| Technological trends, global market, and challenges of bio-ethanol production SI Mussatto, G Dragone, PMR Guimarães, JPA Silva, LM Carneiro, ... Biotechnology advances 28 (6), 817-830, 2010 | 879 | 2010 |
| Nanoemulsions for food applications: development and characterization HD Silva, MÂ Cerqueira, AA Vicente Food and bioprocess technology 5, 854-867, 2012 | 688 | 2012 |
| Hydrothermal processing, as an alternative for upgrading agriculture residues and marine biomass according to the biorefinery concept: a review HA Ruiz, RM Rodríguez-Jasso, BD Fernandes, AA Vicente, JA Teixeira Renewable and Sustainable Energy Reviews 21, 35-51, 2013 | 650 | 2013 |
| Environmental impact of novel thermal and non-thermal technologies in food processing RN Pereira, AA Vicente Food Research International 43 (7), 1936-1943, 2010 | 626 | 2010 |
| Third generation biofuels from microalgae G Dragone, BD Fernandes, AA Vicente, JA Teixeira Formatex Research Center, 2010 | 619 | 2010 |
| Optimization of edible coating composition to retard strawberry fruit senescence C Ribeiro, AA Vicente, JA Teixeira, C Miranda Postharvest biology and technology 44 (1), 63-70, 2007 | 595 | 2007 |
| Yeast: The soul of beer’s aroma—A review of flavour-active esters and higher alcohols produced by the brewing yeast EJ Pires, JA Teixeira, T Brányik, AA Vicente Applied microbiology and biotechnology 98, 1937-1949, 2014 | 579 | 2014 |
| Effect of glycerol and corn oil on physicochemical properties of polysaccharide films–A comparative study MA Cerqueira, BWS Souza, JA Teixeira, AA Vicente Food hydrocolloids 27 (1), 175-184, 2012 | 555 | 2012 |
| Burnout syndrome among medical residents: A systematic review and meta-analysis H Rodrigues, R Cobucci, A Oliveira, JV Cabral, L Medeiros, K Gurgel, ... PloS one 13 (11), e0206840, 2018 | 536 | 2018 |
| Influence of [alpha]-tocopherol on physicochemical properties of chitosan-based films JT Martins, MA Cerqueira, AA Vicente Food Hydrocolloids, 2011 | 514 | 2011 |
| Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefrom ÓL Ramos, I Reinas, SI Silva, JC Fernandes, MA Cerqueira, RN Pereira, ... Food hydrocolloids 30 (1), 110-122, 2013 | 495 | 2013 |
| Chitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrations A Casariego, BWS Souza, MA Cerqueira, JA Teixeira, L Cruz, R Díaz, ... Food Hydrocolloids 23 (7), 1895-1902, 2009 | 471 | 2009 |
| Nutrient limitation as a strategy for increasing starch accumulation in microalgae G Dragone, BD Fernandes, AP Abreu, AA Vicente, JA Teixeira Applied Energy, 2011 | 445 | 2011 |
| Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae BWS Souza, MA Cerqueira, AI Bourbon, AC Pinheiro, JT Martins, ... Food Hydrocolloids 27 (2), 287-292, 2012 | 440 | 2012 |
| Mixotrophic cultivation of Chlorella vulgaris using industrial dairy waste as organic carbon source AP Abreu, B Fernandes, AA Vicente, J Teixeira, G Dragone Bioresource technology 118, 61-66, 2012 | 439 | 2012 |
| 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 | 374 | 2013 |
| Ohmic heating-a review MC Knirsch, C Alves dos Santos, AA Martins de Oliveira Soares Vicente, ... Trends in Food Science & Technology 21 (9), 436-441, 2010 | 371 | 2010 |
| ESPRESSO at VLT-On-sky performance and first results F Pepe, S Cristiani, R Rebolo, NC Santos, H Dekker, A Cabral, ... Astronomy & Astrophysics 645, A96, 2021 | 367 | 2021 |
| Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof JT Martins, MA Cerqueira, AI Bourbon, AC Pinheiro, BWS Souza, ... Food Hydrocolloids 29 (2), 280-289, 2012 | 359 | 2012 |
| Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics I Castro, JA Teixeira, S Salengke, SK Sastry, AA Vicente Innovative Food Science & Emerging Technologies 5 (1), 27-36, 2004 | 339 | 2004 |
