| Edible coatings from cellulose derivatives to reduce oil uptake in fried products MA Garcıa, C Ferrero, N Bertola, M Martino, N Zaritzky Innovative Food Science & Emerging Technologies 3 (4), 391-397, 2002 | 333 | 2002 |
| Corn starch‐xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspension C Ferrero, MN Martino, NE Zaritzky Starch‐Stärke 46 (8), 300-308, 1994 | 202 | 1994 |
| Hydrocolloid interaction with water, protein, and starch in wheat dough N Linlaud, E Ferrer, MC Puppo, C Ferrero Journal of agricultural and food chemistry 59 (2), 713-719, 2011 | 179 | 2011 |
| Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability S Mali, C Ferrero, V Redigonda, AP Beleia, MVE Grossmann, NE Zaritzky LWT-Food Science and Technology 36 (5), 475-481, 2003 | 152 | 2003 |
| DNA methylation signatures identify biologically distinct thyroid cancer subtypes S Rodríguez-Rodero, AF Fernández, JL Fernández-Morera, ... The Journal of Clinical Endocrinology & Metabolism 98 (7), 2811-2821, 2013 | 149 | 2013 |
| Hydrocolloids in wheat breadmaking: A concise review C Ferrero Food Hydrocolloids 68, 15-22, 2017 | 147 | 2017 |
| H3K4me1 marks DNA regions hypomethylated during aging in human stem and differentiated cells AF Fernández, GF Bayón, RG Urdinguio, EG Toraño, MG García, ... Genome research 25 (1), 27-40, 2015 | 142 | 2015 |
| Modelling corn starch swelling in batch systems: effect of sucrose and hydrocolloids A Krüger, C Ferrero, NE Zaritzky Journal of Food Engineering 58 (2), 125-133, 2003 | 127 | 2003 |
| A promoter DNA demethylation landscape of human hematopoietic differentiation V Calvanese, AF Fernández, RG Urdinguio, B Suarez-Alvarez, C Mangas, ... Nucleic acids research 40 (1), 116-131, 2012 | 125 | 2012 |
| Stability of frozen starch pastes: Effect of freezing, storage and xanthan gum addition C Ferrero, MN Martino, NE Zaritzky Journal of Food Processing and Preservation 17 (3), 191-211, 1993 | 119 | 1993 |
| Extraction and characterization of the hydrocolloid from Prosopis flexuosa DC seeds MC Ibañez, C Ferrero Food Research International 36 (5), 455-460, 2003 | 110 | 2003 |
| Effect of modified celluloses on dough rheology and microstructure MJ Correa, MC Añon, GT Perez, C Ferrero Food Research International 43 (3), 780-787, 2010 | 101 | 2010 |
| Effect of hydrocolloids on starch thermal transitions, as measured by DSC C Ferrero, MN Martino, NE Zaritzky Journal of thermal analysis 47, 1247-1266, 1996 | 100 | 1996 |
| Methylcellulose coatings applied to reduce oil uptake in fried products MA García, C Ferrero, A Campana, N Bértola, M Martino, N Zaritzky Food science and technology international 10 (5), 339-346, 2004 | 96 | 2004 |
| Effect of hydrocolloids on water absorption of wheat flour and farinograph and textural characteristics of dough NE Linlaud, MC Puppo, C Ferrero Cereal chemistry 86 (4), 376-382, 2009 | 95 | 2009 |
| Immune-dependent and independent antitumor activity of GM-CSF aberrantly expressed by mouse and human colorectal tumors RG Urdinguio, AF Fernandez, A Moncada-Pazos, C Huidobro, ... Cancer research 73 (1), 395-405, 2013 | 89 | 2013 |
| Effect of freezing rate and frozen storage on starch–sucrose–hydrocolloid systems C Ferrero, NE Zaritzky Journal of the Science of Food and Agriculture 80 (14), 2149-2158, 2000 | 87 | 2000 |
| Interaction of modified celluloses and pectins with gluten proteins MJ Correa, E Ferrer, MC Añón, C Ferrero Food Hydrocolloids 35, 91-99, 2014 | 82 | 2014 |
| Chemical and functional characterization of products obtained from yam tubers RM Alves, MV Grossmann, C Ferrero, NE Zaritzky, MN Martino, ... Starch‐Stärke 54 (10), 476-481, 2002 | 82 | 2002 |
| Effect of glutens of different quality on dough characteristics and breadmaking performance L Marchetti, M Cardós, L Campaña, C Ferrero LWT-Food Science and Technology 46 (1), 224-231, 2012 | 77 | 2012 |
