| Competitive adsorption of proteins with methylcellulose and hydroxypropyl methylcellulose JC Arboleya, PJ Wilde Food Hydrocolloids 19 (3), 485-491, 2005 | 135 | 2005 |
| Pulsed light technology for surface decontamination of eggs: Impact on Salmonella inactivation and egg quality A Lasagabaster, JC Arboleya, IM De Maranon Innovative Food Science & Emerging Technologies 12 (2), 124-128, 2011 | 87 | 2011 |
| Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel C Talens, JC Arboleya, M Castro-Giraldez, PJ Fito Lwt 77, 110-118, 2017 | 70 | 2017 |
| Olive leaf waste management J Espeso, A Isaza, JY Lee, PM Sörensen, P Jurado, RJ Avena-Bustillos, ... Frontiers in Sustainable Food Systems 5, 660582, 2021 | 66 | 2021 |
| Impact of high pressure homogenisation (HPH) on inulin gelling properties, stability and development during storage S Alvarez-Sabatel, IM de Marañón, JC Arboleya Food Hydrocolloids 44, 333-344, 2015 | 60 | 2015 |
| Recent advances in the recovery and improvement of functional proteins from fish processing by‐products: use of protein Glycation as an alternative method E Sanmartin, JC Arboleya, M Villamiel, FJ Moreno Comprehensive Reviews in Food Science and Food Safety 8 (4), 332-344, 2009 | 60 | 2009 |
| From the chef’s mind to the dish: How scientific approaches facilitate the creative process JC Arboleya, I Olabarrieta, A Luis-Aduriz, D Lasa, J Vergara, E Sanmartín, ... Food Biophysics 3 (2), 261-268, 2008 | 54 | 2008 |
| Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure … S Alvarez-Sabatel, IM de Marañón, JC Arboleya Innovative Food Science & Emerging Technologies 48, 195-203, 2018 | 44 | 2018 |
| Molecular gastronomy in Spain P García-Segovia, MD Garrido, A Vercet, JC Arboleya, S Fiszman, ... Journal of Culinary Science & Technology 12 (4), 279-293, 2014 | 42 | 2014 |
| Improved digestibility of β-lactoglobulin by pulsed light processing: a dilatational and shear study T del Castillo-Santaella, E Sanmartin, MA Cabrerizo-Vílchez, JC Arboleya, ... Soft Matter 10 (48), 9702-9714, 2014 | 35 | 2014 |
| Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin E Fernández, ML Artiguez, IM de Marañón, M Villate, FJ Blanco, ... Food Hydrocolloids 27 (1), 154-160, 2012 | 35 | 2012 |
| Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences E Fooladi, A Hopia, D Lasa, JC Arboleya International journal of gastronomy and food science 15, 6-14, 2019 | 32 | 2019 |
| Effect of highly aerated food on expected satiety JC Arboleya, M García-Quiroga, D Lasa, O Oliva, A Luis-Aduriz International Journal of Gastronomy and Food Science 2 (1), 14-21, 2014 | 32 | 2014 |
| Rheological behaviour of aerated palm kernel oil/water emulsions JC Arboleya, MJ Ridout, PJ Wilde Food hydrocolloids 23 (5), 1358-1365, 2009 | 30 | 2009 |
| Microbiological and sensory characterization of kombucha SCOBY for culinary applications P Torán-Pereg, B del Noval, S Valenzuela, J Martinez, D Prado, R Perisé, ... International Journal of Gastronomy and Food Science 23, 100314, 2021 | 29 | 2021 |
| Proteomic analysis of processing by-products from canned and fresh tuna: Identification of potentially functional food proteins E Sanmartín, JC Arboleya, I Iloro, K Escuredo, F Elortza, FJ Moreno Food chemistry 134 (2), 1211-1219, 2012 | 27 | 2012 |
| Hurdle technology to ensure the safety of seafood products F Leroi, F Amarita, JC Arboleya, I Bjørkevoll, Z Cruz, X Dousset, E Izurieta, ... Improving Seafood Products for the Consumer (book), 399-425, 2008 | 19 | 2008 |
| Applying food enzymes in the kitchen A Collados, V Conversa, M Fombellida, S Rozas, JH Kim, JC Arboleya, ... International Journal of Gastronomy and Food Science 21, 100212, 2020 | 18 | 2020 |
| Influence of β-lactoglobulin and β-casein on Listeria innocua inactivation by pulsed light ML Artíguez, JC Arboleya, IM De Maranon International Journal of Food Microbiology 153 (1-2), 223-228, 2012 | 18 | 2012 |
| Density and microviscosity studies of palm oil/water emulsions JC Arboleya, LH Sutcliffe, PJ Wilde, SA Fairhurst Journal of agricultural and food chemistry 53 (11), 4448-4453, 2005 | 14 | 2005 |
