| Structure oil‐absorption relationships during deep‐fat frying PB Ouchon, JM Aguilera, DL Pyle Journal of Food science 68 (9), 2711-2716, 2003 | 416 | 2003 |
| Comparison between atmospheric and vacuum frying of apple slices M Mariscal, P Bouchon Food chemistry 107 (4), 1561-1569, 2008 | 313 | 2008 |
| Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps V Dueik, P Robert, P Bouchon Food chemistry 119 (3), 1143-1149, 2010 | 294 | 2010 |
| Oil distribution in fried potatoes monitored by infrared microspectroscopy P Bouchon, P Hollins, M Pearson, DL Pyle, MJ Tobin Journal of Food Science 66 (7), 918-923, 2001 | 188 | 2001 |
| Microstructural analysis of frying potatoes P Bouchon, JM Aguilera International journal of food science & technology 36 (6), 669-676, 2001 | 166 | 2001 |
| Understanding oil absorption during deep‐fat frying P Bouchon Advances in food and nutrition research 57, 209-234, 2009 | 165 | 2009 |
| Studying Oil Absorption in Restructured Potato Chips P Bouchon, DL PYLE Journal of Food Science 69 (3), FEP115–FEP122, 2004 | 145 | 2004 |
| Analysis of wheat gluten and starch matrices during deep-fat frying AM Gazmuri, P Bouchon Food Chemistry 115 (3), 999-1005, 2009 | 137 | 2009 |
| Effect of food surface roughness on oil uptake by deep-fat fried products MC Moreno, CA Brown, P Bouchon Journal of Food Engineering 101 (2), 179-186, 2010 | 118 | 2010 |
| Modelling oil absorption during post-frying cooling: I: model development P Bouchon, DL Pyle Food and Bioproducts Processing 83 (4), 253-260, 2005 | 108 | 2005 |
| Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends V Dueik, P Bouchon Journal of food science 76 (2), E188-E195, 2011 | 107 | 2011 |
| Structure–fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms P Altimiras, L Pyle, P Bouchon Journal of Food Engineering 80 (2), 600-610, 2007 | 101 | 2007 |
| Development of healthy low-fat snacks: understanding the mechanisms of quality changes during atmospheric and vacuum frying V Dueik, P Bouchon Food Reviews International 27 (4), 408-432, 2011 | 98 | 2011 |
| Microstructural approach to understand oil absorption during vacuum and atmospheric frying V Dueik, MC Moreno, P Bouchon Journal of food engineering 111 (3), 528-536, 2012 | 94 | 2012 |
| Modelling oil absorption during post-frying cooling: II: solution of the mathematical model, model testing and simulations P Bouchon, DL Pyle Food and Bioproducts Processing 83 (4), 261-272, 2005 | 73 | 2005 |
| A different perspective to study the effect of freeze, air, and osmotic drying on oil absorption during potato frying MC Moreno, P Bouchon Journal of food science 73 (3), E122-E128, 2008 | 61 | 2008 |
| The effect of interesterification on the bioavailability of fatty acids in structured lipids M Farfán, MJ Villalón, ME Ortíz, S Nieto, P Bouchon Food chemistry 139 (1-4), 571-577, 2013 | 59 | 2013 |
| Olive leaves extract encapsulated by spray-drying in vacuum fried starch–gluten doughs C Urzúa, E González, V Dueik, P Bouchon, B Giménez, P Robert Food and Bioproducts Processing 106, 171-180, 2017 | 56 | 2017 |
| Development of low-fat gluten and starch fried matrices with high fiber content V Dueik, O Sobukola, P Bouchon LWT-Food Science and Technology 59 (1), 6-11, 2014 | 50 | 2014 |
| Understanding the effect of vacuum level in structure development and oil absorption in vacuum-fried wheat starch and gluten-based snacks OP Sobukola, V Dueik, P Bouchon Food and bioprocess technology 6, 2010-2017, 2013 | 50 | 2013 |
Domingo MeryFull Professor at Pontificia Universidad Católica de Chile, Computer ScienceAdresse e-mail validée de uc.cl
