| Aloe vera based edible coatings improve the quality of minimally processed ‘Hayward’kiwifruit S Benítez, I Achaerandio, F Sepulcre, M Pujolà Postharvest Biology and Technology 81, 29-36, 2013 | 221 | 2013 |
| Aloe vera as an alternative to traditional edible coatings used in fresh-cut fruits: A case of study with kiwifruit slices S Benítez, I Achaerandio, M Pujolà, F Sepulcre LWT-Food Science and Technology 61 (1), 184-193, 2015 | 162 | 2015 |
| Influence of the frying process and potato cultivar on acrylamide formation in French fries Y Yang, I Achaerandio, M Pujolà Food control 62, 216-223, 2016 | 97 | 2016 |
| Effect of the intensity of cooking methods on the nutritional and physical properties of potato tubers Y Yang, I Achaerandio, M Pujolà Food Chemistry 197, 1301-1310, 2016 | 81 | 2016 |
| Protein adsorption by bentonite in a white wine model solution: effect of protein molecular weight and ethanol concentration I Achaerandio, V Pachova, C Güell, F López American Journal of Enology and Viticulture 52 (2), 122-126, 2001 | 78 | 2001 |
| Comparative study of protein stabilization in white wine using zirconia and bentonite: physicochemical and wine sensory analysis FN Salazar, I Achaerandio, MA Labb, C Gell, F Lpez Journal of Agricultural and Food Chemistry 54 (26), 9955-9958, 2006 | 60 | 2006 |
| Effect of Ultrasound on Quality of Fresh-Cut Potatoes During Refrigerated Storage RDA Amaral, BC Benedetti, M Pujola, I Achaerandio, MLB Bachelli Food Engineering Reviews, 1-9, 2014 | 56 | 2014 |
| Combined effect of a low permeable film and edible coatings or calcium dips on the quality of fresh‐cut pineapple S Benítez, L Soro, I Achaerandio, F Sepulcre, M Pujolá Journal of Food Process Engineering 37 (2), 91-99, 2014 | 50 | 2014 |
| Continuous vinegar decolorization with exchange resins I Achaerandio, C Güell, F López Journal of Food Engineering 51 (4), 311-317, 2002 | 47 | 2002 |
| Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple S Benítez, M Chiumenti, F Sepulcre, I Achaerandio, M Pujolá Journal of Food Engineering 113 (4), 527-533, 2012 | 46 | 2012 |
| Pear distillates from pear juice concentrate: effect of lees in the aromatic composition L García-Llobodanin, I Achaerandio, M Ferrando, C Güell, F López Journal of agricultural and food chemistry 55 (9), 3462-3468, 2007 | 45 | 2007 |
| Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles A Rózek, I Achaerandio, MP Almajano, C Güell, F López, M Ferrando Journal of agricultural and food chemistry 55 (13), 5147-5155, 2007 | 42 | 2007 |
| Classification of potato cultivars to establish their processing aptitude Y Yang, I Achaerandio, M Pujolà Journal of the Science of Food and Agriculture 96 (2), 413-421, 2016 | 39 | 2016 |
| Grape phenolic impregnation by osmotic treatment: Influence of osmotic agent on mass transfer and product characteristics A Rózek, I Achaerandio, C Güell, F López, M Ferrando Journal of Food Engineering 94 (1), 59-68, 2009 | 39 | 2009 |
| Use of commercial grape phenolic extracts to supplement solid foodstuff A Rózek, I Achaerandio, C Güell, F López, M Ferrando LWT-Food Science and Technology 43 (4), 623-631, 2010 | 32 | 2010 |
| Note. vinegar decolourization by re-activated carbon I Achaerandio, C Güell, F Medina, R Lamuela-Raventos, F López Food science and technology international 8 (4), 239-242, 2002 | 18 | 2002 |
| Sous vide processing as an alternative to common cooking treatments: Impact on the starch profile, color, and shear force of potato (Solanum tuberosum L.) S Muñoz, I Achaerandio, Y Yang, M Pujolà Food and Bioprocess Technology 10, 759-769, 2017 | 16 | 2017 |
| Direct formulation of a solid foodstuff with phenolic-rich multicomponent solutions from grape seed: effects on composition and antioxidant properties A Rózek, I Achaerandio, C Güell, F López, M Ferrando Journal of agricultural and food chemistry 56 (12), 4564-4576, 2008 | 14 | 2008 |
| Mass transfer during osmotic dehydration in a multicomponent solution rich in grape phenolics with antioxidant activity A Rózek, I Achaerandio, C Güell, F López, M Ferrando Drying technology 25 (11), 1847-1855, 2007 | 10 | 2007 |
| New approach to continuous vinegar decolourisation with exchange resins I Achaerandio, C Güell, F López Journal of food engineering 78 (3), 991-994, 2007 | 9 | 2007 |
