| A novel insight on an ancient aromatic plant: The rosemary (Rosmarinus officinalis L.) R Ribeiro-Santos, D Carvalho-Costa, C Cavaleiro, HS Costa, ... Trends in Food Science & Technology 45 (2), 355-368, 2015 | 333 | 2015 |
| Advances in phenolic compounds analysis of aromatic plants and their potential applications DC Costa, HS Costa, TG Albuquerque, F Ramos, MC Castilho, ... Trends in Food Science & Technology 45 (2), 336-354, 2015 | 291 | 2015 |
| Trends in the use of natural antioxidants in active food packaging: A review A Sanches-Silva, D Costa, TG Albuquerque, GG Buonocore, F Ramos, ... Food Additives & Contaminants: Part A 31 (3), 374-395, 2014 | 280 | 2014 |
| Ascorbic acid content in exotic fruits: A contribution to produce quality data for food composition databases A Valente, TG Albuquerque, A Sanches-Silva, HS Costa Food research international 44 (7), 2237-2242, 2011 | 196 | 2011 |
| Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits TG Albuquerque, F Santos, A Sanches-Silva, MB Oliveira, AC Bento, ... Food Chemistry 193, 187-195, 2016 | 153 | 2016 |
| Melon (Cucumis melo L.) by-products: Potential food ingredients for novel functional foods? MA Silva, TG Albuquerque, RC Alves, MBPP Oliveira, HS Costa Trends in Food Science & Technology 98, 181-189, 2020 | 151 | 2020 |
| Effect of UV‐C radiation on bioactive compounds of pineapple (Ananas comosus L. Merr.) by‐products A Freitas, M Moldão‐Martins, HS Costa, TG Albuquerque, A Valente, ... Journal of the Science of Food and Agriculture 95 (1), 44-52, 2015 | 107 | 2015 |
| Opuntia ficus-indica (L.) Mill.: A Multi-Benefit Potential to Be Exploited MA Silva, TG Albuquerque, P Pereira, R Ramalho, F Vicente, ... Molecules 26 (4), 951, 2021 | 95 | 2021 |
| Cholesterol determination in foods: Comparison between high performance and ultra-high performance liquid chromatography TG Albuquerque, MBPP Oliveira, A Sanches-Silva, HS Costa Food Chemistry 193, 18-25, 2016 | 91 | 2016 |
| Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps A Valente, A Sanches-Silva, TG Albuquerque, HS Costa Food chemistry 154, 71-77, 2014 | 76 | 2014 |
| Biologically active and health promoting food components of nuts, oilseeds, fruits, vegetables, cereals, and legumes TG Albuquerque, MA Nunes, SMF Bessada, HS Costa, MBPP Oliveira Chemical analysis of food, 609-656, 2020 | 62 | 2020 |
| An update on processed foods: Relationship between salt, saturated and trans fatty acids contents TG Albuquerque, J Santos, MA Silva, MBPP Oliveira, HS Costa Food chemistry 267, 75-82, 2018 | 59 | 2018 |
| 25 years of European Union (EU) quality schemes for agricultural products and foodstuffs across EU Member States TG Albuquerque, MBPP Oliveira, HS Costa Journal of the Science of Food and Agriculture 98 (7), 2475-2489, 2018 | 58 | 2018 |
| Comparison of leafy kale populations from Italy, Portugal, and Turkey for their bioactive compound content: phenolics, glucosinolates, carotenoids, and chlorophylls F Ferioli, E Giambanelli, LF D'Antuono, HS Costa, TG Albuquerque, ... Journal of the Science of Food and Agriculture 93 (14), 3478-3489, 2013 | 55 | 2013 |
| Infusions and decoctions of dehydrated fruits of Actinidia arguta and Actinidia deliciosa: Bioactivity, radical scavenging activity and effects on cells viability AM Silva, D Pinto, I Fernandes, TG Albuquerque, HS Costa, V Freitas, ... Food chemistry 289, 625-634, 2019 | 53 | 2019 |
| Fig “Ficus carica L.” and its by-products: A decade evidence of their health-promoting benefits towards the development of novel food formulations M Ayuso, M Carpena, O Taofiq, TG Albuquerque, J Simal-Gandara, ... Trends in Food Science & Technology 127, 1-13, 2022 | 46 | 2022 |
| Trends in the analytical methods for the determination of trans fatty acids content in foods TG Albuquerque, HS Costa, MC Castilho, A Sanches-Silva Trends in Food Science & Technology 22 (10), 543-560, 2011 | 46 | 2011 |
| An update on potato crisps contents of moisture, fat, salt and fatty acids (including trans-fatty acids) with special emphasis on new oils/fats used for frying TG Albuquerque, A Sanches-Silva, L Santos, HS Costa International journal of food sciences and nutrition 63 (6), 713-717, 2012 | 44 | 2012 |
| The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets TG Albuquerque, MBPP Oliveira, A Sanches-Silva, AC Bento, HS Costa Food & function 7 (6), 2736-2746, 2016 | 42 | 2016 |
| Vitamin C evaluation in foods for infants and young children by a rapid and accurate analytical method MA Silva, TG Albuquerque, MBPP Oliveira, HS Costa Food Chemistry 267, 83-90, 2018 | 34 | 2018 |
Helena S. CostaInstituto Nacional de Saúde Doutor Ricardo Jorge, I.P.Verified email at insa.min-saude.pt
