| SPROUT: a program for structure generation V Gillet, AP Johnson, P Mata, S Sike, P Williams Journal of computer-aided molecular design 7 (2), 127-153, 1993 | 281 | 1993 |
| SPROUT: recent developments in the de novo design of molecules VJ Gillet, W Newell, P Mata, G Myatt, S Sike, Z Zsoldos, AP Johnson Journal of chemical information and computer sciences 34 (1), 207-217, 1994 | 235 | 1994 |
| Cientistas de palmo e meio: Uma brincadeira muito séria P Mata, C Bettencourt, MJ Lino, MS Paiva Análise Psicológica 22 (1), 169-174, 2004 | 81 | 2004 |
| SPROUT: 3D structure generation using templates P Mata, VJ Gillet, AP Johnson, J Lampreia, GJ Myatt, S Sike, ... Journal of chemical information and computer sciences 35 (3), 479-493, 1995 | 61 | 1995 |
| The CIP sequence rules: Analysis and proposal for a revision P Mata, AM Lobo, C Marshall, AP Johnson Tetrahedron: Asymmetry 4 (4), 657-668, 1993 | 53 | 1993 |
| Optimisation of gellan gum edible coating for ready-to-eat mango (Mangifera indica L.) bars F Danalache, CY Carvalho, VD Alves, M Moldão-Martins, P Mata International journal of biological macromolecules 84, 43-53, 2016 | 48 | 2016 |
| AUTOMATED STRUCTURE DESIGN IN 3D VJ GILLET, K FLANAGAN, PA JOHNSON, C MARSHALL, P MATA, ... ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 202, 48-COMP, 1991 | 47 | 1991 |
| Automated structure design in 3D VJ Gillet, AP Johnson, P Mata, S Sike Tetrahedron Computer Methodology 3 (6), 681-696, 1990 | 45 | 1990 |
| Umami taste in edible seaweeds: The current comprehension and perception J Milinovic, P Mata, M Diniz, JP Noronha International Journal of Gastronomy and Food Science 23, 100301, 2021 | 44 | 2021 |
| Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies F Danalache, P Mata, M Moldão-Martins, VD Alves LWT-Food Science and Technology 62 (1), 576-583, 2015 | 42 | 2015 |
| Texture, microstructure and consumer preference of mango bars jellified with gellan gum F Danalache, S Beirão-da-Costa, P Mata, VD Alves, M Moldão-Martins LWT-Food Science and Technology 62 (1), 584-591, 2015 | 38 | 2015 |
| Enzyme-Assisted Extraction of Fruit Juices F Danalache, P Mata, VD Alves, M Moldão-Martins Fruit Juices, 183-200, 2018 | 35 | 2018 |
| MOLinsight: A web portal for the processing of molecular structures by blind students F Pereira, J Aires-de-Sousa, VDB Bonifácio, P Mata, AM Lobo Journal of Chemical Education, 2011 | 35 | 2011 |
| Sonified infrared spectra and their interpretation by blind and visually impaired students F Pereira, JC Ponte-e-Sousa, RPS Fartaria, VDB Bonifácio, P Mata, ... Journal of chemical education 90 (8), 1028-1031, 2013 | 33 | 2013 |
| Assessing gelling properties of chia (Salvia hispanica L.) flour through rheological characterization S Ramos, P Fradinho, P Mata, A Raymundo Journal of the Science of Food and Agriculture 97 (6), 1753-1760, 2017 | 29 | 2017 |
| Implementation of the Cahn-Ingold-Prelog System for Stereochemical Perception in the LHASA Program P Mata, AM Lobo, C Marshall, AP Johnson Journal of Chemical Information and Computer Sciences 34 (3), 491-504, 1994 | 28 | 1994 |
| Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore J Milinovic, B Campos, P Mata, M Diniz, JP Noronha Journal of Applied Phycology 32 (5), 3331-3339, 2020 | 27 | 2020 |
| Texture, microstructure and volatile profile of structured guava using agar and gellan gum JN da Costa, AR Leal, LGL Nascimento, DC Rodrigues, CR Muniz, ... International Journal of Gastronomy and Food Science 20, 100207, 2020 | 21 | 2020 |
| Effect of thermal and high hydrostatic pressure treatments on mango bars shelf-life under refrigeration F Danalache, CY Carvalho, L Brito, P Mata, M Moldão-Martins, VD Alves Journal of Food Engineering, 2017 | 16 | 2017 |
| NavMol 2.0–A Molecular Structure Navigator/Editor for Blind and Visually Impaired Users RPS Fartaria, F Pereira, VDB Bonifácio, P Mata, J Aires‐de‐Sousa, ... European Journal of Organic Chemistry 2013 (8), 1415-1419, 2013 | 16 | 2013 |
