| Adding molecules to food, pros and cons: A review on synthetic and natural food additives M Carocho, MF Barreiro, P Morales, ICFR Ferreira Comprehensive reviews in food science and food safety 13 (4), 377-399, 2014 | 965 | 2014 |
| Natural food additives: Quo vadis? M Carocho, P Morales, ICFR Ferreira Trends in food science & technology 45 (2), 284-295, 2015 | 771 | 2015 |
| Food colorants: Challenges, opportunities and current desires of agro-industries to ensure consumer expectations and regulatory practices N Martins, CL Roriz, P Morales, L Barros, ICFR Ferreira Trends in food science & technology 52, 1-15, 2016 | 551 | 2016 |
| Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives M Carocho, P Morales, ICFR Ferreira Trends in food science & technology 71, 107-120, 2018 | 467 | 2018 |
| Sweeteners as food additives in the XXI century: A review of what is known, and what is to come M Carocho, P Morales, ICFR Ferreira Food and Chemical Toxicology 107, 302-317, 2017 | 405 | 2017 |
| Functional foods based on extracts or compounds derived from mushrooms FS Reis, A Martins, MH Vasconcelos, P Morales, ICFR Ferreira Trends in Food Science & Technology 66, 48-62, 2017 | 340 | 2017 |
| Valorization of wild strawberry-tree fruits (Arbutus unedo L.) through nutritional assessment and natural production data BM Ruiz-Rodríguez, P Morales, V Fernández-Ruiz, MC Sánchez-Mata, ... Food Research International 44 (5), 1244-1253, 2011 | 278 | 2011 |
| Wild vegetables of the Mediterranean area as valuable sources of bioactive compounds MC Sánchez-Mata, RD Cabrera Loera, P Morales, V Fernández-Ruiz, ... Genetic Resources and Crop Evolution, 1-13, 2012 | 247 | 2012 |
| Mediterranean non-cultivated vegetables as dietary sources of compounds with antioxidant and biological activity P Morales, ICFR Ferreira, AM Carvalho, MC Sánchez-Mata, M Cámara, ... LWT-Food Science and Technology 55 (1), 389-396, 2014 | 206 | 2014 |
| Carbohydrate composition of raw and extruded pulse flours JDJ Berrios, P Morales, M Cámara, MC Sánchez-Mata Food research international 43 (2), 531-536, 2010 | 192 | 2010 |
| Nutritional and antioxidant properties of pulp and seeds of two xoconostle cultivars (Opuntia joconostle FAC Weber ex Diguet and Opuntia matudae Scheinvar) of high consumption … P Morales, E Ramírez-Moreno, M de Cortes Sanchez-Mata, AM Carvalho, ... Food Research International 46 (1), 279-285, 2012 | 166 | 2012 |
| Nutritional value, bioactive compounds, antimicrobial activity and bioaccessibility studies with wild edible mushrooms SA Heleno, L Barros, A Martins, P Morales, V Fernandez-Ruiz, ... LWT-Food Science and Technology 63 (2), 799-806, 2015 | 133 | 2015 |
| Tocopherol composition and antioxidant activity of Spanish wild vegetables P Morales, AM Carvalho, MC Sánchez-Mata, M Cámara, M Molina, ... Genetic Resources and Crop Evolution, 1-13, 2011 | 126 | 2011 |
| Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation P Morales, ICFR Ferreira, AM Carvalho, V Fernández‐Ruiz, ... European Journal of Lipid Science and Technology 115 (2), 176-185, 2013 | 123 | 2013 |
| Comparison of different bread types: Chemical and physical parameters M Carocho, P Morales, M Ciudad-Mulero, V Fernandez-Ruiz, E Ferreira, ... Food Chemistry 310, 125954, 2020 | 109 | 2020 |
| Wild edible Swiss chard leaves (Beta vulgaris L. var. cicla): Nutritional, phytochemical composition and biological activities Z Mzoughi, H Chahdoura, Y Chakroun, M Cámara, V Fernández-Ruiz, ... Food Research International 119, 612-621, 2019 | 107 | 2019 |
| Dietary fiber sources and human benefits: The case study of cereal and pseudocereals M Ciudad-Mulero, V Fernández-Ruiz, MC Matallana-González, P Morales Advances in food and nutrition research 90, 83-134, 2019 | 103 | 2019 |
| Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity P Morales, L Cebadera-Miranda, RM Cámara, FS Reis, L Barros, ... Journal of Functional Foods 19, 537-544, 2015 | 102 | 2015 |
| Melissa officinalis L. decoctions as functional beverages: a bioactive approach and chemical characterization M Carocho, L Barros, RC Calhelha, A Ćirić, M Soković, C Santos-Buelga, ... Food & function 6 (7), 2240-2248, 2015 | 99 | 2015 |
| Coloring attributes of betalains: a key emphasis on stability and future applications N Martins, CL Roriz, P Morales, L Barros, ICFR Ferreira Food & Function 8 (4), 1357-1372, 2017 | 96 | 2017 |
Isabel C.F.R. FerreiraInstituto Politécnico de BragançaZweryfikowany adres z ipb.pt