| Novel functional foods from vegetable matrices impregnated with biologically active compounds SM Alzamora, D Salvatori, MS Tapia, A López-Malo, J Welti-Chanes, ... Journal of Food Engineering 67 (1-2), 205-214, 2005 | 294 | 2005 |
| Structural changes in apple tissue during glucose and sucrose osmotic dehydration: shrinkage, porosity, density and microscopic features AB Nieto, DM Salvatori, MA Castro, SM Alzamora Journal of Food Engineering 61 (2), 269-278, 2004 | 221 | 2004 |
| The response of some properties of fruits to vacuum impregnation D Salvatori, A Andres, A Chiralt, P Fito Journal of Food Process Engineering 21 (1), 59-73, 1998 | 212 | 1998 |
| Air drying behaviour of apples as affected by blanching and glucose impregnation A Nieto, D Salvatori, MA Castro, SM Alzamora Journal of Food Engineering 36 (1), 63-79, 1998 | 154 | 1998 |
| Physical and functional properties of blackberry freeze-and spray-dried powders L Franceschinis, DM Salvatori, N Sosa, C Schebor Drying Technology 32 (2), 197-207, 2014 | 153 | 2014 |
| Effect of ultraviolet-C light dose on quality of cut-apple: Microorganism, color and compression behavior PL Gómez, SM Alzamora, MA Castro, DM Salvatori Journal of Food Engineering 98 (1), 60-70, 2010 | 151 | 2010 |
| Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts SV Anino, DM Salvatori, SM Alzamora Food Research International 39 (2), 154-164, 2006 | 135 | 2006 |
| Convective air drying of apples as affected by blanching and calcium impregnation M González-Fésler, D Salvatori, P Gómez, SM Alzamora Journal of Food Engineering 87 (3), 323-332, 2008 | 108 | 2008 |
| Osmotic dehydration progression in apple tissue I: spatial distribution of solutes and moisture content D Salvatori, A Andrés, A Chiralt, P Fito Journal of Food engineering 42 (3), 125-132, 1999 | 108 | 1999 |
| Structural and compositional profiles in osmotically dehydrated apple D Salvatori, A Andrés, A Albors, A Chiralt, P Fito Journal of Food Science 63 (4), 606-610, 1998 | 106 | 1998 |
| Pulsed light treatment of cut apple: Dose effect on color, structure, and microbiological stability PL Gómez, DM Salvatori, A García-Loredo, SM Alzamora Food and Bioprocess Technology 5, 2311-2322, 2012 | 96 | 2012 |
| The role of tissue microstructure in the textural characteristics of minimally processed fruits SM Alzamora, MA Castro, SL Vidales, AB Nieto, D Salvatori Minimally processed fruits and vegetables, 153-171, 2000 | 94 | 2000 |
| Integral valorization of fruit waste from wine and cider industries P Sette, A Fernandez, J Soria, R Rodriguez, D Salvatori, G Mazza Journal of Cleaner Production 242, 118486, 2020 | 93 | 2020 |
| Physical and mechanical properties of raspberries subjected to osmotic dehydration and further dehydration by air-and freeze-drying P Sette, D Salvatori, C Schebor Food and Bioproducts Processing 100, 156-171, 2016 | 84 | 2016 |
| Spray-dried powders from berries extracts obtained upon several processing steps to improve the bioactive components content M Gagneten, R Corfield, MG Mattson, A Sozzi, G Leiva, D Salvatori, ... Powder Technology 342, 1008-1015, 2019 | 76 | 2019 |
| Effect of pulsed light combined with an antibrowning pretreatment on quality of fresh cut apple PL Gómez, A García-Loredo, A Nieto, DM Salvatori, S Guerrero, ... Innovative Food Science & Emerging Technologies 16, 102-112, 2012 | 69 | 2012 |
| Physico-chemical and mechanical properties of apple disks subjected to osmotic dehydration and different drying methods N Sosa, DM Salvatori, C Schebor Food and Bioprocess Technology 5, 1790-1802, 2012 | 64 | 2012 |
| Structural changes and mass transfer during glucose infusion of apples as affected by blanching and process variables D Salvatori, SM Alzamora Drying Technology 18 (1-2), 361-382, 2000 | 63 | 2000 |
| Optimization of pulsed electric field treatment for the extraction of bioactive compounds from blackcurrant M Gagneten, G Leiva, D Salvatori, C Schebor, N Olaiz Food and Bioprocess Technology 12, 1102-1109, 2019 | 58 | 2019 |
| Fruit snacks from raspberries: Influence of drying parameters on colour degradation and bioactive potential P Sette, L Franceschinis, C Schebor, D Salvatori International Journal of Food Science & Technology 52 (2), 313-328, 2017 | 54 | 2017 |
