| Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods O Viegas, P Novo, E Pinto, O Pinho, I Ferreira Food and Chemical Toxicology 50 (6), 2128-2134, 2012 | 226 | 2012 |
| Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef I Quelhas, C Petisca, O Viegas, A Melo, O Pinho, I Ferreira Food chemistry 122 (1), 98-104, 2010 | 153 | 2010 |
| Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef A Melo, O Viegas, C Petisca, O Pinho, IM Ferreira Journal of agricultural and food chemistry 56 (22), 10625-10632, 2008 | 135 | 2008 |
| Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork O Viegas, I Yebra-Pimentel, E Martínez-Carballo, J Simal-Gandara, ... Journal of agricultural and food chemistry 62 (12), 2638-2643, 2014 | 124 | 2014 |
| Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef O Viegas, LF Amaro, IM Ferreira, O Pinho Journal of agricultural and food chemistry 60 (24), 6235-6240, 2012 | 115 | 2012 |
| Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork T Cordeiro, O Viegas, M Silva, ZE Martins, I Fernandes, IM Ferreira, ... Meat science 167, 108083, 2020 | 76 | 2020 |
| In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour JR Santos, O Viegas, RNMJ Páscoa, IM Ferreira, AOSS Rangel, JA Lopes Food Chemistry 208, 103-110, 2016 | 76 | 2016 |
| Western dietary pattern antioxidant intakes and oxidative stress: importance during the SARS-CoV-2/COVID-19 pandemic I Trujillo-Mayol, M Guerra-Valle, N Casas-Forero, MMC Sobral, O Viegas, ... Advances in Nutrition 12 (3), 670-681, 2021 | 69 | 2021 |
| Heterocyclic aromatic amine formation in barbecued sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar) M Costa, O Viegas, A Melo, C Petisca, O Pinho, IM Ferreira Journal of agricultural and food chemistry 57 (8), 3173-3179, 2009 | 63 | 2009 |
| Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties J García-Lomillo, O Viegas, ML Gonzalez-SanJose, IM Ferreira Meat science 125, 10-15, 2017 | 59 | 2017 |
| A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish O Viegas, P Novo, O Pinho, I Ferreira Talanta 88, 677-683, 2012 | 56 | 2012 |
| Incorporation of avocado peel extract to reduce cooking-induced hazards in beef and soy burgers: A clean label ingredient I Trujillo-Mayol, MMC Sobral, O Viegas, SC Cunha, J Alarcon-Enos, ... Food Research International 147, 110434, 2021 | 54 | 2021 |
| Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat O Viegas, PS Moreira, IM Ferreira Food Additives & Contaminants: Part A 32 (3), 315-323, 2015 | 50 | 2015 |
| Simultaneous determination of melatonin and trans-resveratrol in wine by dispersive liquid–liquid microextraction followed by HPLC-FLD O Viegas, C Esteves, J Rocha, A Melo, IM Ferreira Food Chemistry 339, 128091, 2021 | 38 | 2021 |
| Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma (HepG2) cells O Viegas, B Žegura, M Pezdric, M Novak, IM Ferreira, O Pinho, M Filipič Food and chemical toxicology 50 (3-4), 949-955, 2012 | 36 | 2012 |
| Extraction, detection, and quantification of heterocyclic aromatic amines in Portuguese meat dishes by HPLC/diode array A Melo, O Viegas, R Eça, C Petisca, O Pinho, I Ferreira Journal of liquid chromatography & related technologies 31 (5), 772-787, 2008 | 30 | 2008 |
| Parameters affecting 5-hydroxymethylfurfural exposure from beer O Viegas, M Prucha, V Gökmen, IM Ferreira Food additives & contaminants: part A 35 (8), 1464-1471, 2018 | 18 | 2018 |
| In vitro gastric bioaccessibility of avocado peel extract in beef and soy-based burgers and its impact on Helicobacter pylori risk factors I Trujillo-Mayol, O Viegas, MMC Sobral, N Casas-Forero, N Fiallos, ... Food Chemistry 373, 131505, 2022 | 15 | 2022 |
| Delphinidin-3-O-glucoside inhibits angiogenesis via VEGFR2 downregulation and migration through actin disruption O Viegas, MA Faria, JB Sousa, M Vojtek, S Gonçalves-Monteiro, ... Journal of Functional Foods 54, 393-402, 2019 | 15 | 2019 |
| Fast and reliable extraction of polycyclic aromatic hydrocarbons from grilled and smoked muscle foods M Silva, O Viegas, A Melo, D Finteiro, O Pinho, IM Ferreira Food Analytical Methods 11, 3495-3504, 2018 | 13 | 2018 |
