Rui Manuel Machado da Costa

Kalenik, T.K., Costa, R., Motkina, E. V, Kosenko, T.A., Skripko, O. V, Kadnikova, I.A.
Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products (2017)
Acta Sci. Pol. Technol. Aliment, vol.16, pp.255-268
http://doi.org/10.17306/J.AFS.0501

Silva, C. L. M., Costa, R., & Pittia, P.
Responsible research and innovation in the food value chain (2017)
Journal of Food Engineering, vol.213, pp.1
http://doi.org/https://doi.org/10.1016/j.jfoodeng.2017.07.018

Helena Oliveira, Amparo Gonçalves, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa
nfluence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process (2016)
Journal of the Science of Food and Agriculture, vol.96(13), pp.4457-64
http://doi.org/DOI: 10.1002/jsfa.7657

Helena Oliveira, Amparo Gonçalves, Sónia Pedro, Maria Leonor Nunes, Paulo Vaz-Pires, Rui Costa
Quality changes during salt-curing of cod (Gadus morhua) at different temperatures (2016)
Journal of Aquatic Food Product Technology, vol.25(6), pp.953-965
http://doi.org/DOI: 10.1080/10498850.2014.994153

Helena Oliveira, Amparo Gonçalves, Maria L Nunes, Paulo Vaz-Pires, Rui Costa
Quality changes during cod (Gadus morhua) desalting at different temperatures (2015)
Journal of the Science of Food and Agriculture, vol.95, pp.2632-2640
http://doi.org/10.1002/jsfa.6995

Silva CLM, Costa R, Oreopoulou V.
Food Science and Technology for a Sustainable Bioeconomy – ISEKI-Food 2014 (Editorial) (2015)
Journal of Food Engineering, vol.167, pp.1
http://doi.org/dx.doi.org/10.1016/j.jfoodeng.2015.07.040

Irina A. Kadnikova, Rui Costa, Tatiana K. Kalenik, Olga N. Guruleva, Shi Yanguo
Chemical composition and nutritional value of the mushroom Auricularia auricula-judae (2015)
Journal of Food and Nutrition Research, vol.3(8), pp.478-482
http://doi.org/10.12691/jfnr-3-8-1

Virginia Giannou, Zoltan Lakner, Paola Pittia, Luis Mayor, Rui Costa, Cristina L.M. Silva, Vassiliki Oreopoulou
Qualifications of Food Science and Technology/Engineering professionals at the entrance in the job market (2015)
International Journal of Food Studies, vol.4, pp.173-187
http://doi.org/10.7455/ijfs/4.2.2015.a6

Costa, R. P. R. da, Vargas, L., Conceição, M. A., Varejão, J., Pereira, C. D., Amaro, R., … Ressurreição, S.
Comparison of intramuscular fat quality between piglets of Bísaro and industrial breeds – a preliminary study (2015)
Agriculture & Food, vol.3, pp.121-129
DOI: NA

Luis Mayor, Katherine Flynn, Efimia Dermesonluoglu, Paola Pittia, Erik Baderstedt, Barbara Ruiz Bejarano, Mihaela Geicu, Mafalda A.C. Quintas, Zoltan Lakner, Rui Costa
Skill development in food professionals: a European study (2015)
European Food Research and Technology, vol.240(5), pp.871-884
http://doi.org/10.1007/s00217-014-2400-z

Vassiliki Oreopoulou; Virginia Giannou; Zoltan Lakner; Paola Pittia; Luis Mayor; Cristina L Silva; Rui Costa
Career path of food science and technology professionals: entry to the world of work (2015)
Trends in Food Science and Technology, vol.42, pp.183-192
http://doi.org/10.1016/j.tifs.2014.12.006

Costa, R., Možina, S.S., Pittia, P.
The Regulation of Food Science and Technology Professions in Europe (2014)
International Journal of Food Studies, vol.3(1), pp.125-135
http://doi.org/10.7455/ijfs/3.1.2014.a10

Chelo Gonzalez-Martinez, Cristina L.M. Silva, Rui Costa
PhD Competences in Food Studies (2014)
International Journal of Food Studies, vol.3(1), pp.136-144
http://doi.org/10.7455/ijfs/3.2.2014.a1

Oliveira H., Pedro S., Nunes M.L., Costa R., Vaz-Pires P.
Processing cod (Gadus spp.): a review (2012)
Comprehensive Reviews in Food Science and Food Safety, vol.11, pp.546-564
http://doi.org/10.1111/j.1541-4337.2012.00202.x

Silva, M.C., Silva, L.R., Guedes-de-Pinho, P., Andrade,P., Valentão, P., Costa, R.
Volatile compounds in salted dried codfishes from different species collected in several origins subjected to two curing processes (2012)
Acta Alimentaria, vol.41(3), pp.375-388
http://doi.org/10.1556/AAlim.41.2012.3.9

Brás, A., Costa, R.
Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species (2010)
Journal of Food Engineering, vol.100(3), pp.490-495
http://doi.org/10.1016/j.jfoodeng.2010.04.036

Costa, R.M., Oliveira, F.A.R., Boutcheva, G.
Structural changes and shrinkage of potato during frying (2001)
International Journal of Food Science and Technology, vol.36, pp.11-23
http://doi.org/10.1046/j.1365-2621.2001.00413.x

Costa, R.M., Oliveira, F.A.R.
Modelling the kinetics of water loss during potato frying with a compartmental dynamic model (1999)
Journal of Food Engineering, vol.41(3), pp.177-185
http://doi.org/10.1016/S0260-8774(99)00095-3

Costa, R.M., Oliveira, F.A.R., Delaney, O., Gekas, V.
Analysis of the heat transfer coefficient during potato frying (1999)
Journal of Food Engineering, vol.39(3), pp.293-299
http://doi.org/10.1016/S0260-8774(98)00169-1

Costa, R.M., Malcata, F.X.
Multisubstrate Michaëlis-Menten kinetics: explicit dependence of substrate concentration on time for batch reactors (1994)
Bioprocess Engineering, vol.10, pp.155-159
http://doi.org/10.1007/BF00387523

Costa, R., & Pittia, P.
FOOD ETHICS EDUCATION (2017)
Capítulo do Livro: NA
Springer International Publishing
ISBN:978-3-319-64738-8

Oliveira H, Nunes ML, Vaz-Pires P, Costa Rui
Salting and Drying of Cod (2016)
Capítulo do Livro: Traditional Foods: General and Consumer Aspects
Springer
ISBN:978-1-4899-7646-8

Luís R. Silva, Rui Costa
Recent Advances in Gallate Research (2014)
Capítulo do Livro: Health benefits of nongallated and gallated flavan-3-ols: a prospectus
Nova Science Publishers
ISBN:978-1-63117-072-0

Costa, Rui; Kristbergsson, Kristberg (Eds.)
PRECDICTIVE MODELING AND RISK ASSESSMENT (2009)
Capítulo do Livro: NA
Springer
ISBN:978-0-387-33512-4

Costa, Rui; Gomes, David
Centrifugation of milk (2009)
Capítulo do Livro: EXPERIMENTS IN UNIT OPERATIONS AND PROCESSING OF FOODS
Springer
ISBN:978-0-387-33513-1

University-enterprise cooperation via spin-off companies network
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Instituição: UNIVERSITY OF SANTIAGO DE COMPOSTELA
Período: 10/17 – 10/19
Grant: Erasmus+ Capacity Building in Higher Education
Código do projecto: 573555-EPP-1-2016-1-ES-EPPKA2-CBHE-JP
Valor do financiamento: 674.629,00
site do projeto: http://iia.pt/unison/

Healthy Eating of Pasta with Algae
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Instituição: INSTITUTO POLITÉCNICO DE COIMBRA
Período: 09/17 – 04/19
Grant: P2020
Código do projecto: CENTRO-01-0145-FEDER-023780
Valor do financiamento: 148.923,92
site do projeto: http://iia.pt/4-2/

European FooD Studies & Training Alliance
Investigador Responsável da Instituição: Rui Manuel Machado da Costa
Instituição: Universität für Bodenkultur
Período: 01/15 – 12/17
Grant: Erasmus+ Knowledge Alliances
Código do projecto: 5543121-12014-1-AT-EPPKA2-KA
Valor do financiamento: 1 million euros
site do projeto: http://https://www.food-sta.eu/

TRACK_FAST – Training Requirements and Careers for Knowledge-based Food Science and Technology in Europe
Investigador Responsável da Instituição: Rui Manuel Machado da Costa
Instituição: Universidade Católica Portuguesa
Período: 09/09 – 02/13
Grant: Comissão Europeia
Código do projecto: FP7-KBBE-2008-2B
Valor do financiamento: 1 000 000€
site do projeto: http://

Evaluation of the exposure to fish allergens in fish processing industry
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Instituição: Escola Superior Agrária de Coimbra
Período: 12/06 – 11/08
Grant: Autoridade das Condições do Trabalho
Código do projecto: ISHST 071/06
Valor do financiamento: 65.975,46€
site do projeto: http://

Innovation in the codfish industry: development of a new fermented product and the reuse of brines
Investigador Coordenador/Principal: Rui Manuel Machado da Costa
Instituição: Escola Superior Agrária de Coimbra
Período: 10/04 – 09/08
Grant: Direção-Geral de Pescas
Código do projecto: MARE 22-05-01-DR-00027
Valor do financiamento: 127 000€
site do projeto: http://