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| Impact of food processing on the glycemic index (GI) of potato products B Nayak, JDJ Berrios, J Tang Food Research International 56, 35-46, 2014 | 207 | 2014 |
| Carbohydrate composition of raw and extruded pulse flours JDJ Berrios, P Morales, M Cámara, MC Sánchez-Mata Food research international 43 (2), 531-536, 2010 | 191 | 2010 |
| Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties JA do Evangelho, NL Vanier, VZ Pinto, JJ De Berrios, ARG Dias, ... Food chemistry 214, 460-467, 2017 | 190 | 2017 |
| Polishing and parboiling effect on the nutritional and technological properties of pigmented rice FF Paiva, NL Vanier, JDJ Berrios, VZ Pinto, D Wood, T Williams, J Pan, ... Food chemistry 191, 105-112, 2016 | 173 | 2016 |
| Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.) JDJ Berrios, BG Swanson, WA Cheong Food research international 32 (10), 669-676, 1999 | 158 | 1999 |
| Electrostatic and conventional spraying of alginate-based edible coating with natural antimicrobials for preserving fresh strawberry quality G Peretto, WX Du, RJ Avena-Bustillos, J De J. Berrios, P Sambo, ... Food and Bioprocess Technology 10, 165-174, 2017 | 153 | 2017 |
| Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality L Cui, Z Pan, T Yue, GG Atungulu, J Berrios Cereal chemistry 87 (5), 403-408, 2010 | 119 | 2010 |
| Improved method for the stabilization of anthocyanidins LT Dao, GR Takeoka, RH Edwards, JDJ Berrios Journal of Agricultural and Food Chemistry 46 (9), 3564-3569, 1998 | 117 | 1998 |
| Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and impact on antioxidant capacity B Nayak, JDJ Berrios, JR Powers, J Tang Journal of agricultural and food chemistry 59 (20), 11040-11049, 2011 | 116 | 2011 |
| Evaluation of methods for expansion properties of legume extrudates RT Patil, JDJ Berrios, J Tang, BG Swanson Applied Engineering in Agriculture 23 (6), 777-783, 2007 | 116 | 2007 |
| Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes B Nayak, JDJ Berrios, JR Powers, J Tang Journal of food science 76 (6), C874-C883, 2011 | 111 | 2011 |
| Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity P Morales, L Cebadera-Miranda, RM Cámara, FS Reis, L Barros, ... Journal of Functional Foods 19, 537-544, 2015 | 102 | 2015 |
| COLORED POTATOES (SOLANUM TUBEROSUM L.) DRIED FOR ANTIOXIDANT‐RICH VALUE‐ADDED FOODS B Nayak, JDJ Berrios, JR Powers, J Tang, Y Ji Journal of food processing and preservation 35 (5), 571-580, 2011 | 101 | 2011 |
| Physicochemical and pasting properties of maize as affected by storage temperature RT Paraginski, NL Vanier, JDJ Berrios, M de Oliveira, MC Elias Journal of Stored Products Research 59, 209-214, 2014 | 100 | 2014 |
| Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling FF Paiva, NL Vanier, JDJ Berrios, J Pan, F de Almeida Villanova, ... Journal of Food Composition and Analysis 35 (1), 10-17, 2014 | 99 | 2014 |
| Thermal transitions and extrusion of glycerol‐plasticized whey protein mixtures VM Hernandez‐Izquierdo, DS Reid, TH McHugh, J De J. Berrios, ... Journal of food science 73 (4), E169-E175, 2008 | 98 | 2008 |
| Gluten-free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility PC Flores-Silva, JDJ Berrios, J Pan, P Osorio-Díaz, LA Bello-Pérez International Journal of Food Science and Technology 49 (9), 1985-1991, 2014 | 93 | 2014 |
| Development and characterization of spaghetti with high resistant starch content supplemented with banana starch RG Hernández-Nava, JDJ Berrios, J Pan, P Osorio-Diaz, LA Bello-Perez Food Science and Technology International 15 (1), 73-78, 2009 | 93 | 2009 |
| Influence of infrared drying on storage characteristics of brown rice C Ding, R Khir, Z Pan, DF Wood, C Venkitasamy, K Tu, H El-Mashad, ... Food Chemistry 264, 149-156, 2018 | 90 | 2018 |