| Isobaric thermal expansivity and thermophysical characterization of liquids and liquid mixtures CA Cerdeiriña, CA Tovar, D González-Salgado, E Carballo, L Romaní Physical Chemistry Chemical Physics 3 (23), 5230-5236, 2001 | 184 | 2001 |
| Influence of the starch content in the viscoelastic properties of surimi gels L Campo, C Tovar Journal of Food Engineering 84 (1), 140-147, 2008 | 111 | 2008 |
| Effect of alkalis on konjac glucomannan gels for use as potential gelling agents in restructured seafood products B Herranz, CA Tovar, B Solo-de-Zaldívar, AJ Borderias Food Hydrocolloids 27 (1), 145-153, 2012 | 106 | 2012 |
| Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties HM Moreno, F Dominguez-Timon, MT Díaz, MM Pedrosa, AJ Borderías, ... Food Hydrocolloids 99, 105375, 2020 | 104 | 2020 |
| Highly precise determination of the heat capacity of liquids by DSC: calibration and measurement CA Cerdeiriña, JA Mıguez, E Carballo, CA Tovar, E De La Puente, ... Thermochimica acta 347 (1-2), 37-44, 2000 | 104 | 2000 |
| Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates AJ Borderías, CA Tovar, F Domínguez-Timón, MT Díaz, MM Pedrosa, ... Food Hydrocolloids 107, 105976, 2020 | 98 | 2020 |
| Use of Konjac glucomannan as additive to reinforce the gels from low-quality squid surimi MA Iglesias-Otero, J Borderías, CA Tovar Journal of food Engineering 101 (3), 281-288, 2010 | 97 | 2010 |
| Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added L Campo-Deaño, CA Tovar, MJ Pombo, MT Solas, AJ Borderías Journal of Food Engineering 94 (1), 26-33, 2009 | 93 | 2009 |
| The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi L Campo-Deaño, C Tovar Food Hydrocolloids 23 (7), 1641-1646, 2009 | 91 | 2009 |
| Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods L Campo-Deaño, CA Tovar, J Borderías Journal of Food Engineering 97 (4), 457-464, 2010 | 78 | 2010 |
| Excess molar volumes and excess molar heat capacities of mixtures containing (mono and poly) ethers+ ethyl acetate CA Tovar, E Carballo, CA Cerdeiriña, L Romaní Journal of Chemical & Engineering Data 42 (6), 1085-1089, 1997 | 71 | 1997 |
| High pressure applied to frozen flying fish (Parexocoetus brachyterus) surimi: Effect on physicochemical and rheological properties of gels HM Moreno, V Bargiela, CA Tovar, D Cando, AJ Borderías, B Herranz Food Hydrocolloids 48, 127-134, 2015 | 70 | 2015 |
| Effect of temperature on W-shaped excess molar heat capacities and volumetric properties: oxaalkane-nonane systems CA Tovar, E Carballo, CA Cerdeiriña, JL Legido, L Romaní International journal of thermophysics 18, 761-777, 1997 | 69 | 1997 |
| Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi B Herranz, CA Tovar, AJ Borderias, HM Moreno Innovative Food Science & Emerging Technologies 20, 24-33, 2013 | 66 | 2013 |
| Thermophysical properties of the binary mixtures diethyl carbonate+(n-dodecane or n-tetradecane) at several temperatures JM Pardo, CA Tovar, D González, E Carballo, L Romaní Journal of Chemical & Engineering Data 46 (2), 212-216, 2001 | 58 | 2001 |
| Effect of high pressure and/or temperature over gelation of isolated hake myofibrils D Cando, HM Moreno, CA Tovar, B Herranz, AJ Borderias Food and Bioprocess Technology 7, 3197-3207, 2014 | 57 | 2014 |
| Temperature dependence of the excess molar heat capacities for alcohol− alkane mixtures. Experimental testing of the predictions from a two-state model CA Cerdeirina, CA Tovar, E Carballo, L Romaní, M del Carmen Delgado, ... The Journal of Physical Chemistry B 106 (1), 185-191, 2002 | 57 | 2002 |
| Excess molar volumes and excess molar heat capacities of (dimethyl carbonate, or diethyl carbonate+ n-heptane) at several temperatures JM Pardo, CA Tovar, CA Cerdeirina, E Carballo, L Romani The Journal of Chemical Thermodynamics 31 (6), 787-796, 1999 | 52 | 1999 |
| Thermostability analyses of glucomannan gels. Concentration influence B Herranz, AJ Borderias, B Solo-de-Zaldívar, MT Solas, CA Tovar Food hydrocolloids 29 (1), 85-92, 2012 | 51 | 2012 |
| Effect of deacetylation on the glucomannan gelation process for making restructured seafood products B Solo-de-Zaldívar, CA Tovar, AJ Borderías, B Herranz Food Hydrocolloids 35, 59-68, 2014 | 50 | 2014 |
