| Mathematical modelling of convective drying of fruits: A review AM Castro, EY Mayorga, FL Moreno Journal of Food Engineering 223, 152-167, 2018 | 209 | 2018 |
| Coffee extraction: A review of parameters and their influence on the physicochemical characteristics and flavour of coffee brews N Cordoba, M Fernandez-Alduenda, FL Moreno, Y Ruiz Trends in Food Science & Technology 96, 45-60, 2020 | 170 | 2020 |
| Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee N Cordoba, L Pataquiva, C Osorio, FLM Moreno, RY Ruiz Scientific reports 9 (1), 1-12, 2019 | 139 | 2019 |
| Block freeze-concentration of coffee extract: Effect of freezing and thawing stages on solute recovery and bioactive compounds FL Moreno, M Raventós, E Hernández, Y Ruiz Journal of Food Engineering 120, 158-166, 2014 | 90 | 2014 |
| Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods N Córdoba, FL Moreno, C Osorio, S Velásquez, Y Ruiz Food Research International 141, 110141, 2021 | 72 | 2021 |
| Freeze desalination by the integration of falling film and block freeze-concentration techniques A Zambrano, Y Ruiz, E Hernández, M Raventós, FL Moreno Desalination 436, 56-62, 2018 | 68 | 2018 |
| Effect of separation and thawing mode on block freeze-concentration of coffee brews FL Moreno, CM Robles, Z Sarmiento, Y Ruiz, JM Pardo Food and Bioproducts Processing 91 (4), 396-402, 2013 | 60 | 2013 |
| Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract FL Moreno, MX Quintanilla-Carvajal, LI Sotelo, C Osorio, M Raventós, ... Journal of food engineering 166, 64-71, 2015 | 53 | 2015 |
| A process to concentrate coffee extract by the integration of falling film and block freeze-concentration FL Moreno, E Hernández, M Raventós, C Robles, Y Ruiz Journal of Food Engineering 128, 88-95, 2014 | 52 | 2014 |
| Mathematical modelling of convective drying of feijoa (Acca sellowiana Berg) slices AM Castro, EY Mayorga, FL Moreno Journal of food engineering 252, 44-52, 2019 | 33 | 2019 |
| Specialty and regular coffee bean quality for cold and hot brewing: Evaluation of sensory profile and physicochemical characteristics N Córdoba, FL Moreno, C Osorio, S Velásquez, M Fernandez-Alduenda, ... LWT 145, 111363, 2021 | 31 | 2021 |
| Rheological behaviour, freezing curve, and density of coffee solutions at temperatures close to freezing FL Moreno, M Raventós, E Hernández, N Santamaría, J Acosta, ... International journal of food properties 18 (2), 426-438, 2015 | 31 | 2015 |
| Multi-stage block freeze-concentration of green tea (Camellia sinensis) extract DL Meneses, Y Ruiz, E Hernandez, FL Moreno Journal of Food Engineering 293, 110381, 2021 | 29 | 2021 |
| Encapsulation of Lactobacillus fermentum K73 by Refractance Window drying S Aragón-Rojas, MX Quintanilla-Carvajal, H Hernández-Sánchez, ... Scientific reports 9 (1), 1-15, 2019 | 29 | 2019 |
| Combination of freeze concentration and spray drying for the production of feijoa (Acca sellowiana b.) pulp powder A Henao-Ardila, MX Quintanilla-Carvajal, FL Moreno Powder technology 344, 190-198, 2019 | 28 | 2019 |
| Effect of falling‐film freeze concentration on bioactive compounds in aqueous coffee extract LJ Correa, RY Ruiz, FL Moreno Journal of Food Process Engineering 41 (1), e12606, 2018 | 28 | 2018 |
| Multi-plate freeze concentration: Recovery of solutes occluded in the ice and determination of thawing time R Gulfo, JM Auleda, FL Moreno, Y Ruiz, E Hernández, M Raventós Food science and technology international 20 (6), 405-419, 2014 | 28 | 2014 |
| Progressive stirred freeze-concentration of ethanol-water solutions M Osorio, FL Moreno, M Raventós, E Hernández, Y Ruiz Journal of food engineering 224, 71-79, 2018 | 26 | 2018 |
| Effect of process parameters on the progressive freeze concentration of sucrose solutions A Ojeda, FL Moreno, RY Ruiz, M Blanco, M Raventós, E Hernández Chemical Engineering Communications 204 (8), 951-956, 2017 | 25 | 2017 |
| Continuous system of freeze concentration of sucrose solutions: Process parameters and energy consumption NV Pazmiño, M Raventós Santamaria, E Hernández Yáñez, R Gulfo, ... Journal of Food Technology and Preservation 1 (1), 1-5, 2017 | 24 | 2017 |
