Hasil Pencarian - Jose Fernando Solanilla Duque

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  1. 1
    Physicochemical characterization and nutritional composition analysis of pineapple guava at three different ripening stages

    Physicochemical characterization and nutritional composition analysis of pineapple guava at three different ripening stages oleh Lina María García-Rivera, Henry Alexander Váquiro-Herrera, José Fernando Solanilla-Duque

    Diterbitkan 2016-05-01
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  2. 2
    Potential of Plantain Pseudostems (<i>Musa AAB Simmonds</i>) for Developing Biobased Composite Materials

    Potential of Plantain Pseudostems (<i>Musa AAB Simmonds</i>) for Developing Biobased Composite Materials oleh Juan Pablo Castañeda-Niño, Jose Herminsul Mina Hernandez, Jose Fernando Solanilla Duque

    Diterbitkan 2024-05-01
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  3. 3
    Desorption and thermophysical properties of feijoa pulp as affected by temperature and moisture content

    Desorption and thermophysical properties of feijoa pulp as affected by temperature and moisture content oleh Andrea Milena Sánchez-Riaño, José Fernando Solanilla-Duque, Henry Alexander Váquiro-Herrera

    Diterbitkan 2022-12-01
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  4. 4
    Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein

    Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein oleh Álvaro Javier Pastrana-Pastrana, Raúl Rodríguez-Herrera, José Fernando Solanilla-Duque, Adriana Carolina Flores-Gallegos

    Diterbitkan 2025-05-01
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  5. 5
    Study of Carbohydrate Hydrolysis From Arracacha Roots (Arracacia Xanthorriza Bancroft) to Produce Fermentable Sugars

    Study of Carbohydrate Hydrolysis From Arracacha Roots (Arracacia Xanthorriza Bancroft) to Produce Fermentable Sugars oleh Darwin Carranza Saavedra, Jorge Andrés Alvarado Nuñez, José Fernando Solanilla Duque, Claudia Patricia Valenzuela Real

    Diterbitkan 2021-03-01
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  6. 6
    Bioactive potential of Colombian feijoa in physiological ripening stage

    Bioactive potential of Colombian feijoa in physiological ripening stage oleh Andrea Milena Sánchez-Riaño, José Fernando Solanilla-Duque, Jonh Jairo Méndez-Arteaga, Henry Alexander Váquiro-Herrera

    Diterbitkan 2020-05-01
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  7. 7
    Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

    Quinoa extruded snacks with probiotics: Physicochemical and sensory properties oleh Karen Sofia Muñoz Pabon, Karen Sofia Muñoz Pabon, José Luis Hoyos Concha, José Fernando Solanilla Duque

    Diterbitkan 2022-09-01
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  8. 8
    Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

    Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling oleh Vicente Ortiz-Gómez, Alejandro Fernández-Quintero, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque

    Diterbitkan 2022-03-01
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  9. 9
    Effect of the Addition of Fique Bagasse Cellulose Nanoparticles on the Mechanical and Structural Properties of Plastic Flexible Films from Cassava Starch

    Effect of the Addition of Fique Bagasse Cellulose Nanoparticles on the Mechanical and Structural Properties of Plastic Flexible Films from Cassava Starch oleh Jhon Jairo Palechor-Trochez, Adriana Rocio Chantre-López, Eduardo Argote-Ortiz, Héctor Samuel Villada-Castillo, Jose Fernando Solanilla-Duque

    Diterbitkan 2023-10-01
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  10. 10
    Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

    Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour oleh Deiny Maryeli Córdoba-Cerón, Darwin Carranza-Saavedra, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha, Jose Fernando Solanilla-Duque

    Diterbitkan 2022-12-01
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  11. 11
    Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil [version 1; peer review: 1 approved, 2 approved with reservations]

    Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil [version 1; peer review: 1 approved, 2 approved with reservations] oleh Cristhian Camilo Castaño-Ángel, Jesús Alexander Tarapues-Cuasapud, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque

    Diterbitkan 2023-11-01
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  12. 12
    Optimization of parameters of a single effect evaporator for agave syrup production

    Optimization of parameters of a single effect evaporator for agave syrup production oleh Diógenes Daniel Ávila Lara, Anilú Rubio-Ríos, Lucero Rosales-Marines, José Fernando Solanilla-Duque, Adriana Carolina Flores-Gallegos, Raúl Rodríguez-Herrera

    Diterbitkan 2021-11-01
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  13. 13
    Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour

    Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour oleh Vicente Ortiz-Gómez, Vicente Ortiz-Gómez, Jhon Edinson Nieto-Calvache, Diego Fernando Roa-Acosta, Jose Fernando Solanilla-Duque, Jesús Eduardo Bravo-Gómez

    Diterbitkan 2022-05-01
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  14. 14
    Biogenerated Polymers: An Enviromental Alternative

    Biogenerated Polymers: An Enviromental Alternative oleh Margarita del Rosario Salazar Sánchez, Jorge Arturo Cañas Montoya, Hector Samuel Villada Castillo, Jose Fernando Solanilla Duque, Raul Rodríguez Herrera, Felipe Avalos Belmotes

    Diterbitkan 2020-07-01
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  15. 15
    Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

    Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread oleh Angela Mariela González-Montemayor, José Fernando Solanilla-Duque, Adriana C. Flores-Gallegos, Claudia Magdalena López-Badillo, Juan Alberto Ascacio-Valdés, Raúl Rodríguez-Herrera

    Diterbitkan 2021-09-01
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  16. 16
    Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage

    Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage oleh Karen Sofia Muñoz-Pabon, Karen Sofia Muñoz-Pabon, Héctor Samuel Villada Castillo, José Luis Hoyos Concha, Alfredo A. Ayala Aponte, José Fernando Solanilla Duque

    Diterbitkan 2023-10-01
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  17. 17
    Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages

    Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages oleh Martha L. Cázares-Vásquez, Raúl Rodríguez-Herrera, Cristóbal N. Aguilar-González, Aidé Sáenz-Galindo, José Fernando Solanilla-Duque, Juan Carlos Contreras-Esquivel, Adriana C. Flores-Gallegos

    Diterbitkan 2021-10-01
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  18. 18
    Dietary Factors and Production Season Effect on the Properties of Goat Cheese

    Dietary Factors and Production Season Effect on the Properties of Goat Cheese oleh Sarahí del Carmen Rangel-Ortega, Lizeth Guadalupe Campos-Múzquiz, Ana Verónica Charles-Rodríguez, Lissethe Palomo-Ligas, José Fernando Solanilla-Duque, Adriana Carolina Flores-Gallegos, Raúl Rodríguez-Herrera

    Diterbitkan 2024-06-01
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