| Determination of organic acids in dairy products by high performance liquid chromatography AE Bevilacqua, AN Califano Journal of Food Science 54 (4), 1076-1076, 1989 | 294 | 1989 |
| Histological measurements of ice in frozen beef A Bevilacqua, NE Zaritzky, A Calvelo International Journal of Food Science & Technology 14 (3), 237-251, 1979 | 186 | 1979 |
| Heat treatment effect on texture changes and thermal denaturation of proteins in beef muscle NC Bertola, AE Bevilacqua, NE Zaritzky Journal of Food processing and Preservation 18 (1), 31-46, 1994 | 177 | 1994 |
| Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses CA Zalazar, CS Zalazar, S Bernal, N Bertola, A Bevilacqua, N Zaritzky International Dairy Journal 12 (1), 45-50, 2002 | 147 | 2002 |
| Optimization of the flocculation stage in a model system of a food emulsion waste using chitosan as polyelectrolyte A Pinotti, A Bevilacqua, N Zaritzky Journal of Food Engineering 32 (1), 69-81, 1997 | 100 | 1997 |
| Ice recrystallization in frozen beef AE Bevilacqua, NE Zaritzky Journal of Food Science 47 (5), 1410-1414, 1982 | 99 | 1982 |
| Effect of freezing conditions on functional properties of low moisture Mozzarella cheese NC Bertola, AN Califano, AE Bevilacqua, NE Zaritzky Journal of Dairy Science 79 (2), 185-190, 1996 | 93 | 1996 |
| Partial least squares correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese G Hough, AN Califano, NC Bertola, AE Bevilacqua, E Martinez, MJ Vega, ... Food Quality and Preference 7 (1), 47-53, 1996 | 75 | 1996 |
| Multivariate analysis of the organic acids content of Gouda type cheese during ripening AN Califano, AE Bevilacqua Journal of Food Composition and Analysis 13 (6), 949-960, 2000 | 71 | 2000 |
| Ice morphology in frozen beef AE Bevilacqua, NE Zaritzky International Journal of Food Science & Technology 15 (6), 589-597, 1980 | 71 | 1980 |
| Effects of ripening conditions on the texture of Gouda cheese NC Bertola, AN Califano, AE Bevilacqua, NE Zaritzky International journal of food science & technology 35 (2), 207-214, 2000 | 67 | 2000 |
| Effect of processing conditions on the hardness of cooked beef AN Califano, NC Bertola, AE Bevilacqua, NE Zaritzky Journal of Food Engineering 34 (1), 41-54, 1997 | 66 | 1997 |
| Freezing low moisture Mozzarella cheese: changes in organic acid content AN Califano, AE Bevilacqua Food Chemistry 64 (2), 193-198, 1999 | 64 | 1999 |
| Textural changes and proteolysis of low-moisture Mozzarella cheese frozen under various conditions NC Bertola, AN Califano, AE Bevilacqua, NE Zaritzky LWT-Food Science and Technology 29 (5-6), 470-474, 1996 | 60 | 1996 |
| Proteolytic and rheological evaluation of maturation of Tybo Argentino cheese NC Bertola, AE Bevilacqua, NE Zaritzky Journal of Dairy Science 75 (12), 3273-3281, 1992 | 49 | 1992 |
| Changes in organic acids during ripening of Port Salut Argentino cheese AE Bevilacqua, AN Califano Food Chemistry 43 (5), 345-349, 1992 | 41 | 1992 |
| Rate of pigment modifications in packaged refrigerated beef using reflectance spectrophotometry AE Bevilacqua, NE Zaritzky Journal of food processing and preservation 10 (1), 1-18, 1986 | 40 | 1986 |
| Changes in rheological and viscoelastic properties and protein breakdown during the ripening of ‘Port Salut Argentino’cheese NC Bertola, AE Bevilacqua, NE Zaritzky International journal of food science & technology 26 (5), 467-478, 1991 | 39 | 1991 |
| Chitosan influence on glucose and calcium availability from yogurt: In vitro comparative study with plants fibre MS Rodríguez, M Montero, MD Staffolo, M Martino, A Bevilacqua, ... Carbohydrate Polymers 74 (4), 797-801, 2008 | 38 | 2008 |
| Variation in organic acids content during ripening of Reggianito cheese in air-tight sealed bags AM Lombardi, AE Bevilacqua, AN Califano Food Chemistry 51 (2), 221-226, 1994 | 38 | 1994 |
