| Effect of temperature and air velocity on drying kinetics, antioxidant capacity, total phenolic content, colour, texture and microstructure of apple (var. Granny Smith) slices A Vega-Gálvez, K Ah-Hen, M Chacana, J Vergara, J Martínez-Monzó, ... Food chemistry 132 (1), 51-59, 2012 | 464 | 2012 |
| Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis) P García-Segovia, A Andrés-Bello, J Martínez-Monzó Journal of Food Engineering 80 (3), 813-821, 2007 | 412 | 2007 |
| Effect of pH on color and texture of food products A Andrés-Bello, V Barreto-Palacios, P García-Segovia, J Mir-Bel, ... Food Engineering Reviews 5, 158-170, 2013 | 265 | 2013 |
| Mechanical and structural changes in apple (var. Granny Smith) due to vacuum impregnation with cryoprotectants J Martínez‐Monzó, N Martínez‐Navarrete, A Chiralt, P Fito Journal of Food Science 63 (3), 499-503, 1998 | 170 | 1998 |
| Vacuum impregnation: a tool in minimally processing of foods A Chiralt, P Fito, A Andrés, JM Barat, J Martinez-Monzo, ... Processing of foods: Quality optimization and process assessment, 341-356, 1999 | 160 | 1999 |
| Creativity and innovation patterns of haute cuisine chefs J Albors-Garrigos, V Barreto, P García-Segovia, J Martínez-Monzó, ... Journal of Culinary Science & Technology 11 (1), 19-35, 2013 | 141 | 2013 |
| Rehydration of air-dried Shiitake mushroom (Lentinus edodes) caps: Comparison of conventional and vacuum water immersion processes P García-Segovia, A Andrés-Bello, J Martínez-Monzó LWT-Food Science and Technology 44 (2), 480-488, 2011 | 116 | 2011 |
| Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes P García-Segovia, A Andrés-Bello, J Martínez-Monzó Journal of Food Engineering 88 (1), 28-35, 2008 | 114 | 2008 |
| Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation P García-Segovia, MJ Pagán-Moreno, IF Lara, J Martínez-Monzó Food Science and Technology International 23 (5), 437-447, 2017 | 101 | 2017 |
| Vacuum frying: An alternative to obtain high-quality dried products A Andrés-Bello, P García-Segovia, J Martínez-Monzó Food Engineering Reviews 3, 63-78, 2011 | 93 | 2011 |
| Influence of drying temperature on dietary fibre, rehydration properties, texture and microstructure of Cape gooseberry (Physalis peruviana L.) A Vega-Gálvez, L Zura-Bravo, R Lemus-Mondaca, J Martinez-Monzó, ... Journal of Food Science and Technology 52, 2304-2311, 2015 | 83 | 2015 |
| Trends and innovations in bread, bakery, and pastry J Martínez-Monzó, P García-Segovia, J Albors-Garrigos Journal of culinary science & technology 11 (1), 56-65, 2013 | 82 | 2013 |
| Osmotic dehydration of Aloe vera (Aloe barbadensis Miller) P Garcia-Segovia, C Mognetti, A Andres-Bello, J Martinez-Monzo Journal of Food engineering 97 (2), 154-160, 2010 | 82 | 2010 |
| Effects of processing conditions on the quality of vacuum fried cassava chips (Manihot esculenta Crantz) P García-Segovia, AM Urbano-Ramos, S Fiszman, J Martínez-Monzó LWT-Food Science and Technology 69, 515-521, 2016 | 79 | 2016 |
| Use of insects and pea powder as alternative protein and mineral sources in extruded snacks P García-Segovia, M Igual, AT Noguerol, J Martínez-Monzó European food research and technology 246 (4), 703-712, 2020 | 73 | 2020 |
| Valoración de la imagen corporal y de los comportamientos alimentarios en universitarios R González Carrascosa, P García Segovia, J Martínez Monzó Revista de psicopatología y psicología clínica 18 (1), 45-59, 2013 | 73 | 2013 |
| Printability and physicochemical properties of microalgae-enriched 3D-printed snacks ZN Uribe-Wandurraga, L Zhang, MWJ Noort, MAI Schutyser, ... Food and Bioprocess Technology 13, 2029-2042, 2020 | 71 | 2020 |
| Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products M Igual, P García-Segovia, J Martínez-Monzó Journal of Food Engineering 282, 110032, 2020 | 70 | 2020 |
| Vacuum frying process of gilthead sea bream (Sparus aurata) fillets A Andrés-Bello, P García-Segovia, J Martínez-Monzó Innovative Food Science & Emerging Technologies 11 (4), 630-636, 2010 | 68 | 2010 |
| Optimizing the texture and color of sous-vide and cook-vide green bean pods C Iborra-Bernad, D Philippon, P García-Segovia, J Martínez-Monzó LWT-Food Science and Technology 51 (2), 507-513, 2013 | 62 | 2013 |
Chiralt AUniversitat Politècnica de ValènciaVerified email at tal.upv.es
