| Olive oil stability under deep-frying conditions S Casal, R Malheiro, A Sendas, BPP Oliveira, JA Pereira Food and Chemical Toxicology 48 (10), 2972-2979, 2010 | 390 | 2010 |
| Effect of microwave heating with different exposure times on physical and chemical parameters of olive oil R Malheiro, I Oliveira, M Vilas-Boas, S Falcão, A Bento, JA Pereira Food and Chemical Toxicology 47 (1), 92-97, 2009 | 136 | 2009 |
| Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity I Oliveira, P Baptista, R Malheiro, S Casal, A Bento, JA Pereira Food Research International 44 (5), 1401-1407, 2011 | 132 | 2011 |
| Hazelnut (Corylus avellana L.) kernels as a source of antioxidants and their potential in relation to other nuts T Delgado, R Malheiro, JA Pereira, E Ramalhosa Industrial Crops and Products 32 (3), 621-626, 2010 | 108 | 2010 |
| Arbutus unedo L. leaves as source of phytochemicals with bioactive properties R Malheiro, O Sá, E Pereira, C Aguiar, P Baptista, JA Pereira Industrial Crops and Products 37 (1), 473-478, 2012 | 106 | 2012 |
| Cultivar effect on the phenolic composition and antioxidant potential of stoned table olives R Malheiro, A Sousa, S Casal, A Bento, JA Pereira Food and Chemical Toxicology 49 (2), 450-457, 2011 | 105 | 2011 |
| Volatile biomarkers for wild mushrooms species discrimination R Malheiro, PG de Pinho, S Soares, AC da Silva Ferreira, P Baptista Food Research International 54 (1), 186-194, 2013 | 104 | 2013 |
| The use of olive leaves and tea extracts as effective antioxidants against the oxidation of soybean oil under microwave heating R Malheiro, N Rodrigues, G Manzke, A Bento, JA Pereira, S Casal Industrial Crops and Products 44, 37-43, 2013 | 97 | 2013 |
| Antimicrobial activity of endophytic fungi from olive tree leaves C Malhadas, R Malheiro, JA Pereira, PG de Pinho, P Baptista World Journal of Microbiology and Biotechnology 33 (3), 46, 2017 | 96 | 2017 |
| Effect of olive leaves addition during the extraction process of overmature fruits on olive oil quality R Malheiro, S Casal, H Teixeira, A Bento, JA Pereira Food and Bioprocess Technology 6 (2), 509-521, 2013 | 94 | 2013 |
| Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential A Sousa, S Casal, R Malheiro, H Lamas, A Bento, JA Pereira LWT-Food Science and Technology 60 (1), 22-28, 2015 | 88 | 2015 |
| A review of Bactrocera oleae (Rossi) impact in olive products: From the tree to the table R Malheiro, S Casal, P Baptista, JA Pereira Trends in Food Science & Technology 44 (2), 226-242, 2015 | 87 | 2015 |
| Influence of spike lavender (Lavandula latifolia Med.) essential oil in the quality, stability and composition of soybean oil during microwave heating N Rodrigues, R Malheiro, S Casal, MCAS Manzanera, A Bento, ... Food and chemical Toxicology 50 (8), 2894-2901, 2012 | 79 | 2012 |
| Effect of geographical origin on the essential oil content and composition of fresh and dried Mentha× villosa Hudson leaves S Teles, JA Pereira, CHB Santos, RV Menezes, R Malheiro, AM Lucchese, ... Industrial Crops and Products 46, 1-7, 2013 | 62 | 2013 |
| Can tea extracts protect extra virgin olive oil from oxidation during microwave heating? R Malheiro, S Casal, H Lamas, A Bento, JA Pereira Food Research International 48 (1), 148-154, 2012 | 62 | 2012 |
| Geographical origin and drying methodology may affect the essential oil of Lippia alba (Mill) NE Brown S Teles, JA Pereira, CHB Santos, RV Menezes, R Malheiro, AM Lucchese, ... Industrial Crops and Products 37 (1), 247-252, 2012 | 62 | 2012 |
| Identification of leaf volatiles from olive (Olea europaea) and their possible role in the ovipositional preferences of olive fly, Bactrocera oleae (Rossi)(Diptera: Tephritidae) R Malheiro, S Casal, SC Cunha, P Baptista, JA Pereira Phytochemistry 121, 11-19, 2016 | 57 | 2016 |
| Olive volatiles from Portuguese cultivars Cobrançosa, Madural and Verdeal Transmontana: role in oviposition preference of Bactrocera oleae (Rossi)(Diptera: Tephritidae) R Malheiro, S Casal, SC Cunha, P Baptista, JA Pereira PloS one 10 (5), e0125070, 2015 | 57 | 2015 |
| Volatile profile of Arbutus unedo L. fruits through ripening stage I Oliveira, PG de Pinho, R Malheiro, P Baptista, JA Pereira Food Chemistry 128 (3), 667-673, 2011 | 53 | 2011 |
| Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts P Limón, R Malheiro, S Casal, FG Acién-Fernández, ... Food chemistry 175, 203-211, 2015 | 50 | 2015 |
Angélica Maria LuccheseProfessor of Chemistry, UEFSAdresse e-mail validée de uefs.br
