Artigos em revistas com referee

Fernandes, C. S., Dias, R., Nóbrega, J.M., Afonso, I. M., Melo, L. F., Maia, J, M. “Thermal behaviour of stirred yoghurt during cooling in plate heat exchangers”, Journal of Food Engineering, (em publicação, disponível online 26 Julho 2005)

Fernandes, C. S., Dias, R., Nóbrega, J.M., Afonso, I. M., Melo, L. F., Maia, J, M. “Simulation of stirred yoghurt processing in plate heat exchangers”, Journal of Food Engineering, 69, 281-290, 2005

Actas de congressos (2005)

Santos, D., Afonso, I.M., Brito, N.V., 2005. Influence of breed and processing scales in acceptance of Portuguese traditional “chouriça de carne” product, in Fito. P. and Toldrá, F. (Eds.) INTRADFOOD 2005 – Innovations in Traditional Foods Proceedings (printed on behalf of Elsevier, London ), Valencia , Spain , 25-28 October 2005, vol. II, 1107-1110.

Santos , D., Afonso, I.M., Brito, N.V., 2005. Effect of breed and processing scales in acceptance of “Fumeiro de Melgaço” traditional products: their contribution to protected geographical indication (PGI). Actas (Resumos e CD) do 7ºEncontro de Química dos Alimentos. Alimentos: Tradição e Inovação, Saúde e Segurança. 4. Química e propriedades sensoriais: atitude e motivação do consumidor, Viseu, 13-16 de Abril, O.4.26, 61.

Santos, D., Oliveira, C., Lopes, J.C., Soares, M.L., Afonso, I.M., Brito, N.V., 2005. Contribución para la IGP (Indicación Geográfica Protegida) de un producto tradicional del “Fumeiro de Melgaço”: Caracterización del chorizo de carne”. XI Jornadas sobre Producción Animal- AIDA-ITEA, Zaragoza, Revista de la Asociación Interprofesional para El Desarrollo Agrário, Vol. Extra Nº26, Tomo II, 810-812.

Actas de congressos (2004)

Afonso, I.M., Fernandes, C.S., Maia, J.M., Melo, L.F. “A Comparison between heat transfer correlations obtained from experimental data and numerical simulation of the flow of stirred yoghurt during cooling in plate heat exchangers” in “Progress in Rheology of Biological and Synthetic Polymer Systems” (edit. Diogo, A.C., Alvarenga, N.B., Canada, J., Ferro Palma, S. and Dias, J.) Instituto Politécnico de Beja, Proceedings do Iberian Rheology Meeting –IBEREO´04, pp 341-347

Fernandes, C.S., Afonso, I.M., Melo, L.F., Maia, J.M., “Influence of corrugation angle in the stirred yoghurt processing in plate heat exchangers”, (in “Progress in Rheology of Biological and Synthetic Polymer Systems” (edit. Diogo, A.C., Alvarenga, N.B., Canada, J., Ferro Palma, S. and Dias, J.) Instituto Politécnico de Beja, Proceedings do Iberian Rheology Meeting –IBEREO´04, pp 355-360

Afonso, I.M., Cruz, P., Maia, J.M., Melo, L.F. “Convective heat transfer correlations for stirred yoghurt in a plate heat exchanger: comparison between experimental data and numerical simulation”, in Session 1 – Heat Exchangers of Conference Pack Proceedings and CD ROM of 4th European Thermal Sciences Conference, Birmingham, UK, March 2004