| Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab CM Rosell, C Collar, M Haros Food Hydrocolloids 21 (3), 452-462, 2007 | 396 | 2007 |
| Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread JMS Penella, C Collar, M Haros Journal of cereal science 48 (3), 715-721, 2008 | 271 | 2008 |
| Effect of whole amaranth flour on bread properties and nutritive value JM Sanz-Penella, M Wronkowska, M Soral-Smietana, M Haros LWT-Food science and technology 50 (2), 679-685, 2013 | 261 | 2013 |
| Starch hydrolyzing enzymes for retarding the staling of rice bread HS Gujral, M Haros, CM Rosell Cereal Chemistry 80 (6), 750-754, 2003 | 168 | 2003 |
| Effect of freezing and frozen storage on the staling of part-baked bread ME Bárcenas, M Haros, C Benedito, CM Rosell Food Research International 36 (8), 863-869, 2003 | 159 | 2003 |
| Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability E Iglesias-Puig, V Monedero, M Haros LWT-Food Science and Technology 60 (1), 71-77, 2015 | 151 | 2015 |
| Effect of different carbohydrases on fresh bread texture and bread staling M Haros, CM Rosell, C Benedito European Food Research and Technology 215, 425-430, 2002 | 147 | 2002 |
| Use of fungal phytase to improve breadmaking performance of whole wheat bread M Haros, CM Rosell, C Benedito Journal of Agricultural and Food Chemistry 49 (11), 5450-5454, 2001 | 143 | 2001 |
| Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.) E Iglesias-Puig, M Haros European Food Research and Technology 237, 865-874, 2013 | 139 | 2013 |
| Effect of starch substitution by buckwheat flour on gluten-free bread quality M Wronkowska, M Haros, M Soral-Śmietana Food and bioprocess technology 6, 1820-1827, 2013 | 131 | 2013 |
| Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase HS Gujral, M Haros, CM Rosell Journal of Food Engineering 65 (1), 89-94, 2004 | 117 | 2004 |
| Fungal phytase as a potential breadmaking additive M Haros, CM Rosell, C Benedito European Food Research and Technology 213, 317-322, 2001 | 116 | 2001 |
| Experimental approach to optimize the use of α-amylases in breadmaking CM Rosell, M Haros, C Escrivá, C Benedito de Barber Journal of Agricultural and Food Chemistry 49 (6), 2973-2977, 2001 | 114 | 2001 |
| Selection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking MC Palacios, M Haros, Y Sanz, CM Rosell LWT-Food Science and Technology 41 (1), 82-92, 2008 | 108 | 2008 |
| The impact of different agroecological conditions on the nutritional composition of quinoa seeds M Reguera, CM Conesa, A Gil-Gómez, CM Haros, MÁ Pérez-Casas, ... PeerJ 6, e4442, 2018 | 95 | 2018 |
| Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelf-life J Fernández-López, R Lucas-González, M Viuda-Martos, ... Meat science 156, 139-145, 2019 | 94 | 2019 |
| Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties MC Palacios, M Haros, CM Rosell, Y Sanz Journal of Applied Microbiology 98 (1), 229-237, 2005 | 94 | 2005 |
| Evaluation of technological and nutritional quality of bread enriched with amaranth flour KC Miranda-Ramos, N Sanz-Ponce, CM Haros Lwt 114, 108418, 2019 | 88 | 2019 |
| De tales harinas, tales panes. Granos, harinas y productos de panificación en Iberoamérica AE León, CM Rosell, M Gómez Pallarés, C Brites, M Haros, MJ Trigo, ... ISEKI-Food, 2007 | 85 | 2007 |
| Phytase activity as a novel metabolic feature in Bifidobacterium M Haros, M Bielecka, Y Sanz FEMS microbiology letters 247 (2), 231-239, 2005 | 85 | 2005 |
