| Gelation of soybean protein isolates in acidic conditions. Effect of pH and protein concentration MC Puppo, CE Lupano, MC Anon Journal of Agricultural and Food Chemistry 43 (9), 2356-2361, 1995 | 109 | 1995 |
| DSC study of honey granulation stored at various temperatures CE Lupano Food Research International 30 (9), 683-688, 1997 | 85 | 1997 |
| Modificaciones de componentes de los alimentos: cambios químicos y bioquímicos por procesamiento y almacenamiento CE Lupano Universidad Nacional de La Plata, 2013 | 75 | 2013 |
| Effect of water content on the formation and dissociation of the amylose-lipid complex in wheat flour G Jovanovich, RA Zamponi, CE Lupano, MC Anon Journal of Agricultural and Food Chemistry 40 (10), 1789-1793, 1992 | 73 | 1992 |
| Volatile compounds of Argentinean honeys: Correlation with floral and geographical origin M Patrignani, GA Fagúndez, C Tananaki, A Thrasyvoulou, CE Lupano Food Chemistry 246, 32-40, 2018 | 69 | 2018 |
| Crystallization of honey at− 20 C PA Conforti, CE Lupano, NH Malacalza, V Arias, CB Castells International Journal of Food Properties 9 (1), 99-107, 2006 | 66 | 2006 |
| Unifloral honeys of the province of Buenos Aires, Argentine NH Malacalza, MA Caccavari, G Fagúndez, CE Lupano Journal of the Science of Food and Agriculture 85 (8), 1389-1396, 2005 | 61 | 2005 |
| Properties of gels from whey protein concentrate and honey at different pHs DK Yamul, CE Lupano Food Research International 36 (1), 25-33, 2003 | 54 | 2003 |
| In vivo effects of Maillard reaction products derived from biscuits M Patrignani, GJ Rinaldi, CE Lupano Food Chemistry 196, 204-210, 2016 | 52 | 2016 |
| Functional properties of biscuits with whey protein concentrate and honey PA Conforti, CE Lupano International journal of food science & technology 39 (7), 745-753, 2004 | 46 | 2004 |
| Gelling properties of whey protein isolate: influence of calcium removal by dialysis or diafiltration at acid or neutral pH CE LUPANO, E DUMAY, JC CHEFTEL International journal of food science & technology 27 (6), 615-628, 1992 | 46 | 1992 |
| Antioxidant capacity of Maillard reaction products in the digestive tract: An in vitro and in vivo study M Patrignani, GJ Rinaldi, JÁ Rufián-Henares, CE Lupano Food chemistry 276, 443-450, 2019 | 45 | 2019 |
| The role of lipid oxidation on biscuit texture during storage M Patrignani, PA Conforti, CE Lupano International journal of food science & technology 49 (8), 1925-1931, 2014 | 44 | 2014 |
| Starch Characterisation of Araucaria angustifolia and Araucaria araucana Seeds PA Conforti, CE Lupano Starch‐Stärke 59 (6), 284-289, 2007 | 44 | 2007 |
| Gelation of whey protein concentrate− cassava starch in acidic conditions CE Lupano, S González Journal of agricultural and food chemistry 47 (3), 918-923, 1999 | 44 | 1999 |
| Gelation of mixed systems whey protein concentrate–gluten in acidic conditions CE Lupano Food research international 33 (8), 691-696, 2000 | 41 | 2000 |
| Determination of oligosaccharide patterns in honey by solid-phase extraction and high-performance liquid chromatography VC Arias, RC Castells, N Malacalza, CE Lupano, CB Castells Chromatographia 58, 797-801, 2003 | 39 | 2003 |
| Denaturation of wheat endosperm proteins during drying CE Lupano, MC Anon Cereal Chem 64 (6), 437-442, 1987 | 36 | 1987 |
| Gelation of whey protein concentrate in acidic conditions: effect of pH CE Lupano, LA Renzi, V Romera Journal of Agricultural and Food Chemistry 44 (10), 3010-3014, 1996 | 34 | 1996 |
| Denaturation of wheat germ proteins during drying CE Lupano, MC Añón Cereal Chem 63 (3), 259-262, 1986 | 29 | 1986 |
