| Seasonal Changes in Lipid Composition of Sardine (Sardina pilchardus) NM Bandarra, I Batista, ML Nunes, JM Empis, WW Christie Journal of food science 62 (1), 40-42, 1997 | 396 | 1997 |
| European pennyroyal (Mentha pulegium) from Portugal: Chemical composition of essential oil and antioxidant and antimicrobial properties of extracts and essential oil B Teixeira, A Marques, C Ramos, I Batista, C Serrano, O Matos, NR Neng, ... Industrial Crops and Products 36 (1), 81-87, 2012 | 297 | 2012 |
| Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus) NM Bandarra, I Batista, ML Nunes, JM Empis European Food Research and Technology 212, 535-539, 2001 | 209 | 2001 |
| Characterization of fish protein films incorporated with essential oils of clove, garlic and origanum: Physical, antioxidant and antibacterial properties B Teixeira, A Marques, C Pires, C Ramos, I Batista, JA Saraiva, ML Nunes LWT-Food Science and Technology 59 (1), 533-539, 2014 | 192 | 2014 |
| Hake proteins edible films incorporated with essential oils: physical, mechanical, antioxidant and antibacterial properties C Pires, C Ramos, B Teixeira, I Batista, ML Nunes, A Marques Food Hydrocolloids 30 (1), 224-231, 2013 | 184 | 2013 |
| Impact of ultrafiltration and nanofiltration of an industrial fish protein hydrolysate on its bioactive properties L Picot, R Ravallec, M Fouchereau‐Péron, L Vandanjon, P Jaouen, ... Journal of the Science of Food and Agriculture 90 (11), 1819-1826, 2010 | 183 | 2010 |
| Antioxidant synergy of α-tocopherol and phospholipids NM Bandarra, RM Campos, I Batista, ML Nunes, JM Empis Journal of the American Oil Chemists' Society 76, 905-913, 1999 | 168 | 1999 |
| Physical, chemical and sensory analysis of sardine (Sardina pilchardus) stored in ice ML Nunes, I Batista, RMO De Campos Journal of the Science of Food and Agriculture 59 (1), 37-43, 1992 | 163 | 1992 |
| Characterization of biodegradable films prepared with hake proteins and thyme oil C Pires, C Ramos, G Teixeira, I Batista, R Mendes, L Nunes, A Marques Journal of Food Engineering 105 (3), 422-428, 2011 | 157 | 2011 |
| Characterization of protein hydrolysates and lipids obtained from black scabbardfish (Aphanopus carbo) by-products and antioxidative activity of the hydrolysates produced I Batista, C Ramos, J Coutinho, NM Bandarra, ML Nunes Process Biochemistry 45 (1), 18-24, 2010 | 148 | 2010 |
| Antioxidant and antibacterial activity of essential oil and extracts of bay laurel Laurus nobilis Linnaeus (Lauraceae) from Portugal C Ramos, B Teixeira, I Batista, O Matos, C Serrano, NR Neng, ... Natural Product Research 26 (6), 518-529, 2012 | 147 | 2012 |
| Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species PJ García-Moreno, I Batista, C Pires, NM Bandarra, FJ Espejo-Carpio, ... Food Research International 65, 469-476, 2014 | 142 | 2014 |
| Fractionation of fish protein hydrolysates by ultrafiltration and nanofiltration: impact on peptidic populations P Bourseau, L Vandanjon, P Jaouen, M Chaplain-Derouiniot, A Massé, ... Desalination 244 (1-3), 303-320, 2009 | 119 | 2009 |
| Recovery of proteins from fish waste products by alkaline extraction I Batista European Food Research and Technology 210, 84-89, 1999 | 108 | 1999 |
| Benefits and risks associated with consumption of raw, cooked, and canned tuna (Thunnus spp.) based on the bioaccessibility of selenium and methylmercury C Afonso, S Costa, C Cardoso, R Oliveira, HM Lourenço, A Viula, I Batista, ... Environmental research 143, 130-137, 2015 | 94 | 2015 |
| FATTY ACIDS, STEROLS AND α‐TOCOPHEROL IN ISOCHRYSIS GALBANA NM Bandarra, PA Pereira, I Batista, MH VILELA Journal of Food Lipids 10 (1), 25-34, 2003 | 91 | 2003 |
| The presence of bioactive peptides in hydrolysates prepared from processing waste of sardine (Sardina pilchardus) R Ravallec‐Plé, C Charlot, C Pires, V Braga, I Batista, A Van Wormhoudt, ... Journal of the Science of Food and Agriculture 81 (11), 1120-1125, 2001 | 91 | 2001 |
| Evaluation of the risk/benefit associated to the consumption of raw and cooked farmed meagre based on the bioaccessibility of selenium, eicosapentaenoic acid and … C Afonso, S Costa, C Cardoso, NM Bandarra, I Batista, I Coelho, ... Food chemistry 170, 249-256, 2015 | 88 | 2015 |
| Fractionation of protein hydrolysates of fish and chicken using membrane ultrafiltration: investigation of antioxidant activity GS Centenaro, M Salas-Mellado, C Pires, I Batista, ML Nunes, C Prentice Applied biochemistry and biotechnology 172, 2877-2893, 2014 | 82 | 2014 |
| Properties of protein powder prepared from Cape hake by-products C Pires, S Costa, AP Batista, MC Nunes, A Raymundo, I Batista Journal of food engineering 108 (2), 268-275, 2012 | 81 | 2012 |
