| Technological aspects of the production of fructo and galacto-oligosaccharides. Enzymatic synthesis and hydrolysis GN Martins, MM Ureta, EE Tymczyszyn, PC Castilho, A Gomez-Zavaglia Frontiers in nutrition 6, 78, 2019 | 159 | 2019 |
| Quality attributes of muffins: Effect of baking operative conditions MM Ureta, DF Olivera, VO Salvadori Food and Bioprocess Technology 7, 463-470, 2014 | 57 | 2014 |
| Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract N Romano, MM Ureta, M Guerrero-Sánchez, A Gómez-Zavaglia Food Research International 129, 108884, 2020 | 49 | 2020 |
| Recent advances in β-galactosidase and fructosyltransferase immobilization technology MM Ureta, GN Martins, O Figueira, PF Pires, PC Castilho, ... Critical reviews in food science and nutrition 61 (16), 2659-2690, 2021 | 43 | 2021 |
| Baking of muffins: Kinetics of crust color development and optimal baking time MM Ureta, DF Olivera, VO Salvadori Food and bioprocess technology 7, 3208-3216, 2014 | 28 | 2014 |
| Water transport during bread baking: Impact of the baking temperature and the baking time MM Ureta, Y Diascorn, M Cambert, D Flick, VO Salvadori, T Lucas Food Science and Technology International 25 (3), 187-197, 2019 | 27 | 2019 |
| Baking of sponge cake: Experimental characterization and mathematical modelling MM Ureta, DF Olivera, VO Salvadori Food and bioprocess technology 9, 664-674, 2016 | 23 | 2016 |
| An overview of peroxidation reactions using liposomes as model systems and analytical methods as monitoring tools JM Faroux, MM Ureta, EE Tymczyszyn, A Gómez-Zavaglia Colloids and Surfaces B: Biointerfaces 195, 111254, 2020 | 17 | 2020 |
| Influence of baking conditions on the quality attributes of sponge cake MM Ureta, DF Olivera, VO Salvadori Food Science and Technology International 23 (2), 156-165, 2017 | 17 | 2017 |
| Synthesis of fructo-oligosaccharides using grape must and sucrose as raw materials MM Ureta, N Romano, E Kakisu, A Gómez-Zavaglia Food Research International 123, 166-171, 2019 | 10 | 2019 |
| Inflation, squeezing and collapse in wheat flour dough during baking: Effects of flour quality and oven temperature T Lucas, F Vanin, M Ureta, S Challois, Y Diascorn, V Salvadori, D Grenier Journal of Cereal Science 95, 103017, 2020 | 9 | 2020 |
| Technological aspects of the production of fructo and enzymatic synthesis and hydrolysis GN Martins, MM Ureta, EE Tymczyszyn, PC Castilho, A Gomez-Zavaglia Front. Nutr 6 (7810.3389), 2019 | 9 | 2019 |
| Energy requirements during sponge cake baking: Experimental and simulated approach MM Ureta, SM Goñi, VO Salvadori, DF Olivera Applied Thermal Engineering 115, 637-643, 2017 | 6 | 2017 |
| Kinetic modeling of meat color evolution during heating MM Ureta, DF Olivera, LI Segura, VO Salvadori, SM Goñi Planta Piloto de Ingeniería Química, 2019 | 4 | 2019 |
| Commercial characterization of madalenas: Relationship between physical and sensory parameters MM Ureta, DF Olivera, VO Salvadori Procedia Food Science 1, 994-1000, 2011 | 4 | 2011 |
| Estudio del proceso de horneado de productos panificados dulces MM Ureta | 2 | 2015 |
| A review of commercial process simulators applied to food processing MM Ureta, VO Salvadori Journal of Food Process Engineering 46 (2), e14225, 2023 | 1 | 2023 |
| Stability of Antioxidants Encapsulated in Freeze-Dried Prebiotic Matrices JM Faroux, MM Ureta, A Gomez-Zavaglia, EE Tymczyszyn Basic Protocols in Encapsulation of Food Ingredients, 161-166, 2021 | 1 | 2021 |
| A combined approach of electronic spectroscopy and quantum chemical calculations to assess model membrane oxidation pathways JM Faroux, A Borba, MM Ureta, EE Tymczyszyn, A Gomez-Zavaglia New Journal of Chemistry 45 (44), 20877-20886, 2021 | 1 | 2021 |
| Aplicación de ultrasonido en carnes: efecto sobre la calidad tecnológica MM Ureta, VO Salvadori, DF Olivera Publitec, 2017 | 1 | 2017 |
