| Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology PL Arcia, E Costell, A Tárrega Journal of dairy science 94 (5), 2192-2200, 2011 | 95 | 2011 |
| Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity C Tagliani, C Perez, A Curutchet, P Arcia, S Cozzano Food Science and Technology 39, 644-651, 2019 | 48 | 2019 |
| Thickness suitability of prebiotic dairy desserts: Relationship with rheological properties PL Arcia, E Costell, A Tárrega Food Research International 43 (10), 2409-2416, 2010 | 40 | 2010 |
| Coffee pulp waste as a functional ingredient: Effect on salty cookies quality J Moreno, S Cozzano, AM Pérez, P Arcia, A Curutchet J. Food Nutr. Res 7 (9), 632-638, 2019 | 35 | 2019 |
| Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product A Curutchet, S Cozzano, A Tárrega, P Arcia Food science and technology international 25 (8), 642-648, 2019 | 27 | 2019 |
| Effect of inulin seeding on rheology and microstructure of prebiotic dairy desserts PL Arcia, S Navarro, E Costell, A Tárrega Food Biophysics 6, 440-449, 2011 | 26 | 2011 |
| Blueberry by-product used as an ingredient in the development of functional cookies C Perez, C Tagliani, P Arcia, S Cozzano, A Curutchet Food science and technology international 24 (4), 301-308, 2018 | 21 | 2018 |
| Influence of Expectations Created by Label on Consumers Acceptance of U ruguayan Low‐Fat Cheeses PL Arcia, A Curutchet, E Costell, A Tárrega Journal of Sensory Studies 27 (5), 344-351, 2012 | 21 | 2012 |
| Consumer response to cake with apple pomace as a sustainable source of fibre A Curutchet, J Trias, A Tárrega, P Arcia Foods 10 (3), 499, 2021 | 18 | 2021 |
| Techno functional characterization of green-extracted soluble fibre from orange by-product C Perez-Pirotto, G Moraga, A Quiles, I Hernando, S Cozzano, P Arcia Lwt 166, 113765, 2022 | 15 | 2022 |
| Integration of sensory analysis into plant breeding: A review J Lado, AI Moltini, E Vicente, G Rodríguez, P Arcia, M Rodríguez, M López, ... Agrociencia (Uruguay) 23 (1), 101-115, 2019 | 15 | 2019 |
| New functional ingredient from orange juice byproduct through a green extraction method MB Gutiérrez Barrutia, A Curutchet, P Arcia, S Cozzano Journal of food processing and preservation 43 (5), e13934, 2019 | 15 | 2019 |
| Different green extraction technologies for soluble dietary fibre extraction from orange by‐product C Perez‐Pirotto, S Cozzano, I Hernando, P Arcia International Journal of Food Science & Technology 58 (4), 2042-2049, 2023 | 12 | 2023 |
| Feasibility of extruded brewer’s spent grain as a food ingredient for a healthy, safe, and sustainable human diet MB Gutiérrez-Barrutia, MD Del Castillo, P Arcia, S Cozzano Foods 11 (10), 1403, 2022 | 10 | 2022 |
| Bagazo de cervecería como ingrediente en el desarrollo de panificados. Impacto del rotulado en la intención de compra y aceptabilidad P Arcia, A Curutchet, S Cozzano, S Rodríguez Innotec, 40-46, 2018 | 9 | 2018 |
| Influencia de la transglutaminasa en el rendimiento de la producción de queso Dambo uruguayo D Escobar, P Arcia, A Curutchet, R Pelaggio, P Urrestarazu, R Márquez Innotec, 24-30, 2014 | 9 | 2014 |
| Changes in consumers interest on cheeses with health benefits and different manufacture types over the last decade A Curutchet, A Tárrega, P Arcia CyTA-Journal of Food 21 (1), 72-81, 2023 | 7 | 2023 |
| Fruto autóctono butiá: innovación y transferencia tecnológica P Betancurt, D Gioscia, C Ayres, P Arcia INNOTEC, 63-71, 2008 | 7 | 2008 |
| In vitro digestibility and bioaccessibility of nutrients and non-nutrients composing extruded brewers’ spent grain MB Gutierrez-Barrutia, S Cozzano, P Arcia, MD Del Castillo Nutrients 14 (17), 3480, 2022 | 6 | 2022 |
| Productos a base de jugo de manzana: aprovechamiento agroindustrial de un excedente D Gioscia, P Bentancurt, J Bentancor, P Arcia INNOTEC, 72-78, 2008 | 6 | 2008 |
