| Nutritional and sensory quality during refrigerated storage of fresh-cut mints (Mentha× piperita and M. spicata) A Curutchet, E Dellacassa, JA Ringuelet, AR Chaves, SZ Viña Food chemistry 143, 231-238, 2014 | 77 | 2014 |
| 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 |
| 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 |
| 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 |
| 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 |
| Estudio de la composición fisicoquímica de harina de semillas de zapallo como ingrediente alimentario DVE Gianni, A Curutchet, H Zirbesegger, RM Romero Innotec, 25-30, 2012 | 15 | 2012 |
| 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 |
| Sensory features introduced by brewery spent grain with impact on consumers’ motivations and emotions for fibre-enriched products A Curutchet, M Serantes, C Pontet, F Prisco, P Arcia, G Barg, ... Foods 11 (1), 36, 2021 | 5 | 2021 |
| Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro” P Arcia, A Curutchet, E Costell, A Tárrega Dairy Science & Technology 93, 151-162, 2013 | 5 | 2013 |
| Estudio comparativo de la estabilidad lipídica de harinas de soja, sorgo, avena, salvado y germen de trigo con y sin extrusión MJ Crosa, A Curia, A Curutchet, M Cadenazzi, G Dotta, V Ferreyra, ... Innotec, 30-38, 2013 | 4 | 2013 |
| Green extraction of rice bran proteins and full revaluation of the remaining by‐products M Rajchman, MB Gutiérrez, A Curutchet, S Cozzano Cereal Chemistry 99 (1), 184-193, 2022 | 3 | 2022 |
| Effect of irradiation as quarantine treatment on citrus fruit quality P Betancurt, A Montalban, P Arcia, MD Borthagaray, A Curutchet, L Pica, ... | 3 | 2009 |
| Revalorización del descarte originado por la producción de jugo de manzana como ingrediente funcional en la formulación de premezclas para horneados J Trías, A Curutchet, PLA Cabrera, S Cozzano Innotec, 52-67, 2021 | 2 | 2021 |
| Brewer’s Spent Grain Used in Fiber-Enriched Burgers—Influence of Sustainability Information on Consumer Responses A Curutchet, P Arcia, F Prisco, A Tarrega Sustainability 15 (5), 3873, 2023 | 1 | 2023 |
| Effect of Information on Consumers’ Response to Different Food Categories Enriched With Brewer’s Spent Grain A Curutchet, M Serantes, C Pontet, F Prisco, P Arcia, G Barg, M Miguez, ... Frontiers in Food Science and Technology 2, 899878, 2022 | 1 | 2022 |
