| Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines N García-Martín, S Perez-Magariño, M Ortega-Heras, C González-Huerta, ... Separation and Purification Technology 76 (2), 158-170, 2010 | 114 | 2010 |
| Exploring minerality of B urgundy C hardonnay wines: a sensory approach with wine experts and trained panellists J Ballester, M Mihnea, D Peyron, D Valentin Australian Journal of Grape and Wine Research 19 (2), 140-152, 2013 | 62 | 2013 |
| Bolus rheology and ease of swallowing of particulated semi-solid foods as evaluated by an elderly panel AB Tobin, M Mihnea, M Hildenbrand, A Miljkovic, G Garrido-Bañuelos, ... Food & Function 11 (10), 8648-8658, 2020 | 41 | 2020 |
| Comparison of steaming and boiling of root vegetables for enhancing carbohydrate content and sensory profile J Andersson, G Garrido-Banuelos, M Bergdoll, F Vilaplana, C Menzel, ... Journal of Food Engineering 312, 110754, 2022 | 34 | 2022 |
| A comparative study of the volatile content of Mencía wines obtained using different pre-fermentative maceration techniques M Mihnea, ML González-SanJosé, M Ortega-Heras, S Pérez-Magariño LWT-Food Science and Technology 64 (1), 32-41, 2015 | 34 | 2015 |
| Sugar reduction in white and red musts with nanofiltration membranes N García-Martín, S Perez-Magariño, M Ortega-Heras, C González-Huerta, ... Desalination and water treatment 27 (1-3), 167-174, 2011 | 25 | 2011 |
| Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces? J Niimi, V Sörensen, M Mihnea, D Valentin, P Bergman, ES Collier Food Quality and Preference 99, 104563, 2022 | 21 | 2022 |
| New formulation for producing salmon pâté with reduced sodium content T Nielsen, M Mihnea, K Båth, SC Cunha, R Fereira, JO Fernandes, ... Food and Chemical Toxicology 143, 111546, 2020 | 19 | 2020 |
| Sodium reduction in bouillon: targeting a food staple to reduce hypertension in sub-Saharan Africa NS Archer, M Cochet-Broch, M Mihnea, G Garrido-Bañuelos, ... Frontiers in Nutrition 9, 746018, 2022 | 18 | 2022 |
| Partial least squares calibrations and batch statistical process control to monitor phenolic extraction in red wine fermentations under different maceration conditions E Fourie, JL Aleixandre-Tudo, M Mihnea, W Du Toit Food Control 115, 107303, 2020 | 16 | 2020 |
| Impact of must sugar reduction by membrane applications on volatile composition of Verdejo wines M Mihnea, ML González-SanJosé, M Ortega-Heras, S Pérez-Magariño, ... Journal of agricultural and food chemistry 60 (28), 7050-7063, 2012 | 16 | 2012 |
| Consumers’ attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives A Kim, Å Öström, M Mihnea, J Niimi Food Quality and Preference 116, 105134, 2024 | 13 | 2024 |
| Exploring the typicality, sensory space, and chemical composition of Swedish solaris wines G Garrido-Bañuelos, J Ballester, A Buica, M Mihnea Foods 9 (8), 1107, 2020 | 12 | 2020 |
| Basic in-mouth attribute evaluation: A comparison of two panels M Mihnea, JL Aleixandre-Tudó, M Kidd, W Du Toit Foods 8 (1), 3, 2018 | 8 | 2018 |
| Mapping the sensory fingerprint of Swedish beer market through text and data mining and multivariate strategies G Garrido-Bañuelos, H de Barros Alves, M Mihnea Beverages 7 (4), 74, 2021 | 7 | 2021 |
| Protein and Long-Chain n-3 Polyunsaturated Fatty Acids Recovered from Herring Brines upon Flocculation and Flotation─ A Case Study B Forghani, M Mihnea, TC Svendsen, I Undeland ACS Sustainable Chemistry & Engineering 11 (17), 6523-6534, 2023 | 5 | 2023 |
| Assessing the volatile composition of seaweed (Laminaria digitata) suspensions as function of thermal and mechanical treatments G Garrido-Bañuelos, A Miljkovic, C Morange, M Mihnea, ... LWT 162, 113483, 2022 | 5 | 2022 |
| Effect of Pre-Fermentative Strategieson the Composition of Prieto Picudo (Vitis vinífera) Red Wines M Mihnea, ML González-Sanjosé, MT Velasco-López, MD Rivero-Pérez, ... OALib Journal 3, 2016 | 5 | 2016 |
| Impact of panelist's age on the ease of swallow and sensory perception of texture‐modified broccoli purees M Mihnea, AB Tobin, P Lopez‐Sanchez, G Garrido‐Bañuelos Journal of sensory studies 37 (6), e12781, 2022 | 3 | 2022 |
| Minéralité du vin: Une réalité sensorielle? J Ballester, M Mihnea, D Peyron, D Valentin La revue des œnologues et des techniques vitivinicoles et œnologiques 38 …, 2011 | 1 | 2011 |
