| Principles and application of high pressure–based technologies in the food industry VM Balasubramaniam, SI Martinez-Monteagudo, R Gupta Annual review of food science and technology 6, 435-462, 2015 | 425 | 2015 |
| Engineering process characterization of high-pressure homogenization—from laboratory to industrial scale SI Martínez-Monteagudo, B Yan, VM Balasubramaniam Food Engineering Reviews 9, 143-169, 2017 | 89 | 2017 |
| Chemical reactions in food systems at high hydrostatic pressure SI Martinez-Monteagudo, MDA Saldana Food Engineering Reviews 6, 105-127, 2014 | 89 | 2014 |
| Oxidative stability of fats and oils measured by differential scanning calorimetry for food and industrial applications MDA Saldaña, SI Martínez-Monteagudo Applications of calorimetry in a wide context—differential scanning …, 2013 | 76 | 2013 |
| Fundamentals and applications of high-pressure processing technology SI Martínez-Monteagudo, VM Balasubramaniam High pressure processing of food: Principles, technology and applications, 3-17, 2016 | 68 | 2016 |
| Effect of pressure-assisted thermal sterilization on conjugated linoleic acid (CLA) content in CLA-enriched milk SI Martínez-Monteagudo, MDA Saldaña, JA Torres, JJ Kennelly Innovative Food Science & Emerging Technologies 16, 291-297, 2012 | 60 | 2012 |
| Moisture sorption isotherms and thermodynamic properties of mexican mennonite-style cheese SI Martinez-Monteagudo, F Salais-Fierro Journal of food science and technology 51, 2393-2403, 2014 | 53 | 2014 |
| Improvements in emulsion stability of dairy beverages treated by high pressure homogenization: A pilot-scale feasibility study SI Martínez-Monteagudo, S Kamat, N Patel, G Konuklar, N Rangavajla, ... Journal of Food Engineering 193, 42-52, 2017 | 47 | 2017 |
| Kinetics of non-isothermal oxidation of anhydrous milk fat rich in conjugated linoleic acid using differential scanning calorimetry SI Martínez-Monteagudo, MDA Saldaña, JJ Kennelly Journal of thermal analysis and calorimetry 107 (3), 973-981, 2012 | 45 | 2012 |
| Probiotic-enriched milk and dairy products increase gut microbiota diversity: a comparative study T Aljutaily, E Huarte, S Martinez-Monteagudo, JL Gonzalez-Hernandez, ... Nutrition research 82, 25-33, 2020 | 43 | 2020 |
| Lactitol: Production, properties, and applications SI Martínez-Monteagudo, M Enteshari, L Metzger Trends in food science & technology 83, 181-191, 2019 | 42 | 2019 |
| Progress in micellar casein concentrate: Production and applications ARA Hammam, SI Martínez‐Monteagudo, LE Metzger Comprehensive Reviews in Food Science and Food Safety 20 (5), 4426-4449, 2021 | 39 | 2021 |
| Impact of thermal and pressure-based technologies on carotenoid retention and quality attributes in tomato juice B Yan, SI Martínez-Monteagudo, JL Cooperstone, KM Riedl, SJ Schwartz, ... Food and Bioprocess Technology 10, 808-818, 2017 | 38 | 2017 |
| Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing AM Chourio, F Salais-Fierro, Z Mehmood, SI Martinez-Monteagudo, ... Innovative food science & emerging technologies 49, 41-50, 2018 | 37 | 2018 |
| Modeling the retention kinetics of conjugated linoleic acid during high-pressure sterilization of milk SI Martínez-Monteagudo, MDA Saldaña Food Research International 62, 169-176, 2014 | 36 | 2014 |
| Vacuum pulse-assisted pickling whole jalapeño pepper optimization A Valdez-Fragoso, SI Martínez-Monteagudo, F Salais-Fierro, ... Journal of food engineering 79 (4), 1261-1268, 2007 | 28 | 2007 |
| Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder J Osorio-Arias, A Pérez-Martínez, O Vega-Castro, ... LWT 129, 109523, 2020 | 24 | 2020 |
| Fundamentals of high-pressure homogenization of foods JC Osorio-Arias, O Vega-Castro, SI Martínez-Monteagudo Reference Module in Food Science; Elsevier BV: Amsterdam, The Netherlands, 2020 | 24 | 2020 |
| Oxidative stability of ultra high temperature milk enriched in conjugated linoleic acid and trans-vaccenic acid SI Martínez-Monteagudo, M Leal-Dávila, JM Curtis, MDA Saldaña International dairy journal 43, 70-77, 2015 | 22 | 2015 |
| High-pressure and temperature effects on the inactivation of Bacillus amyloliquefaciens, alkaline phosphatase and storage stability of conjugated linoleic acid in milk SI Martínez-Monteagudo, MG Gänzle, MDA Saldaña Innovative Food Science & Emerging Technologies 26, 59-66, 2014 | 21 | 2014 |
Marleny D. Aranda SaldanaProfessor, Food/Bio-Engineering Processing在 ualberta.ca 的电子邮件经过验证
