| High intensity ultrasound effects on meat brining JA Cárcel, J Benedito, J Bon, A Mulet Meat Science 76 (4), 611-619, 2007 | 269 | 2007 |
| New food drying technologies-Use of ultrasound A Mulet, JA Cárcel, N Sanjuan, J Bon Food Science and Technology International 9 (3), 215-221, 2003 | 252 | 2003 |
| Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks VS Eim, S Simal, C Rosselló, A Femenia, J Bon Meat science 94 (3), 341-348, 2013 | 156 | 2013 |
| Sorption isosteric heat determination by thermal analysis and sorption isotherms A Mulet, J García‐Reverter, R Sanjuán, J Bon Journal of Food Science 64 (1), 64-68, 1999 | 129 | 1999 |
| Modelling of broccoli stems rehydration process N Sanjuán, S Simal, J Bon, A Mulet Journal of food engineering 42 (1), 27-31, 1999 | 124 | 1999 |
| Rehydration process of Boletus edulis mushroom: characteristics and modelling P García‐Pascual, N Sanjuán, J Bon, JE Carreres, A Mulet Journal of the Science of Food and Agriculture 85 (8), 1397-1404, 2005 | 112 | 2005 |
| Water and salt diffusion during cheese ripening: effect of the external and internal resistances to mass transfer S Simal, ES Sanchez, J Bon, A Femenia, C Rossello Journal of food Engineering 48 (3), 269-275, 2001 | 96 | 2001 |
| Effect of shape on potato and cauliflower shrinkage during drying A Mulet, J Garcia-Reverter, J Bon, A Berna Drying Technology 18 (6), 1201-1219, 2000 | 92 | 2000 |
| Enthalpy-driven optimization of intermittent drying J Bon, T Kudra Drying Technology 25 (4), 523-532, 2007 | 86 | 2007 |
| Enthalpy-driven optimization of intermittent drying of Mangifera indica L. HA Vaquiro, G Clemente, JV García-Pérez, A Mulet, J Bon Chemical engineering research and design 87 (7), 885-898, 2009 | 83 | 2009 |
| Effect of blanching and air flow rate on turmeric drying M Blasco, JV García-Pérez, J Bon, JE Carreres, A Mulet Food Science and Technology International 12 (4), 315-323, 2006 | 81 | 2006 |
| Drying characteristics of hemispherical solids J Bon, S Simal, C Rossello, A Mulet Journal of Food Engineering 34 (2), 109-122, 1997 | 78 | 1997 |
| Low intensity ultrasonics in food technology/Revisión: Ultrasonidos de baja intensidad en tecnología de alimentos A Mulet, J Benedito, J Bon, N Sanjuan Food Science and Technology International 5 (4), 285-297, 1999 | 72 | 1999 |
| Influence of high-intensity ultrasound on drying kinetics in fixed beds of high porosity J Rodríguez, A Mulet, J Bon Journal of Food Engineering 127, 93-102, 2014 | 69 | 2014 |
| Thermophysical properties of mango pulp (Mangifera indica L. cv. Tommy Atkins) J Bon, H Váquiro, J Benedito, J Telis-Romero Journal of Food Engineering 97 (4), 563-568, 2010 | 66 | 2010 |
| Mathematical modeling of drying kinetics for apricots: influence of the external resistance to mass transfer J Bon, C Rosselló, A Femenia, V Eim, S Simal Drying Technology 25 (11), 1829-1835, 2007 | 65 | 2007 |
| Drying model for highly porous hemispherical bodies A Mulet, N Sanjuán, J Bon, S Simal European Food Research and Technology 210, 80-83, 1999 | 62 | 1999 |
| Cinética del secado de tomillo RP Rocha, EC Melo, JB Corbín, PA Berbert, SML Donzeles, JA Tabar Revista Brasileira de engenharia agrícola e ambiental 16, 675-683, 2012 | 55* | 2012 |
| Modelling drying kinetics of thyme (Thymus vulgaris L.): Theoretical and empirical models, and neural networks J Rodríguez, G Clemente, N Sanjuán, J Bon Food science and technology international 20 (1), 13-22, 2014 | 54 | 2014 |
| Computer modelling of an impedance-controlled pulsing protocol for RF tumour ablation with a cooled electrode M Trujillo, J Bon, M José Rivera, F Burdío, E Berjano International Journal of Hyperthermia 32 (8), 931-939, 2016 | 52 | 2016 |
