| Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae BWS Souza, MA Cerqueira, AI Bourbon, AC Pinheiro, JT Martins, ... Food Hydrocolloids 27 (2), 287-292, 2012 | 442 | 2012 |
| Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof JT Martins, MA Cerqueira, AI Bourbon, AC Pinheiro, BWS Souza, ... Food Hydrocolloids 29 (2), 280-289, 2012 | 358 | 2012 |
| Galactomannans use in the development of edible films/coatings for food applications MA Cerqueira, AI Bourbon, AC Pinheiro, JT Martins, BWS Souza, ... Trends in Food Science & Technology 22 (12), 662-671, 2011 | 306 | 2011 |
| Alginate/chitosan nanoparticles for encapsulation and controlled release of vitamin B2 MA Azevedo, AI Bourbon, AA Vicente, MA Cerqueira International Journal of Biological Macromolecules 71, 141-146, 2014 | 254 | 2014 |
| Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight AI Bourbon, AC Pinheiro, MA Cerqueira, CMR Rocha, MC Avides, ... Journal of Food Engineering 106 (2), 111-118, 2011 | 233 | 2011 |
| Chitosan/fucoidan multilayer nanocapsules as a vehicle for controlled release of bioactive compounds AC Pinheiro, AI Bourbon, MA Cerqueira, É Maricato, C Nunes, ... Carbohydrate polymers 115, 1-9, 2015 | 205 | 2015 |
| Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and … AI Bourbon, AC Pinheiro, C Ribeiro, C Miranda, JM Maia, JA Teixeira, ... Food Hydrocolloids 24 (2-3), 184-192, 2010 | 199 | 2010 |
| Inulin potential for encapsulation and controlled delivery of Oregano essential oil S Beirão-da-Costa, C Duarte, AI Bourbon, AC Pinheiro, MIN Januário, ... Food Hydrocolloids 33 (2), 199-206, 2013 | 176 | 2013 |
| Design of bio-nanosystems for oral delivery of functional compounds MA Cerqueira, AC Pinheiro, HD Silva, PE Ramos, MA Azevedo, ... Food Engineering Reviews 6, 1-19, 2014 | 134 | 2014 |
| Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: Curcumin and caffeine as model compounds AI Bourbon, MA Cerqueira, AA Vicente Journal of Food Engineering 180, 110-119, 2016 | 133 | 2016 |
| Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil SB da Costa, C Duarte, AI Bourbon, AC Pinheiro, AT Serra, MM Martins, ... Journal of Food Engineering 110 (2), 190-199, 2012 | 126 | 2012 |
| Biocomposite films based on κ-carrageenan/locust bean gum blends and clays: physical and antimicrobial properties JT Martins, AI Bourbon, AC Pinheiro, BWS Souza, MA Cerqueira, ... Food and Bioprocess Technology 6, 2081-2092, 2013 | 98 | 2013 |
| Physical characterisation of an alginate/lysozyme nano-laminate coating and its evaluation on ‘Coalho’cheese shelf life BG de S. Medeiros, MP Souza, AC Pinheiro, AI Bourbon, MA Cerqueira, ... Food and Bioprocess Technology 7, 1088-1098, 2014 | 95 | 2014 |
| Interactions between κ-carrageenan and chitosan in nanolayered coatings—structural and transport properties AC Pinheiro, AI Bourbon, BGS Medeiros, LHM da Silva, MCH da Silva, ... Carbohydrate Polymers 87 (2), 1081-1090, 2012 | 93 | 2012 |
| Κ-carrageenan/chitosan nanolayered coating for controlled release of a model bioactive compound AC Pinheiro, AI Bourbon, MAC Quintas, MA Coimbra, AA Vicente Innovative Food Science & Emerging Technologies 16, 227-232, 2012 | 91 | 2012 |
| Rheological characterization of κ-carrageenan/galactomannan and xanthan/galactomannan gels: Comparison of galactomannans from non-traditional sources with conventional … AC Pinheiro, AI Bourbon, C Rocha, C Ribeiro, JM Maia, MP Gonçalves, ... Carbohydrate Polymers 83 (2), 392-399, 2011 | 87 | 2011 |
| Hollow chitosan/alginate nanocapsules for bioactive compound delivery MC Rivera, AC Pinheiro, AI Bourbon, MA Cerqueira, AA Vicente International journal of biological macromolecules 79, 95-102, 2015 | 83 | 2015 |
| Use of electrospinning to develop antimicrobial biodegradable multilayer systems: Encapsulation of cinnamaldehyde and their physicochemical characterization MA Cerqueira, MJ Fabra, JL Castro-Mayorga, AI Bourbon, LM Pastrana, ... Food and Bioprocess Technology 9, 1874-1884, 2016 | 79 | 2016 |
| Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect AI Bourbon, AC Pinheiro, MG Carneiro-da-Cunha, RN Pereira, ... Food Hydrocolloids 48, 292-300, 2015 | 73 | 2015 |
| Protein-based structures for food applications: From macro to nanoscale JT Martins, AI Bourbon, AC Pinheiro, LH Fasolin, AA Vicente Frontiers in sustainable food systems 2, 77, 2018 | 66 | 2018 |
