| Effect of high pressure homogenization (HPH) on the physical stability of tomato juice MTK Kubo, PED Augusto, M Cristianini Food research international 51 (1), 170-179, 2013 | 247 | 2013 |
| Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: A critical review MTK Kubo, ÉS Siguemoto, ES Funcia, PED Augusto, S Curet, ... Current Opinion in Food Science 35, 36-48, 2020 | 138 | 2020 |
| Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review ML Rojas, MTK Kubo, ME Caetano‐Silva, PED Augusto International Journal of Food Science & Technology 56 (9), 4376-4395, 2021 | 40 | 2021 |
| Multiphysics modeling of microwave processing for enzyme inactivation in fruit juices MTK Kubo, S Curet, PED Augusto, L Boillereaux Journal of Food Engineering 263, 366-379, 2019 | 38 | 2019 |
| Microwave and conventional thermal processing of soymilk: Inactivation kinetics of lipoxygenase and trypsin inhibitors activity MTK Kubo, BHG dos Reis, LNI Sato, JAW Gut Lwt 145, 111275, 2021 | 36 | 2021 |
| Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese MTK Kubo, D Maus, AAO Xavier, AZ Mercadante, WH Viotto Food Science and Technology 33, 82-88, 2013 | 27 | 2013 |
| Bio-based multilayer films: A review of the principal methods of production and challenges CI La Fuente Arias, MTK Kubo, CC Tadini, PED Augusto Critical reviews in food science and nutrition 63 (14), 2260-2276, 2023 | 25 | 2023 |
| Ultrasound processing to enhance the functionality of plant-based beverages and proteins ML Rojas, MTK Kubo, AC Miano, PED Augusto Current Opinion in Food Science 48, 100939, 2022 | 25 | 2022 |
| Thermal processing of food: Challenges, innovations and opportunities. A position paper MTK Kubo, A Baicu, F Erdogdu, MF Poças, CLM Silva, R Simpson, ... Food reviews international 39 (6), 3344-3369, 2023 | 20 | 2023 |
| Artificial neural network for prediction of dielectric properties relevant to microwave processing of fruit juice MTK Kubo, S Curet, PED Augusto, L Boillereaux Journal of Food Process Engineering 41 (6), e12815, 2018 | 18 | 2018 |
| Tomato chemistry, industrial processing and product development S Porretta Royal Society of Chemistry, 2019 | 15 | 2019 |
| Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages MTK Kubo, ML Rojas, S Curet, L Boillereaux, PED Augusto LWT 89, 610-616, 2018 | 13 | 2018 |
| High-Pressure homogenization on food enzymes BRC Leite Júnior, MTK Kubo, PED Augusto, AA Atribst Innovative food processing technologies: A comprehensive review 3, 2021 | 9 | 2021 |
| High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical profile MTK Kubo, AA Atribst, PED Augusto Innovative food processing technologies: a comprehensive review 3, 2021 | 8 | 2021 |
| Effect of ultrasound processing on the activity of polyphenoloxidase and peroxidase in a fruit juice model solution M Kubo, S Curet, L Boillereaux, P Augusto SLACA–Latin American Symposium of Food Science, Campinas, 2017 | 3 | 2017 |
| Thermal process of fruit juices using microwaves: multiphysics modeling and enzyme inactivation MTK Kubo Nantes, Ecole nationale vétérinaire, 2018 | 2 | 2018 |
| Dielectric properties of model fruit juices as a function of frequency, temperature and sugar content: prediction via Artificial Neural Networks and comparison to real fruit juice MTK Kubo, S CURET, LRP SILVA, PED AUGUSTO, L Boillereaux 10th World Congress of Chemical Engineering (WCCE10), 2017 | 1 | 2017 |
| Probabilistic Modelling of the Food Matrix Effects on Curcuminoid’s In Vitro Oral Bioaccessibility K de Castro Cogle, MTK Kubo, F Merlier, A Josse, M Anastasiadi, ... Foods 13 (14), 2234, 2024 | | 2024 |
| Effect of high-pressure homogenization on enzyme activity in juices ML Rojas, MTK Kubo, AAL Tribst, BRCL Júnior, PED Augusto Effect of High-Pressure Technologies on Enzymes, 269-298, 2023 | | 2023 |
| How food structure influences the physical, sensorial, and nutritional quality of food products ML Rojas, MTK Kubo, ME Caetano-Silva, GR Carvalho, PED Augusto Food Structure Engineering and Design for Improved Nutrition, Health and …, 2023 | | 2023 |
Pedro E. D. AugustoUniversité Paris-Saclay, CentraleSupélec, Centre Européen de Biotechnologie et de BioéconomieVerifisert e-postadresse på centralesupelec.fr