| A review of physical and chemical protein‐gel induction A Totosaus, JG Montejano, JA Salazar, I Guerrero International journal of food science & technology 37 (6), 589-601, 2002 | 468 | 2002 |
| Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach E García-García, A Totosaus Meat science 78 (4), 406-413, 2008 | 184 | 2008 |
| Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts A Totosaus, ML Perez-Chabela LWT-Food Science and Technology 42 (2), 563-569, 2009 | 146 | 2009 |
| In vitro evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear (O puntia ficus‐indica L.) peel and pineapple (A nanas comosus) peel as … J Diaz‐Vela, A Totosaus, AE Cruz‐Guerrero, ... International journal of food science & technology 48 (7), 1460-1467, 2013 | 83 | 2013 |
| Effect of spray drying encapsulation of thermotolerant lactic acid bacteria on meat batters properties ML Pérez-Chabela, R Lara-Labastida, E Rodriguez-Huezo, A Totosaus Food and Bioprocess Technology 6, 1505-1515, 2013 | 53 | 2013 |
| Color compensation in nitrite‐reduced meat batters incorporating paprika or tomato paste E Bázan‐Lugo, I García‐Martínez, RH Alfaro‐Rodríguez, A Totosaus Journal of the Science of Food and Agriculture 92 (8), 1627-1632, 2012 | 50 | 2012 |
| Optimization of textural properties and formulation of reduced fat Cheddar cheeses containing fat replacers L Nateghi, S Roohinejad, A Totosaus, H Mirhosseini, M Shuhaimi, ... J. Food, Agr. Envir 10 (2), 46-54, 2012 | 44 | 2012 |
| Integration of Agroindustrial Co‐Products as Functional Food Ingredients: Cactus Pear (Opuntia ficus indica) Flour and Pineapple (Ananas comosus) Peel Flour … J Díaz‐Vela, A Totosaus, ML Pérez‐Chabela Journal of Food Processing and Preservation 39 (6), 2630-2638, 2015 | 41 | 2015 |
| Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages ML Pérez-Chabela, A Totosaus, I Guerrero Food Science and Technology 28, 132-138, 2008 | 40 | 2008 |
| Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts A Totosaus, RH Alfaro-Rodriguez, ML Pérez-Chabela International journal of food sciences and nutrition 55 (5), 371-380, 2004 | 40 | 2004 |
| Low-fat sodiumreduced sausages: Effect of the interaction between locust bean gum, potato starch and Kcarrageenan by a mixture design approach E Garcia, A Totosaus Meat science 78 (4), 406-413, 2008 | 39 | 2008 |
| Effect of κ-and λ-carrageenans as fat-replacers in low-fat Oaxaca cheese A Totosaus, N Guemes-Vera International Journal of Food Properties 11 (3), 656-668, 2008 | 37 | 2008 |
| Lactic acid bacteria microencapsulation in sodium alginate and other gelling hydrocolloids mixtures A Ariza, OMDEL PÉREZ-CHABELA Journal of Food and Nutrition Research 52 (2), 107-120, 2013 | 32 | 2013 |
| Comparison of chemical composition and protein digestibility, carotenoids, tanins and alkaloids content of wild lupinus varieties flour N Guemes-Vera, J Martinez-Herrera, JF Hernandez-Chavez, ... Pakistan Journal of Nutrition 11 (8), 676, 2012 | 31 | 2012 |
| Textural, physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil EE Morales-Irigoyen, P Severiano-Pérez, ME Rodriguez-Huezo, ... Food science and technology international 18 (4), 413-421, 2012 | 31 | 2012 |
| Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology A Pintor, P Severiano-Pérez, A Totosaus Food Science and Technology International 20 (7), 489-500, 2014 | 30 | 2014 |
| Efecto De Bacterias Ácido Lácticas Termoresistentes En Salchichas Cocidas Thermoresistan Lactic Acid Bacteria Effect on Cooked Sausages T Victoria-León, A Totosaus, I Guerrero, ML Pérez-Chabela CYTA-Journal of Food 5 (2), 135-141, 2006 | 29 | 2006 |
| Effect of inulin on melting and textural properties of low-fat and sugar-reduced ice cream: optimization via a response surface methodology A Pintor, HB Escalona-Buendía, A Totosaus International Food Research Journal 24 (4), 1728, 2017 | 28 | 2017 |
| Physicochemical and textural properties of reduced fat Cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers L Nateghi, S Roohinejad, A Totosaus, A Rahmani, N Tajabadi, ... J. Food Agr. Environ 10, 59-63, 2012 | 28 | 2012 |
| Propiedades de textura de masa y pan dulce tipo" concha" fortificados con proteínas de suero de leche N Güemes Vera, A Totosaus, JF Hernandez, S Soto, EN Aquino Bolaños Food Science and Technology 29, 70-75, 2009 | 28* | 2009 |
Lourdes Perez-ChabelaProfesor Universidad Autonoma Metropolitana IztapalapaVerified email at xanum.uam.mx
