| Moringa oleifera: An Unknown Crop in Developed Countries with Great Potential for Industry and Adapted to Climate Change C Trigo, ML Castello, MD Ortola, FJ Garcia-Mares, ... Foods 10 (1), 31, 2020 | 84 | 2020 |
| 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 |
| Influence of vacuum impregnation on respiration rate, mechanical and optical properties of cut persimmon M Igual, ML Castelló, MD Ortolá, A Andrés Journal of Food Engineering 86 (3), 315-323, 2008 | 72 | 2008 |
| Cost-effective implementation of a temperature traceability system based on smart RFID tags and IoT services O Urbano, A Perles, C Pedraza, S Rubio-Arraez, ML Castelló, MD Ortola, ... Sensors 20 (4), 1163, 2020 | 62 | 2020 |
| Kinetics of osmotic dehydration in orange and mandarin peels M Cháfer, C González‐Martínez, MD Ortolá, A Chiralt, P Fito Journal of Food Process Engineering 24 (4), 273-289, 2001 | 52 | 2001 |
| Influence of roasting temperature on physicochemical properties of different coffees MD Ortolá, L Londono, CL Gutiérrez, A Chiralt Food science and technology international 4 (1), 59-66, 1998 | 42 | 1998 |
| Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners S Rubio-Arraez, JV Capella, ML Castelló, MD Ortolá Journal of Food Science and Technology 53, 3642-3650, 2016 | 35 | 2016 |
| Influence of thermal treatment and storage on astringency and quality of a spreadable product from persimmon fruit ML Castelló, A Heredia, E Domínguez, MD Ortolá, J Tarrazó Food chemistry 128 (2), 323-329, 2011 | 34 | 2011 |
| Análisis por meb de la porosidad del café tostado C Gutiérrez, MD Ortolá, A Chiralt, P Fito Colloque Scientifique International sur le Café 15, 661-661, 1993 | 29 | 1993 |
| Kinetic study of lipid oxidation in roasted coffee MD Ortolá, CL Gutiérrez, A Chiralt, P Fito Food science and technology international 4 (1), 67-73, 1998 | 27 | 1998 |
| From the laboratory to the kitchen: New alternatives to healthier bakery products M Peris, S Rubio-Arraez, ML Castelló, MD Ortolá Foods 8 (12), 660, 2019 | 26 | 2019 |
| Study of pomegranate ripening by dielectric spectroscopy M Castro-Giráldez, PJ Fito, MD Ortolá, N Balaguer Postharvest biology and technology 86, 346-353, 2013 | 25 | 2013 |
| Influence of healthy sweeteners (tagatose and oligofructose) on the physicochemical characteristics of orange marmalade S Rubio‐Arraez, S Sahuquillo, JV Capella, MD Ortolá, ML Castelló Journal of Texture Studies 46 (4), 272-280, 2015 | 23 | 2015 |
| Long term osmotic dehydration processes of orange peel at atmospheric pressure and by applying a vacuum pulse M Chafer, C Gonzalez-Martinez, MD Ortola, A Chiralt Food science and technology international 7 (6), 511-520, 2001 | 22 | 2001 |
| Development of lemon marmalade formulated with new sweeteners (isomaltulose and tagatose): Effect on antioxidant, rheological and optical properties S Rubio‐Arraez, C Ferrer, JV Capella, MD Ortolá, ML Castelló Journal of Food Process Engineering 40 (2), e12371, 2017 | 21 | 2017 |
| Influence of low glycaemic index sweeteners on antioxidant, sensory, mechanical, and physicochemical properties of a watermelon jelly S Rubio-Arraez, C Benavent, MD Ortolá, ML Castelló Journal of food quality 2018, 1-7, 2018 | 12 | 2018 |
| Potentiality of Moringa oleifera as a Nutritive Ingredient in Different Food Matrices C Trigo, ML Castelló, MD Ortolá Plant Foods for Human Nutrition 78 (1), 25-37, 2023 | 11 | 2023 |
| Orange peel products obtained by osmotic dehydration M Cháfer, MD Ortolá, A Chiralt, P Fito Osmotic Dehydration and Vacuum Impregnation, 93-109, 2019 | 11 | 2019 |
| Modelling osmotic dehydration of lemon slices using new sweeteners S Rubio‐Arraez, JV Capella, MD Ortolá, ML Castelló International journal of food science & technology 50 (9), 2046-2051, 2015 | 11 | 2015 |
| Some quality aspects of persimmon jam manufactured by osmotic dehydration without thermal treatment M Igual, ML Castelló, MD Ortolá, A Andrés International journal of food engineering 7 (5), 2011 | 11 | 2011 |
