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Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Relating Food Engineering to Cooking and GastronomyJosé Miguel AguileraCritical Reviews in Food Science and Nutrition|July 25, 2018
The food matrix: implications in processing, nutrition and healthJosé Miguel AguileraAnnual Review of Food Science and Technology|November 21, 2023
Berries as Foods: Processing, Products, and Health ImplicationsJosé Miguel AguileraJournal of Agricultural and Food Chemistry|September 23, 2014
Where is the nano in our foods?José Miguel AguileraCritical Reviews in Food Science and Nutrition|December 14, 2022
Wild berries and related wild small fruits as traditional healthy foodsJosé Miguel Aguilera, Tamar ToledoFood Research International (Ottawa, Ont.)|April 30, 2017
The morphology of salt crystals affects the perception of saltinessMarcela Quilaqueo, Lisa Duizer, José Miguel AguileraCarbohydrate Research|November 3, 2004
Development of a digital video-microscopy technique to study lactose crystallisation kinetics in situMaría Paz Arellano, José Miguel Aguilera, Pedro BouchonCurrent Research in Food Science|September 11, 2020
Effect of cysteine addition and heat treatment on the properties and microstructure of a calcium-induced whey protein cold-set gelAnaïs Lavoisier, Thomas A Vilgis, José Miguel AguileraJournal of Colloid and Interface Science|June 30, 2012
Influence of particle size on the in vitro digestibility of protein-coated lipid nanoparticlesElizabeth Troncoso, José Miguel Aguilera, David Julian McClementsJournal of Applied Phycology|October 17, 2022
Sensory descriptors for three edible Chilean seaweeds and their relations to umami components and instrumental textureValentina Figueroa, Andrea Bunger, Jaime Ortiz, et al.Pageof 2