Senior Lecturer / Head of Department
Process & Chemical Engineering
University College Cork
Cork
Ireland

T: +353-21-490-3000
F: +353 21 4902006
E: j.oliveira@ucc.ie
W: http://www.ucc.ie/acad/departments/processeng/information/staffInfo/oliveiraj.html

Jorge Oliveira is Senior Lecturer in Chemical Engineering at University College Cork since 2002. He is a chartered chemical engineer (1984, Faculty of Engineering of the University of Porto), with a PhD from work in the food process engineering area (1989, University of Leeds), and also holds the Portuguese academic degree of "agregacao" in chemical engineering (2000, Technical University of Lisbon; a degree required in Portugal for full professorship positions).

He worked at the Catholic University of Portugal (College of Biotechnology) in Portugal as Teaching Assistant (1984-1989), Assistant Professor (1989-1994) and Associate Professor (1994-1998), as well as Head of Projects & Development at the Inter-University Institute of Macau in 1997-1998, on a commission of service. He was also an invited Professor at the University of Porto, Portugal, College of Nutrition Sciences from 1994 to 1997. He was Visiting Professor at the Department of Food Science, Food Technology and Nutrition, University College Cork, from 1999 to 2002.

He is an active researcher in the food science and engineering area, with extensive participation in national and international research projects, since 1991. He has supervised several research postgraduates, and has been involved various times in the evaluation of research proposals submitted to international programs.

He has also engaged actively in industrial consultancy, providing knowledge and technology transfer services to companies. He is a member of the board of directors of the Rice Milling company Ernesto Morgado S.A. since 2006, supervising its innovation and product development programme. He is also Scientific Advisor of the company Sensory Research Ltd. in Cork. He was also a founding Partner of "Sociedade Portuguesa de Inovaçao, S.A." (Portuguese Society for Innovation, a private consultancy company) in 1997 and worked as senior business consultant at this company in 1999.

Research Interests

· Product Design Engineering.
Emphasis on new methods to bridge cognitive science and neurophysiology inputs to food perception and choice by defining the emotional space as a target for new product development. New methodologies, experimental design and data analysis methods for consumer assessment of foods and beverages.

· Kinetics of quality and safety factors in bioprocesses.
Experience in assessment of processing impact on the characteristics of processed foods and on storage and shelf life studies, with emphasis on dynamic package-product interactions (including modified atmosphere packaging).

· Process modelling and optimisation.
Two lines of activity in this domain, (i) one focused on fundamental and complex semi-empirical mathematical models to relate process factors with product outputs in search of optimum design, and (ii) another focused on variability analysis and the minimisation of non-conformity costs and waste. In the second case, new areas of research include Design of Experiments - based methods of data mining, analysis of industrial data and industrial processes, and continuous process improvement.

. Industrial problem solving
Analysis, diagnosis and solution finding of problems, with experience on ready-meals, cereal milling and non-alcoholic beverages

Books

YearPublication
(2000)Gestão da Inovação, Série de Manuais Didáticos (Innovation Management, in Portuguese).
Oliveira, J.; (2000) Gestão da Inovação, Série de Manuais Didáticos (Innovation Management, in Portuguese). : Principiae. [Details]
(1998)Inovação na Indústria Agro-Alimentar (Innovation in the Food Industry, in Portuguese).
Oliveira, J.; (1998) Inovação na Indústria Agro-Alimentar (Innovation in the Food Industry, in Portuguese). : FIPA (Portuguese Federation of Food Industry). [Details]

Edited Books

YearPublication
(1999)
Oliveira, F.A.R. and Oliveira, J.C (Ed.). (1999) Processing Foods: Quality Optimization and Process Assessment. Boca Raton FL, USA: CRC Press. [Details]

Book Chapters

YearPublication
(2008)'Design and evaluation of fermented non-alcoholic functional cereal base beverage'
Jova, L.S., Oliveira, J.C., Sousa-Gallagher, M., Flores, H.D., Reyes, M.L., Rodriguez-Aguilera, R. and Aguilar, C.N. (2008) 'Design and evaluation of fermented non-alcoholic functional cereal base beverage' In: Teixeira, J.A (eds). Valnatura: a Europe-Latin America postgraduate research network in the VALorization of NATURAl resources. Pacos de Ferreira, Portugal: University of Minho (Portugal). [Details]
(2004)'Optimising the efficiency and productivity of thermal processing'
Oliveira, J.C.; (2004) 'Optimising the efficiency and productivity of thermal processing' In: Improving the thermal processing of foods. [Details]
(2003)'Sherwood Number'
Oliveira, J.C. and Oliveira, F.A.R.; (2003) 'Sherwood Number' In: Encyclopaedia of Agricultural and Food Engineering. [Details]
(2002)'Flow Equipment. (b) Pumps'
Oliveira, J.C.; (2002) 'Flow Equipment. (b) Pumps' In: Encyclopaedia of Dairy Sciences. [Details]
(2002)'Supplemented State Diagram for Sucrose from Dynamic Mechanical Thermal Analysis'
Braga da Cruz, I., MacInnes, W.M., Oliveira, J.C. and Malcata, F.X.; (2002) 'Supplemented State Diagram for Sucrose from Dynamic Mechanical Thermal Analysis' In: Amorphous Food and Pharmaceutical Systems. [Details]
(2002)'Flow Equipment. (a) Principles of Pump and Piping Calculations'
Oliveira, J.C.; (2002) 'Flow Equipment. (a) Principles of Pump and Piping Calculations' In: Encyclopaedia of Dairy Sciences. [Details]
(1999)'Processing Optimisation and Minimal Processing of Foods: an International Collaborative Approach within the Framework of the EU Copernicus Programme'
Oliveira, F.A.R.; Lino, I.B. and Oliveira, J.C.; (1999) 'Processing Optimisation and Minimal Processing of Foods: an International Collaborative Approach within the Framework of the EU Copernicus Programme' In: Processing Foods: Quality Optimisation and Process Assessment. [Details]
(1999)'Application of Biomaterials Science to the Quality Optimisation of Frozen Foods'
Oliveira, J.C.; Pereira, P.M.; Frias, J.M.; Cruz, I.B. and MacInnes, W.M.; (1999) 'Application of Biomaterials Science to the Quality Optimisation of Frozen Foods' In: Processing Foods: Quality Optimisation and Process Assessment. [Details]
(1996)'The future of food engineering education in Europe'
Oliveira, J.C. and Medina, A.G.; (1996) 'The future of food engineering education in Europe' In: Food Engineering 2000. [Details]
(1994)'A general analysis of the residence time distribution of particles in the aseptic processing of particulate fluids in tubular systems'
Baptista, P.N., Oliveira, F.A.R., Strauß, A. and Oliveira, J.C.; (1994) 'A general analysis of the residence time distribution of particles in the aseptic processing of particulate fluids in tubular systems' In: Minimal Processing of Foods and Process Optimization. [Details]
(1994)'The role of transport phenomena in process optimization'
Oliveira, J.C., Pereira, P.A. and Oliveira, F.A.R.; (1994) 'The role of transport phenomena in process optimization' In: Minimal Processing of Foods and Process Optimization. [Details]
(1993)'Inactivation of a-amylase from Bacillus amyloliquefaciens at Low Moisture Contents'
Saraiva, J., De Cordt, S., Hendrickx, M., Oliveira, J. and Tobback, P.; (1993) 'Inactivation of a-amylase from Bacillus amyloliquefaciens at Low Moisture Contents' In: Stability and Stabilization of Enzymes. [Details]
(1992)'The Mathematical Modelling of Screw Extrusion Processes'
Oliveira, J.; (1992) 'The Mathematical Modelling of Screw Extrusion Processes' In: Mathematical Modelling of Food Processing Operations. [Details]
(1989)'The Mathematical Modelling of Single Screw Extruders and its Application in the Prediction of a Time Dependent Performance'
Oliveira, J.C. and Lamb, J.; (1989) 'The Mathematical Modelling of Single Screw Extruders and its Application in the Prediction of a Time Dependent Performance' In: Food Properties and Computer Aided Engineering of Food Processing Systems. [Details]

Other Journals

YearPublication
(2003)'Role of kansei engineering in product design engineering'
Oliveira, J.; (2003) 'Role of kansei engineering in product design engineering' Kansei Engineering International, 8 :14-20. [Details]
(2001)'Developing systematic innovation tools for the food industry'
Oliveira, J.; (2001) 'Developing systematic innovation tools for the food industry' TRIZ Journal, on-line (www.triz-journal.com) :*-*. [Details]

Peer Reviewed Journals

YearPublication
(2014)'First and second law multidimensional analysis of a triple absorption heat transformer (TAHT)'
Donnellan, P., Byrne, E., Oliveira, J. and Cronin, K (2014) 'First and second law multidimensional analysis of a triple absorption heat transformer (TAHT)'. Applied Energy, 113 :141-151 [DOI] [Details]
(2014)'Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions'
Tiback, E,Langton, M,Oliveira, J,Ahrne, L (2014) 'Mathematical modeling of the viscosity of tomato, broccoli and carrot purees under dynamic conditions'. Journal of Food Engineering, 124 :35-42 [DOI] [Details]
(2013)'Quality by design for packaging of granola breakfast product'
Macedo, ISM, Sousa-Gallagher, MJ, Oliveira, JC, Byrne, EP (2013) 'Quality by design for packaging of granola breakfast product'. Food Control, 29 :438-443 [DOI] [Details]
(2013)'Effect of cassava flour characteristics on properties of cassava-wheat- maize composite breads'
Eduardo, M., Svanberg, U., Oliveira, J. and Ahrne, J (2013) 'Effect of cassava flour characteristics on properties of cassava-wheat- maize composite breads'. International Journal of Food Science, 2013 (Article ID 305407):1-10 [DOI] [Details]
(2012)'An Analysis of the Influence of Multiple Processing Factors on the Characteristics of Bioactive-Loaded Beads Prepared by Extrusion-Spheronisation'
Kuang, SS,Oliveira, JC,Crean, AM (2012) 'An Analysis of the Influence of Multiple Processing Factors on the Characteristics of Bioactive-Loaded Beads Prepared by Extrusion-Spheronisation'. Food and Bioprocess Technology, 5 :55-64 [DOI] [Details]
(2012)'Migration of two antioxidants from packaging into a solid food and into Tenax (R)'
Reinas, I,Oliveira, J,Pereira, J,Machado, F,Pocas, MF (2012) 'Migration of two antioxidants from packaging into a solid food and into Tenax (R)'. Food Control, 28 :333-337 [DOI] [Details]
(2012)'ANALYSIS OF MATHEMATICAL MODELS TO DESCRIBE THE MIGRATION OF ADDITIVES FROM PACKAGING PLASTICS TO FOODS'
Pocas, MF,Oliveira, JC,Brandsch, R,Hogg, T (2012) 'ANALYSIS OF MATHEMATICAL MODELS TO DESCRIBE THE MIGRATION OF ADDITIVES FROM PACKAGING PLASTICS TO FOODS'. Journal of Food Process Engineering, 35 :657-676 [DOI] [Details]
(2012)'Microwave assisted air drying of osmotically treated pineapple with variable power programmes'
Botha, GE,Oliveira, JC,Ahrne, L (2012) 'Microwave assisted air drying of osmotically treated pineapple with variable power programmes'. Journal of Food Engineering, 108 :304-311 [DOI] [Details]
(2012)'Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission'
Botha, GE,Oliveira, JC,Ahrne, L (2012) 'Quality optimisation of combined osmotic dehydration and microwave assisted air drying of pineapple using constant power emission'. Food and Bioproducts Processing, 90 :171-179 [DOI] [Details]
(2011)'Effect of pneumatic conveying parameters on physical quality characteristics of infant formula'
Hanley, KJ,Byrne, EP,Cronin, K,Oliveira, JC,O'Mahony, JA,Fenelon, MA; (2011) 'Effect of pneumatic conveying parameters on physical quality characteristics of infant formula'. Rna-A Publication of The Rna Society, 106 :236-244 [DOI] [Details]
(2011)'Determination of parameters for successful spray coating of silicon microneedle arrays'
McGrath, MG,Vrdoljak, A,O'Mahony, C,Oliveira, JC,Moore, AC,Crean, AM; (2011) 'Determination of parameters for successful spray coating of silicon microneedle arrays'. International Journal of Pharmaceutics, 415 :140-149 [DOI] [Details]
(2011)'SHELF-LIFE ASPECTS OF TOASTED BREAKFAST CEREAL WITH AND WITHOUT FRUIT'
Macedo, ISM,Gallagher, MJS,Oliveira, JC,Byrne, EP (2011) 'SHELF-LIFE ASPECTS OF TOASTED BREAKFAST CEREAL WITH AND WITHOUT FRUIT'. Italian Journal of Food Science, 23 :178-181 [Details]
(2011)'Modelling migration from paper into a food simulant'
Pocas, MD,Oliveira, JC,Pereira, JR,Brandsch, R,Hogg, T; (2011) 'Modelling migration from paper into a food simulant'. Food Control, 22 :303-312 [DOI] [Details]
(2011)'Shelf life aspects of toasted breakfast cereal with and without fruit'
Macedo, I.S.M, *Sousa-Gallagher, M.J., Oliveira, J. C. and Byrne, E.P; (2011) 'Shelf life aspects of toasted breakfast cereal with and without fruit'. Italian Journal of Food Science, (Special Issue):178-181 [Details]
(2011)'Effect of pneumatic conveying parameters on physical quality characteristics of infant formula'
Hanley, K.J., Byrne, E.P., Cronin, K., Oliveira, J.C., O'Mahony, J.A., and Fenelon, M.A; (2011) 'Effect of pneumatic conveying parameters on physical quality characteristics of infant formula'. Journal of Food Engineering, 107 :71-79 [Details]
(2011)'Application of Taguchi methods to DEM calibration of bonded agglomerates'
Hanley, K.J., O'Sullivan, C., Oliveira, J.C., Cronin, K., & Byrne, E.P; (2011) 'Application of Taguchi methods to DEM calibration of bonded agglomerates'. Powder Technology, 210 :230-240 [Details]
(2011)'Evaluation of the influence of granulation processing parameters on the granule properties and dissolution characteristics of a modified release drug'
Ring, D.T, Oliveira, J.C.O, Crean, A. ; (2011) 'Evaluation of the influence of granulation processing parameters on the granule properties and dissolution characteristics of a modified release drug'. Advanced Powder Technology, [Details]
(2011)'Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: part II varying storage temperature'
Rodriguez-Aguilera, R; Oliveira, JC; Montanez, JC; Mahajan, PV; (2011) 'Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: part II varying storage temperature'. LWT - Food Science and Technology, 44 (1):337-342 [Details]
(2011)'Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: part I constant storage temperature'
Rodriguez-Aguilera, R; Oliveira, JC; Montanez, JC; Mahajan, PV; (2011) 'Effect of modified atmosphere packaging on quality factors and shelf-life of surface mould ripened cheese: part I constant storage temperature'. LWT - Food Science and Technology, 44 (1):330-336 [Details]
(2011)'Application of PACK-in-MAP software for MAP design'
Mahajan, P. V., Sousa-Gallagher, M.J., Patel, H.A., Yuan, B., Oliveira, J.C.; (2011) 'Application of PACK-in-MAP software for MAP design'. Acta Horticulturae, (Special Issue (CAMA)) [Details]
(2011)'Impact of product and package variability on modified atmosphere packaging'
Patel, H.A., Mahajan, P. V., Oliveira, J.C. and Sousa-Gallagher, M.J. ; (2011) 'Impact of product and package variability on modified atmosphere packaging'. Acta Horticulturae, (Special Issue (CAMA)) [Details]
(2011)'Development of web-based software for MAP design'
Mahajan, P. V., Sousa-Gallagher, M.J., Yuan, B., Patel, H.A., Oliveira, J.C. ; (2011) 'Development of web-based software for MAP design'. Acta Horticulturae, (Special Issue (CAMA)) [Details]
(2010)'New paradigm for patterns of home packaged food intake'
Pocas, MFF; Oliveira, JC; Pinto, HJ; Zacarias, ME; Hogg, T; (2010) 'New paradigm for patterns of home packaged food intake'. British Food Journal, 112 :500-510 [DOI] [Details]
(2010)'Feasibility Study on the Use of Probabilistic Migration Modeling in Support of Exposure Assessment from Food Contact Materials'
Pocas, MF; Oliveira, JC; Brandsch, R; Hogg, T; (2010) 'Feasibility Study on the Use of Probabilistic Migration Modeling in Support of Exposure Assessment from Food Contact Materials'. Risk Analysis, 30 :1052-1061 [DOI] [Details]
(2010)'Microencapsulation as a tool for incorporating bioactive ingredients into food'
Kuang, SS; Oliveira, JC; Crean, AM; (2010) 'Microencapsulation as a tool for incorporating bioactive ingredients into food'. Critical Reviews in Food Science and Nutrition, 50 (10):951-961 [Details]
(2010)'Consumer exposure to phthalates from paper packaging: an integrated approach'
Pocas, MF,Oliveira, JC,Pereira, JR,Hogg, T; (2010) 'Consumer exposure to phthalates from paper packaging: an integrated approach'. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment, 27 :1451-1459 [DOI] [Details]
(2009)'Review of design engineering methods and applications of active and modified packaging systems'
Rodriguez-Aguilera, R., Oliveira, J. C.; (2009) 'Review of design engineering methods and applications of active and modified packaging systems'. Food Engineering Reviews, 1 (1):66-83 [Details]
(2009)'Characterization of Patterns of Food Packaging Usage in Portuguese Homes'
Poças M.F., Oliveira, J.C. Pinto, M., Zacarias, J. and Hogg, T.; (2009) 'Characterization of Patterns of Food Packaging Usage in Portuguese Homes'. Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure &Amp; Risk Assessment, 26 (9):1314-1324 [Details]
(2009)'Packaging Design for Fresh Produce'
Mahajan, P.V., Gallagher, M.S. and Oliveira, J.C.; (2009) 'Packaging Design for Fresh Produce'. Food Packages, 27 (1):20-23 [Details]
(2009)'Gas Exchange Dynamics In Modified Atmosphere Packaging of Soft Cheese'
Rodriguez-Aguilera, R, Oliveira, JC, Montanez, JC, Mahajan, PV; (2009) 'Gas Exchange Dynamics In Modified Atmosphere Packaging of Soft Cheese'. Journal of Food Engineering, 95 (3):438-445 [DOI] [Details]
(2009)'Mathematical Modelling of The Effect of Gas Composition and Storage Temperature On The Gas Exchange Rate of Soft Cheese'
Rodriguez-Aguilera, R, Oliveira, JC, Montanez, JC, Mahajan, PV; (2009) 'Mathematical Modelling of The Effect of Gas Composition and Storage Temperature On The Gas Exchange Rate of Soft Cheese'. Journal of Food Engineering, 95 (1):82-89 [DOI] [Details]
(2008)'Prediction of Water and Soluble Solids Concentration During Osmotic Dehydration of Mango'
Khan, MAM, Ahrne, L, Oliveira, JC, Oliveira, FAR; (2008) 'Prediction of Water and Soluble Solids Concentration During Osmotic Dehydration of Mango'. Food and Bioproducts Processing, 86 (C1):7-13 [DOI] [Details]
(2008)'Modeling Dehydration and Rehydration of Cooked Soybeans Subjected to Combined Microwave-Hot-Air Drying'
Gowen, AA, Abu-Ghannam, N, Frias, J, Oliveira, J; (2008) 'Modeling Dehydration and Rehydration of Cooked Soybeans Subjected to Combined Microwave-Hot-Air Drying'. Innovative Food Science & Emerging Technologies, 9 (1):129-137 [DOI] [Details]
(2008)'Osmotic Dehydration of Pineapple As A Pre-Treatment For Further Drying'
Lombard, GE, Oliveira, JC, Fito, P, Andres, A; (2008) 'Osmotic Dehydration of Pineapple As A Pre-Treatment For Further Drying'. Journal of Food Engineering, 85 (2):277-284 [DOI] [Details]
(2007)'Influence of Pre-Blanching On The Water Absorption Kinetics of Soybeans'
Gowen, A, Abu-Ghannan, N, Frias, J, Oliveira, J; (2007) 'Influence of Pre-Blanching On The Water Absorption Kinetics of Soybeans'. Journal of Food Engineering, 78 (3):965-971 [DOI] [Details]
(2007)'Modelling The Water Absorption Process In Chickpeas (Cicer Arietinum L.) - The Effect of Blanching Pre-Treatment On Water Intake and Texture Kinetics'
Gowen, A, Abu-Ghannam, N, Frias, J, Oliveira, J; (2007) 'Modelling The Water Absorption Process In Chickpeas (Cicer Arietinum L.) - The Effect of Blanching Pre-Treatment On Water Intake and Texture Kinetics'. Journal of Food Engineering, 78 (3):810-819 [DOI] [Details]
(2007)'Effect of Cook Temperature On Primary Proteolysis and Predicted Residual Chymosin Activity of A Semi-Hard Cheese Manufactured Using Thermophilic Cultures'
Sheehan, JJ, Oliveira, JC, Kelly, AL, Mc Sweeney, PLH; (2007) 'Effect of Cook Temperature On Primary Proteolysis and Predicted Residual Chymosin Activity of A Semi-Hard Cheese Manufactured Using Thermophilic Cultures'. International Dairy Journal, 17 (7):826-834 [DOI] [Details]
(2007)'Characteristics of Cooked Chickpeas and Soybeans During Combined Microwave-Convective Hot Air Drying'
Gowen, AA, Abu-Ghannam, N, Frias, JM, Oliveira, JC; (2007) 'Characteristics of Cooked Chickpeas and Soybeans During Combined Microwave-Convective Hot Air Drying'. Journal of Food Processing and Preservation, 31 (4):433-453 [Details]
(2006)'Comparative study of quality changes occurring on dehydration and rehydration of cooked chickpeas (Cicer arietinum L.) subjected to combined microwave-convective and convective hot air dehydration'
Gowen, AA,Abu-Ghannam, N,Frias, JM,Barat, JM,Andres, AM,Oliveira, JC; (2006) 'Comparative study of quality changes occurring on dehydration and rehydration of cooked chickpeas (Cicer arietinum L.) subjected to combined microwave-convective and convective hot air dehydration'. Journal of Food Science, 71 :282-289 [DOI] [Details]
(2006)'Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze-thaw cycle'
Carbonell, S,Oliveira, JC,Kelly, AL; (2006) 'Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze-thaw cycle'. International Journal of Food Science and Technology, 41 :757-767 [DOI] [Details]
(2006)'Use of Response Surface Methodology to Investigate The Effectiveness of Commercial Enzymes On Buckwheat Malt For Brewing Purposes'
Phiarais, BPN, Schehl, BD, Oliveira, JC, Arendt, EK; (2006) 'Use of Response Surface Methodology to Investigate The Effectiveness of Commercial Enzymes On Buckwheat Malt For Brewing Purposes'. Journal of The Institute of Brewing, 112 (4):324-332 [Details]
(2006)'Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L) undergoing microwave-hot air combination drying'
Gowen, A,Abu-Ghannam, N,Frias, J,Oliveira, J; (2006) 'Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L) undergoing microwave-hot air combination drying'. Trends In Food Science &Technology, 17 :177-183 [DOI] [Details]
(2006)'Alginate-Chitosan Beads: Determining the Influence of Processing Parameters on Bead Formation'
Blackshields, C. A, Oliveira, J., Moynihan, H.A., Crean, A.M; (2006) 'Alginate-Chitosan Beads: Determining the Influence of Processing Parameters on Bead Formation'. J. Pharm. Pharmacol, Supplement 1 [Details]
(2006)'Alginate-Chitosan Beads: Determining the Influence of Processing Parameters on Bead Formation'
Blackshields, C. A, Oliveira, J., Moynihan, H.A., Crean, A.M; (2006) 'Alginate-Chitosan Beads: Determining the Influence of Processing Parameters on Bead Formation'. Journal of Pharmacy and Pharmacology, * (Supplement 1):A49-* [Details]
(2005)'Kinetic studies of inactivation of plasmin and changes in proteolysis in milk'
Crudden, A., Oliveira, J.C. and Kelly, A.L.; (2005) 'Kinetic studies of inactivation of plasmin and changes in proteolysis in milk'. Journal of Dairy Research, 72 (*):493-504 [Details]
(2005)'Kinetic modelling of the hydrolysis of caseins in Cheddar cheese during ripening'
Upadhyay, V.K., Oliveira, J. C., Kelly, A.L. and McSweeney, P.L.H.; (2005) 'Kinetic modelling of the hydrolysis of caseins in Cheddar cheese during ripening'. Journal of Food Engineering, (in press) (*):*-* [Details]
(2005)'Kinetic studies of the thermal inactivation of plasmin in acid or sweet whey'
Crudden, A,Oliveira, JC,Kelly, AL; (2005) 'Kinetic studies of the thermal inactivation of plasmin in acid or sweet whey'. International Dairy Journal, 15 :1245-1253 [DOI] [Details]
(2003)'INFLUENCE OF TEMPERATURE ON THE QUALITY FACTORS OF SHREDDED CARROTS'
Torrieri, E,Sousa-Gallagher, MJ,Masi, P,Kerry, J,Oliveira, FAR (2003) 'INFLUENCE OF TEMPERATURE ON THE QUALITY FACTORS OF SHREDDED CARROTS'. Italian Journal of Food Science, 15 :336-348 [Details]
(2003)'Advances in Consumer-oriented Product Design Engineering of Foods'
Oliveira, J.; (2003) 'Advances in Consumer-oriented Product Design Engineering of Foods'. Food Science and Technology Research, 9 (4):311-315 [Details]
(2003)'Effect of varying high pressure treatment conditions on acceleration of ripening of Cheddar cheese'
O’Reilly, C.E., Kelly, A.L., Oliveira, J.C., Murphy, P.M. and Beresford, T.P.; (2003) 'Effect of varying high pressure treatment conditions on acceleration of ripening of Cheddar cheese'. Innovative Food Science and Emerging Technologies, 4 (*):277-284 [Details]
(2002)'Thermal inactivation of chymosin during cheese manufacture'
Hayes, MG,Oliveira, JC,McSweeney, PLH,Kelly, AL (2002) 'Thermal inactivation of chymosin during cheese manufacture'. The Journal of Dairy Research, 69 :269-279 [DOI] [Details]
(2002)'Thermal inactivation kinetics of chymosin in model systems and under cheese manufacturing conditions'
Hayes, M.G., Oliveira, J.C., McSweeney, P.L.H. and Kelly, A.L.; (2002) 'Thermal inactivation kinetics of chymosin in model systems and under cheese manufacturing conditions'. Journal of Dairy Research, 69 (*):269-279 [Details]
(2001)'Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions'
Manso, MC,Oliveira, FAR,Oliveira, JC,Frias, JM; (2001) 'Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions'. International Journal of Food Science and Technology, 36 :303-312 [Details]
(2001)'Modeling and parameter identification of a maltodextrin DE 12 drying process in a convection oven'
Frias, JM,Oliveira, JC,Schittkowski, K; (2001) 'Modeling and parameter identification of a maltodextrin DE 12 drying process in a convection oven'. Applied Mathematical Modelling, 25 :449-462 [Details]
(2001)'Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions'
Frias, JM,Oliveira, JC; (2001) 'Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions'. Journal of Food Engineering, 47 :255-262 [Details]
(2001)'Dynamic mechanical thermal analysis of aqueous sugar solutions containing fructose, glucose, sucrose, maltose and lactose'
Cruz, IB,Oliveira, JC,MacInnes, WM; (2001) 'Dynamic mechanical thermal analysis of aqueous sugar solutions containing fructose, glucose, sucrose, maltose and lactose'. International Journal of Food Science and Technology, 36 :539-550 [Details]
(2001)'Thermal inactivation kinetics of bovine cathepsin D'
Hayes MG, Hurley MJ, Larsen LB, Heegaard CW, Magboul AA, Oliveira JC, McSweeney PL, Kelly AL; (2001) 'Thermal inactivation kinetics of bovine cathepsin D'. The Journal of Dairy Research, 68 (2):267-276 [Details]
(2001)'Thermal inactivation kinetics of bovine cathepsin D'
Hayes, M,Hurley, MJ,Larsen, LB,Heegaard, CW,Magboul, AAA,Oliveira, JC,McSweeney, PLH,Kelly, AL (2001) 'Thermal inactivation kinetics of bovine cathepsin D'. The Journal of Dairy Research, 68 :267-276 [Details]
(2001)'Temperature distribution analysis of a water cascading retort in rotary and static modes'
Varga, S., Oliveira, J.C., Smout, C. and Hendrickx, M.E.; (2001) 'Temperature distribution analysis of a water cascading retort in rotary and static modes'. International Journal of Food Science and Technology, 36 (*):551-562 [Details]
(2001)'Comparative quantitative analysis of the effect of cultivar, wine growing region and vinification method on the protein profiles of some white wines'
Sarmento, M.R., Oliveira, J.C., Slatner, M. and Boulton, R.B.; (2001) 'Comparative quantitative analysis of the effect of cultivar, wine growing region and vinification method on the protein profiles of some white wines'. International Journal of Food Science and Technology, 36 (*):759-766 [Details]
(2001)'Effect of water content on the thermal inactivation kinetics of horseradish peroxidase freeze dried from alkaline pH'
Lemos, M.A., Oliveira, J.C. and Saraiva, J.A.; (2001) 'Effect of water content on the thermal inactivation kinetics of horseradish peroxidase freeze dried from alkaline pH'. Food Science and Technology International, 7 (*):393-398 [Details]
(2001)'Effect of ion-exchange adsorption on the protein profiles of white wines'
Sarmento, M.R., Oliveira, J.C., Slatner, M. and Boulton, R.B.; (2001) 'Effect of ion-exchange adsorption on the protein profiles of white wines'. Food Science and Technology International, 7 (3):217-224 [Details]
(2001)'Modelling of maltodextrin DE12 drying process in a convection oven'
Frias,J.M., Oliveira J.C., Schittkowski, K.; (2001) 'Modelling of maltodextrin DE12 drying process in a convection oven'. Applied Mathematical Modelling, Applied Mathematical Modelling, 25 (*):449-462 [Details]
(2001)'Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions'
Manso, M.C., Oliveira, F.A.R., Oliveira, J.C. and Frías, J.M.; (2001) 'Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions'. International Journal of Food Science and Technology, 36 (3):303-312 [Details]
(2000)'Measurement of glass transition in native wheat flour by dynamic mechanical thermal analysis (DMTA)'
Pereira, P.M. and Oliveira, J.C.; (2000) 'Measurement of glass transition in native wheat flour by dynamic mechanical thermal analysis (DMTA)'. International Journal of Food Science and Technology, 35 (2):183-192 [Details]
(2000)'Influence of the variability of processing factors on the F-value distribution in batch retorts'
Varga, S,Oliveira, JC,Oliveira, FAR; (2000) 'Influence of the variability of processing factors on the F-value distribution in batch retorts'. Journal of Food Engineering, 44 :155-161 [Details]
(2000)'Food Forum: a research forum for an innovative and globally competitive European Food Industry'
Leslie, R.B., Oliveira, J.C. and Medina, A.G.; (2000) 'Food Forum: a research forum for an innovative and globally competitive European Food Industry'. Food Research International, 33 (3-4):295-297 [Details]
(2000)'Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions'
Frias, J.M. and Oliveira, J.C.; (2000) 'Kinetic models of ascorbic acid thermal degradation during hot air drying of maltodextrin solutions'. Journal of Food Engineering, 47 (4):255-262 [Details]
(2000)'Influence of intrinsic factors on conventional wine protein stability tests'
Sarmento, MR,Oliveira, JC,Slatner, M,Boulton, RB; (2000) 'Influence of intrinsic factors on conventional wine protein stability tests'. Food Control, 11 :423-432 [Details]
(2000)'Selection of low swelling materials for protein adsorption from white wines'
Sarmento, MR,Oliveira, JC,Boulton, RB; (2000) 'Selection of low swelling materials for protein adsorption from white wines'. International Journal of Food Science and Technology, 35 :41-47 [Details]
(2000)'Modelling temperature variability in batch retorts and its impact on lethality distribution'
Varga, S,Oliveira, JC,Smout, C,Hendrickx, ME; (2000) 'Modelling temperature variability in batch retorts and its impact on lethality distribution'. Journal of Food Engineering, 44 :163-174 [Details]
(2000)'Determination of the heat transfer coefficient between bulk medium and packed containers in a batch retort'
Varga, S,Oliveira, JC; (2000) 'Determination of the heat transfer coefficient between bulk medium and packed containers in a batch retort'. Journal of Food Engineering, 44 :191-198 [Details]
(2000)'Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution'
Lemos, MA,Oliveira, JC,Saraiva, JA; (2000) 'Influence of pH on the thermal inactivation kinetics of horseradish peroxidase in aqueous solution'. LWT - Food Science and Technology, 33 :362-368 [Details]
(1999)'Kinetics of the adsorption of bovine serum albumin contained in a model wine solution by non-swelling ion-exchange resins'
Sarmento, M.R., Oliveira, J.C.; Slatner, M. and Boulton, R.B.; (1999) 'Kinetics of the adsorption of bovine serum albumin contained in a model wine solution by non-swelling ion-exchange resins'. Journal of Food Engineering, 39 (1):65-71 [Details]
(1999)'Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase'
Lemos, M.A.; Oliveira, J.C.; van Loey, A. and Hendrickx, M.E.; (1999) 'Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase'. Food Biotechnology, 13 (1):13-32 [Details]
(1998)'Development of perforated-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest'
Oliveira, F.A.R., Fonseca, S.C., Oliveira, J.C., Brecht, J.K. and Chau, K.V.; (1998) 'Development of perforated-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest'. Food Science and Technology International, 4 (5):339-352 [Details]
(1998)'Rheological properties of heated cross-linked waxy maize starch dispersions'
Silva, P.M.S., Oliveira, J.C. and Rao, M.A.; (1998) 'Rheological properties of heated cross-linked waxy maize starch dispersions'. International Journal of Food Properties, 1 (1):23-34 [Details]
(1998)'Optimal experimental design for estimating the kinetic parameters of processes described by the Weibul probability density function'
Cunha, L.M., Oliveira, F.A.R. and Oliveira, J.C.; (1998) 'Optimal experimental design for estimating the kinetic parameters of processes described by the Weibul probability density function'. Journal of Food Engineering, 37 (2):175-191 [Details]
(1998)'Effect of production factors and ripening conditions on the characteristics of Serra cheese'
Macedo, A.C., Malcata, F.X. and Oliveira, J.C.; (1998) 'Effect of production factors and ripening conditions on the characteristics of Serra cheese'. International Journal of Food Science and Technology, 32 (6):501-511 [Details]
(1998)'Optimal experimental design for estimating the kinetic parameters of the Bigelow model'
Cunha, L.M., Oliveira, F.A.R., Brandão, T.S. and Oliveira, J.C.; (1998) 'Optimal experimental design for estimating the kinetic parameters of the Bigelow model'. Journal of Food Engineering, 33 (*):111-128 [Details]
(1998)'Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid in dry environments'
Frias, J.; Oliveira, J.C.; Cunha, L.M. and Oliveira, F.A.R.; (1998) 'Application of D-optimal design for determination of the influence of water content on the thermal degradation kinetics of ascorbic acid in dry environments'. Journal of Food Engineering, 38 (*):69-85 [Details]
(1997)'Granule size distribution and rheological behavior of heated modified waxy and unmodified maize starch dispersions'
Silva, P.M.S., Oliveira, J.C. and Rao, M.A.; (1997) 'Granule size distribution and rheological behavior of heated modified waxy and unmodified maize starch dispersions'. Journal of Texture Studies, 28 (*):123-128 [Details]
(1997)'Influence of operating conditions on the extent of enzymatic conversion of rice starch in wet extrusion'
Tomás, R.L., Oliveira, J.C. and McCarthy, K.L.; (1997) 'Influence of operating conditions on the extent of enzymatic conversion of rice starch in wet extrusion'. Lebensmittel-Wissenschaft Und -Technologie, 30 (*):50-55 [Details]
(1997)'Dimensionless analysis of the flow of spherical particles in two-phase flow in straight tubes'
Baptista, P.N., Oliveira, F.A.R., Oliveira, J.C. and Sastry, S.K.; (1997) 'Dimensionless analysis of the flow of spherical particles in two-phase flow in straight tubes'. Journal of Food Engineering, 31 (*):125-136 [Details]
(1997)'Dimensionless analysis of fluid to particle heat transfer coefficients'
Baptista, P.N., Oliveira, F.A.R., Oliveira, J.C. and Sastry, S.K.; (1997) 'Dimensionless analysis of fluid to particle heat transfer coefficients'. Journal of Food Engineering, 31 (*):199-218 [Details]
(1997)'Rheological properties of rice starch at high moisture contents during twin screw extrusion'
Akdogan, H. Tomas, R.L. and Oliveira, J.C.; (1997) 'Rheological properties of rice starch at high moisture contents during twin screw extrusion'. Lebensmittel-Wissenschaft Und -Technologie, 30 (*):488-496 [Details]
(1997)'Rheological modelling of enzymatic extrusion of rice starch'
Tomás, R.A., Oliveira, J.C. and McCarthy, K.L.; (1997) 'Rheological modelling of enzymatic extrusion of rice starch'. Journal of Food Engineering, 32 (*):167-177 [Details]
(1997)'The effect of translational and rotational velocity components on fluid-to-particle heat transfer coefficients in continuous tube flow'
Baptista, P.N., Oliveira, F.A.R., Oliveira, J.C. and Sastry, S.K.; (1997) 'The effect of translational and rotational velocity components on fluid-to-particle heat transfer coefficients in continuous tube flow'. Food Research International, 30 (*):21-27 [Details]
(1997)'Rheological behavior of heated starch dispersions in excess water: role of starch granules'
Rao, M.A., Okechukwu, P.E., Silva, P.M.S. and Oliveira, J.C.; (1997) 'Rheological behavior of heated starch dispersions in excess water: role of starch granules'. Carbohydrate Polymers, 33 (*):273-283 [Details]
(1996)'Effect of product and process variables in the flow of spherical particles in a carrier fluid through straight tubes'
Baptista, P.N., Oliveira, F.A.R., Caldas, S.M., Oliveira, J.C. and Sastry, S.K.; (1996) 'Effect of product and process variables in the flow of spherical particles in a carrier fluid through straight tubes'. Journal of Food Processing and Preservation, 20 (*):361-373 [Details]
(1996)'Inactivation kinetics of horseradish peroxidase in organic solvents of different hydrophobicity at different water contents'
Saraiva, J., Oliveira, J., Oliveira, S. and Hendrickx, M.; (1996) 'Inactivation kinetics of horseradish peroxidase in organic solvents of different hydrophobicity at different water contents'. International Journal of Food Science and Technology, 31 (*):233-240 [Details]
(1996)'Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength'
Saraiva, J., Oliveira, J., Lemos, M.A. and Hendrickx, M.; (1996) 'Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength'. International Journal of Food Science and Technology, 61 (*):223-231 [Details]
(1996)'Thermal inactivation kinetics of suspensions of Bacillus amyloliquefaciens a-amylase in hydrophobic organic solvents'
Saraiva, J., Oliveira, J.C. and Hendrickx, M.; (1996) 'Thermal inactivation kinetics of suspensions of Bacillus amyloliquefaciens a-amylase in hydrophobic organic solvents'. Lebensmittel-Wissenschaft Und -Technologie, 29 (*):310-315 [Details]
(1996)'Analysis of the inactivation kinetics of freeze-dried a-amylase from Bacillus amyloliquefaciens at different moisture contents'
Saraiva, J., Oliveira, J.C., Oliveira, F.A.R., Hendrickx, M. and Tobback, P.; (1996) 'Analysis of the inactivation kinetics of freeze-dried a-amylase from Bacillus amyloliquefaciens at different moisture contents'. Lebensmittel-Wissenschaft Und -Technologie, 29 (*):260-266 [Details]
(1996)'The effect of mixing particles with different characteristics on the residence time distribution of particles in two-phase flow in a tubular system'
Baptista, P. N., Oliveira, F. A. R. Sannevirk, J. and Oliveira, J. C.; (1996) 'The effect of mixing particles with different characteristics on the residence time distribution of particles in two-phase flow in a tubular system'. Journal of Food Engineering, 29 (*):361-373 [Details]
(1995)'Influence of large solid particles on the residence time distribution of the fluid in two-phase tubular flow'
Baptista, P.N., Oliveira, F.A.R., Cunha, L.M. and Oliveira, J.C.; (1995) 'Influence of large solid particles on the residence time distribution of the fluid in two-phase tubular flow'. International Journal of Food Science and Technology, 30 (*):625-637 [Details]
(1994)'Effect of Operating Conditions on Physical Characteristics of Extruded Rice Starch'
Tomás, R.L., Oliveira, J.C., Akdogan, H. and McCarthy, K.L.; (1994) 'Effect of Operating Conditions on Physical Characteristics of Extruded Rice Starch'. International Journal of Food Science and Technology, 29 (*):503-514 [Details]
(1994)'Optimum feed- and tank- operating conditions to maintain constant particle concentration in feed streams of particulate fluid food suspensions'
Baptista, P., Oliveira, F.A.R. and Oliveira, J.; (1994) 'Optimum feed- and tank- operating conditions to maintain constant particle concentration in feed streams of particulate fluid food suspensions'. International Journal of Food Science and Technology, 29 (*):415-428 [Details]
(1994)'Textural changes in vegetables during processing. Part I - A descriptive method to segregate effects of process treatments'
Moreira, L.A., Oliveira, F.A.R., Oliveira, J.C. and Singh, R.P.; (1994) 'Textural changes in vegetables during processing. Part I - A descriptive method to segregate effects of process treatments'. Journal of Food Processing and Preservation, 18 (*):483-496 [Details]
(1994)'Textural changes in vegetables during processing. Part II - Effects of acidification and selected pretreatments on texture of turnips'
Moreira, L.A., Oliveira, F.A.R., Oliveira, J.C. and Singh, R.P.; (1994) 'Textural changes in vegetables during processing. Part II - Effects of acidification and selected pretreatments on texture of turnips'. Journal of Food Processing and Preservation, 18 (*):497-508 [Details]
(1993)'Development of a non-isothermal method for determination of diffusional parameters'
Moreira, L.A., Silva, T.R., Oliveira, J.C. and Oliveira, F.A.R.; (1993) 'Development of a non-isothermal method for determination of diffusional parameters'. International Journal of Food Science and Technology, 28 (*):575-586 [Details]
(1993)'The Technology, Chemistry and Microbiology of Serra Cheese: a Review'
Macedo, A. M., Malcata, F.X. and Oliveira, J.C.; (1993) 'The Technology, Chemistry and Microbiology of Serra Cheese: a Review'. Journal Dairy Science, 76 (*):1725-1739 [Details]
(1993)'Development of a non-Isothermal Method for Determination of Diffusional Parameters'
Moreira, L.A., Silva, T.R., Oliveira, J.C. and Oliveira, F.A.R.; (1993) 'Development of a non-Isothermal Method for Determination of Diffusional Parameters'. International Journal of Food Science and Technology, 28 (*):575-586 [Details]
(1992)'The Influence of Water Activity on the Thermal Stability of Horseradish Peroxidase'
Hendrickx, M.; Saraiva, J.; Lyssens, J.; Oliveira, J.C. and Tobback, P.; (1992) 'The Influence of Water Activity on the Thermal Stability of Horseradish Peroxidase'. International Journal of Food Science and Technology, 27 (*):33-40 [Details]

Conference Publications

YearPublication
(2013)Engineering Education for Sustainable Development 2013 (EESD'13)
Fitzpatrick, J.J., Byrne, E.P., Ring, D., O’Riordan, A., O’Sullivan, K and Oliveira, J. ( (2013) Evolving aspects of sustainability in a chemical engineering capstone design project Engineering Education for Sustainable Development 2013 (EESD'13) Univ. Cambridge, England, , 22-SEP-13 - 25-SEP-13 [Details]
(2013)Engineering Education for Sustainable Development 2013 (EESD'13)
Ring, D., Byrne, E.P., Fitzpatrick, J.J. and Oliveira, J. (2013) Industrial retrospective analysis to progress sustainability within the chemical engineering design project at UCC Engineering Education for Sustainable Development 2013 (EESD'13) Univ. Cambridge, England, , 22-SEP-13 - 25-SEP-13 [Details]
(2012)14th Asia Pacific Confederation of Chemical Congress, APCChE 2012, Singapore
Macedo, I.S.M., Sousa-Gallagher, M.J., Oliveira, J.C. and Byrne, E.P. (2012) Quality by design for packaging and shelf-life of granola-breakfast product during storage 14th Asia Pacific Confederation of Chemical Congress, APCChE 2012, Singapore , 21-FEB-12 - 24-FEB-12 [Details]
(2011)7th International Conference on Predictive Modelling of Food Quality and Safety
Macedo I.S.M., *Sousa-Gallagher M.J., Oliveira J.C., Mahajan P.V., Byrne E.P. ; (2011) Quality by design for packaging of granola breakfast product . In: E. Cummins, J. M. Frias, V. P. Valdramidis eds. 7th International Conference on Predictive Modelling of Food Quality and Safety Dublin, Ireland, , 13-SEP-11 - 15-SEP-11 , pp.154-157 [Details]
(2010)4th Shelf Life International Meeting (SLIM), Zaragoza, Spain
Macedo, I.S.M., Sousa Gallagher, Oliveira J.C., M.J., Byrne, E.P. (2010) Shelf life aspects of toasted breakfast cereal with and without fruit 4th Shelf Life International Meeting (SLIM), Zaragoza, Spain , 23-JUN-10 - 25-JUN-10 [Details]
(2009)39th Food Science and Technology Research Conference
Patel, H.A., Yuan, B., Mahajan, P.V., Sousa-Gallagher, M.J. and Oliveira, J.C; (2009) Pack-in-MAP® software for MA-packaging design for fresh produce 39th Food Science and Technology Research Conference University College Cork, Ireland, , 01-JAN-09 - 01-JAN-09 , pp.OP65-155-155 [Details]
(2008)I Workshop Internacional em Biotecnologia, III Encontro Alfa-Valnatura, III Jornada Científica do Laboratório de Imunopatologia Keizo Asami (Lika)
Jova, L. S., Oliveira, J. C., Sousa-Gallagher, M. J., Flores H. D. and Aguilar C. N. ; (2008) Fermentation´s Screening for Developing Fermented Non-Alcoholic Functional Cereal Beverages I Workshop Internacional em Biotecnologia, III Encontro Alfa-Valnatura, III Jornada Científica do Laboratório de Imunopatologia Keizo Asami (Lika) Recife, Brazil, , 05-MAY-08 - 07-MAY-08 , pp.127-128 [Details]
(2007)Workshop on Bioencapsulation XV
Kuang, S. S., Oliveira, J. C. and Crean, A.M.; (2007) Development and characterization of microcapsules containing acetylsalicylic acid for long term suspension in acidic aqueous environment Workshop on Bioencapsulation XV [Details]
(2006)33rd Annual meeting of the Controlled Relsease Society
Blackshields, C.A, Oliveira, J., Moynihan, H. A, Crean. A. M; (2006) The influence of Processing Parameters on Alginate-Chitosan Bead Formation 33rd Annual meeting of the Controlled Relsease Society [Details]
(2006)British Pharmaceutical Conference
Blackshields, C. A, Oliveira, J., Moynihan, H.A., Crean, A.M.; (2006) Alginate-Chitosan Beads: Determining the Influence of Processing Parameters on Bead Formation British Pharmaceutical Conference [Details]
(1997)International Conference on Engineering and Food
Medina, A.G. and Oliveira, J.C.; (1997) Collaboration between university and industry for improved training at postgraduate level in the food sector . In: Jowitt, R eds. International Conference on Engineering and Food Brighton, U.K, , 01-APR-97 - 30-DEC-99 , pp.Q13-Q15 [Details]
(1997)International Conference on Engineering and Food ICEF 7
Frias, J.M. and Oliveira, J.C.; (1997) Kinetics of thermal inactivation of horseradish peroxidase in maltodextrin solutions during hot-air drying . In: Jowitt, J eds. International Conference on Engineering and Food ICEF 7 Brighton, U.K, , 01-APR-97 - 30-DEC-99 , pp.G17-G20 [Details]
(1997)International Conference on Engineering and Food ICEF 7
Frias, J.M. and Oliveira, J.C.; (1997) Degradation of ascorbic acid during drying processes . In: Jowitt, R eds. International Conference on Engineering and Food ICEF 7 Brighton, U.K, , 01-APR-97 - 30-DEC-99 , pp.G21-G24 [Details]
(1997)International Conference on Engineering and Food ICEF 7
Frias, J.M. and Oliveira, J.C.; (1997) Application of dynamic experiments to the study of the kinetics of ascorbic acid degradation during drying . In: Jowitt, R eds. International Conference on Engineering and Food ICEF 7 Brighton, U.K, , 01-APR-97 - 30-DEC-99 , pp.G147-G151 [Details]
(1997)International Conference on Engineering and Food ICEF 7
Lemos, M.A., Oliveira, J.C. and Saraiva, J.; (1997) Influence of the concentration of enzyme, phosphate ions and calcium chloride on the resistance of horseradish peroxidase . In: Jowitt, R eds. International Conference on Engineering and Food ICEF 7 Brighton, U.K, , 01-APR-97 - 30-DEC-99 , pp.B29-B32 [Details]
(1995)M2SABI'95 Symposium (Mathematical Modelling and Simulation in Agriculture and Bio-Industries)
Oliveira, F.A.R., Silva, T.R. and Oliveira, J.C.; (1995) Optimal experimental design for estimation of mass diffusion parameters using non-isothermal conditions . In: IMACS eds. M2SABI'95 Symposium (Mathematical Modelling and Simulation in Agriculture and Bio-Industries) Brussels, Belgium, , 01-MAY-95 - 30-DEC-99 , pp.*-* [Details]

Abstract

YearPublication
(2006)Alginate-chitosan beads: determining the influence of processing parameters on bead formation.
Blackshields, CA,Oliveira, J,Moynihan, HA,Crean, AM (2006) Alginate-chitosan beads: determining the influence of processing parameters on bead formation. Abstract [Details]

Book Reviews

YearPublication
(2010)Microencapsulation as a Tool for Incorporating Bioactive Ingredients into Food.
Kuang, SS,Oliveira, JC,Crean, AM (2010) Microencapsulation as a Tool for Incorporating Bioactive Ingredients into Food. Book Reviews [DOI] [Details]
(2009)Review of Design Engineering Methods and Applications of Active and Modified Atmosphere Packaging Systems.
Rodriguez-Aguilera, R,Oliveira, JC (2009) Review of Design Engineering Methods and Applications of Active and Modified Atmosphere Packaging Systems. Book Reviews [DOI] [Details]
(2008)A Critical Survey of Predictive Mathematical Models for Migration from Packaging.
Pocas, MF,Oliveira, JC,Oliveira, FAR,Hogg, T (2008) A Critical Survey of Predictive Mathematical Models for Migration from Packaging. Book Reviews [DOI] [Details]
(2003)Advances in consumer-oriented product design engineering of foods.
Oliveira, JC (2003) Advances in consumer-oriented product design engineering of foods. Book Reviews [Details]

Other

YearPublication
(2006)Alginate-Chitosan Beads: Determining The Influence of Processing Parameters On Bead Formation.
Blackshields, CA, Oliveira, J, Moynihan, HA, Crean, AM; (2006) Alginate-Chitosan Beads: Determining The Influence of Processing Parameters On Bead Formation. Other [Details]
(2005)Design of Perforation-Mediated Modified Atmosphere Packaging For Shredded Carrots: Mathematical Modelling and Experimental Validation.
Montanez, J, Oliveira, FAR, Frias, J, Pinelo, M, Mahajan, PV, Cunha, LM, Manso, MC; (2005) Design of Perforation-Mediated Modified Atmosphere Packaging For Shredded Carrots: Mathematical Modelling and Experimental Validation. Other [Details]

Unpublished Reports

YearPublication
(2003)A Comprehensive View of the Development Patterns of the Food Industry and Markets in Europe.
Oliveira, J.C.; (2003) A Comprehensive View of the Development Patterns of the Food Industry and Markets in Europe. Unpublished Reports [Details]
(2003)Logistics of sous-vide manufacturing.
Renaud, J., Carbonell, S. and Oliveira, J.; (2003) Logistics of sous-vide manufacturing. Unpublished Reports [Details]
(2001)A Research Strategy for Developing Systematic Innovation Tools in the Food Industry.
Oliveira, J.C.; (2001) A Research Strategy for Developing Systematic Innovation Tools in the Food Industry. Unpublished Reports [Details]
(2001)Developing Systematic Innovation Tools for the Food Industry.
Oliveira, J.C. (Ed.); (2001) Developing Systematic Innovation Tools for the Food Industry. Unpublished Reports [Details]
(1998)Process Optimisation and Minimal Processing of Foods '99. Vol. 1 - Thermal Processing; Vol. 2 - Freezing; Vol. 3 - Drying; Vol. 4 - High Pressure; Vol. 5 - Minimal and Combined Processes.
Oliveira, J.C. and Oliveira, F.A.R. (Eds); (1998) Process Optimisation and Minimal Processing of Foods '99. Vol. 1 - Thermal Processing; Vol. 2 - Freezing; Vol. 3 - Drying; Vol. 4 - High Pressure; Vol. 5 - Minimal and Combined Processes. Unpublished Reports [Details]
(1997)Process Optimisation and Minimal Processing of Foods '97. Vol. 1 - Thermal Processing; Vol. 2 - Freezing; Vol. 3 - Drying; Vol. 4 - High Pressure; Vol. 5 - Minimal and Combined Processes.
Oliveira, J.C. and Oliveira, F.A.R.; (1997) Process Optimisation and Minimal Processing of Foods '97. Vol. 1 - Thermal Processing; Vol. 2 - Freezing; Vol. 3 - Drying; Vol. 4 - High Pressure; Vol. 5 - Minimal and Combined Processes. Unpublished Reports [Details]
(1996)Process Optimisation and Minimal Processing of Foods '96. Vol. 1 - Thermal Processing; Vol. 2 - Freezing; Vol. 3 - Drying; Vol. 4 - High Pressure; Vol. 5 - Minimal and Combined Processes.
Oliveira, J.C. and Oliveira, F.A.R. (Eds); (1996) Process Optimisation and Minimal Processing of Foods '96. Vol. 1 - Thermal Processing; Vol. 2 - Freezing; Vol. 3 - Drying; Vol. 4 - High Pressure; Vol. 5 - Minimal and Combined Processes. Unpublished Reports [Details]
(1995)Update on Food Dehydration.
Oliveira, J.C. (Ed.); (1995) Update on Food Dehydration. Unpublished Reports [Details]

Professional Associations

 AssociationFunctionFrom / To
Institution of Engineers of Ireland Chartered Engineer01-JAN-01 / 30-DEC-99
Institution of Chemical Engineers, U.K. Chartered Chemical Engineer01-JAN-02 / 30-DEC-99
Institute of Food Technologists, USA Professional Member01-JAN-97 / 30-DEC-99

Employment

 EmployerPositionFrom / To
Catholic University of Portugal Teaching Assistant01-SEP-84 / 30-SEP-89
Catholic University of Portugal Assistant Professor01-OCT-89 / 30-SEP-94
Catholic University of Portugal Associate Professor01-OCT-94 / 31-DEC-98
Inter-University Institute of Macau Assocate Professor and Head of Projects & Development01-SEP-97 / 31-DEC-98
Sociedade Portuguesa de Inovacao Founding partner and senior consultant01-JAN-99 / 30-SEP-99
University College Cork Visiting Professor01-OCT-99 / 31-AUG-02
University College Cork Senior Lecturer01-SEP-02 / 30-DEC-99