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João Madruga Dias

Test of a small domestic boiler using different pellets
2004 · J. Dias, M. Costa, et al. · Biomass and Bioenergy · 88
Characterization of Cynara cardunculus L. flower from Alentejo as a coagulant agent for cheesemaking
2018 · Sandra Gomes, Ana Teresa Belo, et al. · International Dairy Journal · 62
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Nutritional Properties of Baobab Pulp from Different Angolan Origins
2022 · Sara Monteiro, Fernando H. Reboredo, et al. · Plants · 46
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Cynara cardunculus: Use in Cheesemaking and Pharmaceutical Applications
2018 · Cristina Conceição, Pedro Martins, et al. · InTech eBooks · 38
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Effect of hydrocolloids on low-fat chocolate fillings
2015 · João Dias, Nuno Alvarenga, et al. · Journal of Food Science and Technology · 31
Evaluation of gas holes in “Queijo de Nisa” PDO cheese using computer vision
2020 · João Dias, Patricia Lage, et al. · Journal of Food Science and Technology · 28
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Clean Label Approaches in Cheese Production: Where Are We?
2025 · Jaime Fernandes, Sandra Gomes, et al. · Foods · 26
Development of a Functional Dark Chocolate with Baobab Pulp
2023 · Sara Monteiro, João Dias, et al. · Foods · 21
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Applying Computational Fluid Dynamics in the Development of Smart Ripening Rooms for Traditional Cheeses
2021 · Nuno Alvarenga, João Martins, et al. · Foods · 21
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Impact of environmental conditions on the ripening of Queijo de Évora PDO cheese
2020 · João Mestre Dias, Patricia Lage, et al. · Journal of Food Science and Technology · 21
Valorization of baobab seeds (Adansonia digitata) as a coffee-like beverage: evaluation of roasting time on bioactive compounds
2023 · Etivaldo Marcolino, Diogo Salavarria, et al. · Journal of Food Science and Technology · 20
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Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate
2024 · José Cartas, Nuno Alvarenga, et al. · European Food Research and Technology · 18
Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
2023 · Helena Araújo-Rodrigues, António P. L. Martins, et al. · Foods · 17
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The use of cheese from Alentejo in Portuguese gastronomy: A travel through history
2022 · João Dias · International Journal of Gastronomy and Food Science · 17
Influence of cocoa origin on the nutritional characterization of chocolate
2022 · António Panda, Nuno Alvarenga, et al. · European Food Research and Technology · 17
Evolution during Three Ripening Stages of Évora Cheese
2020 · Graça P. Carvalho, Rute Santos, et al. · Foods · 14
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Evaluation of the impact of high pressure on the storage of filled traditional chocolates
2017 · João Dias, Patrícia Coelho, et al. · Innovative Food Science & Emerging Technologies · 10
Organoleptic Chemical Markers of Serpa PDO Cheese Specificity
2022 · Helena Araújo-Rodrigues, António P. L. Martins, et al. · Foods · 9
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Impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of Serpa cheese
2024 · N. Alvarenga, J. Fernandes, et al. · International Dairy Journal · 8
Impact of olive oil usage on physical properties of chocolate fillings
2016 · J. M. Dias, M. Almeida, et al. · Grasas y Aceites · 8
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Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan
2017 · João Dias, Nuno Alvarenga, et al. · Emirates Journal of Food and Agriculture · 7
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The Economic Impact of a New Type of Ripening Chamber in Traditional Cheese Manufacturing
2020 · Nuno Teixeira, Maria Clara Pires, et al. · Sustainability · 6
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Valorization of Grape Pomace Through Integration in Chocolate: A Functional Strategy to Enhance Antioxidants and Fiber Content
2025 · Daniela Freitas, Ana Rita F. Coelho, et al. · Sci · 5
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Energy Footprint of Cheese: A Critical Review of the Environmental Impact and Opportunities for Sustainability
2025 · Karina S. Silvério, Daniela Freitas, et al. · Applied Sciences · 5
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The history of chocolate consumption in Portugal: A blend of tradition and innovation
2025 · J. Dias · International Journal of Gastronomy and Food Science · 5
Works count: 49
Citation count: 589
H-index: 15
I10-index: 17
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