| Effect of HPMC addition on the microstructure, quality and aging of wheat bread ME Bárcenas, CM Rosell Food hydrocolloids 19 (6), 1037-1043, 2005 | 328 | 2005 |
| Different approaches for improving the quality and extending the shelf life of the partially baked bread: low temperatures and HPMC addition ME Bárcenas, CM Rosell Journal of food engineering 72 (1), 92-99, 2006 | 194 | 2006 |
| Influence of different hydrocolloids on major wheat dough components (gluten and starch) ME Bárcenas, J De la O-Keller, CM Rosell Journal of Food Engineering 94 (3-4), 241-247, 2009 | 176 | 2009 |
| Influence of different hydrocolloids on major wheat dough components (gluten and starch) ME Bárcenas, J De la O-Keller, CM Rosell Journal of Food Engineering 94 (3-4), 241-247, 2009 | 176 | 2009 |
| Effect of frozen storage time on the bread crumb and aging of par-baked bread ME Bárcenas, CM Rosell Food Chemistry 95 (3), 438-445, 2006 | 168 | 2006 |
| Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition ME Bárcenas, CM Rosell Food Chemistry 100 (4), 1594-1601, 2007 | 133 | 2007 |
| Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk GG Amador-Espejo, A Suàrez-Berencia, B Juan, ME Bárcenas, AJ Trujillo Journal of dairy science 97 (2), 659-671, 2014 | 99 | 2014 |
| Effect of high pressure processing on wheat dough and bread characteristics ME Bárcenas, R Altamirano-Fortoul, CM Rosell LWT-Food Science and Technology 43 (1), 12-19, 2010 | 96 | 2010 |
| Analytical model for variable moisture diffusivity estimation and drying simulation of shrinkable food products II Ruiz-López, H Ruiz-Espinosa, P Arellanes-Lozada, ... Journal of Food Engineering 108 (3), 427-435, 2012 | 81 | 2012 |
| An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread ME Bárcenas, M Haros, CM Rosell European Food Research and Technology 218, 56-61, 2003 | 71 | 2003 |
| El grano de trigo: características generales y algunas problemáticas y soluciones a su almacenamiento ZN Juárez, ME Bárcenas-Pozos, LR Hernández Temas Selectos de Ingeniería en Alimentos 8 (1), 79-93, 2014 | 53 | 2014 |
| Analysis of the drying processes of osmotically dehydrated apple using the characteristic curve model F Vergara, E Amezaga, ME Barcenas, J Welti Drying Technology 15 (3-4), 949-963, 1997 | 53 | 1997 |
| Quality and microbial stability of partially baked bread during refrigerated storage E Lainez, F Vergara, ME Bárcenas Journal of food Engineering 89 (4), 414-418, 2008 | 45 | 2008 |
| Harinas de frutas y/o leguminosas y su combinación con harina de trigo MP Torres-González, MT Jiménez-Munguía, ME Bárcenas-Pozos Temas selectos de Ingeniería de Alimentos 8 (1), 94-102, 2014 | 41 | 2014 |
| GLASS TRANSITION TEMPERATURE (Tg) AND WATER ACTIVITY (aw) OF DEHYDRATED APPLE PRODUCTS J WELTI‐CHANES, JA GUERRERO, ME BARCENAS, JM AGUILERA, ... Journal of food process engineering 22 (2), 91-101, 1999 | 34 | 1999 |
| Multiple‐pass high‐pressure homogenization of milk for the development of pasteurization‐like processing conditions H Ruiz‐Espinosa, GG Amador‐Espejo, ME Barcenas‐Pozos, ... Letters in applied microbiology 56 (2), 142-148, 2013 | 21 | 2013 |
| El ajo y sus Aplicaciones en la Conservación de Alimentos D Bender, ME Bárcenas Temas selectos de Ingenieria de Alimentos 7 (1), 25-36, 2013 | 19 | 2013 |
| El ajo y sus aplicaciones en la conservación de alimentos D Bender-Bojalil, ME Bárcenas-Pozos Revista Temas Selectos Ingeniera en Alimentos 7 (1), 25-36, 2013 | 15 | 2013 |
| Tecnologías de enmascaramiento de sabor amargo en alimentos X Villegas-Ruíz, H Ruíz-Espinosa, ME Bárcenas-Pozos Temas selectos de Ingeniería de Alimentos 4 (1), 27-36, 2010 | 14 | 2010 |
| Blanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology GE Preciado-Iñiga, GG Amador-Espejo, ME Bárcenas Journal of food science and technology 55 (2), 740-748, 2018 | 12 | 2018 |
