| Quality characteristics of milled and cooked rice affected by hydrothermal treatment M Bello, R Baeza, MP Tolaba Journal of food engineering 72 (2), 124-133, 2006 | 123 | 2006 |
| Interactions of polysaccharides with β-lactoglobulin adsorbed films at the air–water interface R Baeza, CC Sanchez, AMR Pilosof, JMR Patino Food Hydrocolloids 19 (2), 239-248, 2005 | 123 | 2005 |
| κ-Carrageenan—protein interactions: Effect of proteins on polysaccharide gelling and textural properties RI Baeza, DJ Carp, OE Pérez, AMR Pilosof LWT 35 (8), 741-747, 2002 | 121 | 2002 |
| Effect of limited hydrolysis of sunflower protein on the interactions with polysaccharides in foams KD Martinez, RI Baeza, F Millan, AMR Pilosof Food Hydrocolloids 19 (3), 361-369, 2005 | 111 | 2005 |
| Freeze-drying encapsulation of red wine polyphenols in an amorphous matrix of maltodextrin V Sanchez, R Baeza, MV Galmarini, MC Zamora, J Chirife Food and Bioprocess Technology 6, 1350-1354, 2013 | 109 | 2013 |
| Comparison of the viscosity of trehalose and sucrose solutions at various temperatures: Effect of guar gum addition MV Galmarini, R Baeza, V Sanchez, MC Zamora, J Chirife LWT-Food Science and Technology 44 (1), 186-190, 2011 | 83 | 2011 |
| Interfacial and foaming properties of prolylenglycol alginates: Effect of degree of esterification and molecular weight R Baeza, CC Sanchez, AMR Pilosof, JMR Patino Colloids and Surfaces B: Biointerfaces 36 (3-4), 139-145, 2004 | 72 | 2004 |
| Interactions of polysaccharides with β-lactoglobulin spread monolayers at the air–water interface R Baeza, CC Sanchez, AMR Pilosof, JMR Patino Food Hydrocolloids 18 (6), 959-966, 2004 | 64 | 2004 |
| Stability of individual phenolic compounds and antioxidant activity during storage of a red wine powder MV Galmarini, C Maury, E Mehinagic, V Sanchez, RI Baeza, S Mignot, ... Food and bioprocess technology 6, 3585-3595, 2013 | 58 | 2013 |
| Impact of proteins–κ-carrageenan interactions on foam properties DJ Carp, RI Baeza, GB Bartholomai, AMR Pilosof LWT-Food Science and Technology 37 (5), 573-580, 2004 | 57 | 2004 |
| Calorimetric studies of thermal denaturation of β-lactoglobulin in the presence of polysaccharides RI Baeza, AMR Pilosof LWT-Food Science and Technology 35 (5), 393-399, 2002 | 56 | 2002 |
| Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices CB Casati, V Sánchez, R Baeza, N Magnani, P Evelson, MC Zamora International journal of food science & technology 47 (8), 1728-1736, 2012 | 48 | 2012 |
| Adsorption and rheological properties of biopolymers at the air‐water interface R Baeza, AMR Pilosof, CC Sanchez, JM Rodríguez Patino AIChE journal 52 (7), 2627-2638, 2006 | 45 | 2006 |
| Adsorption and rheological properties of biopolymers at the air‐water interface R Baeza, AMR Pilosof, CC Sanchez, JM Rodríguez Patino AIChE journal 52 (7), 2627-2638, 2006 | 45 | 2006 |
| Comparison of monomeric anthocyanins and colour stability of fresh, concentrate and freeze-dried encapsulated cherry juice stored at 38 C V Sanchez, R Baeza, J Chirife Journal of Berry Research 5 (4), 243-251, 2015 | 40 | 2015 |
| Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices CB Casati, R Baeza, V Sanchez, A Catalano, P López, MC Zamora Journal of Berry Research 5 (1), 29-39, 2015 | 38 | 2015 |
| Comparison between Karl Fischer and refractometric method for determination of water content in honey V Sánchez, R Baeza, C Ciappini, MC Zamora, J Chirife Food Control 21 (3), 339-341, 2010 | 37 | 2010 |
| Gelation of β-lactoglobulin in the presence of propylene glycol alginate: kinetics and gel properties R Baeza, LM Gugliotta, AMR Pilosof Colloids and Surfaces B: Biointerfaces 31 (1-4), 81-93, 2003 | 35 | 2003 |
| Effect of ball milling energy on rheological and thermal properties of amaranth flour DF Roa, RI Baeza, MP Tolaba Journal of food science and technology 52, 8389-8394, 2015 | 34 | 2015 |
| Evaluation of Norrish’s equation for correlating the water activity of highly concentrated solutions of sugars, polyols, and polyethylene glycols R Baeza, A Pérez, V Sánchez, MC Zamora, J Chirife Food and Bioprocess Technology 3, 87-92, 2010 | 34 | 2010 |
