| FIA evaluation of nitrite and nitrate contents of liver pâtés O Pinho, IM Ferreira, MBPP Oliveira, MA Ferreira Food chemistry 62 (3), 359-362, 1998 | 2388 | 1998 |
| Liquorice (Glycyrrhiza glabra): A phytochemical and pharmacological review G Pastorino, L Cornara, S Soares, F Rodrigues, MBPP Oliveira Phytotherapy research 32 (12), 2323-2339, 2018 | 868 | 2018 |
| Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit JCM Barreira, ICFR Ferreira, MBPP Oliveira, JA Pereira Food chemistry 107 (3), 1106-1113, 2008 | 641 | 2008 |
| Phenolic compounds: Current industrial applications, limitations and future challenges BR Albuquerque, SA Heleno, MBPP Oliveira, L Barros, ICFR Ferreira Food & function 12 (1), 14-29, 2021 | 610 | 2021 |
| Food authentication by PCR-based methods I Mafra, IM Ferreira, MBPP Oliveira European Food Research and Technology 227, 649-665, 2008 | 508 | 2008 |
| Phenolic profiles of Portuguese olive fruits (Olea europaea L.): Influences of cultivar and geographical origin AF Vinha, F Ferreres, BM Silva, P Valentao, A Gonçalves, JA Pereira, ... Food chemistry 89 (4), 561-568, 2005 | 503 | 2005 |
| Determination of Sterol and Fatty Acid Compositions, Oxidative Stability, and Nutritional Value of Six Walnut (Juglans regia L.) Cultivars Grown in Portugal JS Amaral, S Casal, JA Pereira, RM Seabra, BPP Oliveira Journal of Agricultural and food Chemistry 51 (26), 7698-7702, 2003 | 490 | 2003 |
| Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal L Barros, P Baptista, DM Correia, S Casal, B Oliveira, ICFR Ferreira Food Chemistry 105 (1), 140-145, 2007 | 456 | 2007 |
| Olive oil stability under deep-frying conditions S Casal, R Malheiro, A Sendas, BPP Oliveira, JA Pereira Food and chemical toxicology 48 (10), 2972-2979, 2010 | 417 | 2010 |
| Main benefits and applicability of plant extracts in skin care products AS Ribeiro, M Estanqueiro, MB Oliveira, JM Sousa Lobo Cosmetics 2 (2), 48-65, 2015 | 404 | 2015 |
| Mercury, cadmium, lead and arsenic levels in three pelagic fish species from the Atlantic Ocean: intra-and inter-specific variability and human health risks for consumption C Vieira, S Morais, S Ramos, C Delerue-Matos, M Oliveira Food and chemical Toxicology 49 (4), 923-932, 2011 | 404 | 2011 |
| Pulses and food security: Dietary protein, digestibility, bioactive and functional properties SMF Bessada, JCM Barreira, MBPP Oliveira Trends in Food Science & Technology 93, 53-68, 2019 | 381 | 2019 |
| A comprehensive review on the main honey authentication issues: Production and origin S Soares, JS Amaral, MBPP Oliveira, I Mafra Comprehensive Reviews in Food Science and Food Safety 16 (5), 1072-1100, 2017 | 364 | 2017 |
| Phenolic profile and antioxidant activity of Coleostephus myconis (L.) Rchb. f.: An underexploited and highly disseminated species SMF Bessada, JCM Barreira, L Barros, ICFR Ferreira, MBPP Oliveira Industrial Crops and Products 89, 45-51, 2016 | 315 | 2016 |
| A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits C Caleja, L Barros, AL Antonio, MBPP Oliveira, ICFR Ferreira Food chemistry 216, 342-346, 2017 | 295 | 2017 |
| Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies BV da Silva, JCM Barreira, MBPP Oliveira Trends in Food Science & Technology 50, 144-158, 2016 | 290 | 2016 |
| Adulteration of dietary supplements by the illegal addition of synthetic drugs: a review T Rocha, JS Amaral, MBPP Oliveira Comprehensive reviews in food science and food safety 15 (1), 43-62, 2016 | 280 | 2016 |
| Olive by-products: Challenge application in cosmetic industry F Rodrigues, FB Pimentel, MBPP Oliveira Industrial Crops and Products 70, 116-124, 2015 | 276 | 2015 |
| Bovine milk allergens: A comprehensive review C Villa, J Costa, MBPP Oliveira, I Mafra Comprehensive Reviews in Food Science and Food Safety 17 (1), 137-164, 2018 | 253 | 2018 |
| Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives C Caleja, L Barros, AL Antonio, M Carocho, MBPP Oliveira, ICFR Ferreira Food chemistry 210, 262-268, 2016 | 246 | 2016 |
