Mafalda Alexandra Silva

Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods?

Mafalda Alexandra Silva, T.G. Albuquerque, Rita C. Alves et al. · Trends in Food Science & Technology · 2018 · 142 citations

Food Chemistry, Nutrition, Food Function +9

An update on processed foods: Relationship between salt, saturated and trans fatty acids contents

T.G. Albuquerque, Joana Santos, Mafalda Alexandra Silva et al. · Food Chemistry · 2018 · 41 citations

Food Chemistry, Nutrition, Food Composition +3

Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method

Mafalda Alexandra Silva, T.G. Albuquerque, M. Beatriz P.P. Oliveira et al. · Food Chemistry · 2017 · 23 citations

Nutrition, Food Analysis, Food Chemistry +16

Are chloropropanols and glycidyl fatty acid esters a matter of concern in palm oil?

T.G. Albuquerque, H.S. Costa, Mafalda Alexandra Silva et al. · Trends in Food Science & Technology · 2019 · 22 citations

Food Chemistry, Lipid Analysis, Health Sciences +6

Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products

T.G. Albuquerque, Joana Santos, Mafalda Alexandra Silva et al. · Food & Function · 2017 · 15 citations