| Chemical composition and antibacterial and antioxidant properties of commercial essential oils B Teixeira, A Marques, C Ramos, NR Neng, JMF Nogueira, JA Saraiva, ... Industrial Crops and Products 43, 587-595, 2013 | 403 | 2013 |
| Current applications and new opportunities for the use of pulsed electric fields in food science and industry FJ Barba, O Parniakov, SA Pereira, A Wiktor, N Grimi, N Boussetta, ... Food Research International 77, 773-798, 2015 | 331 | 2015 |
| Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.) SM Castro, JA Saraiva, JA Lopes-da-Silva, I Delgadillo, A Van Loey, ... Food chemistry 107 (4), 1436-1449, 2008 | 239 | 2008 |
| Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil B Teixeira, A Marques, C Ramos, C Serrano, O Matos, NR Neng, ... Journal of the Science of Food and Agriculture 93 (11), 2707-2714, 2013 | 221 | 2013 |
| European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil B Teixeira, A Marques, C Ramos, I Batista, C Serrano, O Matos, NR Neng, ... Industrial Crops and Products 36 (1), 81-87, 2012 | 201 | 2012 |
| Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high … E Roselló-Soto, M Koubaa, A Moubarik, RP Lopes, JA Saraiva, ... Trends in Food Science & Technology 45 (2), 296-310, 2015 | 171 | 2015 |
| Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties KG Zinoviadou, CM Galanakis, M Brnčić, N Grimi, N Boussetta, MJ Mota, ... Food Research International 77, 743-752, 2015 | 153 | 2015 |
| Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: Review of their potentialities and limitations MC Santos, C Nunes, JA Saraiva, MA Coimbra European Food Research and Technology 234 (1), 1-12, 2012 | 144 | 2012 |
| Landmarks in the historical development of twenty first century food processing technologies NN Misra, M Koubaa, S Roohinejad, P Juliano, H Alpas, RS Inácio, ... Food Research International 97, 318-339, 2017 | 138 | 2017 |
| Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties B Teixeira, A Marques, C Pires, C Ramos, I Batista, JA Saraiva, ML Nunes LWT-Food Science and Technology 59 (1), 533-539, 2014 | 130 | 2014 |
| Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health L Fernandes, S Casal, JA Pereira, JA Saraiva, E Ramalhosa Journal of Food Composition and Analysis 60, 38-50, 2017 | 125 | 2017 |
| Reaction kinetics analysis of chemical changes in pressure-assisted thermal processing R Ramirez, J Saraiva, CP Lamela, JA Torres Food Engineering Reviews 1 (1), 16-30, 2009 | 111 | 2009 |
| Thermal stability and activity regain of horseradish peroxidase in aqueous mixtures of imidazolium-based ionic liquids MF Machado, JM Saraiva Biotechnology letters 27 (16), 1233-1239, 2005 | 97 | 2005 |
| Effect of the ionic liquid [bmim] Cl and high pressure on the activity of cellulase ÂC Salvador, MC Santos, JA Saraiva Green Chemistry 12 (4), 632-635, 2010 | 96 | 2010 |
| Microorganisms under high pressure—Adaptation, growth and biotechnological potential MJ Mota, RP Lopes, I Delgadillo, JA Saraiva Biotechnology advances 31 (8), 1426-1434, 2013 | 94 | 2013 |
| Recent advancements in lactic acid production-a review I Eş, AM Khaneghah, FJ Barba, JA Saraiva, AS Sant'Ana, SMB Hashemi Food research international 107, 763-770, 2018 | 88 | 2018 |
| Ionic liquids microemulsions: the key to Candida antarctica lipase B superactivity SPM Ventura, LDF Santos, JA Saraiva, JAP Coutinho Green Chemistry 14 (6), 1620-1625, 2012 | 79 | 2012 |
| Study of the volatile components of a candied plum and estimation of their contribution to the aroma C Nunes, MA Coimbra, J Saraiva, SM Rocha Food Chemistry 111 (4), 897-905, 2008 | 79 | 2008 |
| Purification and characterization of olive (Olea europaea L.) peroxidase–Evidence for the occurrence of a pectin binding peroxidase JA Saraiva, CS Nunes, MA Coimbra Food chemistry 101 (4), 1571-1579, 2007 | 75 | 2007 |
| Valuation of brewer's spent grain using a fully recyclable integrated process for extraction of proteins and arabinoxylans E Vieira, MAM Rocha, E Coelho, O Pinho, JA Saraiva, IM Ferreira, ... Industrial Crops and Products 52, 136-143, 2014 | 68 | 2014 |
Rui P. QueirósQOPNA, University of AveiroAdresse e-mail validée de ua.pt
