| Resistant starch as prebiotic: A review E Fuentes‐Zaragoza, E Sánchez‐Zapata, E Sendra, E Sayas, C Navarro, ... Starch‐Stärke 63 (7), 406-415, 2011 | 500 | 2011 |
| Lemon albedo as a new source of dietary fiber: Application to bologna sausages JM Fernández-Ginés, J Fernández-López, E Sayas-Barberá, E Sendra, ... Meat science 67 (1), 7-13, 2004 | 493 | 2004 |
| Application of functional citrus by-products to meat products J Fernández-López, JM Fernández-Ginés, L Aleson-Carbonell, E Sendra, ... Trends in Food Science & Technology 15 (3-4), 176-185, 2004 | 411 | 2004 |
| In vitro antibacterial and antioxidant properties of chitosan edible films incorporated with Thymus moroderi or Thymus piperella essential oils Y Ruiz-Navajas, M Viuda-Martos, E Sendra, JA Perez-Alvarez, ... Food control 30 (2), 386-392, 2013 | 389 | 2013 |
| Preparation of high dietary fiber powder from lemon juice by-products Y Lario, E Sendra, J Garcıa-Pérez, C Fuentes, E Sayas-Barberá, ... Innovative Food Science & Emerging Technologies 5 (1), 113-117, 2004 | 362 | 2004 |
| Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber JM Fernández‐Ginés, J Fernández‐López, E Sayas‐Barberá, E Sendra, ... Journal of food science 68 (2), 710-714, 2003 | 353 | 2003 |
| In vitro antioxidant and antibacterial activities of essentials oils obtained from Egyptian aromatic plants M Viuda-Martos, MA Mohamady, J Fernández-López, KA Abd ElRazik, ... Food control 22 (11), 1715-1722, 2011 | 330 | 2011 |
| Incorporation of citrus fibers in fermented milk containing probiotic bacteria E Sendra, P Fayos, Y Lario, J Fernández-López, E Sayas-Barberá, ... Food microbiology 25 (1), 13-21, 2008 | 318 | 2008 |
| Physico-chemical and microbiological profiles of “salchichón”(Spanish dry-fermented sausage) enriched with orange fiber J Fernández-López, E Sendra, E Sayas-Barberá, C Navarro, ... Meat science 80 (2), 410-417, 2008 | 295 | 2008 |
| Role of fiber in cardiovascular diseases: A review M Viuda‐Martos, MC López‐Marcos, J Fernández‐López, E Sendra, ... Comprehensive reviews in food science and food safety 9 (2), 240-258, 2010 | 258 | 2010 |
| Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review M Viuda-Martos, E Sanchez-Zapata, E Sayas-Barberá, E Sendra, ... Critical reviews in food science and nutrition 54 (8), 1032-1049, 2014 | 235 | 2014 |
| Effect of orange fiber addition on yogurt color during fermentation and cold storage FJ García‐Pérez, Y Lario, J Fernández‐López, E Sayas, ... Color Research & Application: Endorsed by Inter‐Society Color Council, The …, 2005 | 224 | 2005 |
| Effect of tiger nut fibre on quality characteristics of pork burger E Sánchez-Zapata, CM Muñoz, E Fuentes, J Fernández-López, E Sendra, ... Meat science 85 (1), 70-76, 2010 | 220 | 2010 |
| Chemical composition and antioxidant and anti-Listeria activities of essential oils obtained from some Egyptian plants M Viuda-Martos, AENGS El Gendy, E Sendra, J Fernandez-Lopez, ... Journal of agricultural and food chemistry 58 (16), 9063-9070, 2010 | 213 | 2010 |
| Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment E Sendra, V Kuri, J Fernández-López, E Sayas-Barbera, C Navarro, ... LWT-Food Science and Technology 43 (4), 708-714, 2010 | 185 | 2010 |
| Storage stability of a high dietary fibre powder from orange by‐products J Fernández‐López, E Sendra‐Nadal, C Navarro, E Sayas, ... International journal of food science & technology 44 (4), 748-756, 2009 | 178 | 2009 |
| Food ingredients as anti-obesity agents: a review L Trigueros, S Peña, AV Ugidos, E Sayas-Barberá, JA Pérez-Álvarez, ... Critical reviews in food science and nutrition 53 (9), 929-942, 2013 | 176 | 2013 |
| Orange fibre as potential functional ingredient for dry-cured sausages J Fernández-López, M Viuda-Martos, E Sendra, E Sayas-Barberá, ... European Food Research and Technology 226, 1-6, 2007 | 153 | 2007 |
| Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction M Viuda-Martos, Y Ruiz-Navajas, J Fernández-López, E Sendra, ... Food Research International 44 (5), 1217-1223, 2011 | 149 | 2011 |
| Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product M Viuda-Martos, Y Ruiz-Navajas, A Martin-Sánchez, E Sánchez-Zapata, ... Journal of Food Engineering 110 (2), 220-224, 2012 | 144 | 2012 |
