| Fish gelatin: a renewable material for developing active biodegradable films MC Gómez-Guillén, M Pérez-Mateos, J Gómez-Estaca, ... Trends in Food Science & Technology 20 (1), 3-16, 2009 | 642 | 2009 |
| A chitosan–gelatin blend as a coating for fish patties ME López-Caballero, MC Gómez-Guillén, M Pérez-Mateos, P Montero Food hydrocolloids 19 (2), 303-311, 2005 | 391 | 2005 |
| New applications of fibres in foods: Addition to fishery products AJ Borderías, I Sánchez-Alonso, M Pérez-Mateos Trends in Food Science & Technology 16 (10), 458-465, 2005 | 333 | 2005 |
| Oyster preservation by high-pressure treatment ME Lopez-Caballero, M Pérez-Mateos, P Montero, AJ Borderías Journal of food protection 63 (2), 196-201, 2000 | 245 | 2000 |
| Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends M Pérez-Mateos, P Montero, MC Gómez-Guillén Food Hydrocolloids 23 (1), 53-61, 2009 | 242 | 2009 |
| 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 | 239 | 2009 |
| Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids P Montero, JL Hurtado, M Pérez-Mateos Food hydrocolloids 14 (5), 455-461, 2000 | 171 | 2000 |
| Rheological and Biochemical Characteristics of High-Pressure- and Heat-Induced Gels from Blue Whiting (Micromesistius poutassou) Muscle Proteins M Pérez-Mateos, H Lourenço, P Montero, AJ Borderías Journal of Agricultural and Food Chemistry 45 (1), 44-49, 1997 | 164 | 1997 |
| Characterization of polyphenoloxidase of prawns (Penaeus japonicus). Alternatives to inhibition: additives and high-pressure treatment P Montero, A Avalos, M Pérez-Mateos Food Chemistry 75 (3), 317-324, 2001 | 154 | 2001 |
| The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus) P Montero, ME Lopez‐Caballero, M Perez‐Mateos Journal of Food Science 66 (8), 1201-1206, 2001 | 146 | 2001 |
| Effects of magnetic fields on freezing: Application to biological products L Otero, AC Rodríguez, M Pérez‐Mateos, PD Sanz Comprehensive Reviews in Food Science and Food Safety 15 (3), 646-667, 2016 | 144 | 2016 |
| Extension of the shelf life of prawns (Penaeus japonicus) by vacuum packaging and high-pressure treatment ME López-Caballero, M Pérez-Mateos, JA Borderias, P Montero Journal of food protection 63 (10), 1381-1388, 2000 | 124 | 2000 |
| Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage B Giménez, MC Gómez-Guillén, M Pérez-Mateos, P Montero, ... Food Chemistry 124 (4), 1393-1403, 2011 | 93 | 2011 |
| Contribution of hydrocolloids to gelling properties of blue whiting muscle M Pérez-Mateos, P Montero European Food Research and Technology 210, 383-390, 2000 | 93 | 2000 |
| Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks L Otero, M Pérez-Mateos, AC Rodríguez, PD Sanz Journal of Food Engineering 200, 87-94, 2017 | 91 | 2017 |
| Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound J Gamboa-Santos, AC Soria, M Pérez-Mateos, JA Carrasco, A Montilla, ... Food Chemistry 136 (2), 782-788, 2013 | 86 | 2013 |
| Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate P Montero, M Pérez-Mateos Food Hydrocolloids 16 (4), 375-385, 2002 | 84 | 2002 |
| Effect of Pressure/Heat Combinations on Blue Whiting (Micromesistius poutassou) Washed Mince: Thermal and Mechanical Properties F Fernández-Martín, M Pérez-Mateos, P Montero Journal of Agricultural and Food Chemistry 46 (8), 3257-3264, 1998 | 82 | 1998 |
| Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation P Montero, B Giménez, M Pérez-Mateos, MC Gómez-Guillén Food Chemistry 93 (1), 17-23, 2005 | 80 | 2005 |
| Gelling properties of Atlantic croaker surimi processed by acid or alkaline solubilization M PÉREZ‐MATEOS, PM Amato, TC Lanier Journal of food science 69 (4), FCT328-FCT333, 2004 | 80 | 2004 |
