| New applications of fibres in foods: Addition to fishery products AJ Borderías, I Sánchez-Alonso, M Pérez-Mateos Trends in Food Science & Technology 16 (10), 458-465, 2005 | 341 | 2005 |
| Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies I Sánchez-Alonso, A Jiménez-Escrig, F Saura-Calixto, J Borderías Seafood research from fish to dish, 95-104, 2006 | 211 | 2006 |
| Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR I Sánchez-Alonso, I Martinez, J Sánchez-Valencia, M Careche Food chemistry 135 (3), 1626-1634, 2012 | 194 | 2012 |
| Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions I Sánchez-Alonso, P Moreno, M Careche Food chemistry 153, 250-257, 2014 | 180 | 2014 |
| Protein and water structural changes in fish surimi during gelation as revealed by isotopic H/D exchange and Raman spectroscopy I Sánchez-González, P Carmona, P Moreno, J Borderías, ... Food Chemistry 106 (1), 56-64, 2008 | 177 | 2008 |
| Antioxidant protection of white grape pomace on restructured fish products during frozen storage I Sánchez-Alonso, A Jiménez-Escrig, F Saura-Calixto, AJ Borderías LWT-Food Science and Technology 41 (1), 42-50, 2008 | 160 | 2008 |
| Wheat fiber as a functional ingredient in restructured fish products I Sánchez-Alonso, R Haji-Maleki, AJ Borderias Food Chemistry 100 (3), 1037-1043, 2007 | 134 | 2007 |
| First processing steps and the quality of wild and farmed fish AJ Borderías, I Sánchez‐Alonso Journal of food science 76 (1), R1-R5, 2011 | 127 | 2011 |
| Technological effect of red grape antioxidant dietary fibre added to minced fish muscle I Sánchez‐Alonso, AJ Borderías International journal of food science & technology 43 (6), 1009-1018, 2008 | 94 | 2008 |
| Method for producing a functional protein concentrate from giant squid (Dosidicus gigas) muscle I Sánchez-Alonso, M Careche, AJ Borderías Food Chemistry 100 (1), 48-54, 2007 | 83 | 2007 |
| Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels I Sánchez-Alonso, MT Solas, AJ Borderías Journal of Food Engineering 81 (2), 404-411, 2007 | 79 | 2007 |
| Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage I Sánchez-Alonso, P Carmona, M Careche Food Chemistry 132 (1), 160-167, 2012 | 72 | 2012 |
| New alternatives in seafood restructured products HM Moreno, B Herranz, M Pérez-Mateos, I Sánchez-Alonso, JA Borderías Critical Reviews in Food Science and Nutrition 56 (2), 237-248, 2016 | 70 | 2016 |
| Physical study of minced fish muscle with a white‐grape by‐product added as an ingredient I Sánchez‐Alonso, MT Solas, AJ Borderías Journal of Food Science 72 (2), E94-E101, 2007 | 51 | 2007 |
| Effect of wheat fibre in frozen stored fish muscular gels I Sánchez-Alonso, R Haji-Maleki, AJ Borderías European food research and technology 223, 571-576, 2006 | 51 | 2006 |
| Estimation of frozen storage time or temperature by kinetic modeling of the Kramer shear resistance and water holding capacity (WHC) of hake (Merluccius merluccius, L.) muscle J Sánchez-Valencia, I Sánchez-Alonso, I Martinez, M Careche Journal of Food Engineering 120, 37-43, 2014 | 48 | 2014 |
| Inhibition of hemoglobin-mediated oxidation of regular and lipid-fortified washed cod mince by a white grape dietary fiber I Sánchez-Alonso, J Borderías, K Larsson, I Undeland Journal of agricultural and food chemistry 55 (13), 5299-5305, 2007 | 46 | 2007 |
| Low-field nuclear magnetic resonance of proton (1 H LF NMR) relaxometry for monitoring the time and temperature history of frozen hake (Merluccius merluccius L.) muscle J Sánchez-Valencia, I Sánchez-Alonso, I Martinez, M Careche Food and bioprocess technology 8, 2137-2145, 2015 | 44 | 2015 |
| Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products I Sánchez-Alonso, M Careche, P Moreno, MJ González, I Medina LWT-Food Science and Technology 44 (4), 1149-1155, 2011 | 42 | 2011 |
| Pathogenic potential of Anisakis L3 after freezing in domestic freezers I Sánchez-Alonso, N Carballeda-Sangiao, M González-Muñoz, A Navas, ... Food Control 84, 61-69, 2018 | 32 | 2018 |
