| Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough PD Ribotta, GT Perez, AE Leon, MC Anon Food hydrocolloids 18 (2), 305-313, 2004 | 391 | 2004 |
| Effects of thermal treatment of soy protein isolate on the characteristics and structure-function relationship of soluble and insoluble fractions DA Sorgentini, JR Wagner, MC Anon Journal of Agricultural and Food Chemistry 43 (9), 2471-2479, 1995 | 321 | 1995 |
| Influence of reducing sugars and amino acids in the color development of fried potatoes G Marquez, MC Anon Journal of Food Science 51 (1), 157-160, 1986 | 281 | 1986 |
| Peroxidase from strawberry fruit (Fragaria ananassa Duch.): partial purification and determination of some properties PM Civello, GA Martinez, AR Chaves, MC Anon Journal of agricultural and food chemistry 43 (10), 2596-2601, 1995 | 271 | 1995 |
| Effects of drying conditions on some physical properties of soy protein films G Denavi, DR Tapia-Blacido, MC Añon, PJA Sobral, AN Mauri, ... Journal of Food Engineering 90 (3), 341-349, 2009 | 266 | 2009 |
| Effect of freezing and frozen storage of doughs on bread quality PD Ribotta, AE León, MC Añón Journal of Agricultural and Food Chemistry 49 (2), 913-918, 2001 | 252 | 2001 |
| Composition and structural characterization of amaranth protein isolates. An electrophoretic and calorimetric study EN Martínez, MC Añón Journal of Agricultural and Food Chemistry 44 (9), 2523-2530, 1996 | 247 | 1996 |
| Structural and functional properties of soy protein isolate and cod gelatin blend films GA Denavi, M Pérez-Mateos, MC Añón, P Montero, AN Mauri, ... Food Hydrocolloids 23 (8), 2094-2101, 2009 | 237 | 2009 |
| Effect of high-pressure treatment on emulsifying properties of soybean proteins MC Puppo, F Speroni, N Chapleau, M De Lamballerie, MC Añón, M Anton Food Hydrocolloids 19 (2), 289-296, 2005 | 227 | 2005 |
| Relation between solubility and surface hydrophobicity as an indicator of modifications during preparation processes of commercial and laboratory-prepared soy protein isolates JR Wagner, DA Sorgentini, MC Añón Journal of Agricultural and Food Chemistry 48 (8), 3159-3165, 2000 | 223 | 2000 |
| Structural properties of heat-induced soy protein gels as affected by ionic strength and pH MC Puppo, MC Añón Journal of Agricultural and Food Chemistry 46 (9), 3583-3589, 1998 | 217 | 1998 |
| Electrophoretic, solubility and functional properties of commercial soy protein isolates EL Arrese, DA Sorgentini, JR Wagner, MC Anon Journal of Agricultural and Food Chemistry 39 (6), 1029-1032, 1991 | 214 | 1991 |
| Heat treatments delay ripening and postharvest decay of strawberry fruit PM Civello, GA Martínez, AR Chaves, MC Añón Journal of Agricultural and Food Chemistry 45 (12), 4589-4594, 1997 | 200 | 1997 |
| Freezing rate effects on the drip loss of frozen beef MC Añón, A Calvelo Meat Science 4 (1), 1-14, 1980 | 198 | 1980 |
| Effect of soybean addition on the rheological properties and breadmaking quality of wheat flour PD Ribotta, SA Arnulphi, AE Leon, MC Añón Journal of the Science of Food and Agriculture 85 (11), 1889-1896, 2005 | 195 | 2005 |
| Thermal aggregation of soy protein isolates S Petruccelli, MC Anon Journal of Agricultural and Food Chemistry 43 (12), 3035-3041, 1995 | 188 | 1995 |
| Relationship between the method of obtention and the structural and functional properties of soy proteins isolates. 1. Structural and hydration properties S Petruccelli, MC Añón Journal of Agricultural and Food Chemistry 42 (10), 2161-2169, 1994 | 187 | 1994 |
| Soy protein isolate components and their interactions S Petruccelli, MC Anon Journal of Agricultural and Food Chemistry 43 (7), 1762-1767, 1995 | 181 | 1995 |
| Characterization and changes inpolyphenol oxidase from eggplant fruit during storage at low temperature AR Concellon, A., Añón, M.C., Chaves Food Chemistry 88, 17-24, 2004 | 167* | 2004 |
| Amaranth proteins as a source of antioxidant peptides: Effect of proteolysis VA Tironi, MC Añón Food Research International 43 (1), 315-322, 2010 | 158 | 2010 |
