| Food powders: physical properties, processing, and functionality GV Barbosa-Cánovas, E Ortega-Rivas, P Juliano, H Yan Springer US, 2005 | 879 | 2005 |
| Rheology for the food industry G Tabilo-Munizaga, GV Barbosa-Cánovas Journal of food engineering 67 (1-2), 147-156, 2005 | 763 | 2005 |
| Food processing by high hydrostatic pressure MF San Martin, GV Barbosa-Cánovas, BG Swanson Critical reviews in food science and nutrition 42 (6), 627-645, 2002 | 697 | 2002 |
| Edible coatings for fresh-cut fruits GI Olivas, GV Barbosa-Cánovas Critical reviews in food science and nutrition 45 (7-8), 657-670, 2005 | 688 | 2005 |
| Water activity in foods: fundamentals and applications GV Barbosa-Cánovas, AJ Fontana Jr, SJ Schmidt, TP Labuza John Wiley & Sons, 2020 | 665 | 2020 |
| Preservation of foods with pulsed electric fields GV Barbosa-Cánovas, UR Pothakamury, MM Gongora-Nieto, ... Elsevier, 1999 | 659 | 1999 |
| Engineering aspects of pulsed electric field pasteurization Q Zhang, GV Barbosa-Cánovas, BG Swanson Journal of food engineering 25 (2), 261-281, 1995 | 652 | 1995 |
| Polyphenoloxidase activity and color of blanched and high hydrostatic pressure treated banana puree E Palou, A López‐Malo, GV Barbosa‐Cánovas, J Welti‐Chanes, ... Journal of food science 64 (1), 42-45, 1999 | 639 | 1999 |
| Nonthermal preservation of foods. GV Barbosa Cánovas, UR Pothakamury, E Palou, BG Swason | 589 | 1997 |
| Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review JD Floros, R Newsome, W Fisher, GV Barbosa‐Cánovas, H Chen, ... Comprehensive Reviews in Food Science and Food Safety 9 (5), 572-599, 2010 | 571 | 2010 |
| Nonthermal preservation of foods using combined processing techniques J Raso, GV Barbosa-Cánovas Taylor & Francis Group 43 (3), 265-285, 2003 | 571 | 2003 |
| Dehydration of foods GV Barbosa-Cánovas, H Vega-Mercado Springer Science & Business Media, 1996 | 552 | 1996 |
| Advances in dehydration of foods H Vega-Mercado, MM Góngora-Nieto, GV Barbosa-Cánovas Journal of food engineering 49 (4), 271-289, 2001 | 549 | 2001 |
| Microbial inactivation of foods by pulsed electric fields AJ Castro, GV Barbosa‐Cánovas, BG Swanson Journal of Food Processing and Preservation 17 (1), 47-73, 1993 | 484 | 1993 |
| Ultrasound technologies for food and bioprocessing H Feng, GV Barbosa-Cánovas, J Weiss Springer 1, 599, 2011 | 457 | 2011 |
| Fundamental aspects of controlled release in foods UR Pothakamury, GV Barbosa-Cánovas Trends in food science & technology 6 (12), 397-406, 1995 | 457 | 1995 |
| Alginate–calcium films: Water vapor permeability and mechanical properties as affected by plasticizer and relative humidity GI Olivas, GV Barbosa-Cánovas LWT-Food science and technology 41 (2), 359-366, 2008 | 455 | 2008 |
| Unit operations in food engineering A Ibarz, GV Barbosa-Cánovas CRC press, 2002 | 431 | 2002 |
| Alginate coatings for preservation of minimally processed ‘Gala’apples GI Olivas, DS Mattinson, GV Barbosa-Cánovas Postharvest biology and Technology 45 (1), 89-96, 2007 | 425 | 2007 |
| Operaciones unitarias en la ingeniería de alimentos A Ibarz, AI Ribas Mundi-Prensa Libros, 2005 | 423 | 2005 |
