| Evolutionary history of the genus Rhamdia (Teleostei: Pimelodidae) in central America A Perdices, E Bermingham, A Montilla, I Doadrio Molecular Phylogenetics and Evolution 25 (1), 172-189, 2002 | 283 | 2002 |
| Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus O Hernández-Hernández, A Muthaiyan, FJ Moreno, A Montilla, ML Sanz, ... Food microbiology 30 (2), 355-361, 2012 | 211 | 2012 |
| Air-borne ultrasound application in the convective drying of strawberry J Gamboa-Santos, A Montilla, JA Cárcel, M Villamiel, JV Garcia-Perez Journal of Food Engineering 128, 132-139, 2014 | 180 | 2014 |
| Egg shell as catalyst of lactose isomerisation to lactulose A Montilla, MD Del Castillo, ML Sanz, A Olano Food Chemistry 90 (4), 883-890, 2005 | 106 | 2005 |
| Current state and latest advances in the concept, production and functionality of prebiotic oligosaccharides FJ Moreno, N Corzo, A Montilla, M Villamiel, A Olano Current Opinion in Food Science 13, 50-55, 2017 | 97 | 2017 |
| Use of chitosan for selective removal of β-lactoglobulin from whey E Casal, A Montilla, FJ Moreno, A Olano, N Corzo Journal of Dairy Science 89 (5), 1384-1389, 2006 | 96 | 2006 |
| Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast® 1.5 L C Sabater, N Corzo, A Olano, A Montilla Carbohydrate polymers 190, 43-49, 2018 | 93 | 2018 |
| Impact of processing conditions on the kinetic of vitamin C degradation and 2-furoylmethyl amino acid formation in dried strawberries J Gamboa-Santos, R Megías-Pérez, AC Soria, A Olano, A Montilla, ... Food Chemistry 153, 164-170, 2014 | 90 | 2014 |
| Presence of mono-, di-and galactooligosaccharides in commercial lactose-free UHT dairy products AI Ruiz-Matute, M Corzo-Martínez, A Montilla, A Olano, P Copovi, N Corzo Journal of Food Composition and Analysis 28 (2), 164-169, 2012 | 89 | 2012 |
| Survey of quality indicators in commercial dehydrated fruits R Megías-Pérez, J Gamboa-Santos, AC Soria, M Villamiel, A Montilla Food Chemistry 150, 41-48, 2014 | 86 | 2014 |
| Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripening DG De Llano, M Ramos, A Rodriguez, A Montilla, M Juárez International Dairy Journal 2 (2), 121-135, 1992 | 86 | 1992 |
| Modification of citrus and apple pectin by power ultrasound: Effects of acid and enzymatic treatment N Muñoz-Almagro, A Montilla, FJ Moreno, M Villamiel Ultrasonics Sonochemistry 38, 807-819, 2017 | 84 | 2017 |
| Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound J Gamboa-Santos, AC Soria, M Pérez-Mateos, JA Carrasco, A Montilla, ... Food Chemistry 136 (2), 782-788, 2013 | 83 | 2013 |
| Galacto-oligosaccharides derived from lactulose exert a selective stimulation on the growth of Bifidobacterium animalis in the large intestine of growing rats MC Marín-Manzano, L Abecia, O Hernández-Hernández, ML Sanz, ... Journal of agricultural and food chemistry 61 (31), 7560-7567, 2013 | 80 | 2013 |
| Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots J Gamboa-Santos, A Montilla, AC Soria, M Villamiel European Food Research and Technology 234, 1071-1079, 2012 | 77 | 2012 |
| High-temperature short-time pasteurization system for donor milk in a human milk bank setting D Escuder-Vieco, I Espinosa-Martos, JM Rodríguez, N Corzo, A Montilla, ... Frontiers in Microbiology 9, 926, 2018 | 67 | 2018 |
| Analysis, structural characterization, and bioactivity of oligosaccharides derived from lactose FJ Moreno, A Montilla, M Villamiel, N Corzo, A Olano Electrophoresis 35 (11), 1519-1534, 2014 | 67 | 2014 |
| Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment J Gamboa-Santos, AC Soria, M Villamiel, A Montilla Food chemistry 141 (1), 616-624, 2013 | 67 | 2013 |
| Influence of heat treatments on whey protein denaturation and rennet clotting properties of cow's and goat's milk A Montilla, E Balcones, A Olano, MM Calvo Journal of agricultural and food chemistry 43 (7), 1908-1911, 1995 | 66 | 1995 |
| Ultrasound-assisted extraction of pectin from artichoke by-products. An artificial neural network approach to pectin characterisation C Sabater, V Sabater, A Olano, A Montilla, N Corzo Food Hydrocolloids 98, 105238, 2020 | 64 | 2020 |
