| Influence of dietary fiber addition on sensory and rheological properties of yogurt MD Staffolo, N Bertola, M Martino International Dairy Journal 14 (3), 263-268, 2004 | 552 | 2004 |
| Edible coatings from cellulose derivatives to reduce oil uptake in fried products MA Garcıa, C Ferrero, N Bertola, M Martino, N Zaritzky Innovative Food Science & Emerging Technologies 3 (4), 391-397, 2002 | 331 | 2002 |
| Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle NC Bertola, AE Bevilacqua, NE Zaritzky Journal of Food Processing and Preservation 18 (1), 31-46, 1994 | 179 | 1994 |
| Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses CA Zalazar, CS Zalazar, S Bernal, N Bertola, A Bevilacqua, N Zaritzky International Dairy Journal 12 (1), 45-50, 2002 | 145 | 2002 |
| Edible methylcellulose-based films containing fructo-oligosaccharides as vehicles for lactic acid bacteria N Romano, MJ Tavera-Quiroz, N Bertola, P Mobili, A Pinotti, ... Food research international 64, 560-566, 2014 | 115 | 2014 |
| Methylcellulose coatings applied to reduce oil uptake in fried products MA Garcia, C Ferrero, A Campana, N Bértola, M Martino, N Zaritzky Food science and technology international 10 (5), 339-346, 2004 | 95 | 2004 |
| Effect of freezing conditions on functional properties of low moisture Mozzarella cheese NC Bertola, AN Califano, AE Bevilacqua, NE Zaritzky Journal of Dairy Science 79 (2), 185-190, 1996 | 94 | 1996 |
| Partial least squares correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese G Hough, AN Califano, NC Bertola, AE Bevilacqua, E Martinez, MJ Vega, ... Food Quality and Preference 7 (1), 47-53, 1996 | 74 | 1996 |
| Active edible films of methylcellulose with extracts of green apple (Granny Smith) skin E Matta, MJ Tavera-Quiroz, N Bertola International journal of biological macromolecules 124, 1292-1298, 2019 | 70 | 2019 |
| Modelling phenol biodegradation by activated sludges evaluated through respirometric techniques EM Contreras, ME Albertario, NC Bertola, NE Zaritzky Journal of hazardous materials 158 (2-3), 366-374, 2008 | 70 | 2008 |
| Effects of ripening conditions on the texture of Gouda cheese NC Bertola, AN Califano, AE Bevilacqua, NE Zaritzky International journal of food science & technology 35 (2), 207-214, 2000 | 67 | 2000 |
| Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum MJ Tavera-Quiroz, N Romano, P Mobili, A Pinotti, A Gómez-Zavaglia, ... Journal of Functional Foods 16, 164-173, 2015 | 66 | 2015 |
| A modified method to determine biomass concentration as COD in pure cultures and in activated sludge systems EM Contreras, NC Bertola, L Giannuzzi, NE Zaritzky Water Sa 28 (4), 463-468, 2002 | 66 | 2002 |
| A modified method to determine biomass concentration as COD in pure cultures and in activated sludge systems EM Contreras, NC Bertola, L Giannuzzi, NE Zaritzky Water Sa 28 (4), 463-468, 2002 | 66 | 2002 |
| Effect of processing conditions on the hardness of cooked beef AN Califano, NC Bertola, AE Bevilacqua, NE Zaritzky Journal of Food Engineering 34 (1), 41-54, 1997 | 66 | 1997 |
| Textural changes and proteolysis of low-moisture Mozzarella cheese frozen under various conditions NC Bertola, AN Califano, AE Bevilacqua, NE Zaritzky LWT-Food Science and Technology 29 (5-6), 470-474, 1996 | 59 | 1996 |
| Plasticized methylcellulose coating for reducing oil uptake in potato chips MJ Tavera‐Quiroz, M Urriza, A Pinotti, N Bertola Journal of the Science of Food and Agriculture 92 (7), 1346-1353, 2012 | 58 | 2012 |
| Proteolytic and rheological evaluation of maturation of Tybo Argentino cheese NC Bertola, AE Bevilacqua, NE Zaritzky Journal of dairy science 75 (12), 3273-3281, 1992 | 49 | 1992 |
| Stoichiometry and kinetic of the aerobic oxidation of phenolic compounds by activated sludge CC Lobo, NC Bertola, EM Contreras Bioresource technology 136, 58-65, 2013 | 47 | 2013 |
| Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’cheese NC Bertola, AE Bevilacqua, NE Zaritzky International journal of food science & technology 26 (5), 467-478, 1991 | 40 | 1991 |
