| Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties L Fernandes, S Casal, R Cruz, JA Pereira, E Ramalhosa Food Research International 50 (1), 161-166, 2013 | 247 | 2013 |
| Espresso coffee residues: a valuable source of unextracted compounds R Cruz, MM Cardoso, L Fernandes, M Oliveira, E Mendes, P Baptista, ... Journal of agricultural and food chemistry 60 (32), 7777-7784, 2012 | 241 | 2012 |
| Carotenoids of lettuce (Lactuca sativa L.) grown on soil enriched with spent coffee grounds R Cruz, P Baptista, S Cunha, JA Pereira, S Casal Molecules 17 (2), 1535-1547, 2012 | 144 | 2012 |
| Effect of cooking on olive oil quality attributes CSP Santos, R Cruz, SC Cunha, S Casal Food Research International 54 (2), 2016-2024, 2013 | 120 | 2013 |
| Brominated flame retardants and seafood safety: a review R Cruz, SC Cunha, S Casal Environment international 77, 116-131, 2015 | 111 | 2015 |
| Revalorization of spent coffee residues by a direct agronomic approach R Cruz, E Mendes, Á Torrinha, S Morais, JA Pereira, P Baptista, S Casal Food Research International 73, 190-196, 2015 | 77 | 2015 |
| Improvement of vegetables elemental quality by espresso coffee residues R Cruz, S Morais, E Mendes, JA Pereira, P Baptista, S Casal Food chemistry 148, 294-299, 2014 | 60 | 2014 |
| Validation of a single-extraction procedure for sequential analysis of vitamin E, cholesterol, fatty acids, and total fat in seafood R Cruz, S Casal, E Mendes, A Costa, C Santos, S Morais Food Analytical Methods 6 (4), 1196-1204, 2013 | 59 | 2013 |
| Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts P Limón, R Malheiro, S Casal, FG Acién-Fernández, ... Food chemistry 175, 203-211, 2015 | 50 | 2015 |
| Ochratoxin A in commercial soluble coffee and coffee substitutes S Casal, T Vieira, R Cruz, SC Cunha Food research international 61, 56-60, 2014 | 47 | 2014 |
| Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues R Cruz, T Gomes, A Ferreira, E Mendes, P Baptista, S Cunha, JA Pereira, ... Food chemistry 145, 95-101, 2014 | 45 | 2014 |
| Trans fatty acids in the Portuguese food market N Costa, R Cruz, P Graça, J Breda, S Casal Food control 64, 128-134, 2016 | 38 | 2016 |
| Fast and environmental-friendly methods for the determination of polybrominated diphenyl ethers and their metabolites in fish tissues and feed R Cruz, A Marques, S Casal, SC Cunha Science of the Total Environment 646, 1503-1515, 2019 | 36 | 2019 |
| Mineral composition variability of coffees: A result of processing and production R Cruz, S Morais, S Casal Processing and impact on active components in food, 549-558, 2015 | 36 | 2015 |
| Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables R Cruz, S Casal Food chemistry 141 (2), 1175-1180, 2013 | 36 | 2013 |
| 4-Methylimidazole in soluble coffee and coffee substitutes SC Cunha, L Senra, R Cruz, S Casal, JO Fernandes Food Control 63, 15-20, 2016 | 35 | 2016 |
| Sugars and artificial sweeteners in soft drinks: A decade of evolution in Portugal PD Silva, R Cruz, S Casal Food Control 120, 107481, 0 | 31 | |
| Polybrominated diphenyl ethers and metabolites–an analytical review on seafood occurrence R Cruz, SC Cunha, A Marques, S Casal TrAC Trends in Analytical Chemistry 87, 129-144, 2017 | 28 | 2017 |
| Commercial squids: Characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations A Torrinha, F Gomes, M Oliveira, R Cruz, E Mendes, C Delerue-Matos, ... Food and chemical toxicology 67, 44-56, 2014 | 25 | 2014 |
| Fatty acid composition from olive oils of Portuguese centenarian trees is highly dependent on olive cultivar and crop year N Rodrigues, S Casal, T Pinho, R Cruz, AM Peres, P Baptista, JA Pereira Foods 10 (3), 496, 2021 | 24 | 2021 |
