| Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves A Periche, ML Castelló, A Heredia, I Escriche Food chemistry 172, 1-6, 2015 | 115 | 2015 |
| Mass transfer and volume changes in French fries during air frying A Andrés, Á Arguelles, ML Castelló, A Heredia Food and Bioprocess Technology 6, 1917-1924, 2013 | 109 | 2013 |
| Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage ML Castelló, PJ Fito, A Chiralt Journal of food engineering 97 (1), 64-71, 2010 | 94 | 2010 |
| Influence of osmotic dehydration on texture, respiration and microbial stability of apple slices (Var. Granny Smith) ML Castelló, M Igual, PJ Fito, A Chiralt Journal of Food Engineering 91 (1), 1-9, 2009 | 93 | 2009 |
| Evolution of mechanical and optical properties of French fries obtained by hot air-frying A Heredia, ML Castelló, A Argüelles, A Andrés LWT-Food Science and Technology 57 (2), 755-760, 2014 | 88 | 2014 |
| Moringa oleifera: An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change C Trigo, ML Castello, MD Ortola, FJ Garcia-Mares, ... Foods 10 (1), 31, 2020 | 84 | 2020 |
| Effect of osmotic dehydration and vacuum impregnation on respiration rate of cut strawberries ML Castelló, PJ Fito, A Chiralt LWT-Food Science and Technology 39 (10), 1171-1179, 2006 | 79 | 2006 |
| Optical, mechanical and sensory properties of based-isomaltulose gummy confections A Periche, A Heredia, I Escriche, A Andrés, ML Castelló Food Bioscience 7, 37-44, 2014 | 78 | 2014 |
| Potential use of isomaltulose to produce healthier marshmallows A Periche, A Heredia, I Escriche, A Andrés, ML Castelló LWT-Food Science and Technology 62 (1), 605-612, 2015 | 77 | 2015 |
| Influence of drying method and extraction variables on the antioxidant properties of persimmon leaves R Martínez-Las Heras, A Heredia, ML Castelló, A Andrés Food Bioscience 6, 1-8, 2014 | 76 | 2014 |
| Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon M Igual, ML Castelló, MD Ortolá, A Andrés Journal of Food Engineering 86 (3), 315-323, 2008 | 72 | 2008 |
| Moisture sorption isotherms and isosteric heat of sorption of dry persimmon leaves R Martínez-Las Heras, A Heredia, ML Castelló, A Andrés Food Bioscience 7, 88-94, 2014 | 68 | 2014 |
| Cost-effective implementation of a temperature traceability system based on smart RFID tags and IoT services O Urbano, A Perles, C Pedraza, S Rubio-Arraez, ML Castelló, MD Ortola, ... Sensors 20 (4), 1163, 2020 | 62 | 2020 |
| Influence of drying process and particle size of persimmon fibre on its physicochemical, antioxidant, hydration and emulsifying properties R Martínez-Las Heras, EF Landines, A Heredia, ML Castelló, A Andrés Journal of food Science and Technology 54, 2902-2912, 2017 | 48 | 2017 |
| Influence of Extraction Methods on the Yield of Steviol Glycosides and Antioxidants in Stevia rebaudiana Extracts A Periche, ML Castelló, A Heredia, I Escriche Plant Foods for Human Nutrition 70, 119-127, 2015 | 47 | 2015 |
| Protective effect of chitosan on acrylamide formation in model and batter systems M Sansano, ML Castelló, A Heredia, A Andrés Food Hydrocolloids 60, 1-6, 2016 | 41 | 2016 |
| Cod desalting process as affected by water management JM Barat, S Rodrı́guez-Barona, M Castelló, A Andrés, P Fito Journal of Food Engineering 61 (3), 353-357, 2004 | 40 | 2004 |
| Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners S Rubio-Arraez, JV Capella, ML Castelló, MD Ortolá Journal of Food Science and Technology 53, 3642-3650, 2016 | 35 | 2016 |
| Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit ML Castelló, A Heredia, E Domínguez, MD Ortolá, J Tarrazó Food chemistry 128 (2), 323-329, 2011 | 34 | 2011 |
| Quality characteristics, respiration rates, and microbial stability of osmotically treated mango tissue (Mangifera indica L.) with or without calcium lactate JD Torres, ML Castelló, I Escriche, A Chiralt Food Science and Technology International 14 (4), 355-365, 2008 | 33 | 2008 |
