| Quality of spaghetti containing buckwheat, amaranth, and lupin flours P Rayas-Duarte, CM Mock, LD Satterlee Cereal Chemistry 73 (3), 381-387, 1996 | 289 | 1996 |
| Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds Y Kim, W Huang, H Zhu, P Rayas-Duarte Food Chemistry 114 (2), 685-692, 2009 | 174 | 2009 |
| Freeze‐thaw stability of amaranth starch and the effects of salt and sugars LA Baker, P Rayas‐Duarte Cereal Chemistry 75 (3), 301-307, 1998 | 160 | 1998 |
| Composition of Lupinus albus AA Mohamed, P Rayas-Duarte Cereal Chemistry 72 (6), 643-647, 1995 | 154 | 1995 |
| Partial Characterization of Buckwheat (Fagopyrum esculentum) Starch J Qian, P Rayas‐Duarte, L Grant Cereal chemistry 75 (3), 365-373, 1998 | 148 | 1998 |
| The effect of mixing and wheat protein/gluten on the gelatinization of wheat starch AA Mohamed, P Rayas-Duarte Food Chemistry 81 (4), 533-545, 2003 | 143 | 2003 |
| Effect of extrusion process parameters on the quality of buckwheat flour mixes P Rayas‐Duarte, K Majewska, C Doetkott Cereal chemistry 75 (3), 338-345, 1998 | 136 | 1998 |
| Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads C Wu, R Liu, W Huang, P Rayas-Duarte, F Wang, Y Yao Journal of Cereal Science 56 (2), 127-133, 2012 | 135 | 2012 |
| Oats protein isolate: Thermal, rheological, surface and functional properties A Mohamed, G Biresaw, J Xu, MP Hojilla-Evangelista, P Rayas-Duarte Food research international 42 (1), 107-114, 2009 | 125 | 2009 |
| Effect of drying temperature on physicochemical properties of starch isolated from pasta P Yue, P Rayas‐Duarte, E Elias Cereal Chemistry 76 (4), 541-547, 1999 | 114 | 1999 |
| Retrogradation of amaranth starch at different storage temperatures and the effects of salt and sugars LA Baker, P Rayas‐Duarte Cereal Chemistry 75 (3), 308-314, 1998 | 113 | 1998 |
| Fractionation of squalene from amaranth seed oil H Sun, D Wiesenborn, K Tostenson, J Gillespie, P Rayas-Duarte Journal of the American Oil Chemists' Society 74, 413-418, 1997 | 105 | 1997 |
| Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature W Huang, Y Kim, X Li, P Rayas-Duarte Journal of Cereal Science 48 (3), 639-646, 2008 | 100 | 2008 |
| Determination of amylose and amylopectin of wheat starch using high performance size-exclusion chromatography (HPSEC) LA Grant, AM Ostenson, P Rayas-Duarte Cereal Chemistry 79 (6), 771, 2002 | 91 | 2002 |
| Low carbohydrates bread: Formulation, processing and sensory quality AA Mohamed, P Rayas-Duarte, RL Shogren, DJ Sessa Food chemistry 99 (4), 686-692, 2006 | 88 | 2006 |
| Comparison of yield and properties of amaranth starches using wet and dry-wet milling processes J Uriyapongson, P Rayas-Duarte Cereal Chemistry 71 (6), 571-577, 1994 | 86 | 1994 |
| Thermal properties of PCL/gluten bioblends characterized by TGA, DSC, SEM, and infrared‐PAS A Mohamed, VL Finkenstadt, SH Gordon, G Biresaw, DE Palmquist, ... Journal of applied polymer science 110 (5), 3256-3266, 2008 | 79 | 2008 |
| The effect of black rice water extract on surface color, lipid oxidation, microbial growth, and antioxidant activity of beef patties during chilled storage R Prommachart, TS Belem, S Uriyapongson, P Rayas-Duarte, ... Meat science 164, 108091, 2020 | 66 | 2020 |
| Gamma‐Irradiation Affects Some Physical Properties of Dry Bean (Phaseolus vulgaris) Starch P Rayas‐Duarte, JH Rupnow Journal of Food Science 58 (2), 389-394, 1993 | 63 | 1993 |
| Coffee chlorogenic acids incorporation for bioactivity enhancement of foods: A review A Rojas-González, CY Figueroa-Hernández, O González-Rios, ... Molecules 27 (11), 3400, 2022 | 50 | 2022 |
