| Storage stability of low-fat chicken sausages SC Andres, ME Garcıa, NE Zaritzky, AN Califano Journal of food Engineering 72 (4), 311-319, 2006 | 211 | 2006 |
| Storage stability of low-fat chicken sausages SC Andres, ME Garcıa, NE Zaritzky, AN Califano Journal of food Engineering 72 (4), 311-319, 2006 | 211 | 2006 |
| The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages S Andrès, N Zaritzky, A Califano International journal of food science & technology 41 (8), 954-961, 2006 | 135 | 2006 |
| Low-fat meat sausages with fish oil: Optimization of milk proteins and carrageenan contents using response surface methodology L Marchetti, SC Andres, AN Califano Meat Science 96 (3), 1297-1303, 2014 | 88 | 2014 |
| Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures FC Cárdenas, S Andrés, L Giannuzzi, N Zaritzky Food Control 22 (8), 1442-1447, 2011 | 86 | 2011 |
| Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols SCP Forell, N Ranalli, NE Zaritzky, SC Andrés, AN Califano Meat science 86 (2), 364-370, 2010 | 70 | 2010 |
| Innovations in the development of healthier chicken sausages formulated with different lipid sources SC Andres, NE Zaritzky, AN Califano Poultry science 88 (8), 1755-1764, 2009 | 68 | 2009 |
| Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability L Marchetti, B Muzzio, P Cerrutti, SC Andrés, AN Califano Food Structure 14, 52-59, 2017 | 65 | 2017 |
| Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders L Marchetti, SC Andres, AN Califano LWT-Food Science and Technology 51 (2), 514-523, 2013 | 63 | 2013 |
| Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality L Marchetti, AN Califano, SC Andres Lwt 95, 85-91, 2018 | 58 | 2018 |
| Physicochemical and rheological characterization of “dulce de leche” N Ranalli, SC Andrés, AN Califano Journal of Texture Studies 43 (2), 115-123, 2012 | 47 | 2012 |
| Stress relaxation characteristics of low-fat chicken sausages made in Argentina SC Andrés, NE Zaritzky, AN Califano Meat science 79 (3), 589-594, 2008 | 46 | 2008 |
| Edible mushrooms as a natural source of food ingredient/additive replacer E Rangel-Vargas, JA Rodriguez, R Domínguez, JM Lorenzo, ME Sosa, ... Foods 10 (11), 2687, 2021 | 45 | 2021 |
| Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low‐fat burgers NS Argel, N Ranalli, AN Califano, SC Andrés Journal of the Science of Food and Agriculture 100 (10), 3932-3941, 2020 | 44 | 2020 |
| Mathematical modeling of microbial growth in packaged refrigerated orange juice treated with chemical preservatives SC Andres, L Giannuzzi, NE Zaritzky Journal of Food Science 66 (5), 724-728, 2001 | 44 | 2001 |
| Sodium-reduced lean sausages with fish oil optimized by a mixture design approach L Marchetti, N Argel, SC Andres, AN Califano Meat science 104, 67-77, 2015 | 40 | 2015 |
| The effect of temperature on microbial growth in apple cubes packed in film and preserved by use of orange juice SC Andrés, L Giannuzzi, NE Zaritzky International journal of food science & technology 39 (9), 927-933, 2004 | 36 | 2004 |
| Use of nanocellulose in meat products L Marchetti, SC Andrés Current Opinion in Food Science 38, 96-101, 2021 | 23 | 2021 |
| Effect of bacterial nanocellulose addition on the rheological properties of gluten-free muffin batters L Marchetti, SC Andres, P Cerruti, AN Califano Food Hydrocolloids 98, 105315, 2020 | 23 | 2020 |
| Characterization of pecan nut expeller cake and effect of storage on its microbiological and oxidative quality L Marchetti, LM Romero, SC Andres, AN Califano Instituto de la Grasa, 2017 | 19 | 2017 |
