Rui Manuel Machado da Costa

Extraction of Ziziphus lotus fruit syrups: effect of enzymatic extraction and temperature on the rheological and chemical properties
International Agrophysics
2021-02-11
DOI: 10.31545/intagr/131801

Water Extraction Kinetics of Bioactive Compounds of Fucus vesiculosus
Molecules
2019-09-19
DOI: 10.3390/molecules24183408

Modelling Drying Kinetics of Black Soldier Fly (Hermetia Illucens, L.) Larvae
E3S Web of Conferences
2019
SOURCE-WORK-ID: cv-prod-id-1684818
DOI: 10.1051/e3sconf/201912809011
EID: 2-s2.0-85075511929

A Review of the Scientific Literature for Optimal Conditions for Mass Rearing \textlessi\textgreaterTenebrio molitor\textless/i\textgreater (Coleoptera: Tenebrionidae)
Journal of Entomological Science
2018-10
DOI: 10.18474/jes17-67.1

Seaweeds in gluten free pasta: sensory assessment of a novel food product
1st International Meeting on I&D in the Food Sector
2018-06-05
SOURCE-WORK-ID: cv-prod-id-1684964
ISBN: 9789899693746

Mass transfer dynamics in soaking of chickpea
Journal of Food Engineering
2018-06
DOI: 10.1016/j.jfoodeng.2018.02.004

The development of green technologies in the food industry in Russian Fderation
Food Processing Industry
2018
SOURCE-WORK-ID: cv-prod-id-1688223

Responsible research and innovation in the food value chain
Journal of Food Engineering
2017-11
SOURCE-WORK-ID: cv-prod-id-1687860
OTHER-ID: https://doi.org/10.1016/j.jfoodeng.2017.07.018

Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products
Acta Scientiarum Polonorum Technologia Alimentaria
2017-09-30
SOURCE-WORK-ID: cv-prod-id-1684585
ISSN: 1644-0730
ISSN: 1898-9594
DOI: 10.17306/j.afs.0501

Method of production of a fermented dairy product

2017
SOURCE-WORK-ID: cv-prod-id-1688247

Responsible research and innovation in the food value chain
Journal of Food Engineering
2017
DOI: 10.1016/j.jfoodeng.2017.07.018
EID: 2-s2.0-85025689216

Safety and quality of food – a competitive advantage
Food Processing Industry
2017
SOURCE-WORK-ID: cv-prod-id-1688220

Influence of temperature and fish thickness on the mass transfer kinetics during the cod (Gadus morhua) desalting process
Journal of the Science of Food and Agriculture
2016
DOI: 10.1002/jsfa.7657
EID: 2-s2.0-84982134919

Method of production of a functional food product from germinated grains

2016
SOURCE-WORK-ID: cv-prod-id-1688227

Quality Changes During Salt-Curing of Cod (Gadus morhua) at Different Temperatures
Journal of Aquatic Food Product Technology
2016
DOI: 10.1080/10498850.2014.994153
EID: 2-s2.0-84979008522

Salting and Drying of Cod
Traditional Foods
2016
SOURCE-WORK-ID: cv-prod-id-1684376
ISBN: 9781489976468
ISBN: 9781489976482
DOI: 10.1007/978-1-4899-7648-2_21

Career path of food science and technology professionals: Entry to the world of work
Trends in Food Science and Technology
2015
DOI: 10.1016/j.tifs.2014.12.006
EID: 2-s2.0-84925343134

Chemical Composition and Nutritional Value of the Mushroom Auricularia auricula-judae
Journal of Food Nutrition and Research
2015
DOI: 10.12691/jfnr-3-8-1

Food Science and Technology for a Sustainable Bioeconomy – ISEKI-Food 2014
Journal of Food Engineering
2015
DOI: 10.1016/j.jfoodeng.2015.07.040
EID: 2-s2.0-84942244206

Food Science and Technology for a Sustainable Bioeconomy _ ISEKI_Food 2014
Journal of Food Engineering
2015
SOURCE-WORK-ID: cv-prod-id-1688014
OTHER-ID: https://doi.org/10.1016/j.jfoodeng.2015.07.040

Qualifications of Food Science and Technology / Engineering professionals at the entrance in the job market
International Journal of Food Studies
2015
DOI: 10.7455/ijfs/4.2.2015.a6

Quality changes during cod (Gadus morhua) desalting at different temperatures
Journal of the Science of Food and Agriculture
2015
DOI: 10.1002/jsfa.6995
EID: 2-s2.0-84940795709

Skill development in food professionals: a European study
European Food Research and Technology
2015
DOI: 10.1007/s00217-014-2400-z
EID: 2-s2.0-84939997983

Health benefits of nongallated and gallated flavan-3-ols: A prospectus
Recent Advances in Gallate Research
2014
EID: 2-s2.0-84949493544

Health benefits of nongallated and gallated flavan-3-ols: a prospectus
Recent Advances in Gallate Research
2014
SOURCE-WORK-ID: cv-prod-id-1684503
ISBN: 9781631170720

PhD Competences in Food Studies
International Journal of Food Studies
2014
DOI: 10.7455/ijfs/3.2.2014.a1

The Regulation of Food Science and Technology Professions in Europe
International Journal of Food Studies
2014
DOI: 10.7455/ijfs/3.1.2014.a10

Alignment of learning outcomes with programme objectives and cycle descriptors: example of the Food Engineering Master’s degree in IPC
Food Processing Industry
2013
SOURCE-WORK-ID: cv-prod-id-1688210

The ISEKI_Food projects and network: Strategies and activities to implement skills and abilities of the future generation of graduates in food studies
The Second International Conference Employability of Graduates and Higher Education Management Systems
2012-09-27
SOURCE-WORK-ID: cv-prod-id-1684982

Prior experiential learning (APEL): a way to short-cut the university studies in technical degrees?
AgroLife Scientific Journal
2012
SOURCE-WORK-ID: cv-prod-id-1684615
ISSN: 2285-5718

Processing of Salted Cod (Gadus spp.): A Review
Comprehensive Reviews in Food Science and Food Safety
2012
DOI: 10.1111/j.1541-4337.2012.00202.x
EID: 2-s2.0-84867690131

Volatile compounds in salted dried codfishes from different species
Acta Alimentaria
2012
DOI: 10.1556/aalim.41.2012.3.9
EID: 2-s2.0-84865260352

Screening of Allergies and respiratory symptoms in Portuguese Fish Industries
ICEF11 – 11th International Congress on Engineering and Food
2011-05
SOURCE-WORK-ID: cv-prod-id-1685054
ISBN: 9789608978942

Recognition of Prior Learning – a research under ISEKI_Food 3 project
11th International Congress on Engineering and Food
2011
DOI: 10.1016/j.profoo.2011.09.277
WOSUID: wos:000314355500275

Screening of Allergies and respiratory symptoms in Portuguese Fish Industries
11th International Congress on Engineering and Food
2011

Influence of brine salting prior to pickle salting in the manufacturing of various salted-dried fish species
Journal of Food Engineering
2010
DOI: 10.1016/j.jfoodeng.2010.04.036
EID: 2-s2.0-77953611162

Isohalic sorption isotherms of codfish
5th International Technical Symposium on Food Processing, Monitoring Technology in Bioprocesses and Food Quality Management
2009
EID: 2-s2.0-74549190539

Predictive Modeling and Risk Assessment
Springer US
2009
SOURCE-WORK-ID: cv-prod-id-1684289
DOI: 10.1007/978-0-387-68776-6

Tangential filtration of used salting brines
Second International Congress: Novel Technologies and Food Quality, Safety and Health, SAFE Consortium
2009

Centrifugation of milk
Experiments in Unit Operations and Processing of Foods
2008
SOURCE-WORK-ID: cv-prod-id-1684540
ISBN: 9780387335131
ISBN: 9780387686424
DOI: 10.1007/978-0-387-68642-4_4

Structural changes and shrinkage of potato during frying
International Journal of Food Science and Technology
2001
DOI: 10.1046/j.1365-2621.2001.00413.x
EID: 2-s2.0-0035585437

Analysis of the heat transfer coefficient during potato frying
Journal of Food Engineering
1999
DOI: 10.1016/s0260-8774(98)00169-1
EID: 2-s2.0-0033077980

Modelling the kinetics of water loss during potato frying with a compartmental dynamic model
Journal of Food Engineering
1999
DOI: 10.1016/s0260-8774(99)00095-3
EID: 2-s2.0-0033365455

Application of image analysis to study water losses from potato slices during frying
Proceedings of the “7th International C ongress on Engineering and Food (IC EF)” – Part I, Brighton, UK, 13-17 Abril, Ronald Jowitt(Ed.), P.A157. Sheffield Academic Press, Sheffield, UK.
1997-04-13

Multisubstrate Michaëlis-Menten kinetics: Explicit dependence of substrate concentration on time for batch reactors
Bioprocess Engineering
1994
DOI: 10.1007/bf00387523
EID: 2-s2.0-0028221552

Evaluation of the exposure to fish allergens in fish processing industry
2006-12 to 2008-11 | contract
Autoridade para as condicoes do trabalho
GRANT_NUMBER: ISHST 071/06
Source: CIÊNCIAVITAE

Innovation in the codfish industry: development of a new fermented product and the reuse of brines
2004-10 to 2008-09 | contract
Direcção-Geral das Pescas e Aquicultura
GRANT_NUMBER: MARE 22-05-01-DR-00027
Source: CIÊNCIAVITAE

QUARSU – Qualifications recognition support for Ukrainian universities
2019-10 to 2023-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: E+ KA2: 609995-EPP-1-2019-1-PL-EPPKA2-CBHE-SP
Source: CIÊNCIAVITAE

ENTEP – Enhancing teaching practice in higher education in Russia and China
2017-10 to 2021-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: 586225-EPP-1-2017-1- DE-EPPKA2-CBHE-JP
Source: CIÊNCIAVITAE

SUSDEV – Lifelong Learning for Sustainable Development
2016-10 to 2019-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: SUSDEV – Lifelong Learning for Sustainable Development
Source: CIÊNCIAVITAE

European FooD Studies & Training Alliance
2015-10 to 2018-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: 554312-EPP-1-2014-1-AT-EPPKA2-KA
Source: CIÊNCIAVITAE

IQA – Independent quality assurance model for degree programmes in Russia
2012-10 to 2015-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: 530838-TEMPUS-1-2012-1-RUTEMPUS-SMGR
Source: CIÊNCIAVITAE

DREFUS – Development of Qualification Framework for Food Science Studies at Russian Universities
2011-10 to 2014-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: 517336-TEMPUS-1-2011-1-PLTEMPUS-SMHES (2011-2536/001-001)
Source: CIÊNCIAVITAE

ISEKI_Food-4 Towards the innovation of the food chain through the modernization of Food Studies
2011-10 to 2014-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: 518415-LLP-1-2011-1-IT-ERASMUS-ENW
Source: CIÊNCIAVITAE

Training Requirements And Careers for Knowledge-based Food Science and Technology in Europe
2009-09 to 2013-02 | contract
European Commission Seventh Framework Programme for Research and Technological Development Food Agriculture and Fisheries Biotechnology
GRANT_NUMBER: info:eu-repo/grantAgreement/EC/FP7/227220/EU
Source: CIÊNCIAVITAE

ISEKI_Food 3 Innovative Developments and Sustainability of ISEKI-Food
2008-10 to 2011-10 | contract
N/A
GRANT_NUMBER: 142822-LLP-1-2008-PT-ERASMUS-ENW
Source: CIÊNCIAVITAE

Elaboration of Food Safety Educational Two-level Program
2007-10 to 2010-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: JEP_27166_2006
Source: CIÊNCIAVITAE

ISEKI_Mundus – Integrating Safety and Environment Knowledge In World Food Studies
2007-10 to 2008-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: 136263 – EM – 1 – 2007 – 1 – PT – ERA MUNDUS – EM4EATN
Source: CIÊNCIAVITAE

ISEKI_Food 2 Integrating Safety and Environment Knowledge In Food towards European Sustainable Development
2005-10 to 2008-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: 226032 – CP – 1 – 2005 – 1 – PT – ERASMUS – TN
Source: CIÊNCIAVITAE

ISEKI – Integrating Safety and Environmental Knowledge into Food Studies Towards European Sustainable Development
2002-10 to 2005-10 | contract
Education Audiovisual and Culture Executive Agency
GRANT_NUMBER: 104934 – CP – 1 – 2002 – 1 – PT – ERASMUS – TN
Source: CIÊNCIAVITAE