| Relevant factors for the preparation of freeze-dried lactic acid bacteria AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs International Dairy Journal 14 (10), 835-847, 2004 | 511 | 2004 |
| Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze‐dried Lactobacillus delbrueckii ssp. bulgaricus AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs Biotechnology Progress 20 (1), 248-254, 2004 | 274 | 2004 |
| Survival of freeze-dried Lactobacillus plantarum and Lactobacillus rhamnosus during storage in the presence of protectants AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs Biotechnology letters 24, 1587-1591, 2002 | 195 | 2002 |
| Characterization of bacteriocins produced by two strains of Lactobacillus plantarum isolated from Beloura and Chouriço, traditional pork products from Portugal SD Todorov, P Ho, M Vaz-Velho, LMT Dicks Meat Science 84 (3), 334-343, 2010 | 142 | 2010 |
| Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs Le Lait 83 (3), 203-210, 2003 | 139 | 2003 |
| Effect of various growth media upon survival during storage of freeze‐dried Enterococcus faecalis and Enterococcus durans AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs Journal of Applied Microbiology 94 (6), 947-952, 2003 | 120 | 2003 |
| Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines P Ho, TA Hogg, MCM Silva Food chemistry 64 (1), 115-122, 1999 | 106 | 1999 |
| Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines P Ho, TA Hogg, MCM Silva Food chemistry 64 (1), 115-122, 1999 | 106 | 1999 |
| Characterization and identification of microflora from soaked cod and respective salted raw materials MJ Rodrigues, P Ho, ME López-Caballero, P Vaz-Pires, ML Nunes Food Microbiology 20 (4), 471-481, 2003 | 89 | 2003 |
| Comparison of blueberry powder produced via foam‐mat freeze‐drying versus spray‐drying: evaluation of foam and powder properties S Darniadi, P Ho, BS Murray Journal of the Science of Food and Agriculture 98 (5), 2002-2010, 2018 | 80 | 2018 |
| Changes in colour and phenolic composition during the early stages of maturation of port in wood, stainless steel and glass P Ho, MCM Silva, TA Hogg Journal of the Science of Food and Agriculture 81 (13), 1269-1280, 2001 | 75 | 2001 |
| Hibiscus sabdariffa (Roselle) Extracts and Wine: Phytochemical Profile, Physicochemical Properties, and Carbohydrase Inhibition I Ifie, LJ Marshall, P Ho, G Williamson Journal of agricultural and food chemistry 64 (24), 4921-4931, 2016 | 59 | 2016 |
| Effects of addition of sucrose and salt, and of starvation upon thermotolerance and survival during storage of freeze‐dried Lactobacillus delbrueckii ssp bulgaricus AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs Journal of Food Science 68 (8), 2538-2541, 2003 | 59 | 2003 |
| Chemical, microbiological, and sensory quality of cod products salted in different brines MJ Rodrigues, P Ho, ME López‐Caballero, NM Bandarra, ML Nunes Journal of food science 70 (1), M1-M6, 2005 | 36 | 2005 |
| Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus AS Carvalho, J Silva, P Ho, P Teixeira, FX Malcata, P Gibbs International Dairy Journal 13 (6), 463-468, 2003 | 35 | 2003 |
| Multiple imputation and maximum likelihood principal component analysis of incomplete multivariate data from a study of the ageing of port P Ho, MCM Silva, TA Hogg Chemometrics and Intelligent Laboratory Systems 55 (1-2), 1-11, 2001 | 33 | 2001 |
| Evaluation of total monomeric anthocyanin, total phenolic content and individual anthocyanins of foam-mat freeze-dried and spray-dried blueberry powder S Darniadi, I Ifie, P Ho, BS Murray Journal of Food Measurement and Characterization 13, 1599-1606, 2019 | 30 | 2019 |
| The effect of ageing temperature on the physicochemical properties, phytochemical profile and α-glucosidase inhibition of Hibiscus sabdariffa (roselle) wine I Ifie, L Abrankó, JA Villa-Rodriguez, N Papp, P Ho, G Williamson, ... Food chemistry 267, 263-270, 2018 | 28 | 2018 |
| Fortifi cation of white fl at bread with sprouted red kidney bean (Phaseolus vulgaris) K Viswanathan, P Ho Acta Scientiarum Polonorum Technologia Alimentaria 13 (1), 27-34, 2014 | 27 | 2014 |
| Effect of skin contact and oxygenation of muts on the composition of white port wines P Ho, FSS Rogerson, SJ Watkins, MCM Silva, T Hogg, I Vasconcelos Lavoisier, 1999 | 21 | 1999 |
Professor Caroline OrfilaProfessor of Plant Biochemistry and Nutrition, University of LeedsVerified email at leeds.ac.uk
