Carlos A. Pinto

Extraction of lipids from microalgae using classical and innovative approaches

Jianjun Zhou, Min Wang, Jorge A. Saraiva et al. · Food Chemistry · 2022 · 204 citations · Full text

Food Chemistry, Lipid Analysis, Innovative Approaches +15

Innovative non-thermal technologies affecting potato tuber and fried potato quality

Cátia Dourado, Carlos A. Pinto, Francisco J. Barba et al. · Trends in Food Science & Technology · 2019 · 119 citations

Engineering, Mechanical Engineering, Food Engineering +6

Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice

Carla M. Stinco, Justyna Szczepańska, Krystian Marszałek et al. · Food Chemistry · 2019 · 101 citations

Food Chemistry, Carotenoid, Carotenoids Profile +10

Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100

Norton Komora, Cláudia Maciel, Carlos A. Pinto et al. · Food Microbiology · 2019 · 85 citations

Bacteriophage P100, Microbial Contamination, Foodborne Pathogens +10

Optimization of ultrasound‐assisted extraction of phenolic compounds from grapefruit (<i>Citrus paradisi</i> Macf.) leaves via D‐optimal design and artificial neural network design with categorical and quantitative variables

Zeynep Ciğeroğlu, Ömür Aras, Carlos A. Pinto et al. · Journal of the Science of Food and Agriculture · 2018 · 50 citations