Elsa M. Gonçalves

Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Elsa M. Gonçalves, Joaquina Pinheiro, Marta Abreu et al. · Journal of Food Engineering · 2009 · 203 citations

Agriculture, Food Science, Plant Sciences +16

Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching

Elsa M. Gonçalves, Joaquina Pinheiro, Marta Abreu et al. · Journal of Food Engineering · 2007 · 171 citations · Full text

Agriculture, Food Science, Plant Biology +16

Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storage

Joaquina Pinheiro, Carla Alegria, Marta Abreu et al. · Journal of Food Engineering · 2012 · 140 citations

Agriculture, Food Science, Horticultural Sciences +17

Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments

Carla Alegria, Joaquina Pinheiro, Margarida Duthoit et al. · LWT · 2012 · 100 citations · Full text

Agriculture, Food Science, Horticultural Sciences +14

Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditions

Elsa M. Gonçalves, Marta Abreu, Teresa R.S. Brandão et al. · International Journal of Refrigeration · 2011 · 99 citations

Agriculture, Biochemistry, Food Science +17