| Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure F Peyrano, F Speroni, MV Avanza Innovative Food Science & Emerging Technologies 33, 38-46, 2016 | 108 | 2016 |
| Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: principal component analysis M Avanza, B Acevedo, M Chaves, M Añón LWT-Food Science and Technology 51 (1), 148-157, 2013 | 96 | 2013 |
| Rheological characterization of amaranth protein gels MV Avanza, MC Puppo, MC Añon Food hydrocolloids 19 (5), 889-898, 2005 | 91 | 2005 |
| Effect of thermal treatment on the proteins of amaranth isolates MV Avanza, MC Añón Journal of the Science of Food and Agriculture 87 (4), 616-623, 2007 | 45 | 2007 |
| Structural characterization of amaranth protein gels MV Avanza, MC Puppo, MC Añón Journal of food science 70 (3), E223-E229, 2005 | 36 | 2005 |
| Phytochemical and Functional Characterization of Phenolic Compounds from Cowpea (Vigna unguiculata (L.) Walp.) Obtained by Green Extraction Technologies MV Avanza, G Álvarez-Rivera, A Cifuentes, JA Mendiola, E Ibáñez Agronomy 11 (1), 162, 2021 | 34 | 2021 |
| Gelation of cowpea proteins induced by high hydrostatic pressure F Peyrano, M de Lamballerie, MV Avanza, F Speroni Food Hydrocolloids 111, 106191, 2021 | 32 | 2021 |
| Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean … BA Acevedo, CMB Thompson, NS González Foutel, MG Chaves, ... International journal of food science & technology 52 (1), 222-230, 2017 | 32 | 2017 |
| Rheological characterization of thermal gelation of cowpea protein isolates: Effect of processing conditions. F Peyrano, M De Lamballerie, F Speroni, MV Avanza Lwt 109, 406-414, 2019 | 31 | 2019 |
| Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours BA Acevedo, MV Avanza, MG Cháves, F Ronda Journal of Food Engineering 119 (1), 65-71, 2013 | 31 | 2013 |
| Functional properties and microstructure of cowpea cultivated in north-east Argentina MV Avanza, MG Chaves, BA Acevedo, MC Añón LWT 49 (1), 123-130, 2012 | 31 | 2012 |
| Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments BA Acevedo, M Villanueva, MG Chaves, MV Avanza, F Ronda Food Hydrocolloids 124, 107266, 2022 | 22 | 2022 |
| Structural and antioxidant properties of cowpea protein hydrolysates A Gómez, C Gay, V Tironi, MV Avanza Food Bioscience 41, 101074, 2021 | 22 | 2021 |
| Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab‐lab) legume starches BA Acevedo, M Villanueva, MG Chaves, MV Avanza, F Ronda International journal of food science & technology 55 (2), 712-719, 2020 | 22 | 2020 |
| Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition F Peyrano, M de Lamballerie, MV Avanza, F Speroni LWT 115, 108472, 2019 | 22 | 2019 |
| Classification of cowpea beans using multielemental fingerprinting combined with supervised learning M Pérez-Rodríguez, JE Gaiad, MJ Hidalgo, MV Avanza, RG Pellerano Food Control 95, 232-241, 2019 | 22 | 2019 |
| Calorimetric study of cowpea protein isolates. Effect of calcium and high hydrostatic pressure F Peyrano, M de Lamballerie, MV Avanza, F Speroni Food Biophysics 12, 374-382, 2017 | 21 | 2017 |
| Protein isolates from Cajanus cajan L. as surfactant for o: w emulsions: pH and ionic strength influence on protein structure and emulsion stability EIF Sosa, MG Chaves, JSH Ossa, AV Quiroga, MV Avanza Food Bioscience 42, 101159, 2021 | 16 | 2021 |
| High-intensity ultrasound-assisted extraction of phenolic compounds from cowpea pods and its encapsulation in hydrogels MV Traffano-Schiffo, TRA Calvo, MV Avanza, PR Santagapita Heliyon 6 (7), 2020 | 13 | 2020 |
| Legume seeds treated by high hydrostatic pressure: Effect on functional properties of flours EF Sosa, C Thompson, MG Chaves, BA Acevedo, MV Avanza Food and Bioprocess Technology 13, 323-340, 2020 | 13 | 2020 |
