| Effect of PEF and heat pasteurization on the physical–chemical characteristics of blended orange and carrot juice A Rivas, D Rodrigo, A Martinez, GV Barbosa-Cánovas, M Rodrigo LWT-Food Science and Technology 39 (10), 1163-1170, 2006 | 397 | 2006 |
| Combined thermal and high pressure colour degradation of tomato puree and strawberry juice D Rodrigo, A Van Loey, M Hendrickx Journal of Food Engineering 79 (2), 553-560, 2007 | 216 | 2007 |
| Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices MJ Esteve, A Frígola, C Rodrigo, D Rodrigo Food and Chemical Toxicology 43 (9), 1413-1422, 2005 | 181 | 2005 |
| Antimicrobial potential of macro and microalgae against pathogenic and spoilage microorganisms in food MC Pina-Pérez, A Rivas, A Martínez, D Rodrigo Food chemistry 235, 34-44, 2017 | 170 | 2017 |
| Stevia rebaudiana Bertoni as a natural antioxidant/antimicrobial for high pressure processed fruit extract: Processing parameter optimization FJ Barba, MN Criado, CM Belda-Galbis, MJ Esteve, D Rodrigo Food Chemistry 148, 261-267, 2014 | 113 | 2014 |
| Pulsed electric fields inactivation of Lactobacillus plantarum in an orange juice–milk based beverage: Effect of process parameters F Sampedro, A Rivas, D Rodrigo, A Martínez, M Rodrigo Journal of food engineering 80 (3), 931-938, 2007 | 113 | 2007 |
| Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices C Cortés, MJ Esteve, D Rodrigo, F Torregrosa, A Frigola Food and Chemical Toxicology 44 (11), 1932-1939, 2006 | 113 | 2006 |
| Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage M Benlloch-Tinoco, A Kaulmann, J Corte-Real, D Rodrigo, ... Food Chemistry 187, 254-262, 2015 | 112 | 2015 |
| Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase D Rodrigo, R Jolie, A Van Loey, M Hendrickx Journal of food engineering 79 (2), 423-429, 2007 | 109 | 2007 |
| Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree M Benlloch-Tinoco, M Igual, D Rodrigo, N Martínez-Navarrete Innovative Food Science & Emerging Technologies 19, 166-172, 2013 | 108 | 2013 |
| Kinetic model for the inactivation of Lactobacillus plantarum by pulsed electric fields D Rodrigo, P Ruız, GV Barbosa-Cánovas, A Martınez, M Rodrigo International Journal of Food Microbiology 81 (3), 223-229, 2003 | 107 | 2003 |
| Pectin methyl esterase and natural microflora of fresh mixed orange and carrot juice treated with pulsed electric fields D Rodrigo, GV Barbosa-Cánovas, A Martinez, M Rodrigo Journal of Food Protection 66 (12), 2336-2342, 2003 | 98 | 2003 |
| Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties D Rodrigo, C Cortés, E Clynen, L Schoofs, A Van Loey, M Hendrickx Food Research International 39 (4), 440-448, 2006 | 92 | 2006 |
| High hydrostatic pressure processing of cheese Y Martínez‐Rodríguez, C Acosta‐Muñiz, GI Olivas, J Guerrero‐Beltrán, ... Comprehensive Reviews in Food Science and Food Safety 11 (4), 399-416, 2012 | 88 | 2012 |
| Quality and safety aspects of PEF application in milk and milk products F Sampedro, M Rodrigo, A Martinez, D Rodrigo, GV Barbosa-Cánovas Critical Reviews in Food Science and Nutrition 45 (1), 25-47, 2005 | 86 | 2005 |
| Risk of Bacillus cereus in relation to rice and derivatives D Rodrigo, CM Rosell, A Martinez Foods 10 (2), 302, 2021 | 84 | 2021 |
| Benefits and Challenges in the Incorporation of Insects in Food Products BA Acosta-Estrada, A Reyes, CM Rosell, D Rodrigo, CC Ibarra-Herrera Frontiers in Nutrition 8, 2021 | 78 | 2021 |
| Comparative Study of the Effects of Citral on the Growth and Injury of Listeria innocua and Listeria monocytogenes Cells AB Silva-Angulo, SF Zanini, A Rosenthal, D Rodrigo, G Klein, A Martínez PLoS One 10 (2), e0114026, 2015 | 77 | 2015 |
| Inactivation kinetics of Escherichia coli O157: H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing ÉS Siguemoto, JAW Gut, A Martinez, D Rodrigo Innovative Food Science & Emerging Technologies 45, 84-91, 2018 | 75 | 2018 |
| Inactivation kinetics of pectin methyl esterase under combined thermal–high pressure treatment in an orange juice–milk beverage F Sampedro, D Rodrigo, M Hendrickx Journal of Food Engineering 86 (1), 133-139, 2008 | 75 | 2008 |
