0000-0003-4700-2938
AuthenticusID
R-000-BEC
Google Scholar ID
https://scholar.google.pt/citations?hl=pt-PT&user=TcUz9ZAAAAAJ
Researcher Id
C-3248-2008
Scopus Author Id
22942414000

Endereços de correio eletrónico

  • fvsilva@isa.ulisboa.pt (Profissional)

Websites

Domínios de atuação

  • Ciências Agrárias - Ciência Animal e dos Laticínios
  • Ciências da Engenharia e Tecnologias - Outras Ciências da Engenharia e Tecnologias - Engenharia e Tecnologia Alimentar
  • Ciências Naturais - Ciências Biológicas - Microbiologia
  • Ciências da Engenharia e Tecnologias - Outras Ciências da Engenharia e Tecnologias - Engenharia e Tecnologia Alimentar
  • Ciências da Engenharia e Tecnologias

Idiomas

Idioma Conversação Leitura Escrita Compreensão Peer-review
Português (Idioma materno)
Inglês Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C2) Utilizador proficiente (C2)
Francês Utilizador elementar (A1) Utilizador independente (B1) Utilizador elementar (A1) Utilizador independente (B1)
Espanhol; Castelhano Utilizador independente (B1) Utilizador proficiente (C2) Utilizador elementar (A1) Utilizador independente (B1) Utilizador independente (B2)
Formação
Grau Classificação
1995/03/01 - 2000/12/04
Concluído
 Food Process Engineering and Biotechnology (Doutoramento)
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
1993/01 - 1995/12
Concluído
 Master in Engineering (Mestrado)
Especialização em Agricultural Engineering
University of Florida, Department of Agricultural and Biological Engineering, Estados Unidos
"Modified Atmosphere Packaging of Fresh Fruits and Vegetables Exposed to Varying Postharvest Temperatures" (TESE/DISSERTAÇÃO)
 By Unanimous Votation
1987/09/01 - 1992/07/31
Concluído
 Engenharia Alimentar, Food Process Engineering (Licenciatura)
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
 15
Percurso profissional

Ciência

Categoria Profissional
Instituição de acolhimento 		Empregador
2018/12/01 - Atual Investigador (Investigação) LEAF Research Unit, University of Lisbon, Portugal
LEAF Research Unit, University of Lisbon, Portugal
2003 - 2008 Pós-doutorado (Investigação) Instituto Politécnico de Santarém Escola Superior Agrária, Portugal
Fundação da Faculdade de Ciências da Universidade de Lisboa, Portugal

Docência no Ensino Superior

Categoria Profissional
Instituição de acolhimento 		Empregador
2003 - 2006 Professor Auxiliar Convidado (Docente Universitário) Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal
2001 - 2002 Assistente convidado (Docente Ensino Superior Politécnico) Instituto Politécnico de Santarém Escola Superior Agrária, Portugal
1999 - 2000 Professor Auxiliar Convidado (Docente Universitário) Universidade Católica Portuguesa Escola Superior de Biotecnologia, Portugal

Cargos e Funções

Categoria Profissional
Instituição de acolhimento 		Empregador
2020/02/07 - Atual Professor Auxiliar Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2016/05/01 - 2020/06/30 Honorary Senior Lecturer The University of Auckland Faculty of Engineering, Nova Zelândia
2010/01 - 2016/04 Senior Lecturer The University of Auckland Faculty of Engineering, Nova Zelândia
2009 - 2010 Auxiliary Researcher Instituto Nacional de Investigação Agrária e Veterinária, Portugal
Instituto Nacional de Investigação Agrária e Veterinária, Portugal
Projetos

Bolsa

Designação Financiadores
2014 - 2020 The Biocide Tool Box for New Zealand Manufacturing Exporters
NA
Bolseiro de Integração na Investigação
The University of Auckland, Nova Zelândia
 New Zealand Government
Concluído
2015 - 2017 Non thermal pasteurization of beer and other alcoholic beverages
NA
Investigador responsável
The University of Auckland Faculty of Engineering, Nova Zelândia
Concluído
2012 - 2014 Non thermal pasteurization of beer by Pulsed Electric Fields (PEF)
NA
Investigador responsável
The University of Auckland Faculty of Engineering, Nova Zelândia
 DB Breweries
Concluído
2011 - 2014 Non thermal pasteurization of foods
NA
Investigador responsável
The University of Auckland Faculty of Engineering, Nova Zelândia
Concluído

Projeto

Designação Financiadores
2008/11/01 - 2012/08/30 New anti diabetic agents from Genista tenera - Isolation, structure characterization, synthesis and mechanisms of action.
PTDC/QUI/67165/2006
Fundação da Faculdade de Ciências da Universidade de Lisboa, Portugal

Universidade de Lisboa Centro de Química e Bioquímica, Portugal

Instituto Politécnico de Santarém, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2007/06/01 - 2010/11/30 Study of Salvia species crop production aiming at the evaluation of their constituents for the potential control of the Alzheimer disease.
PTDC/AGR-AAM/66414/2006
Instituto Politécnico de Santarém Escola Superior Agrária, Portugal

Instituto Politécnico de Santarém, Portugal

Fundação da Faculdade de Ciências da Universidade de Lisboa, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2005/09/01 - 2007/06/30 Total synthesis and stereochemical elucidation of Miharamycins A and B. Carbohydrate based scaffolds for the generation of analogues and bioactivity studies
POCI/QUI/59672/2004
Fundação da Faculdade de Ciências da Universidade de Lisboa, Portugal

Universidade de Lisboa Centro de Química e Bioquímica, Portugal

Instituto Politécnico de Santarém Escola Superior Agrária, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
2005/10/03 - 2007/03/31 Sugar derivatives comprising alpha,beta-unsaturated gamma-lactones as potential pesticides non-toxic for the environment.
POCI/AMB/58116/2004
Instituto Politécnico de Santarém, Portugal

Universidade de Lisboa Instituto Superior Técnico, Portugal

Fundação da Faculdade de Ciências da Universidade de Lisboa, Portugal
Fundação para a Ciência e a Tecnologia
Concluído
Produções

Publicações

Artigo em conferência
  1. Evelyn; Silva, F.V.M.. "Perspectives of high power ultrasound in food preservation". 2018.
    10.1088/1757-899X/345/1/012046
  2. Wei, X.J.; Yang, Z.D.; See, L.T.; Silva, F.V.M.; Wei, G.. "A novel polymer based antimicrobial coating with embedded copper or copper salt particles". 2013.
  3. Jian-Hon Tan; Mohammed Farid; Bryony James; Filipa VM Silva. "Power cuts in a refrigerator: effects on temperature profiles and food quality during storage". 2011.
    10.13140/RG.2.1.2868.6485
Artigo em revista
  1. Filipa Vinagre Marques Silva; Riccardo Borgo; Andrea Guanziroli; Jorge M. Ricardo-da-Silva; Mafalda Aguiar-Macedo; Luis M. Redondo. "Pilot Scale Continuous Pulsed Electric Fields Treatments for Vinification and Stabilization of Arinto and Moscatel Graúdo (Vitis vinifera L.) White Grape Varieties: Effects on Sensory and Physico-Chemical Quality of Wines". Beverages (2024): https://doi.org/10.3390/beverages10010006.
    10.3390/beverages10010006
  2. Filipa Vinagre Marques Silva; Indrawati Oey. "Non-Thermal Technologies for Food Processing". Applied Sciences (2023): https://doi.org/10.3390/app13137734.
    10.3390/app13137734
  3. Filipa Vinagre M. Silva; Evelyn Evelyn. "Pasteurization of Food and Beverages by High Pressure Processing (HPP) at Room Temperature: Inactivation of Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Salmonella, and Other Microbial Pathogens". Applied Sciences (2023): https://doi.org/10.3390/app13021193.
    10.3390/app13021193
  4. Mona Ahmed J. Alzahrani; Filipa Silva; Sally Alkhafaji. "Non-Thermal Processing of a Protein Functional Beverage Using Pulsed Electric Fields: Escherichia coli Inactivation and Effect on Proteins". Beverages (2022): https://www.mdpi.com/2306-5710/8/4/68.
    10.3390/beverages8040068
  5. Filipa Vinagre Marques Silva; Alifdalino Sulaiman. "Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase". Foods (2022): https://doi.org/10.3390/foods11131942.
    10.3390/foods11131942
  6. Syahidi Safian; Hafiz Majid; Simon Swift; Filipa V. M. Silva. "Antimicrobial Properties against Human Pathogens of Medicinal Plants from New Zealand". Applied Microbiology (2022):
    10.3390/applmicrobiol2020027
  7. Elham A. Milani; Filipa V.M. Silva. Autor correspondente: Filipa V.M. Silva. "Pasteurization of beer by non-thermal technologies". Frontiers in Food Science and Technology (2022): https://www.frontiersin.org/articles/10.3389/frfst.2021.798676/abstract.
    10.3389/frfst.2021.798676
  8. Koutsoumanis, Konstantinos; Alvarez-Ordóñez, Avelino; Bolton, Declan; Bover-Cid, Sara; Chemaly, Marianne; Davies, Robert; De Cesare, Alessandra; et al. "The efficacy and safety of high-pressure processing of food". EFSA Journal 20 3 (2022): http://dx.doi.org/10.2903/j.efsa.2022.7128.
    10.2903/j.efsa.2022.7128
  9. Milan Houška; Filipa Vinagre Marques Silva. "The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects". Foods (2022): https://doi.org/10.3390/foods11040611.
    10.3390/foods11040611
  10. Nur Aribah Fatini Zawawi; Nurul Ashikin Md. Hazmi ; Muhammad Syahmeer How; Kevin Kantono; Filipa V.M. Silva; Alifdalino Sulaiman. Autor correspondente: Filipa V.M. Silva. "Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars' Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement". Applied Sciences (2022): https://doi.org/10.3390/app12041864.
    Publicado • https://doi.org/10.3390/app12041864
  11. Milan Houška; Filipa Vinagre Marques Silva; Evelyn; Roman Buckow; Netsanet Shiferaw Terefe; Carole Tonello. "High Pressure Processing Applications in Plant Foods". Foods (2022): https://doi.org/10.3390/foods11020223.
    10.3390/foods11020223
  12. Sanelle van Wyk; Lewis Hong; Filipa V. M. Silva. "Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines". Beverages 7 4 (2021): 69-69. https://doi.org/10.3390/beverages7040069.
    10.3390/beverages7040069
  13. Filipa V. M. Silva; Sanelle van Wyk. "Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine". Foods 10 9 (2021): 2175-2175. https://doi.org/10.3390/foods10092175.
    10.3390/foods10092175
  14. Sanelle van Wyk; Filipa Silva. "Enumeration of Brettanomyces in Wine Using Impedance". Applied Microbiology 1 2 (2021): 352-360. https://doi.org/10.3390/applmicrobiol1020024.
    10.3390/applmicrobiol1020024
  15. Majid, H.; Silva, F.V.M.. "Kanuka bush leaves for Alzheimer's disease: Improved inhibition of ß-secretase enzyme, antioxidant capacity and yield of extracts by ultrasound assisted extraction". Food and Bioproducts Processing 128 (2021): 109-120. http://www.scopus.com/inward/record.url?eid=2-s2.0-85106372232&partnerID=MN8TOARS.
    10.1016/j.fbp.2021.04.018
  16. Hafiz Majid; Filipa V. M. Silva. "Optimisation of ultrasound assisted extraction of antiacetylcholinesterase and antioxidant compounds from manuka (Leptospermum scoparium) for use as a phytomedicine against Alzheimer’s disease". New Zealand Journal of Forestry Science (2020): https://doi.org/10.33494/nzjfs502020x103x.
    10.33494/nzjfs502020x103x
  17. Hafiz Majid; Filipa V.M. Silva. "Improvement of butyrylcholinesterase enzyme inhibition and medicinal properties of extracts of Aristotelia serrata leaves by ultrasound extraction". Food and Bioproducts Processing 124 (2020): 445-454. https://doi.org/10.1016%2Fj.fbp.2020.10.004.
    10.1016/j.fbp.2020.10.004
  18. Hafiz Majid; Filipa V. M. Silva. "Inhibition of enzymes important for Alzheimer’s disease by antioxidant extracts prepared from 15 New Zealand medicinal trees and bushes". Journal of the Royal Society of New Zealand (2020): 1-14. https://doi.org/10.1080/03036758.2020.1741403.
    10.1080/03036758.2020.1741403
  19. Silva, Filipa. "Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts". Trends in Food Science & Technology (2020): http://dx.doi.org/10.1016/j.tifs.2020.09.020.
    10.1016/j.tifs.2020.09.020
  20. Silva, F.V.M.; Evelyn. "Resistant moulds as pasteurization target for cold distributed high pressure and heat assisted high pressure processed fruit products". Journal of Food Engineering 282 (2020): http://www.scopus.com/inward/record.url?eid=2-s2.0-85081162192&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2020.109998
  21. Evelyn; Filipa V.M. Silva. "Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models". Trends in Food Science & Technology 88 (2019): 143-156. https://doi.org/10.1016/j.tifs.2019.03.016.
    10.1016/j.tifs.2019.03.016
  22. van Wyk, S.; Silva, F.V.M.; Farid, M.M.. "Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution". Innovative Food Science and Emerging Technologies 52 (2019): 57-65. http://www.scopus.com/inward/record.url?eid=2-s2.0-85058395812&partnerID=MN8TOARS.
    10.1016/j.ifset.2018.11.001
  23. Sanelle van Wyk; Mohammed M. Farid; Filipa V.M. Silva. "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". Innovative Food Science & Emerging Technologies 48 (2018): 204-211. https://doi.org/10.1016/j.ifset.2018.06.016.
    10.1016/j.ifset.2018.06.016
  24. Tiago B. Scheidt; Filipa V. M. Silva. "High pressure processing and storage of blueberries: effect on fruit hardness". High Pressure Research (2018): 1-10. https://doi.org/10.1080/08957959.2017.1402895.
    10.1080/08957959.2017.1402895
  25. Evelyn; Silva, F.V.M.. "Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone". Journal of Food Engineering 222 (2018): 292-297. http://www.scopus.com/inward/record.url?eid=2-s2.0-85036475472&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2017.11.037
  26. Sanelle van Wyk; Filipa V.M. Silva. "High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines". Food Control 81 (2017): 1-8. https://doi.org/10.1016%2Fj.foodcont.2017.05.028.
    10.1016/j.foodcont.2017.05.028
  27. Evelyn; Filipa V.M. Silva. "Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication". Journal of Food Engineering 201 (2017): 9-16. https://doi.org/10.1016%2Fj.jfoodeng.2017.01.007.
    10.1016/j.jfoodeng.2017.01.007
  28. Elham A. Milani; Filipa V.M. Silva. "Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores". Journal of Food Engineering 198 (2017): 45-53. https://doi.org/10.1016%2Fj.jfoodeng.2016.11.015.
    10.1016/j.jfoodeng.2016.11.015
  29. Rozali, S.N.M.; Milani, E.A.; Deed, R.C.; Silva, F.V.M.. "Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations". International Journal of Food Microbiology 263 (2017): 17-25. http://www.scopus.com/inward/record.url?eid=2-s2.0-85030769925&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2017.10.008
  30. Uchida, R.; Silva, F.V.M.. "Alicyclobacillus acidoterrestris spore inactivation by high pressure combined with mild heat: Modeling the effects of temperature and soluble solids". Food Control 73 (2017): 426-432. http://www.scopus.com/inward/record.url?eid=2-s2.0-84995376605&partnerID=MN8TOARS.
    10.1016/j.foodcont.2016.08.034
  31. van Wyk, S.; Silva, F.V.M.. "High pressure inactivation of Brettanomyces bruxellensis in red wine". Food Microbiology 63 (2017): 199-204. http://www.scopus.com/inward/record.url?eid=2-s2.0-84999635145&partnerID=MN8TOARS.
    10.1016/j.fm.2016.11.020
  32. Sulaiman, A.; Farid, M.; Silva, F.V.M.. "Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing". Food Science and Technology International 23 3 (2017): 265-276. http://www.scopus.com/inward/record.url?eid=2-s2.0-85018325010&partnerID=MN8TOARS.
    10.1177/1082013216685484
  33. Sulaiman, A.; Farid, M.; Silva, F.V.M.. "Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage". Food Science and Technology International 23 4 (2017): 293-309. http://www.scopus.com/inward/record.url?eid=2-s2.0-85020431052&partnerID=MN8TOARS.
    10.1177/1082013216685485
  34. Fauzi, N.A.; Farid, M.M.; Silva, F.. "An insight on the relationship between food compressibility and microbial inactivation during high pressure processing". Journal of Food Science and Technology 54 3 (2017): 802-809. http://www.scopus.com/inward/record.url?eid=2-s2.0-85012289093&partnerID=MN8TOARS.
    10.1007/s13197-017-2526-7
  35. Evelyn; Milani, E.; Silva, F.V.M.. "Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods". Journal of Food Engineering 214 (2017): 90-96. http://www.scopus.com/inward/record.url?eid=2-s2.0-85021687601&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2017.06.027
  36. Evelyn; Filipa V.M. Silva. "Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600MPa HPP combined with 38-70°C: Comparing with thermal processing and estimating the energy requirements". Food and Bioproducts Processing 99 (2016): 179-187. http://dx.doi.org/10.1016/j.fbp.2016.05.003.
    10.1016/j.fbp.2016.05.003
  37. Oliveira, Maria. "High pressure processing and thermosonication of beer: comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling". Journal of Food Engineering (2016):
    10.1016/j.jfoodeng.2016.02.023
  38. Evelyn; Silva, F.V.M.. "High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry". Innovative Food Science and Emerging Technologies 33 (2016): 26-31. http://www.scopus.com/inward/record.url?eid=2-s2.0-84999106970&partnerID=MN8TOARS.
    10.1016/j.ifset.2015.12.021
  39. Evelyn; Kim, H.J.; Silva, F.V.M.. "Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing". Food Control 59 (2016): 530-537. http://www.scopus.com/inward/record.url?eid=2-s2.0-84932612711&partnerID=MN8TOARS.
    10.1016/j.foodcont.2015.06.033
  40. Milani, E.A.; Silva, F.V.M.. "Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers". High Pressure Research 36 4 (2016): 595-609. http://www.scopus.com/inward/record.url?eid=2-s2.0-84971377499&partnerID=MN8TOARS.
    10.1080/08957959.2016.1190354
  41. van Wyk, S.; Silva, F.V.M.. "Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation". Biotechnology Journal 11 12 (2016): 1667-1672. http://www.scopus.com/inward/record.url?eid=2-s2.0-85003846624&partnerID=MN8TOARS.
    10.1002/biot.201600497
  42. Evelyn; Silva, F.V.M.. "High pressure processing pretreatment enhanced the thermosonication inactivation of Alicyclobacillus acidoterrestris spores in orange juice". Food Control 62 (2016): 365-372. http://www.scopus.com/inward/record.url?eid=2-s2.0-84947474935&partnerID=MN8TOARS.
    10.1016/j.foodcont.2015.11.007
  43. Sulaiman, A.; Soo, M.J.; Yoon, M.M.L.; Farid, M.; Silva, F.V.M.. "Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing". Journal of Food Engineering 147 C (2015): 89-94. http://www.scopus.com/inward/record.url?eid=2-s2.0-84923676033&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2014.09.030
  44. Sulaiman, A.; Soo, M.J.; Farid, M.; Silva, F.V.M.. "Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures". Journal of Food Engineering 165 (2015): 133-140. http://www.scopus.com/inward/record.url?eid=2-s2.0-84934936113&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2015.06.020
  45. Evelyn; Silva, F.V.M.. "High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38-70 °c". Journal of Food Engineering 165 (2015): 141-148. http://www.scopus.com/inward/record.url?eid=2-s2.0-84932640259&partnerID=MN8TOARS.
    10.1016/j.jfoodeng.2015.06.017
  46. Evelyn; Silva, F.V.M.. "Use of power ultrasound to enhance the thermal inactivation of Clostridium perfringens spores in beef slurry". International Journal of Food Microbiology 206 (2015): 17-23. http://www.scopus.com/inward/record.url?eid=2-s2.0-84928337337&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2015.04.013
  47. Evelyn; Silva, F.V.M.. "Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing". International Journal of Food Microbiology 214 (2015): 129-136. http://www.scopus.com/inward/record.url?eid=2-s2.0-84939452438&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2015.07.031
  48. Milani, E.A.; Alkhafaji, S.; Silva, F.V.M.. "Pulsed Electric Field continuous pasteurization of different types of beers". Food Control 50 (2015): 223-229. http://www.scopus.com/inward/record.url?eid=2-s2.0-84907482627&partnerID=MN8TOARS.
    10.1016/j.foodcont.2014.08.033
  49. Milani, E.A.; Gardner, R.C.; Silva, F.V.M.. "Thermal resistance of Saccharomyces yeast ascospores in beers". International Journal of Food Microbiology 206 (2015): 75-80. http://www.scopus.com/inward/record.url?eid=2-s2.0-84929377861&partnerID=MN8TOARS.
    10.1016/j.ijfoodmicro.2015.04.002
  50. Evelyn; Silva, F.V.M.. "Thermosonication versus thermal processing of skim milk and beef slurry: Modeling the inactivation kinetics of psychrotrophic Bacillus cereus spores". Food Research International 67 (2015): 67-74. http://www.scopus.com/inward/record.url?eid=2-s2.0-84912016365&partnerID=MN8TOARS.
    10.1016/j.foodres.2014.10.028
  51. Silva, S.; Silva, F.V.M.; Justino, J.; Rauter, A.P.; Rollin, P.; Tatibouët, A.. "Synthesis and antimicrobial evaluation of oxazole-2(3H)-thione and 2-alkylsulfanyl-1,3-oxazole derivatives". Heterocycles 88 2 (2014): 1013-1028. http://www.scopus.com/inward/record.url?eid=2-s2.0-84890893762&partnerID=MN8TOARS.
    10.3987/COM-13-S(S)56
  52. Fauzi, N.A.; Farid, M.M.; Silva, F.V.M.. "High-Pressure Processing of Manuka Honey: Improvement of Antioxidant Activity, Preservation of Colour and Flow Behaviour". Food and Bioprocess Technology 7 8 (2014): 2299-2307. http://www.scopus.com/inward/record.url?eid=2-s2.0-84903693989&partnerID=MN8TOARS.
    10.1007/s11947-013-1204-7
  53. Akhmazillah, M.F.N.; Farid, M.M.; Silva, F.V.M.. "High pressure processing (HPP) of honey for the improvement of nutritional value". Innovative Food Science and Emerging Technologies 20 (2013): 59-63. http://www.scopus.com/inward/record.url?eid=2-s2.0-84889085942&partnerID=MN8TOARS.
    10.1016/j.ifset.2013.06.012
  54. Sulaiman, A.; Silva, F.V.M.. "High pressure processing, thermal processing and freezing of 'Camarosa' strawberry for the inactivation of polyphenoloxidase and control of browning". Food Control 33 2 (2013): 424-428. http://www.scopus.com/inward/record.url?eid=2-s2.0-84876710881&partnerID=MN8TOARS.
    10.1016/j.foodcont.2013.03.008
  55. Martins, A.; Santos, M.S.; Dias, C.; Serra, P.; Cachatra, V.; Pais, J.; Caio, J.; et al. "Tuning the bioactivity of tensioactive deoxy glycosides to structure: Antibacterial activity versus selective cholinesterase inhibition rationalized by molecular docking". European Journal of Organic Chemistry 8 (2013): 1448-1459. http://www.scopus.com/inward/record.url?eid=2-s2.0-84874904689&partnerID=MN8TOARS.
    10.1002/ejoc.201201520
  56. Noor Akhmazillah, M.F.; Farid, M.M.; Silva, F.V.M.. "High Pressure Processing of Honey: Preliminary Study of Total Microorganism Inactivation and Identification of Bacteria". (2012): http://penerbit.uthm.edu.my/ojs/index.php/JST/article/view/596.
  57. Silva, F.V.M.; Tan, E.K.; Farid, M.. "Bacterial spore inactivation at 45-65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice". Food Microbiology 32 1 (2012): 206-211. http://www.scopus.com/inward/record.url?eid=2-s2.0-84864334207&partnerID=MN8TOARS.
    10.1016/j.fm.2012.04.019
  58. Figueiredo, J.A.; Ismael, M.I.; Pinheiro, J.M.; Silva, A.M.S.; Justino, J.; Silva, F.V.M.; Goulart, M.; et al. "Facile synthesis of oxo-/thioxopyrimidines and tetrazoles C-C linked to sugars as novel non-toxic antioxidant acetylcholinesterase inhibitors". Carbohydrate Research 347 1 (2012): 47-54. http://www.scopus.com/inward/record.url?eid=2-s2.0-84855591332&partnerID=MN8TOARS.
    10.1016/j.carres.2011.11.006
  59. Rauter, A.P.; Dias, C.; Martins, A.; Branco, I.; Neng, N.R.; Nogueira, J.M.; Goulart, M.; et al. "Non-toxic Salvia sclareoides Brot. extracts as a source of functional food ingredients: Phenolic profile, antioxidant activity and prion binding properties". Food Chemistry 132 4 (2012): 1930-1935. http://www.scopus.com/inward/record.url?eid=2-s2.0-84857060819&partnerID=MN8TOARS.
    10.1016/j.foodchem.2011.12.028
  60. Silva, F.V.M.; Gibbs, P.A.. "Thermal pasteurization requirements for the inactivation of Salmonella in foods". Food Research International 45 2 (2012): 695-699. http://www.scopus.com/inward/record.url?eid=2-s2.0-84857409521&partnerID=MN8TOARS.
    10.1016/j.foodres.2011.06.018
  61. Silva, Filipa M.; Gibbs, Paul; Silva, Cristina L. M.. "Establishing a new pasteurization criterion based on Alicyclobacillus acidoterrestris spores for shelf-stable high-acidic fruit products". (2011): http://hdl.handle.net/10400.14/6536.
  62. Silva, F.V.M.; Gibbs, P.A.. "Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes". Trends in Food Science and Technology 21 2 (2010): 95-105. http://www.scopus.com/inward/record.url?eid=2-s2.0-76549120446&partnerID=MN8TOARS.
    10.1016/j.tifs.2009.10.011
  63. Amaral, Artur; Vinagre, Filipa. "Perdas na conservação de batata para indústria". (2009): http://hdl.handle.net/10400.15/1573.
  64. Rauter, A.P.; Martins, A.; Lopes, R.; Ferreira, J.; Serralheiro, L.M.; Araújo, M.-E.; Borges, C.; et al. "Bioactivity studies and chemical profile of the antidiabetic plant Genista tenera". Journal of Ethnopharmacology 122 2 (2009): 384-393. http://www.scopus.com/inward/record.url?eid=2-s2.0-60849136305&partnerID=MN8TOARS.
    10.1016/j.jep.2008.10.011
  65. Silva, F.V.M.; Martins, A.; Salta, J.; Neng, N.R.; Nogueira, J.M.F.; Mira, D.; Gaspar, N.; et al. "Phytochemical profile and anticholinesterase and antimicrobial activities of supercritical versus conventional extracts of Satureja montana". Journal of Agricultural and Food Chemistry 57 24 (2009): 11557-11563. http://www.scopus.com/inward/record.url?eid=2-s2.0-73349090222&partnerID=MN8TOARS.
    10.1021/jf901786p
  66. Marcelo, F.; Silva, F.V.M.; Goulart, M.; Justino, J.; Sinaÿ, P.; Blériot, Y.; Rauter, A.P.. "Synthesis of novel purine nucleosides towards a selective inhibition of human butyrylcholinesterase". Bioorganic and Medicinal Chemistry 17 14 (2009): 5106-5116. http://www.scopus.com/inward/record.url?eid=2-s2.0-67650264160&partnerID=MN8TOARS.
    10.1016/j.bmc.2009.05.057
  67. Vinagre, Filipa; Amaral, Artur. "Cuidados pós-colheita em cebola". (2008): http://hdl.handle.net/10400.15/1565.
  68. Silva, F.V.M.; Goulart, M.; Justino, J.; Neves, A.; Santos, F.; Caio, J.; Lucas, S.; et al. "Alkyl deoxy-arabino-hexopyranosides: Synthesis, surface properties, and biological activities". Bioorganic and Medicinal Chemistry 16 7 (2008): 4083-4092. http://www.scopus.com/inward/record.url?eid=2-s2.0-41849093041&partnerID=MN8TOARS.
    10.1016/j.bmc.2008.01.020
  69. Xavier, N.M.; Silva, S.; Madeira, P.J.A.; Helena Florêncio, M.; Silva, F.V.M.; Justino, J.; Thiem, J.; Rauter, A.P.. "Synthesis and biological evaluation of sugars containing a,ß-unsaturated ¿-lactones". European Journal of Organic Chemistry 36 (2008): 6134-6143. http://www.scopus.com/inward/record.url?eid=2-s2.0-57349093466&partnerID=MN8TOARS.
    10.1002/ejoc.200800763
  70. Vinagre, Filipa; Amaral, Artur. "Pós-colheita em batata". (2007): http://hdl.handle.net/10400.15/1566.
  71. Rauter, A.P.; Branco, I.; Lopes, R.G.; Justino, J.; Silva, F.V.M.; Noronha, J.P.; Cabrita, E.J.; Brouard, I.; Bermejo, J.. "A new lupene triterpenetriol and anticholinesterase activity of Salvia sclareoides". Fitoterapia 78 7-8 (2007): 474-481. http://www.scopus.com/inward/record.url?eid=2-s2.0-35548930249&partnerID=MN8TOARS.
    10.1016/j.fitote.2007.02.013
  72. Rauter, A.P.; Lucas, S.; Almeida, T.; Sacoto, D.; Ribeiro, V.; Justino, J.; Neves, A.; et al. "Synthesis, surface active and antimicrobial properties of new alkyl 2,6-dideoxy-L-arabino-hexopyranosides". Carbohydrate Research 340 2 (2005): 191-201. http://www.scopus.com/inward/record.url?eid=2-s2.0-19944426975&partnerID=MN8TOARS.
    10.1016/j.carres.2004.11.020
  73. Rauter, A.P.; Piedade, F.; Almeida, T.; Ramalho, R.; Ferreira, M.J.; Resende, R.; Amado, J.; et al. "Sugar bislactones by one-step oxidative dimerisation with pyridinium chlorochromate versus regioselective oxidation of vicinal diols". Carbohydrate Research 339 11 (2004): 1889-1897. http://www.scopus.com/inward/record.url?eid=2-s2.0-3142783453&partnerID=MN8TOARS.
    10.1016/j.carres.2004.06.002
  74. Silva, F.V.M.; Gibbs, P.. "Target selection in designing pasteurization processes for shelf-stable high-acid fruit products". Critical Reviews in Food Science and Nutrition 44 5 (2004): 353-360. http://www.scopus.com/inward/record.url?eid=2-s2.0-5444261283&partnerID=MN8TOARS.
    10.1080/10408690490489251
  75. Silva, F.V.M.; Martins, R.C.; Silva, C.L.M.. "Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study". Biotechnology Progress 19 4 (2003): 1261-1268. http://www.scopus.com/inward/record.url?eid=2-s2.0-0042510495&partnerID=MN8TOARS.
    10.1021/bp030013r
  76. Brecht, J.K.; Chau, K.V.; Fonseca, S.C.; Oliveira, F.A.R.; Silva, F.M.; Nunes, M.C.N.; Bender, R.J.. "Maintaining optimal atmosphere conditions for fruits and vegetables throughout the postharvest handling chain". Postharvest Biology and Technology 27 1 (2003): 87-101. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037248086&partnerID=MN8TOARS.
    10.1016/S0925-5214(02)00185-0
  77. Vieira, M.C.; Teixeira, A.A.; Silva, F.M.; Gaspar, N.; Silva, C.L.M.. "Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: Kinetic parameters and experimental methods". International Journal of Food Microbiology 77 1-2 (2002): 71-81. http://www.scopus.com/inward/record.url?eid=2-s2.0-0037173476&partnerID=MN8TOARS.
    10.1016/S0168-1605(02)00043-0
  78. Silva, F.V.M; Gibbs, P.. "Alicyclobacillus acidoterrestris spores in fruit products and design of pasteurization processes". Trends in Food Science and Technology 12 2 (2001): 68-74. http://www.scopus.com/inward/record.url?eid=2-s2.0-0034754560&partnerID=MN8TOARS.
    10.1016/S0924-2244(01)00070-X
  79. Silva, F.M.; Sims, C.; Balaban, M.O.; Silva, C.L.M.; O'Keefe, S.. "Kinetics of flavour and aroma changes in thermally processed cupuacu (Theobroma grandiflorum) pulp". Journal of the Science of Food and Agriculture 80 6 (2000): 783-787. http://www.scopus.com/inward/record.url?eid=2-s2.0-0034192837&partnerID=MN8TOARS.
    10.1002/(SICI)1097-0010(20000501)80:6<783::AID-JSFA622>3.0.CO;2-R
  80. Silva, F.M.; Silva, C.L.M.. "Note. Quality evaluation of cupuaçu (Theobroma grandiflorum) purée after pasteurization and during storage". Food Science and Technology International 6 1 (2000): 53-58. http://www.scopus.com/inward/record.url?eid=2-s2.0-0034364816&partnerID=MN8TOARS.
    10.1177/108201320000600108
  81. Silva, F.M.; Gibbs, P.; Vieira, M.C.; Silva, C.L.M.. "Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes". International Journal of Food Microbiology 51 2-3 (1999): 95-103. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032854543&partnerID=MN8TOARS.
    10.1016/S0168-1605(99)00103-8
  82. Silva, F.M.; Chau, K.V.; Brecht, J.K.; Sargent, S.A.. "Modified atmosphere packaging for mixed loads of horticultural commodities exposed to two postharvest temperatures". Postharvest Biology and Technology 17 1 (1999): 1-9. http://www.scopus.com/inward/record.url?eid=2-s2.0-0032859993&partnerID=MN8TOARS.
    10.1016/S0925-5214(99)00026-5
  83. Silva, F.M.; Chau, K.V.; Brecht, J.K.; Sargent, S.A.. "Tubes for modified atmosphere packaging of fresh fruits and vegetables: effective permeability measurement". Applied Engineering in Agriculture 15 4 (1999): 313-318. http://www.scopus.com/inward/record.url?eid=2-s2.0-0033154281&partnerID=MN8TOARS.
    10.13031/2013.5782
  84. Silva, FM; Silva, CLM. "Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling". International Journal of Food Science & Technology (1999): https://publons.com/publon/2233138/.
    10.1046/J.1365-2621.1999.00246.X
  85. Silva, Filipa V. M.; Silva, Cristina L. M.. "Quality optimization of hot filled pasteurized fruit purees: Container characteristics and filling temperatures". Journal of Food Engineering (1997): http://hdl.handle.net/10400.14/6627.
    10.1016/S0260-8774(97)00031-9
Capítulo de livro
  1. Alifdalino Sulaiman; Filipa Silva. "Principles of sonication and its equipment in the food industry". 435-464. Elsevier, 2023.
    10.1016/b978-0-12-818717-3.00001-9
  2. Van Wyk, S.; Silva, F.V.M.. "Nonthermal preservation of wine". In Preservatives and Preservation Approaches in Beverages. Academic Press, 2019.
    Publicado
  3. Marques Silva, F.V.; Sulaiman, A.; Marques Silva, Filipa Vinagre; Sulaiman, Alifdalino. "Polyphenoloxidase in fruit and vegetables: Inactivation by thermal and non-thermal processes". In Encyclopedia of Food Chemistry, 287-301. Elsevier, 2019.
    10.1016/b978-0-08-100596-5.21636-3
  4. da Silva, F.V.M.; Evelyn. "High-pressure processing effect on microorganisms in fruit and vegetable products". In High Pressure Processing of Fruit and Vegetable Products. CRC Press, 2018.
    Publicado • 10.1201/9781315121123-3
  5. Houska, M.; da Silva, F.V.M.. "Introduction to high-pressure processing of fruit and vegetable products". 2018.
  6. Marques Silva, Filipa V.; Sulaiman, Alifdalino. "Advances in Thermosonication for the Inactivation of Endogenous Enzymes in Foods". In Ultrasound: Advances for Food Processing and Preservation, 101-130. Elsevier, 2017.
    10.1016/b978-0-12-804581-7.00004-x
  7. Evelyn; da Silva, F.V.M.; Oliveira, Maria. "Inactivation of pathogenic microorganisms in foods by high pressure processing". In Food Safety and Protection. CRC Press, 2017.
    Publicado
  8. Houska, M.; da Silva, F.V.M.. "Conclusions and final remarks". 2017.
  9. Silva, F.V.M.; Gibbs, P.A.; Nuñez, H.; Almonacid, S.; Simpson, R.. "Thermal Processes: Pasteurization". In Encyclopedia of Food Microbiology. 2014.
    Publicado
  10. da Silva, F.V.M.; Gibbs, P.A.. "Principles of thermal processing: Pasteurization". In Engineering Aspects of Thermal Food Processing, 13-48. CRC Press, 2009.
    Publicado
Livro
  1. Houska, M.; da Silva, F.V.M.. High pressure processing of fruit and vegetable products. CRC Press. 2018.
    Publicado • 10.1201/9781315121123
Tese / Dissertação
  1. Silva, Maria Filipa Vinagre Marques da. "Design and optimisation of pasteurisation conditions for cupuaçu (theobroma grandiflorum) fruit pulp". Doutoramento, 2000. http://hdl.handle.net/10400.14/11030.
Atividades

Curso / Disciplina lecionado

Disciplina Curso (Tipo) Instituição / Organização
2020/09/01 - Atual Food Chemistry and Biochemistry Food Engineering Programme (Licenciatura) Universidade de Lisboa Instituto Superior de Agronomia, Portugal
2020/02/09 - Atual Emerging Food Processes; Dairy Technology; Sensory Analysis; Food Industrial Project; Food Innovation and Technology (Mestrado) Universidade de Lisboa Faculdade de Medicina, Portugal

Universidade de Lisboa Instituto Superior de Agronomia, Portugal
Distinções

Prémio

2016 IChem Global Award on Foods
Institution of Chemical Engineers, Reino Unido

Título

2019 Member of Scientific Committee of ICEF 13 International Conference of Engineering and Foods, Melbourne, Australia

Outra distinção

2021 Member of Biohazards Working Group on High Pressure Processing of Foods - European Food Safety Authority
European Food Safety Authority, Itália
2021 Member Editorial Board FOOD CONTROL - Elsevier
2021 Member Editorial Board since 2021: FOODS; BEVERAGES; DAIRY