Jorge A. Saraiva

Current applications and new opportunities for the use of pulsed electric fields in food science and industry

Francisco J. Barba, Oleksii Parniakov, Sofia Pereira et al. · Food Research International · 2015 · 732 citations

Agriculture, Food Science, Physics +13

Chemical composition and antibacterial and antioxidant properties of commercial essential oils

Bárbara Teixeira, António Marques, Cristina Ramos et al. · Industrial Crops and Products · 2012 · 491 citations

Agriculture, Chemistry, Food Science +14

Chemical composition and bioactivity of different oregano (<i>Origanum vulgare</i>) extracts and essential oil

Bárbara Teixeira, António Marques, Cristina Ramos et al. · Journal of the Science of Food and Agriculture · 2013 · 314 citations

Life Sciences, Food Science, Microbiology +15

Emerging opportunities for the effective valorization of wastes and by-products generated during olive oil production process: Non-conventional methods for the recovery of high-added value compounds

Elena Roselló‐Soto, Mohamed Koubaa, Amine Moubarik et al. · Trends in Food Science & Technology · 2015 · 308 citations

Engineering, Chemical Engineering, Environmental Engineering +17

Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties

Kyriaki G. Zinoviadou, Charis M. Galanakis, Mladen Brnčić et al. · Food Research International · 2015 · 261 citations · Full text

Agriculture, Food Science, Nutritional Sciences +15