| Valorisation strategies for cocoa pod husk and its fractions F Lu, J Rodriguez-Garcia, I Van Damme, NJ Westwood, L Shaw, ... Current Opinion in Green and Sustainable Chemistry 14, 80-88, 2018 | 189 | 2018 |
| Optimization of a sponge cake formulation with inulin as fat replacer: structure, physicochemical, and sensory properties J Rodríguez‐García, A Puig, A Salvador, I Hernando Journal of food science 77 (2), C189-C197, 2012 | 184 | 2012 |
| Effect of high pressure homogenisation and heat treatment on physical properties and stability of almond and hazelnut milks N Bernat, M Chafer, J Rodríguez-García, A Chiralt, C González-Martínez LWT-Food Science and Technology 62 (1), 488-496, 2015 | 174 | 2015 |
| Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties J Rodríguez-García, A Salvador, I Hernando Food and Bioprocess Technology 7, 964-974, 2014 | 142 | 2014 |
| Effect of fat replacement by inulin on textural and structural properties of short dough biscuits J Rodríguez-García, L Laguna, A Puig, A Salvador, I Hernando Food and Bioprocess Technology 6, 2739-2750, 2013 | 126 | 2013 |
| Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices A Moret-Tatay, J Rodríguez-García, E Martí-Bonmatí, I Hernando, ... Food Hydrocolloids 51, 318-326, 2015 | 99 | 2015 |
| Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms N Bernat, M Cháfer, C González-Martínez, J Rodríguez-García, A Chiralt Food Science and Technology International 21 (2), 145-157, 2015 | 92 | 2015 |
| Functionality of lipase and emulsifiers in low-fat cakes with inulin J Rodríguez-García, SS Sahi, I Hernando LWT-Food Science and Technology 58 (1), 173-182, 2014 | 73 | 2014 |
| The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter … K Tsatsaragkou, L Methven, A Chatzifragkou, J Rodriguez-Garcia Foods 10 (5), 951, 2021 | 35 | 2021 |
| Functionality of several cake ingredients: a comprehensive approach J Rodríguez García, CA Puig Gómez, A Salvador, M Hernando Hernando Czech Journal of Food Sciences 31 (4), 355-360, 2013 | 35 | 2013 |
| Optimizing mixing during the sponge cake manufacturing process J Rodríguez-García, SS Sahi, I Hernando Cereal Foods World 59 (6), 287-292, 2014 | 32 | 2014 |
| Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes AM Bolger, RA Rastall, MJ Oruna-Concha, J Rodriguez-Garcia Lwt 150, 111989, 2021 | 26 | 2021 |
| Physical and chemical characterisation of conventional and nano/emulsions: Influence of vegetable oils from different origins J Kampa, R Frazier, J Rodriguez-Garcia Foods 11 (5), 681, 2022 | 24 | 2022 |
| Sweet corn cob as a functional ingredient in bakery products T Lau, T Clayton, N Harbourne, J Rodriguez-Garcia, MJ Oruna-Concha Food Chemistry: X 13, 100180, 2022 | 16 | 2022 |
| Soluble fibres as sucrose replacers: Effects on physical and sensory properties of sugar-reduced short-dough biscuits J Rodriguez-Garcia, R Ding, THT Nguyen, S Grasso, A Chatzifragkou, ... LWT 167, 113837, 2022 | 13 | 2022 |
| Effect of defatted melon seed residue on dough development and bread quality G Zhang, A Chatzifragkou, D Charalampopoulos, J Rodriguez-Garcia LWT 183, 114892, 2023 | 10 | 2023 |
| ‘Raising the Pulse’: the environmental, nutritional and health benefits of pulse‐enhanced foods JA Lovegrove, DM O'Sullivan, P Tosi, E Millan, LC Todman, J Bishop, ... Nutrition Bulletin 48 (1), 134-143, 2023 | 8 | 2023 |
| Optimisation of the physicochemical stability of extra virgin olive oil-in-water nanoemulsion: processing parameters and stabiliser type J Kampa, A Koidis, SK Ghawi, RA Frazier, J Rodriguez-Garcia European Food Research and Technology 248 (11), 2765-2777, 2022 | 7 | 2022 |
| Development of saturated fat replacers: Conventional and nano-emulsions stabilised by lecithin and hydroxylpropyl methylcellulose J Kampa, R Frazier, J Rodriguez-Garcia Foods 11 (16), 2536, 2022 | 6 | 2022 |
| Investigating methods to mitigate whey protein derived mouthdrying V Norton, S Lignou, M Faka, J Rodriguez-Garcia, L Methven Foods 10 (9), 2066, 2021 | 3 | 2021 |
