Catarina Petisca

Furans and other volatile compounds in ground roasted and espresso coffee using headspace solid-phase microextraction: Effect of roasting speed

Catarina Petisca, Trinidad Pérez‐Palacios, Adriana Farah et al. · Food and Bioproducts Processing · 2012 · 116 citations

Food Chemistry, Chemical Engineering, Engineering +9

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

Inês Quelhas, Catarina Petisca, Olga Viegas et al. · Food Chemistry · 2010 · 110 citations

Food Chemistry, Pan-fried Beef, Green Tea Marinades +7

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Armindo Melo, Olga Viegas, Catarina Petisca et al. · Journal of Agricultural and Food Chemistry · 2008 · 99 citations

Assessment of hydroxymethylfurfural and furfural in commercial bakery products

Catarina Petisca, Ana Rita Henriques, Trinidad Pérez‐Palacios et al. · Journal of Food Composition and Analysis · 2013 · 64 citations

Food Chemistry, Health Sciences, Food Analysis +6

Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

Mariana Costa, Olga Viegas, Armindo Melo et al. · Journal of Agricultural and Food Chemistry · 2009 · 50 citations