| Chia seeds: Microstructure, mucilage extraction and hydration LA Muñoz, A Cobos, O Diaz, JM Aguilera Journal of food Engineering 108 (1), 216-224, 2012 | 469 | 2012 |
| Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food LA Muñoz, A Cobos, O Diaz, JM Aguilera Food reviews international 29 (4), 394-408, 2013 | 359 | 2013 |
| Characterization and microstructure of films made from mucilage of Salvia hispanica and whey protein concentrate LA Munoz, JM Aguilera, L Rodriguez-Turienzo, A Cobos, O Diaz Journal of Food Engineering 111 (3), 511-518, 2012 | 190 | 2012 |
| Dairy by-products: A review on the valorization of whey and second cheese whey AF Pires, NG Marnotes, OD Rubio, AC Garcia, CD Pereira Foods 10 (5), 1067, 2021 | 175 | 2021 |
| Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation L Rodriguez-Turienzo, A Cobos, V Moreno, A Caride, JM Vieites, O Diaz Food Chemistry 128 (1), 187-194, 2011 | 116 | 2011 |
| The effect of fat inclusion on diet digestibility in growing rabbits C Fernández, A Cobos, MJ Fraga Journal of Animal Science 72 (6), 1508-1515, 1994 | 102 | 1994 |
| Chemical composition and physico-chemical properties of meat from capons as affected by breed and age O Díaz, L Rodríguez, A Torres, A Cobos Spanish Journal of Agricultural Research 8 (1), 91-99, 2010 | 94 | 2010 |
| Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos) A Cobos, A Veiga, O Dı́az Food Chemistry 68 (1), 77-79, 2000 | 93 | 2000 |
| Characterization of edible films from whey proteins treated with heat, ultrasounds and/or transglutaminase. Application in cheese slices packaging K Cruz-Diaz, Á Cobos, ME Fernández-Valle, O Díaz, MI Cambero Food Packaging and Shelf Life 22, 100397, 2019 | 90 | 2019 |
| Effects of edible coatings based on ultrasound-treated whey proteins in quality attributes of frozen Atlantic salmon (Salmo salar) L Rodriguez-Turienzo, A Cobos, O Diaz Innovative Food Science & Emerging Technologies 14, 92-98, 2012 | 88 | 2012 |
| Chemical composition of meat and meat products A Cobos, O Díaz Handbook of food chemistry 1, 471-510, 2015 | 86 | 2015 |
| Effects of ultraviolet radiation on properties of films from whey protein concentrate treated before or after film formation O Díaz, D Candia, Á Cobos Food Hydrocolloids 55, 189-199, 2016 | 80 | 2016 |
| Valorization of by-products from ovine cheese manufacture: clarification by thermocalcic precipitation/microfiltration before ultrafiltration CD Pereira, O Diaz, A Cobos International Dairy Journal 12 (9), 773-783, 2002 | 79 | 2002 |
| Functional properties of ovine whey protein concentrates produced by membrane technology after clarification of cheese manufacture by-products O Dı́az, CD Pereira, A Cobos Food Hydrocolloids 18 (4), 601-610, 2004 | 78 | 2004 |
| Effect of fat‐enriched diets on rabbit meat fatty acid composition A Cobos, MI Cambero, JA Ordóñez, L De La Hoz Journal of the Science of Food and Agriculture 62 (1), 83-88, 1993 | 63 | 1993 |
| Composition of caprine whey protein concentrates produced by membrane technology after clarification of cheese whey B Sanmartín, O Díaz, L Rodríguez-Turienzo, A Cobos Small Ruminant Research 105 (1-3), 186-192, 2012 | 58 | 2012 |
| Effect of nanoclay and ethyl-Nα-dodecanoyl-l-arginate hydrochloride (LAE) on physico-mechanical properties of chitosan films JF Rubilar, D Candia, A Cobos, O Díaz, F Pedreschi LWT-Food Science and Technology 72, 206-214, 2016 | 57 | 2016 |
| Characterization of Chickpea (Cicer arietinum L.) Flour Films: Effects of pH and Plasticizer Concentration O Díaz, T Ferreiro, JL Rodríguez-Otero, Á Cobos International journal of molecular sciences 20 (5), 1246, 2019 | 55 | 2019 |
| Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth MI Cambero, CJ Jaramillo, JA Ordoñez, A Cobos, CI Pereira-Lima, ... Zeitschrift für Lebensmitteluntersuchung und-Forschung A 206, 311-322, 1998 | 40 | 1998 |
| Effects of microbial transglutaminase added edible coatings based on heated or ultrasound-treated whey proteins in physical and chemical parameters of frozen Atlantic salmon … L Rodriguez-Turienzo, A Cobos, O Diaz Journal of Food Engineering 119 (3), 433-438, 2013 | 37 | 2013 |
