| Low-frequency dielectric spectrum to determine pork meat quality M Castro-Giráldez, P Botella, F Toldrá, P Fito Innovative Food Science & Emerging Technologies 11 (2), 376-386, 2010 | 99 | 2010 |
| Development of a dielectric spectroscopy technique for the determination of apple (Granny Smith) maturity M Castro-Giráldez, PJ Fito, C Chenoll, P Fito Innovative Food Science & Emerging Technologies 11 (4), 749-754, 2010 | 80 | 2010 |
| Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process M Castro-Giráldez, PJ Fito, P Fito Journal of food engineering 97 (4), 484-490, 2010 | 76 | 2010 |
| Effect of microwave power coupled with hot air drying on process efficiency and physico-chemical properties of a new dietary fibre ingredient obtained from orange peel C Talens, JC Arboleya, M Castro-Giraldez, PJ Fito Lwt 77, 110-118, 2017 | 70 | 2017 |
| Thermodynamic model of meat drying by infrarred thermography MV Traffano-Schiffo, M Castro-Giráldez, PJ Fito, N Balaguer Journal of Food engineering 128, 103-110, 2014 | 64 | 2014 |
| Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit MV Traffano-Schiffo, U Tylewicz, M Castro-Giraldez, PJ Fito, L Ragni, ... Innovative Food Science & Emerging Technologies 38, 243-251, 2016 | 60 | 2016 |
| Microwave dielectric spectroscopy for the determination of pork meat quality M Castro-Giráldez, MC Aristoy, F Toldrá, P Fito Food research international 43 (10), 2369-2377, 2010 | 47 | 2010 |
| Development of a spectrophotometric system to detect white striping physiopathy in whole chicken carcasses MV Traffano-Schiffo, M Castro-Giraldez, RJ Colom, PJ Fito Sensors 17 (5), 1024, 2017 | 42 | 2017 |
| Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process MV Traffano-Schiffo, M Castro-Giraldez, RJ Colom, PJ Fito Journal of Food Engineering 166, 285-290, 2015 | 41 | 2015 |
| Encapsulation of lactase in Ca (II)-alginate beads: Effect of stabilizers and drying methods MV Traffano-Schiffo, M Castro-Giraldez, PJ Fito, PR Santagapita Food Research International 100, 296-303, 2017 | 39 | 2017 |
| A thermodynamic model for hot air microwave drying of orange peel C Talens, M Castro-Giraldez, PJ Fito Journal of Food Engineering 175, 33-42, 2016 | 38 | 2016 |
| Thermodynamic approach of meat freezing process M Castro-Giráldez, N Balaguer, E Hinarejos, PJ Fito Innovative Food Science & Emerging Technologies 23, 138-145, 2014 | 38 | 2014 |
| Gums induced microstructure stability in Ca (II)-alginate beads containing lactase analyzed by SAXS MV Traffano-Schiffo, M Castro-Giraldez, PJ Fito, M Perullini, ... Carbohydrate Polymers 179, 402-407, 2018 | 35 | 2018 |
| Analysis of chemical and structural changes in kiwifruit (Actinidia deliciosa cv Hayward) through the osmotic dehydration M Castro-Giráldez, U Tylewicz, PJ Fito, M Dalla Rosa, P Fito Journal of Food Engineering 105 (4), 599-608, 2011 | 35 | 2011 |
| Alginate beads containing lactase: stability and microstructure MV Traffano-Schiffo, TR Aguirre Calvo, M Castro-Giraldez, PJ Fito, ... Biomacromolecules 18 (6), 1785-1792, 2017 | 33 | 2017 |
| Study of the puffing process of amaranth seeds by dielectric spectroscopy M Castro-Giráldez, PJ Fito, JM Prieto, A Andrés, P Fito Journal of food engineering 110 (2), 298-304, 2012 | 33 | 2012 |
| Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR MV Traffano-Schiffo, L Laghi, M Castro-Giraldez, U Tylewicz, P Rocculi, ... Food Chemistry 236, 87-93, 2017 | 32 | 2017 |
| Study of the effect of microwave power coupled with hot air drying on orange peel by dielectric spectroscopy C Talens, M Castro-Giraldez, PJ Fito LWT-Food Science and Technology 66, 622-628, 2016 | 30 | 2016 |
| Effect of microwave power coupled with hot air drying on sorption isotherms and microstructure of orange peel C Talens, M Castro-Giraldez, PJ Fito Food and Bioprocess Technology 11, 723-734, 2018 | 27 | 2018 |
| Application of infrared thermography and dielectric spectroscopy for controlling freezing process of raw potato L Cuibus, M Castro-Giráldez, PJ Fito, A Fabbri Innovative Food Science & Emerging Technologies 24, 80-87, 2014 | 27 | 2014 |
