| Thermodynamic analysis of experimental sorption isotherms of loquat and quince fruits R Moreira, F Chenlo, MD Torres, N Vallejo Journal of Food Engineering 88 (4), 514-521, 2008 | 235 | 2008 |
| Integral utilization of red seaweed for bioactive production MD Torres, N Flórez-Fernández, H Domínguez Marine drugs 17 (6), 314, 2019 | 172 | 2019 |
| Effect of concentration on shear and extensional rheology of guar gum solutions MD Torres, B Hallmark, DI Wilson Food Hydrocolloids 40, 85-95, 2014 | 156 | 2014 |
| Hypoglycemic action of an oral fig-leaf decoction in type-I diabetic patients A Serraclara, F Hawkins, C Perez, E Domınguez, JE Campillo, MD Torres Diabetes research and clinical practice 39 (1), 19-22, 1998 | 151 | 1998 |
| Seaweed biorefinery MD Torres, S Kraan, H Domínguez Reviews in Environmental Science and Bio/Technology 18, 335-388, 2019 | 150 | 2019 |
| Water adsorption isotherms of carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums MD Torres, R Moreira, F Chenlo, MJ Vázquez Carbohydrate polymers 89 (2), 592-598, 2012 | 148 | 2012 |
| A green approach for alginate extraction from Sargassum muticum brown seaweed using ultrasound-assisted technique N Flórez-Fernández, H Domínguez, MD Torres International journal of biological macromolecules 124, 451-459, 2019 | 138 | 2019 |
| Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour R Moreira, F Chenlo, MD Torres LWT-Food Science and Technology 50 (1), 160-166, 2013 | 115 | 2013 |
| Influence of the particle size on the rheological behaviour of chestnut flour doughs R Moreira, F Chenlo, MD Torres, DM Prieto Journal of Food Engineering 100 (2), 270-277, 2010 | 106 | 2010 |
| Water adsorption and desorption isotherms of chestnut and wheat flours R Moreira, F Chenlo, MD Torres, DM Prieto Industrial Crops and Products 32 (3), 252-257, 2010 | 90 | 2010 |
| Effect of pre-extraction alkali treatment on the chemical structure and gelling properties of extracted hybrid carrageenan from Chondrus crispus and Ahnfeltiopsis devoniensis G Azevedo, MD Torres, I Sousa-Pinto, L Hilliou Food Hydrocolloids 50, 150-158, 2015 | 88 | 2015 |
| Potential of intensification techniques for the extraction and depolymerization of fucoidan N Flórez-Fernández, MD Torres, MJ González-Muñoz, H Domínguez Algal research 30, 128-148, 2018 | 87 | 2018 |
| Effect of stirring in the osmotic dehydration of chestnut using glycerol solutions R Moreira, F Chenlo, MD Torres, G Vazquez LWT-Food Science and Technology 40 (9), 1507-1514, 2007 | 85 | 2007 |
| Successful approaches for a red seaweed biorefinery M Álvarez-Viñas, N Flórez-Fernández, MD Torres, H Domínguez Marine drugs 17 (11), 620, 2019 | 75 | 2019 |
| Recovery of bioactive and gelling extracts from edible brown seaweed Laminaria ochroleuca by non-isothermal autohydrolysis N Flórez-Fernández, MD Torres, MJ González-Muñoz, H Domínguez Food chemistry 277, 353-361, 2019 | 69 | 2019 |
| Rheological properties of gelatinized chestnut starch dispersions: Effect of concentration and temperature R Moreira, F Chenlo, MD Torres, J Glazer Journal of Food Engineering 112 (1-2), 94-99, 2012 | 67 | 2012 |
| Antiviral activity of carrageenans and processing implications M Álvarez-Viñas, S Souto, N Flórez-Fernández, MD Torres, I Bandín, ... Marine Drugs 19 (8), 437, 2021 | 66 | 2021 |
| Hybrid carrageenan‐based formulations for edible film preparation: Benchmarking with kappa carrageenan FDS Larotonda, MD Torres, MP Gonçalves, AM Sereno, L Hilliou Journal of Applied Polymer Science 133 (2), 2016 | 64 | 2016 |
| Effect of water and guar gum content on thermal properties of chestnut flour and its starch MD Torres, R Moreira, F Chenlo, MH Morel Food Hydrocolloids 33 (2), 192-198, 2013 | 64 | 2013 |
| Rheology of commercial chestnut flour doughs incorporated with gelling agents R Moreira, F Chenlo, MD Torres Food Hydrocolloids 25 (5), 1361-1371, 2011 | 64 | 2011 |
