| Edible films and coatings: Structures, active functions and trends in their use V Falguera, JP Quintero, A Jiménez, JA Muñoz, A Ibarz Trends in Food Science & Technology 22 (6), 292-303, 2011 | 1212 | 2011 |
| Unit operations in food engineering A Ibarz, GV Barbosa-Cánovas CRC press, 2002 | 416 | 2002 |
| Operaciones unitarias en la ingeniería de alimentos A IBARZ RIBAS, GV Barbosa-Cánovas Ediciones Mundi-Prensa, 2005 | 391 | 2005 |
| Kinetic models for colour changes in pear puree during heating at relatively high temperatures A Ibarz, J Pagán, S Garza Journal of food engineering 39 (4), 415-422, 1999 | 305 | 1999 |
| Colour changes in concentrated fruit pulp during heating at high temperatures JE Lozano, A Ibarz Journal of Food Engineering 31 (3), 365-373, 1997 | 266 | 1997 |
| Non-enzymatic browning in peach puree during heating S Garza, A Ibarz, J Pagan, J Giner Food research international 32 (5), 335-343, 1999 | 244 | 1999 |
| Extraction and characterization of pectin from stored peach pomace J Pagán, A Ibarz, M Llorca, A Pagán, GV Barbosa-Cánovas Food Research International 34 (7), 605-612, 2001 | 236 | 2001 |
| Melanoidins formed by Maillard reaction in food and their biological activity AP Echavarría, J Pagán, A Ibarz Food Engineering Reviews 4, 203-223, 2012 | 224 | 2012 |
| Hidrolizados de proteína: procesos y aplicaciones R Benítez, A Ibarz, J Pagan Acta bioquímica clínica latinoamericana 42 (2), 227-236, 2008 | 208 | 2008 |
| Effect of UV irradiation on enzymatic activities and physicochemical properties of apple juices from different varieties V Falguera, J Pagán, A Ibarz LWT-Food Science and Technology 44 (1), 115-119, 2011 | 200 | 2011 |
| Kinetics of colour development in aqueous glucose systems at high temperatures M Carabasa-Giribet, A Ibarz-Ribas Journal of food engineering 44 (3), 181-189, 2000 | 177 | 2000 |
| Fruit juice processing and membrane technology application AP Echavarría, C Torras, J Pagan, A Ibarz Food Engineering Reviews 3, 136-158, 2011 | 174 | 2011 |
| Kinetic models of non‐enzymatic browning in apple puree A Ibarz, J Pagan, S Garza Journal of the Science of Food and Agriculture 80 (8), 1162-1168, 2000 | 170 | 2000 |
| Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear PED Augusto, A Ibarz, M Cristianini Journal of Food Engineering 111 (4), 570-579, 2012 | 164 | 2012 |
| Rheology of clarified fruit juices. III: Orange juices A Ibarz, C Gonzalez, S Esplugas Journal of Food Engineering 21 (4), 485-494, 1994 | 146 | 1994 |
| Extraction and rheological properties of pectin from fresh peach pomace J Pagan, A Ibarz Journal of Food Engineering 39 (2), 193-201, 1999 | 141 | 1999 |
| Ultraviolet processing of liquid food: A review: Part 2: Effects on microorganisms and on food components and properties V Falguera, J Pagán, S Garza, A Garvín, A Ibarz Food Research International 44 (6), 1580-1588, 2011 | 139 | 2011 |
| Mechanisms for improving mass transfer in food with ultrasound technology: Describing the phenomena in two model cases AC Miano, A Ibarz, PED Augusto Ultrasonics Sonochemistry 29, 413-419, 2016 | 138 | 2016 |
| Rheology of clarified cherry juices J Giner, A Ibarz, S Garza, S Xhian-Quan Journal of Food Engineering 30 (1-2), 147-154, 1996 | 131 | 1996 |
| Density of juice and fruit puree as a function of soluble solids content and temperature AM Ramos, A Ibarz Journal of food Engineering 35 (1), 57-63, 1998 | 117 | 1998 |
