M. C. Añón

Influence of Reducing Sugars and Amino Acids in the Color Development of Fried Potatoes

Gonzalo J. Márquez, M. C. Añón · Journal of Food Science · 1986 · 199 citations

Food Chemistry, Fried Potatoes, Agricultural Chemistry +9

PHYSICAL, SENSORY AND CHEMICAL EVALUATION OF COOKED SPAGHETTI

Cristina S. Martínez, Pablo D. Ribotta, Alberto E. León et al. · Journal of Texture Studies · 2007 · 90 citations · Full text

Food Chemistry, Nutrition, Sensory Science (Food Sensory Science) +14

Gelation of soybean proteins induced by sequential high-pressure and thermal treatments

Francisco Speroni, Valérie Beaumal, Marie de Lamballerie et al. · Food Hydrocolloids · 2008 · 85 citations · Full text

High Hydrostatic Pressure, Engineering, Protein Folding +12

β-Conglycinin and glycinin soybean protein emulsions treated by combined temperature–high-pressure treatment

Marı́a Cecilia Puppo, Valérie Beaumal, Francisco Speroni et al. · Food Hydrocolloids · 2010 · 69 citations · Full text

Food Chemistry, Food Colloid, Engineering +8

Physicochemical and rheological properties of soybean protein emulsions processed with a combined temperature/high-pressure treatment

Marı́a Cecilia Puppo, Valérie Beaumal, N. Chapleau et al. · Food Hydrocolloids · 2007 · 59 citations

Food Chemistry, Food Colloid, Soybean Protein Emulsions +9