| Physico-mechanical properties of chitosan films with carvacrol and grape seed extract JF Rubilar, RMS Cruz, HD Silva, AA Vicente, I Khmelinskii, MC Vieira Journal of Food Engineering 115 (4), 466-474, 2013 | 383 | 2013 |
| Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale) RMS Cruz, MC Vieira, CLM Silva Journal of food engineering 72 (1), 8-15, 2006 | 254 | 2006 |
| Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes FM Silva, P Gibbs, MC Vieira, CLM Silva International Journal of Food Microbiology 51 (2-3), 95-103, 1999 | 204 | 1999 |
| Mathematical modeling of the thermal degradation kinetics of vitamin C in cupuaçu (Theobroma grandiflorum) nectar MC Vieira, AA Teixeira, CLM Silva Journal of Food Engineering 43 (1), 1-7, 2000 | 191 | 2000 |
| Effect of heat and thermosonication treatments on watercress (Nasturtium officinale) vitamin C degradation kinetics RMS Cruz, MC Vieira, CLM Silva Innovative Food Science & Emerging Technologies 9 (4), 483-488, 2008 | 167 | 2008 |
| Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar) VLCD Alves, BPM Rico, RMS Cruz, AA Vicente, I Khmelinskii, MC Vieira Lwt 89, 525-534, 2018 | 138 | 2018 |
| Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments RMS Cruz, MC Vieira, CLM Silva Innovative Food Science & Emerging Technologies 8 (2), 244-252, 2007 | 82 | 2007 |
| Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation FIG Neves, MC Vieira, CLM Silva Innovative Food Science & Emerging Technologies 13, 158-162, 2012 | 70 | 2012 |
| Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods MC Vieira, AA Teixeira, FM Silva, N Gaspar, CLM Silva International Journal of Food Microbiology 77 (1-2), 71-81, 2002 | 69 | 2002 |
| Effect of cold chain temperature abuses on the quality of frozen watercress (Nasturtium officinale R. Br.) RMS Cruz, MC Vieira, CLM Silva Journal of Food Engineering 94 (1), 90-97, 2009 | 65 | 2009 |
| Mathematical modeling of gallic acid release from chitosan films with grape seed extract and carvacrol JF Rubilar, RMS Cruz, RN Zuñiga, I Khmelinskii, MC Vieira International journal of biological macromolecules 104, 197-203, 2017 | 49 | 2017 |
| The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I RMS Cruz, MC Vieira, CLM Silva Journal of Food Engineering 95 (2), 339-345, 2009 | 46 | 2009 |
| Food composition databases: Does it matter to human health? A Delgado, M Issaoui, MC Vieira, I Saraiva de Carvalho, A Fardet Nutrients 13 (8), 2816, 2021 | 45 | 2021 |
| Food packaging and migration RMS Cruz, BPM Rico, MC Vieira Food quality and shelf life, 281-301, 2019 | 45 | 2019 |
| Impact of Thermal Blanching and Thermosonication Treatments on Watercress (Nasturtium officinale) Quality: Thermosonication Process Optimisation and … RMS Cruz, MC Vieira, SC Fonseca, CLM Silva Food and Bioprocess Technology 4, 1197-1204, 2011 | 44 | 2011 |
| Formation of some transition metal oxide cluster anions and reactivity towards methanol in the gas phase MC Oliveira, J Marcalo, MC Vieira, MAA Ferreiraac International journal of mass spectrometry 185, 825-835, 1999 | 41 | 1999 |
| Antioxidant and antimicrobial potential of cajazeira leaves (Spondias mombin) extracts NL Cristofoli, CAR Lima, MMC Vieira, KS Andrade, SRS Ferreira Separation Science and Technology 54 (4), 580-590, 2019 | 27 | 2019 |
| New food packaging systems RMS Cruz, V Alves, I Khmelinskii, MC Vieira Food packaging and preservation, 63-85, 2018 | 26 | 2018 |
| Methods in food analysis RMS Cruz, I Khmelinskii, M Vieira CRC Press, 2014 | 26 | 2014 |
| Kinetic parameters estimation for ascorbic acid degradation in fruit nectar using the partial equivalent isothermal exposures (PEIE) method under non‐isothermal continuous … MC Vieira, AA Teixeira, CLM Silva Biotechnology progress 17 (1), 175-181, 2001 | 24 | 2001 |
Cristina L.M. SilvaUniversidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina – Laboratório在 ucp.pt 的电子邮件经过验证
