| 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 | 525 | 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 | 195 | 2008 |
| Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts A Totosaus, ML Pérez-Chabela LWT-Food Science and Technology 42 (2), 563-569, 2009 | 156 | 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 | 95 | 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 | 61 | 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 | 55 | 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 | 53 | 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 | 52 | 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 | 50 | 2008 |
| 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 | 45 | 2008 |
| Effect of inulin on melting and textural properties of low-fat and sugarreduced ice cream: optimization via a response surface methodology. A Pintor, HB Escalona-Buendía, A Totosaus International Food Research Journal 24 (4), 2017 | 41 | 2017 |
| 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 | 41 | 2004 |
| 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 | 39 | 2008 |
| Caracterización de propiedades químicas y fisicoquímicas de chorizos comercializados en la zona centro de México R González-Tenorio, A Totosaus, I Caro, J Mateo Información tecnológica 24 (2), 3-14, 2013 | 37 | 2013 |
| 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 | 37 | 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 | 37 | 2009 |
| 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 | 36 | 2014 |
| Productos cárnicos emulsionados bajos en grasa y sodio A Totosaus Nacameh 1 (1), 53-66, 2007 | 35 | 2007 |
| Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt ML Perez-Chabela, A Cebollón-Juárez, E Bosquez-Molina, A Totosaus Food Science and Technology 42, e38220, 2021 | 33 | 2021 |
| Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers BM Ferrer-González, I García-Martínez, A Totosaus Grasas y Aceites 70 (3), e320-e320, 2019 | 33 | 2019 |
Lourdes Perez-ChabelaProfesor Universidad Autonoma Metropolitana IztapalapaVerified email at xanum.uam.mx
