| Salt in food processing; usage and reduction: a review W Albarracín, IC Sánchez, R Grau, JM Barat International Journal of Food Science & Technology 46 (7), 1329-1336, 2011 | 364 | 2011 |
| Análisis sensorial en carne IC Sánchez, W Albarracín Revista Colombiana de Ciencias Pecuarias 23 (2), 227-239, 2010 | 58 | 2010 |
| Control of ham salting by using image segmentation AJ Sánchez, W Albarracin, R Grau, C Ricolfe, JM Barat Food Control 19 (2), 135-142, 2008 | 52 | 2008 |
| Elaboración de un producto cárnico escaldado utilizando como extensor harina de fríjol común (Phaseolus spp.) W Albarracín, LF Acosta, IC Sánchez Vitae 17 (3), 264-271, 2010 | 37 | 2010 |
| Study of salting and post-salting stages of fresh and thawed Iberian hams R Grau, W Albarracín, F Toldrá, T Antequera, JM Barat Meat science 79 (4), 677-682, 2008 | 35 | 2008 |
| Aplicación y efecto de un recubrimiento comestible sobre la vida útil de la mora de castilla (Rubus glaucus Benth) C Villegas, W Albarracín Vitae 23 (3), 202-209, 2016 | 32 | 2016 |
| Application of essential oils as a preservative to improve the shelf life of Nile tilapia (Oreochoromisniloticus) W ALBARRACÍN H, C ALFONSO A, IC SÁNCHEZ B Vitae 19 (1), 34-40, 2012 | 22 | 2012 |
| Componentes Bioactivos del Shiitake (Lentinula edodes Berk. Pegler) y su impacto en la salud OA Rivera, W Albarracín, M Lares Archivos Venezolanos de Farmacología y Terapéutica 36 (3), 67-71, 2017 | 20 | 2017 |
| Use of simultaneous brine thawing/salting in dry-cured Iberian ham production R Grau, W Albarracín, MT Pérez, T Antequera, JM Barat Journal of food engineering 104 (2), 316-321, 2011 | 19 | 2011 |
| Study of the influence of product and process variables in the salting and post-salting stages of PSE thawed hams R Grau, W Albarracin, G Clemente, JM Barat International Journal of Food Engineering 3 (5), 2007 | 16 | 2007 |
| Electroencephalographic spectrum power of sheep's brain after stunning IC Sánchez-Barrera, W Albarracin, MJ Rojas Journal of Applied Animal Research 42 (1), 73-76, 2014 | 14 | 2014 |
| Caracterización del sacrificio de corderos de pelo a partir de cruces con razas criollas colombianas W Albarracín, I Sánchez Revista MVZ Córdoba 18 (1), 3370-3378, 2013 | 13 | 2013 |
| Physical and microbiological evaluation of chitosan films: Effect of essential oils and storage N Valderrama, W Albarracín, N Algecira Int. J. Agric. Biol. Eng 9, 262-269, 2015 | 9 | 2015 |
| Edible coating application and effect on blackberry (Rubus glaucus Benth) shelf life C Villegas, W Albarracín Vitae 23 (3), 202-209, 2016 | 8 | 2016 |
| Estudio de la maduración de carne de cordero empleando electroforesis sds-page GA Torres, IC Sánchez, LP Restrepo, W Albarracín Revista Colombiana de Química 41 (2), 263-282, 2012 | 7 | 2012 |
| Elaboration of a scalded sausage using common bean flour (Phaseolus spp.) as extender W ALBARRACÍN, LF ACOSTA, IC SÁNCHEZ Vitae 17 (3), 264-271, 2010 | 6 | 2010 |
| Chemical compounds inclusion in chitosan polymeric matrices and their effect on film properties W Albarracín-Hernández, N Valderrama-Bohórquez Vitae 21 (1), 49-59, 2014 | 5 | 2014 |
| Puesta a punto de un método analítico mediante cromatografía de gases para la determinación del perfil lipídico en carnes EM Rincón, W Albarracín Vitae 20 (2), 111-117, 2013 | 5 | 2013 |
| Sensory analysis of meat IC Sanchez, W Albarracin Revista Colombiana De Ciencias Pecuarias 23 (2), 227-239, 2010 | 5 | 2010 |
| Effect of edible coatings of polysaccharide-protein-lipid structure on andean blackberry C Villegas-Yépez, M Cortés-Rodríguez, W Albarracín-Hernández, ... Dyna 86 (211), 199-207, 2019 | 4 | 2019 |
