| # | Title | Journal | Year | Citations |
|---|
| 1 | Biogenic amines: their importance in foods | International Journal of Food Microbiology | 1996 | 1,233 |
| 2 | Influence of hydrocolloids on dough rheology and bread quality | Food Hydrocolloids | 2001 | 642 |
| 3 | Advances in antioxidant active food packaging | Trends in Food Science and Technology | 2014 | 445 |
| 4 | Metallic-based micro and nanocomposites in food contact materials and active food packaging | Trends in Food Science and Technology | 2012 | 424 |
| 5 | Comparative genomics reveals high biological diversity and specific adaptations in the industrially and medically important fungal genus Aspergillus | Genome Biology | 2017 | 417 |
| 6 | Different hydrocolloids as bread improvers and antistaling agents | Food Hydrocolloids | 2004 | 358 |
| 7 | Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity | Frontiers in Microbiology | 2016 | 328 |
| 8 | Studies on acetate ester production by non-Saccharomyces wine yeasts | International Journal of Food Microbiology | 2001 | 265 |
| 9 | Extraction of anthocyanins from grape skins assisted by high hydrostatic pressure | Journal of Food Engineering | 2009 | 257 |
| 10 | The HLA-DQ2 genotype selects for early intestinal microbiota composition in infants at high risk of developing coeliac disease | Gut | 2015 | 254 |
| 11 | Studies on cake quality made of wheat–chickpea flour blends | LWT - Food Science and Technology | 2008 | 238 |
| 12 | Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits | Food Microbiology | 2008 | 229 |
| 13 | Acetate ester formation in wine by mixed cultures in laboratory fermentations | International Journal of Food Microbiology | 2003 | 208 |
| 14 | Cloning and characterization of two 9-cis-epoxycarotenoid dioxygenase genes, differentially regulated during fruit maturation and under stress conditions, from orange (Citrus sinensis L. Osbeck) | Journal of Experimental Botany | 2006 | 205 |
| 15 | Priming of plant resistance by natural compounds. Hexanoic acid as a model | Frontiers in Plant Science | 2014 | 200 |
| 16 | Active antioxidant packaging films: Development and effect on lipid stability of brined sardines | Food Chemistry | 2012 | 198 |
| 17 | Biochemical and Molecular Analysis of Carotenoid Biosynthesis in Flavedo of Orange (Citrus sinensisL.) during Fruit Development and Maturation | Journal of Agricultural and Food Chemistry | 2004 | 195 |
| 18 | The Two Major Xylanases from Trichoderma Reesei: Characterization of Both Enzymes and Genes | Nature Biotechnology | 1992 | 182 |
| 19 | Development of New Antioxidant Active Packaging Films Based on Ethylene Vinyl Alcohol Copolymer (EVOH) and Green Tea Extract | Journal of Agricultural and Food Chemistry | 2011 | 180 |
| 20 | Cellulose-silver nanoparticle hybrid materials to control spoilage-related microflora in absorbent pads located in trays of fresh-cut melon | International Journal of Food Microbiology | 2010 | 178 |
| 21 | A 13C Nuclear Magnetic Resonance Investigation of the Metabolism of Leucine to Isoamyl Alcohol in Saccharomyces cerevisiae | Journal of Biological Chemistry | 1997 | 177 |
| 22 | A novel carotenoid cleavage activity involved in the biosynthesis of Citrus fruit-specific apocarotenoid pigments | Journal of Experimental Botany | 2013 | 176 |
| 23 | Expansion of Signal Transduction Pathways in Fungi by Extensive Genome Duplication | Current Biology | 2016 | 175 |
| 24 | Adaptive evolution of wine yeast | International Journal of Food Microbiology | 2003 | 160 |
| 25 | Replication of avocado sunblotch viroid: evidence for a symmetric pathway with two rolling circles and hammerhead ribozyme processing. | Proceedings of the National Academy of Sciences of the United States of America | 1994 | 148 |
| 26 | Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts | International Dairy Journal | 2006 | 140 |
| 27 | A remediation strategy based on active phytoremediation followed by natural attenuation in a soil contaminated by pyrite waste | Environmental Pollution | 2006 | 125 |
| 28 | Preservation of aseptic conditions in absorbent pads by using silver nanotechnology | Food Research International | 2009 | 125 |
| 29 | Flow behaviour of semi-solid dairy desserts. Effect of temperature | International Dairy Journal | 2004 | 122 |
| 30 | Influence of Milk-Feeding Type and Genetic Risk of Developing Coeliac Disease on Intestinal Microbiota of Infants: The PROFICEL Study | PLoS ONE | 2012 | 122 |
| 31 | Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation | Food Quality and Preference | 2014 | 121 |
| 32 | Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts | Meat Science | 2012 | 120 |
| 33 | The prevalence and control of spoilage yeasts in foods and beverages | Trends in Food Science and Technology | 1999 | 119 |
| 34 | Factors influencing gastrointestinal tract and microbiota immune interaction in preterm infants | Pediatric Research | 2015 | 117 |
| 35 | Antioxidant and antimicrobial properties of ethylene vinyl alcohol copolymer films based on the release of oregano essential oil and green tea extract components | Journal of Food Engineering | 2015 | 117 |
| 36 | The role of indigenous yeasts in traditional Irish cider fermentations | Journal of Applied Microbiology | 2004 | 113 |
| 37 | Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae | International Journal of Food Microbiology | 2009 | 111 |
| 38 | Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch | European Food Research and Technology | 2008 | 110 |
| 39 | Improving the Antioxidant Protection of Packaged Food by Incorporating Natural Flavonoids into Ethylene−Vinyl Alcohol Copolymer (EVOH) Films | Journal of Agricultural and Food Chemistry | 2010 | 110 |
| 40 | Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion | Food Chemistry | 2014 | 108 |
| 41 | Encapsulation of curcumin in electrosprayed gelatin microspheres enhances its bioaccessibility and widens its uses in food applications | Innovative Food Science and Emerging Technologies | 2015 | 108 |
| 42 | Hydrophilic Chromatographic Determination of Carnosine, Anserine, Balenine, Creatine, and Creatinine | Journal of Agricultural and Food Chemistry | 2007 | 107 |
| 43 | Base-Controlled Heck, Suzuki, and Sonogashira Reactions Catalyzed by Ligand-Free Platinum or Palladium Single Atom and Sub-Nanometer Clusters | Journal of the American Chemical Society | 2019 | 107 |
| 44 | Crystal Structures of Paenibacillus polymyxa β-Glucosidase B Complexes Reveal the Molecular Basis of Substrate Specificity and Give New Insights into the Catalytic Machinery of Family I Glycosidases | Journal of Molecular Biology | 2007 | 106 |
| 45 | Reduction of the Spoilage-Related Microflora in Absorbent Pads by Silver Nanotechnology during Modified Atmosphere Packaging of Beef Meat | Journal of Food Protection | 2010 | 106 |
| 46 | Interactions defining the specificity between fungal xylanases and the xylanase-inhibiting protein XIP-I from wheat | Biochemical Journal | 2002 | 105 |
| 47 | Development of antimicrobial films for microbiological control of packaged salad | International Journal of Food Microbiology | 2012 | 105 |
| 48 | Pyruvate Kinase. Classes of Regulatory Isoenzymes in Mammalian Tissues | FEBS Journal | 1973 | 104 |
| 49 | Angiotensin I-Converting Enzyme Inhibitory Peptides Generated from in Vitro Gastrointestinal Digestion of Pork Meat | Journal of Agricultural and Food Chemistry | 2010 | 104 |
| 50 | Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose | LWT - Food Science and Technology | 2012 | 103 |
