| Pattern of pH and electrical conductivity upon honey dilution as a complementary tool for discriminating geographical origin of honeys C Acquarone, P Buera, B Elizalde Food chemistry 101 (2), 695-703, 2007 | 323 | 2007 |
| Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability PAP Cevallos, MP Buera, BE Elizalde Journal of Food Engineering 99 (1), 70-75, 2010 | 199 | 2010 |
| Propolis encapsulation by spray drying: Characterization and stability VM Busch, A Pereyra-Gonzalez, N Šegatin, PR Santagapita, NP Ulrih, ... LWT 75, 227-235, 2017 | 160 | 2017 |
| Thermal stability of invertase in reduced‐moisture amorphous matrices in relation to glassy state and trehalose crystallization S CARDONA, C SCHEBOR, MP BUERA, M KAREL, J CHIRIFE Journal of Food Science 62 (1), 105-112, 1997 | 143 | 1997 |
| Stability-related transitions of amorphous foods M Karel, S Anglea, P Buera, R Karmas, G Levi, Y Roos Thermochimica acta 246 (2), 249-269, 1994 | 143 | 1994 |
| Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs NC Acevedo, V Briones, P Buera, JM Aguilera Journal of Food Engineering 85 (2), 222-231, 2008 | 136 | 2008 |
| Viability and thermal stability of a strain of Saccharomyces cerevisiae freeze-dried in different sugar and polymer matrices P Lodato, M Segovia de Huergo, MP Buera Applied microbiology and biotechnology 52, 215-220, 1999 | 121 | 1999 |
| Effect of storage temperature on starch retrogradation of bread staling JF Aguirre, CA Osella, CR Carrara, HD Sánchez, MP Buera Starch‐Stärke 63 (9), 587-593, 2011 | 117 | 2011 |
| Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations P Buera, C Schebor, B Elizalde Journal of Food Engineering 67 (1-2), 157-165, 2005 | 109 | 2005 |
| A simple model for predicting the viscosity of sugar and oligosaccharide solutions J Chirife, MP Buera Journal of Food Engineering 33 (3-4), 221-226, 1997 | 106 | 1997 |
| Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: effect of interactions with water on complex stability. PA Ponce Cevallos, MP Buera, BE Elizalde | 93 | 2010 |
| Stabilization of the Restriction Enzyme EcoRI Dried with Trehalose and Other Selected Glass‐Forming Solutes S Rossi, MP Buera, S Moreno, J Chirife Biotechnology progress 13 (5), 609-616, 1997 | 89 | 1997 |
| Water–solids interactions, matrix structural properties and the rate of non-enzymatic browning N Acevedo, C Schebor, MP Buera Journal of Food Engineering 77 (4), 1108-1115, 2006 | 80 | 2006 |
| Modeling temperature dependence of honey viscosity and of related supersaturated model carbohydrate systems MP Recondo, BE Elizalde, MP Buera Journal of Food Engineering 77 (1), 126-134, 2006 | 78 | 2006 |
| Novel trends in cyclodextrins encapsulation. Applications in food science C dos Santos, P Buera, F Mazzobre Current opinion in food science 16, 106-113, 2017 | 75 | 2017 |
| Phase solubility studies and stability of cholesterol/β‐cyclodextrin inclusion complexes C dos Santos, MP Buera, MF Mazzobre Journal of the Science of Food and Agriculture 91 (14), 2551-2557, 2011 | 75 | 2011 |
| Adsorption isotherm of amorphous trehalose HA Iglesias, J Chirife, MP Buera Journal of the Science of Food and Agriculture 75 (2), 183-186, 1997 | 75 | 1997 |
| Glassy state and thermal inactivation of invertase and lactase in dried amorphous matrices C Schebor, L Burin, MP Buera, JM Aguilera, J Chirife Biotechnology progress 13 (6), 857-863, 1997 | 73 | 1997 |
| β-Carotene encapsulation in a mannitol matrix as affected by divalent cations and phosphate anion SC Sutter, MP Buera, BE Elizalde International Journal of Pharmaceutics 332 (1-2), 45-54, 2007 | 70 | 2007 |
| Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting MF Mazzobre, MP Longinotti, HR Corti, MP Buera Cryobiology 43 (3), 199-210, 2001 | 68 | 2001 |
Jorge ChirifeProfessor food engineering, Pontificia Universidad Catolica Argentina在 uca.edu.ar 的电子邮件经过验证
