Marta Abreu

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 · 201 citations

Food Chemistry, Polyphenolics, Physical Changes Kinetics +9

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 · 170 citations

Agricultural Chemistry, Engineering, Environmental Engineering +7

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 · 136 citations

Quality Deterioration, Solanum Lycopersicum, Engineering +12

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

Fresh-cut Carrot, Botany, Heat Shock +10

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 · 98 citations

Food Chemistry, Quality Deterioration, Shelf Life +10