| Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration M Castillo, FA Payne, CL Hicks, MB Lopez International Dairy Journal 10 (8), 551-562, 2000 | 135 | 2000 |
| Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut D Álvarez, YL Xiong, M Castillo, FA Payne, MD Garrido Meat science 92 (1), 8-15, 2012 | 124 | 2012 |
| Effect of temperature and inoculum concentration on gel microstructure, permeability and syneresis kinetics. Cottage cheese-type gels M Castillo, JA Lucey, T Wang, FA Payne International Dairy Journal 16 (2), 153-163, 2006 | 103 | 2006 |
| The effect of temperature and inoculum concentration on rheological and light scatter properties of milk coagulated by a combination of bacterial fermentation and chymosin … M Castillo, JA Lucey, FA Payne International Dairy Journal 16 (2), 131-146, 2006 | 100 | 2006 |
| Antioxidant and emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with different fat concentrations G Nieto, M Castillo, YL Xiong, D Álvarez, FA Payne, MD Garrido Meat Science 83 (1), 24-30, 2009 | 97 | 2009 |
| Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters D Álvarez, RM Delles, YL Xiong, M Castillo, FA Payne, J Laencina LWT-Food Science and Technology 44 (6), 1435-1442, 2011 | 95 | 2011 |
| On-line prediction of cheese making indices using backscatter of near infrared light CC Fagan, M Castillo, CP O’Donnell, DJ O’Callaghan, FA Payne International Dairy Journal 18 (2), 120-128, 2008 | 80 | 2008 |
| Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation CC Fagan, M Leedy, M Castillo, FA Payne, CP O’donnell, DJ O’Callaghan Journal of Food Engineering 83 (1), 61-67, 2007 | 75 | 2007 |
| Effect of cutting time, temperature, and calcium on curd moisture, whey fat losses, and curd yield by response surface methodology CC Fagan, M Castillo, FA Payne, CP O’Donnell, DJ O’Callaghan Journal of dairy science 90 (10), 4499-4512, 2007 | 74 | 2007 |
| Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking CC Fagan, M Castillo, FA Payne, CP O’Donnell, M Leedy, ... Journal of agricultural and food chemistry 55 (22), 8836-8844, 2007 | 74 | 2007 |
| Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture CD Everard, DJ O’Callaghan, MJ Mateo, CP O’Donnell, M Castillo, ... Journal of dairy science 91 (7), 2575-2582, 2008 | 64 | 2008 |
| Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels O Arango, AJ Trujillo, M Castillo Journal of dairy science 96 (4), 1984-1996, 2013 | 56 | 2013 |
| Comparison of total milk-clotting activity measurement precision using the Berridge clotting time method and a proposed optical method N Tabayehnejad, M Castillo, FA Payne Journal of food engineering 108 (4), 549-556, 2012 | 51 | 2012 |
| Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor M Castillo, FA Payne, CL Hicks, J Laencina, MB López Journal of dairy research 70 (2), 205-215, 2003 | 51 | 2003 |
| Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making MJ Mateo, CD Everard, CC Fagan, CP O'Donnell, M Castillo, FA Payne, ... International dairy journal 19 (4), 264-268, 2009 | 50 | 2009 |
| Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis CD Everard, DJ O’callaghan, CC Fagan, CP O’donnell, M Castillo, ... Journal of dairy science 90 (7), 3162-3170, 2007 | 48 | 2007 |
| SEE PROFILE CD Everard, M Castillo, FA Payne | 48* | |
| Influence of an exopolysaccharide produced by a starter on milk coagulation and curd syneresis NE Costa, DJ O’Callaghan, MJ Mateo, V Chaurin, M Castillo, JA Hannon, ... International dairy journal 22 (1), 48-57, 2012 | 42 | 2012 |
| Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter MJ Mateo, DJ O'Callaghan, CD Everard, CC Fagan, M Castillo, FA Payne, ... LWT-Food Science and Technology 42 (5), 950-955, 2009 | 39 | 2009 |
| Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese E Ferrandini, MB López, M Castillo, J Laencina Food chemistry 124 (2), 583-588, 2011 | 37 | 2011 |
