André M. Lemos

Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill)

Bruno R. Cruz, Ana Abraão, André M. Lemos et al. · Carbohydrate Polymers · 2013 · 112 citations

Food Chemistry, Chemical Composition, Food Analysis +3

Influence of osmotic dehydration process parameters on the quality of candied pumpkins

Ana Abraão, André M. Lemos, Alice Vilela et al. · Food and Bioproducts Processing · 2013 · 56 citations

Agricultural Economics, Food Preservation, Candied Pumpkins +6

Effect of granular characteristics on the viscoelastic and mechanical properties of native chestnut starch (Castanea sativa Mill)

André M. Lemos, Ana Abraão, Bruno R. Cruz et al. · Food Hydrocolloids · 2015 · 25 citations

Engineering, Mechanical Properties, Mechanics +12

Sucrose Replacement by Sweeteners in Strawberry, Raspberry, and Cherry Jams: Effect on the Textural Characteristics and Sensorial Profile—A Chemometric Approach

Alice Vilela, S. Matos, Ana Abraão et al. · Journal of Food Processing · 2015 · 24 citations · Full text

Food Chemistry, Nutrition, Sucrose Replacement +13

Texture Quality of Candied Fruits as Influenced by Osmotic Dehydration Agents

Alice Vilela, Carla Sobreira, Ana Abraão et al. · Journal of Texture Studies · 2016 · 23 citations

Food Chemistry, Nutrition, Biomanufacturing +15