| 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 S Van Wyk, MM Farid, FVM Silva Innovative Food Science & Emerging Technologies 48, 204-211, 2018 | 49 | 2018 |
| Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution S Van Wyk, FVM Silva, MM Farid Innovative food science & emerging technologies 52, 57-65, 2019 | 47 | 2019 |
| High pressure inactivation of Brettanomyces bruxellensis in red wine S Van Wyk, FVM Silva Food microbiology 63, 199-204, 2017 | 32 | 2017 |
| High pressure processing inactivation of Brettanomyces bruxellensis in seven different table wines S Van Wyk, FVM Silva Food Control 81, 1-8, 2017 | 21 | 2017 |
| Nonthermal preservation of wine S Van Wyk, FVM Silva Preservatives and preservation approaches in beverages, 203-235, 2019 | 18 | 2019 |
| Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine FVM Silva, S Van Wyk Foods 10 (9), 2175, 2021 | 17 | 2021 |
| Impedance technology reduces the enumeration time of Brettanomyces yeast during beer fermentation S Van Wyk, FVM Silva Biotechnology Journal 11 (12), 1667-1672, 2016 | 10 | 2016 |
| Non-thermal high pressure processing, pulsed electric fields and ultrasound preservation of five different table wines S Van Wyk, L Hong, FVM Silva Beverages 7 (4), 69, 2021 | 8 | 2021 |
| Enumeration of Brettanomyces in Wine Using Impedance S van Wyk, FVM Silva Applied Microbiology 1 (02), 352-360, 2021 | 2 | 2021 |
| Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine. Foods 2021, 10, 2175 FVM Silva, S van Wyk s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2021 | | 2021 |
Filipa VM SilvaUniversity of Lisbon, Agronomy SchoolVerified email at isa.ulisboa.pt
Filipa VM SilvaUniversity of Lisbon, Agronomy SchoolVerified email at isa.ulisboa.pt