| Effect of vacuum impregnation with calcium lactate on the osmotic dehydration kinetics and quality of osmodehydrated grapefruit MJ Moraga, G Moraga, PJ Fito, N Martínez-Navarrete Journal of Food Engineering 90 (3), 372-379, 2009 | 100 | 2009 |
| Advanced food process engineering to model real foods and processes: The “SAFES” methodology P Fito, M LeMaguer, N Betoret, PJ Fito Journal of Food Engineering 83 (2), 173-185, 2007 | 98 | 2007 |
| 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 |
| Handbook of processed meats and poultry analysis LML Nollet, F Toldrá CRC Press, 2008 | 94 | 2008 |
| 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 |
| Control of citrus surface drying by image analysis of infrared thermography PJ Fito, MD Ortolá, R De los Reyes, P Fito, E De los Reyes Journal of Food Engineering 61 (3), 287-290, 2004 | 80 | 2004 |
| 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 |
| Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process M Castro-Giráldez, PJ Fito, P Fito Journal of food engineering 97 (4), 484-490, 2010 | 78 | 2010 |
| Development of a dielectric spectroscopy technique for the determination of apple (Granny Smith) maturity M Castro-Giráldez, PJ Fito, C Chenoll, P Fito Innovative Food Science & Emerging Technologies 11 (4), 749-754, 2010 | 77 | 2010 |
| 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 | 69 | 2017 |
| Thermodynamic model of meat drying by infrarred thermography MV Traffano-Schiffo, M Castro-Giráldez, PJ Fito, N Balaguer Journal of Food engineering 128, 103-110, 2014 | 61 | 2014 |
| Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit MV Traffano-Schiffo, U Tylewicz, M Castro-Giraldez, PJ Fito, L Ragni, ... Innovative Food Science & Emerging Technologies 38, 243-251, 2016 | 59 | 2016 |
| Mass transfer phenomena during the osmotic dehydration of apple isolated protoplasts (Malus domestica var. Fuji) L Segui, PJ Fito, A Albors, P Fito Journal of Food Engineering 77 (1), 179-187, 2006 | 43 | 2006 |
| Development of a spectrophotometric system to detect white striping physiopathy in whole chicken carcasses MV Traffano-Schiffo, M Castro-Giraldez, RJ Colom, PJ Fito Sensors 17 (5), 1024, 2017 | 42 | 2017 |
| Understanding osmotic dehydration of tissue structured foods by means of a cellular approach L Seguí, PJ Fito, P Fito Journal of Food Engineering 110 (2), 240-247, 2012 | 42 | 2012 |
| Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process MV Traffano-Schiffo, M Castro-Giraldez, RJ Colom, PJ Fito Journal of Food Engineering 166, 285-290, 2015 | 39 | 2015 |
| Thermodynamic approach of meat freezing process M Castro-Giráldez, N Balaguer, E Hinarejos, PJ Fito Innovative Food Science & Emerging Technologies 23, 138-145, 2014 | 38 | 2014 |
| Analysis of structure-property relationships in isolated cells during OD treatments. Effect of initial structure on the cell behaviour L Seguí, PJ Fito, P Fito Journal of Food Engineering 99 (4), 417-423, 2010 | 38 | 2010 |
| Encapsulation of lactase in Ca (II)-alginate beads: Effect of stabilizers and drying methods MV Traffano-Schiffo, M Castro-Giraldez, PJ Fito, PR Santagapita Food research international 100, 296-303, 2017 | 37 | 2017 |
| A thermodynamic model for hot air microwave drying of orange peel C Talens, M Castro-Giraldez, PJ Fito Journal of Food Engineering 175, 33-42, 2016 | 35 | 2016 |
María Luisa Castelló GómezUniversitat Politècnica de ValènciaVerified email at upv.es
