Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanchingElsa M. Gonçalves, Cristina L.M. Silva, Marta Abreu et al.|Journal of Food Engineering|2009Cited by 202
Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanchingElsa M. Gonçalves, Cristina L.M. Silva, Joaquina Pinheiro et al.|Journal of Food Engineering|2007Cited by 171
Kinetics of changes in the physical quality parameters of fresh tomato fruits (Solanum lycopersicum, cv. ‘Zinac’) during storageJoaquina Pinheiro, Cristina L.M. Silva, Elsa M. Gonçalves et al.|Journal of Food Engineering|2012Cited by 140
Degradation kinetics of colour, vitamin C and drip loss in frozen broccoli (Brassica oleracea L. ssp. Italica) during storage at isothermal and non-isothermal conditionsElsa M. Gonçalves, Cristina L.M. Silva, Teresa R.S. Brandão et al.|International Journal of Refrigeration|2011Cited by 99
Biochemical and colour changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storageElsa M. Gonçalves, Cristina L.M. Silva, Teresa R.S. Brandão et al.|Journal of Food Engineering|2009Cited by 81