| 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 | 317 | 2008 |
| Solvent and concentration effects on the properties of electrospun poly (ethylene terephthalate) nanofiber mats B Veleirinho, MF Rei, JA Lopes‐DA‐Silva Journal of Polymer Science Part B: Polymer Physics 46 (5), 460-471, 2008 | 280 | 2008 |
| Pectins: Structure, 11 Functionality, and Uses JAL Da Silva, MA Rao Food polysaccharides and their applications 160, 353, 2016 | 197 | 2016 |
| Thermophysical properties of five acetate-based ionic liquids HFD Almeida, H Passos, JA Lopes-da-Silva, AM Fernandes, MG Freire, ... Journal of Chemical & Engineering Data 57 (11), 3005-3013, 2012 | 191 | 2012 |
| Characterization of chitosan–whey protein films at acid pH CO Ferreira, CA Nunes, I Delgadillo, JA Lopes-da-Silva Food research international 42 (7), 807-813, 2009 | 189 | 2009 |
| Characterisation of phenolic extracts from olive pulp and olive pomace by electrospray mass spectrometry SM Cardoso, S Guyot, N Marnet, JA Lopes‐da‐Silva, CMGC Renard, ... Journal of the Science of Food and Agriculture 85 (1), 21-32, 2005 | 188 | 2005 |
| Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese ÓL Ramos, JO Pereira, SI Silva, JC Fernandes, MI Franco, ... Journal of dairy science 95 (11), 6282-6292, 2012 | 180 | 2012 |
| Microbiological and rheological studies on Portuguese kefir grains ME Pintado, JAL Da Silva, PB Fernandes, FX Malcata, TA Hogg International journal of food science & technology 31 (1), 15-26, 1996 | 161 | 1996 |
| Electrospun nanosized cellulose fibers using ionic liquids at room temperature MG Freire, ARR Teles, RAS Ferreira, LD Carlos, JA Lopes-da-Silva, ... Green Chemistry 13 (11), 3173-3180, 2011 | 149 | 2011 |
| Application of electrospun poly (ethylene terephthalate) nanofiber mat to apple juice clarification B Veleirinho, JA Lopes-da-Silva Process Biochemistry 44 (3), 353-356, 2009 | 144 | 2009 |
| Dynamic rheological analysis of the gelation behaviour of waxy crude oils JAL da Silva, JAP Coutinho Rheologica Acta 43, 433-441, 2004 | 144 | 2004 |
| Temperature dependence of the formation and melting of pectin–Ca2+ networks: A rheological study SM Cardoso, MA Coimbra, JAL Da Silva Food Hydrocolloids 17 (6), 801-807, 2003 | 139 | 2003 |
| Chitosan–caffeic acid–genipin films presenting enhanced antioxidant activity and stability in acidic media C Nunes, É Maricato, Â Cunha, A Nunes, JAL da Silva, MA Coimbra Carbohydrate Polymers 91 (1), 236-243, 2013 | 134 | 2013 |
| Calcium-mediated gelation of an olive pomace pectic extract SM Cardoso, MA Coimbra, JAL Da Silva Carbohydrate polymers 52 (2), 125-133, 2003 | 131 | 2003 |
| Studies on a purification method for locust bean gum by precipitation with isopropanol JAL Da Silva, MP Gonçalves Food Hydrocolloids 4 (4), 277-287, 1990 | 131 | 1990 |
| Nanofibrous poly (3-hydroxybutyrate-co-3-hydroxyvalerate)/chitosan scaffolds for skin regeneration B Veleirinho, DS Coelho, PF Dias, M Maraschin, RM Ribeiro-do-Valle, ... International journal of biological macromolecules 51 (4), 343-350, 2012 | 123 | 2012 |
| Swelling behavior of pectin/chitosan complex films K De Yao, J Liu, GX Cheng, XD Lu, HL Tu, JAL Da Silva Journal of Applied Polymer Science 60 (2), 279-283, 1996 | 122 | 1996 |
| Viscoelastic properties of food hydrocolloid dispersions JAL Da Silva, MA Rao Viscoelastic properties of foods, 285-315, 1992 | 120 | 1992 |
| Thermophysical properties of sulfonium-and ammonium-based ionic liquids A Bhattacharjee, A Luís, JH Santos, JA Lopes-da-Silva, MG Freire, ... Fluid phase equilibria 381, 36-45, 2014 | 119 | 2014 |
| Analysis of the isothermal structure development in waxy crude oils under quiescent conditions JA Lopes-da-Silva, JAP Coutinho Energy & Fuels 21 (6), 3612-3617, 2007 | 114 | 2007 |
Joao A. P. CoutinhoFull Professor, CICECO, Chemistry Department, University of AveiroE-mail megerősítve itt: ua.pt
