| Rheology for the food industry G Tabilo-Munizaga, GV Barbosa-Cánovas Journal of food engineering 67 (1-2), 147-156, 2005 | 704 | 2005 |
| Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice E Varela-Santos, A Ochoa-Martinez, G Tabilo-Munizaga, JE Reyes, ... Innovative Food Science & Emerging Technologies 13, 13-22, 2012 | 276 | 2012 |
| Color and textural parameters of pressurized and heat-treated surimi gels as affected by potato starch and egg white G Tabilo-Munizaga, GV Barbosa-Cánovas Food research international 37 (8), 767-775, 2004 | 180 | 2004 |
| Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time V Briones-Labarca, M Perez-Won, M Zamarca, JM Aguilera-Radic, ... Innovative Food Science & Emerging Technologies 13, 42-50, 2012 | 134 | 2012 |
| Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis) J Moreno, G Bugueño, V Velasco, G Petzold, G Tabilo‐Munizaga Journal of Food Science 69 (3), FEP102-FEP106, 2004 | 99 | 2004 |
| Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe vera (Aloe barbadensis Miller) gel A Vega-Gálvez, E Uribe, M Perez, G Tabilo-Munizaga, J Vergara, ... LWT-Food Science and Technology 44 (2), 384-391, 2011 | 98 | 2011 |
| Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment LS Briones, JE Reyes, GE Tabilo-Munizaga, MO Pérez-Won Food Control 21 (11), 1530-1535, 2010 | 93 | 2010 |
| Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity G Tabilo-Munizaga, GV Barbosa-Cánovas LWT-Food Science and Technology 38 (1), 47-57, 2005 | 88 | 2005 |
| Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller) A Vega-Gálvez, M Miranda, M Aranda, K Henriquez, J Vergara, ... Food Chemistry 129 (3), 1060-1065, 2011 | 87 | 2011 |
| Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing KD Scala, A Vega-Gálvez, K Ah-Hen, Y Nuñez-Mancilla, ... Food Science and Technology 33, 52-59, 2013 | 85 | 2013 |
| Headspace components that discriminate between thermal and high pressure high temperature treated green vegetables: Identification and linkage to possible process-induced … BT Kebede, T Grauwet, G Tabilo-Munizaga, S Palmers, L Vervoort, ... Food Chemistry 141 (3), 1603-1613, 2013 | 83 | 2013 |
| Advances in vacuum microwave drying (VMD) systems for food products L González-Cavieres, M Pérez-Won, G Tabilo-Munizaga, E Jara-Quijada, ... Trends in Food Science & Technology 116, 626-638, 2021 | 82 | 2021 |
| Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine G Tabilo-Munizaga, TA Gordon, R Villalobos-Carvajal, L Moreno-Osorio, ... Food chemistry 155, 214-220, 2014 | 74 | 2014 |
| Effect of hydrostatic high-pressure treatment on proteins, lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle I Ortea, A Rodríguez, G Tabilo-Munizaga, M Pérez-Won, SP Aubourg European Food Research and Technology 230, 925-934, 2010 | 74 | 2010 |
| Promising perspectives on novel protein food sources combining artificial intelligence and 3D food printing for food industry MG Bedoya, DR Montoya, G Tabilo-Munizaga, M Pérez-Won, ... Trends in Food Science & Technology 128, 38-52, 2022 | 71 | 2022 |
| Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure conditions Y Nuñez-Mancilla, M Perez-Won, A Vega-Gálvez, V Arias, ... Innovative Food Science & Emerging Technologies 12 (3), 338-343, 2011 | 71 | 2011 |
| Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle Y Cepero-Betancourt, M Opazo-Navarrete, AEM Janssen, ... Innovative Food Science & Emerging Technologies 60, 102282, 2020 | 59 | 2020 |
| Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi) JE Reyes, G Tabilo-Munizaga, M Pérez-Won, D Maluenda, T Roco Innovative Food Science & Emerging Technologies 29, 107-112, 2015 | 58 | 2015 |
| Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon SP Aubourg, G Tabilo‐Munizaga, JE Reyes, A Rodríguez, M Pérez‐Won European Journal of Lipid Science and Technology 112 (3), 362-372, 2010 | 55 | 2010 |
| Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions G Tabilo-Munizaga, R Villalobos-Carvajal, C Herrera-Lavados, ... Lwt 101, 590-598, 2019 | 53 | 2019 |