| Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds I Peinado, J Girón, G Koutsidis, JM Ames Food Research International 66, 36-44, 2014 | 212 | 2014 |
| Formation of protein nanoparticles by controlled heat treatment of lactoferrin: Factors affecting particle characteristics C Bengoechea, I Peinado, DJ McClements Food Hydrocolloids 25 (5), 1354-1360, 2011 | 136 | 2011 |
| Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides I Peinado, U Lesmes, A Andrés, JD McClements Langmuir 26 (12), 9827-9834, 2010 | 122 | 2010 |
| Odour characteristics of seafood flavour formulations produced with fish by-products incorporating EPA, DHA and fish oil I Peinado, W Miles, G Koutsidis Food Chemistry 212, 612-619, 2016 | 88 | 2016 |
| Production of seafood flavour formulations from enzymatic hydrolysates of fish by-products I Peinado, G Koutsidis, J Ames LWT-Food Science and Technology 66, 444-452, 2016 | 81 | 2016 |
| Influence of process variables on colour changes, carotenoids retention and cellular tissue alteration of cherry tomato during osmotic dehydration A Heredia, I Peinado, C Barrera, AA Grau Journal of Food Composition and Analysis 22 (4), 285-294, 2009 | 69 | 2009 |
| Dietary acrylamide: What happens during digestion M Sansano, A Heredia, I Peinado, A Andrés Food chemistry 237, 58-64, 2017 | 68 | 2017 |
| Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato A Heredia, I Peinado, E Rosa, A Andrés Food chemistry 123 (1), 92-98, 2010 | 66 | 2010 |
| Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta R Armellini, I Peinado, P Pittia, M Scampicchio, A Heredia, A Andres Food chemistry 254, 55-63, 2018 | 56 | 2018 |
| Stability of β-carotene in polyethylene oxide electrospun nanofibers I Peinado, M Mason, A Romano, F Biasioli, M Scampicchio Applied Surface Science 370, 111-116, 2016 | 50 | 2016 |
| Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power A Heredia, I Peinado, E Rosa, A Andrés, I Escriche Food Chemistry 130 (4), 889-895, 2012 | 48 | 2012 |
| Lipids digestibility and polyphenols release under in vitro digestion of dark, milk and white chocolate C Paz-Yépez, I Peinado, A Heredia, A Andrés Journal of functional foods 52, 196-203, 2019 | 44 | 2019 |
| Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs A Asensio-Grau, I Peinado, A Heredia, A Andrés Journal of functional foods 46, 579-586, 2018 | 43 | 2018 |
| Influence of particle size and intestinal conditions on in vitro lipid and protein digestibility of walnuts and peanuts C Paz-Yépez, I Peinado, A Heredia, A Andrés Food research international 119, 951-959, 2019 | 39 | 2019 |
| In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility A Asensio-Grau, I Peinado, A Heredia, A Andrés LWT 113, 108278, 2019 | 28 | 2019 |
| Rheological characteristics of healthy sugar substituted spreadable strawberry product I Peinado, E Rosa, A Heredia, A Andrés Journal of food engineering 113 (3), 365-373, 2012 | 27 | 2012 |
| INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies MML Grundy, E Abrahamse, A Almgren, M Alminger, A Andres, ... Journal of Functional Foods 82, 104497, 2021 | 26 | 2021 |
| Influence of processing on the volatile profile of strawberry spreads made with isomaltulose I Peinado, E Rosa, A Heredia, I Escriche, A Andrés Food chemistry 138 (1), 621-629, 2013 | 25 | 2013 |
| Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology I Peinado, E Rosa, A Heredia, A Andrés Food Bioscience 9, 47-59, 2015 | 22 | 2015 |
| In vitro starch digestibility and fate of crocins in pasta enriched with saffron extract R Armellini, I Peinado, A Asensio-Grau, P Pittia, M Scampicchio, ... Food chemistry 283, 155-163, 2019 | 20 | 2019 |
