| Effect of high pressure homogenization (HPH) on the physical stability of tomato juice MTK Kubo, PED Augusto, M Cristianini Food research international 51 (1), 170-179, 2013 | 233 | 2013 |
| Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability ML Rojas, TS Leite, M Cristianini, ID Alvim, PED Augusto Food Research International 82, 22-33, 2016 | 166 | 2016 |
| Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear PED Augusto, A Ibarz, M Cristianini Journal of Food Engineering 111 (4), 570-579, 2012 | 165 | 2012 |
| Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp PED Augusto, M Cristianini, A Ibarz Journal of Food Engineering 108 (2), 283-289, 2012 | 116 | 2012 |
| High pressure processing (HPP) of pea starch: Effect on the gelatinization properties TS Leite, ALT de Jesus, M Schmiele, AAL Tribst, M Cristianini LWT-Food Science and Technology 76, 361-369, 2017 | 102 | 2017 |
| Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model PED Augusto, A Ibarz, M Cristianini Journal of Food Engineering 111 (2), 474-477, 2012 | 101 | 2012 |
| Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation FP Campos, M Cristianini Innovative Food Science & Emerging Technologies 8 (2), 226-229, 2007 | 101 | 2007 |
| High pressure processing and pulsed electric fields: potential use in probiotic dairy foods processing AG Da Cruz, JAF Faria, SMI Saad, HMA Bolini, AS Sant, M Cristianini Trends in food science & technology 21 (10), 483-493, 2010 | 97 | 2010 |
| Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule PED Augusto, A Ibarz, M Cristianini Journal of Food Engineering 114 (1), 57-63, 2013 | 94 | 2013 |
| Effects of high pressure on functional properties of soy protein R Torrezan, WP Tham, AE Bell, RA Frazier, M Cristianini Food Chemistry 104 (1), 140-147, 2007 | 91 | 2007 |
| Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Creep and recovery behaviours PED Augusto, A Ibarz, M Cristianini Food Research International 54 (1), 169-176, 2013 | 79 | 2013 |
| Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing TLC de Oliveira, ALS Ramos, EM Ramos, RH Piccoli, M Cristianini Trends in Food Science & Technology 45 (1), 60-85, 2015 | 78 | 2015 |
| Anthocyanins, non-anthocyanin phenolics, tocopherols and antioxidant capacity of açaí juice (Euterpe oleracea) as affected by high pressure processing and thermal pasteurization TFF da Silveira, M Cristianini, GG Kuhnle, AB Ribeiro, J Teixeira Filho, ... Innovative Food Science & Emerging Technologies 55, 88-96, 2019 | 76 | 2019 |
| Rheological behavior of tomato juice: steady-state shear and time-dependent modeling PED Augusto, V Falguera, M Cristianini, A Ibarz Food and Bioprocess Technology 5, 1715-1723, 2012 | 71 | 2012 |
| Ultra-high pressure homogenization treatment combined with lysozyme for controlling Lactobacillus brevis contamination in model system AAL Tribst, MA Franchi, M Cristianini Innovative food science & emerging technologies 9 (3), 265-271, 2008 | 70 | 2008 |
| Quality of mango nectar processed by high‐pressure homogenization with optimized heat treatment AAL Tribst, MA Franchi, PR de Massaguer, M Cristianini Journal of Food Science 76 (2), M106-M110, 2011 | 67 | 2011 |
| The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) TS Leite, PED Augusto, M Cristianini Innovative Food Science & Emerging Technologies 26, 124-133, 2014 | 65 | 2014 |
| Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages LM Júnior, M Cristianini, M Padula, CAR Anjos Food research international 119, 920-930, 2019 | 63 | 2019 |
| Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure RM Moreira, ML Martins, BRCL Júnior, EMF Martins, AM Ramos, ... LWT 77, 259-268, 2017 | 62 | 2017 |
| High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase ALT de Jesus, TS Leite, M Cristianini Food research international 105, 853-862, 2018 | 61 | 2018 |
Pedro E. D. AugustoUniversité Paris-Saclay, CentraleSupélec, Centre Européen de Biotechnologie et de BioéconomieE-mail confirmado em centralesupelec.fr
