| Influence of the frying process and potato cultivar on acrylamide formation in French fries Y Yang, I Achaerandio, M Pujolà Food control 62, 216-223, 2016 | 97 | 2016 |
| Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers Y Yang, I Achaerandio, M Pujolà Food Chemistry 197, 1301-1310, 2016 | 80 | 2016 |
| Protein adsorption by bentonite in a white wine model solution: effect of protein molecular weight and ethanol concentration I Achaerandio, V Pachova, C Güell, F López American Journal of Enology and Viticulture 52 (2), 122-126, 2001 | 78 | 2001 |
| Comparative study of protein stabilization in white wine using zirconia and bentonite: physicochemical and wine sensory analysis FN Salazar, I Achaerandio, MA Labb, C Gell, F Lpez Journal of Agricultural and Food Chemistry 54 (26), 9955-9958, 2006 | 60 | 2006 |
| Combined effect of a low permeable film and edible coatings or calcium dips on the quality of fresh‐cut pineapple S Benítez, L Soro, I Achaerandio, F Sepulcre, M Pujolá Journal of Food Process Engineering 37 (2), 91-99, 2014 | 50 | 2014 |
| Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles A Rózek, I Achaerandio, MP Almajano, C Güell, F López, M Ferrando Journal of agricultural and food chemistry 55 (13), 5147-5155, 2007 | 42 | 2007 |
| Classification of potato cultivars to establish their processing aptitude Y Yang, I Achaerandio, M Pujolà Journal of the Science of Food and Agriculture 96 (2), 413-421, 2016 | 39 | 2016 |
| Grape phenolic impregnation by osmotic treatment: Influence of osmotic agent on mass transfer and product characteristics A Rózek, I Achaerandio, C Güell, F López, M Ferrando Journal of Food Engineering 94 (1), 59-68, 2009 | 39 | 2009 |
| Use of commercial grape phenolic extracts to supplement solid foodstuff A Rózek, I Achaerandio, C Güell, F López, M Ferrando LWT-Food Science and Technology 43 (4), 623-631, 2010 | 32 | 2010 |
| Soft-tissue-mimicking using hydrogels for the development of phantoms A Tejo-Otero, F Fenollosa-Artés, I Achaerandio, S Rey-Vinolas, ... Gels 8 (1), 40, 2022 | 31 | 2022 |
| Tomato and Melon Meloidogyne Resistant Rootstocks Improve Crop Yield but Melon Fruit Quality Is Influenced by the Cropping Season A Expósito, M Pujolà, I Achaerandio, A Giné, N Escudero, AM Fullana, ... Frontiers in Plant Science 11, 560024, 2020 | 28 | 2020 |
| Sous vide processing as an alternative to common cooking treatments: Impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.) S Muñoz, I Achaerandio, Y Yang, M Pujolà Food and Bioprocess Technology 10, 759-769, 2017 | 16 | 2017 |
| Diet and Exercise Modulate GH-IGFs Axis, Proteolytic Markers and Myogenic Regulatory Factors in Juveniles of Gilthead Sea Bream (Sparus aurata) M Perelló-Amorós, I García-Pérez, A Sánchez-Moya, A Innamorati, ... Animals 11 (8), 2182, 2021 | 10 | 2021 |
| A first approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips RDA Amaral, BC Benedetti, M Pujolà, I Achaerandio, MLB Bachelli Food and bioprocess technology 9, 1794-1801, 2016 | 9 | 2016 |
| Grape phenolic infusion into solid foods: studies on mass transfer and antioxidant capacity M Ferrando, A Rózek, I Achaerandio, C Güell Procedia Food Science 1, 1494-1501, 2011 | 4 | 2011 |
| Proyecto, desarrollo y valoración en la UPC de un caso de feedforwarding en campus virtual J Fabregat Fillet, IM Pelayo Melero, J Valero Baya, C Ornat Longarón, ... IN-RED 2015, 353-363, 2015 | 2 | 2015 |
| Impact of selected factors-cultivar and cooking methods on dry matter, starch profile and texture in Spain potatoes Y Yang, I Achaerandio, M Pujolà | | |
