| Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight AI Bourbon, AC Pinheiro, MA Cerqueira, CMR Rocha, MC Avides, ... Journal of Food Engineering 106 (2), 111-118, 2011 | 229 | 2011 |
| Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique HD Silva, MA Cerqueira, BWS Souza, C Ribeiro, MC Avides, ... Journal of Food Engineering 102 (2), 130-135, 2011 | 222 | 2011 |
| Physical and thermal properties of a chitosan/alginate nanolayered PET film MG Carneiro-da-Cunha, MA Cerqueira, BWS Souza, S Carvalho, ... Carbohydrate Polymers 82 (1), 153-159, 2010 | 185 | 2010 |
| Antioxidant potential of two red seaweeds from the Brazilian coasts BWS Souza, MA Cerqueira, JT Martins, MAC Quintas, ACS Ferreira, ... Journal of agricultural and food chemistry 59 (10), 5589-5594, 2011 | 145 | 2011 |
| Rheology of supersaturated sucrose solutions M Quintas, TRS Brandao, CLM Silva, RL Cunha Journal of food engineering 77 (4), 844-852, 2006 | 105 | 2006 |
| Modelling colour changes during the caramelisation reaction MAC Quintas, TRS Brandão, CLM Silva Journal of Food Engineering 83 (4), 483-491, 2007 | 94 | 2007 |
| Κ-carrageenan/chitosan nanolayered coating for controlled release of a model bioactive compound AC Pinheiro, AI Bourbon, MAC Quintas, MA Coimbra, AA Vicente Innovative Food Science & Emerging Technologies 16, 227-232, 2012 | 91 | 2012 |
| Multiresponse modelling of the caramelisation reaction M Quintas, C Guimarães, J Baylina, TRS Brandão, CLM Silva Innovative Food Science & Emerging Technologies 8 (2), 306-315, 2007 | 70 | 2007 |
| Evaluation of a hydrothermal process for pretreatment of wheat straw—effect of particle size and process conditions HA Ruiz, DS Ruzene, DP Silva, MAC Quintas, AA Vicente, JA Teixeira Journal of Chemical Technology & Biotechnology 86 (1), 88-94, 2011 | 60 | 2011 |
| Modelling autocatalytic behaviour of a food model system—sucrose thermal degradation at high concentrations M Quintas, TRS Brandão, CLM Silva Journal of food engineering 78 (2), 537-545, 2007 | 49 | 2007 |
| Citizen science and open data: a model for invasive alien species in Europe AC Cardoso, K Tsiamis, E Gervasini, S Schade, F Taucer, T Adriaens, ... Research Ideas and Outcomes 3, e14811, 2017 | 43 | 2017 |
| Ideal skills for European food scientists and technologists: Identifying the most desired knowledge, skills and competencies K Flynn, E Wahnström, M Popa, B Ruiz-Bejarano, MAC Quintas Innovative Food Science & Emerging Technologies 18, 246-255, 2013 | 39 | 2013 |
| NMR water transverse relaxation time approach to understand storage stability of fresh-cut ‘Rocha’pear JF Fundo, A Galvis-Sanchez, AR Madureira, A Carvalho, G Feio, ... LWT-Food Science and Technology 74, 280-285, 2016 | 37 | 2016 |
| Molecular mobility, composition and structure analysis in glycerol plasticised chitosan films JF Fundo, R Fernandes, PM Almeida, A Carvalho, G Feio, CLM Silva, ... Food chemistry 144, 2-8, 2014 | 36 | 2014 |
| Fresh-cut melon quality during storage: an NMR study of water transverse relaxation time JF Fundo, AL Amaro, AR Madureira, A Carvalho, G Feio, CLM Silva, ... Journal of Food Engineering 167, 71-76, 2015 | 34 | 2015 |
| Molecular dynamics and structure in physical properties and stability of food systems JF Fundo, MAC Quintas, CLM Silva Food Engineering Reviews 7 (4), 384-392, 2015 | 25 | 2015 |
| Transport mechanism of macromolecules on hydrophilic bio-polymeric matrices–Diffusion of protein-based compounds from chitosan films AC Pinheiro, AI Bourbon, AA Vicente, MAC Quintas Journal of Food Engineering 116 (3), 633-638, 2013 | 23 | 2013 |
| Influence of film forming solutions on properties of chitosan/glycerol films JF Fundo, MAC Quintas, CLM Silva ICEF11-11th international congress on engineering and food: Food process …, 2011 | 20 | 2011 |
| Skill development in food professionals: a European study L Mayor, K Flynn, E Dermesonluoglu, P Pittia, E Baderstedt, ... European Food Research and Technology 240 (5), 871-884, 2015 | 16 | 2015 |
| Sucrose in the Concentrated Solution or the Supercooled “State”: A Review of Caramelisation Reactions and Physical Behaviour MAC Quintas, JF Fundo, CLM Silva Food Engineering Reviews 2 (3), 204-215, 2010 | 16 | 2010 |
Rosiane Lopes da CunhaProfessor Associado I, Universidade Estadual de CampinasAdresse e-mail validée de fea.unicamp.br
