| Characterization of a polyhydroxyalkanoate obtained from pineapple peel waste using Ralsthonia eutropha O Vega-Castro, J Contreras-Calderon, E León, A Segura, M Arias, ... Journal of biotechnology 231, 232-238, 2016 | 83 | 2016 |
| Evaluation of antioxidant capacity in coffees marketed in Colombia: Relationship with the extent of non-enzymatic browning J Contreras-Calderón, D Mejía-Díaz, M Martínez-Castaño, ... Food Chemistry 209, 162-170, 2016 | 60 | 2016 |
| Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying OVC Y. Duarte-Correa, A. Díaz-Osorio, J. Osorio-Arias, Paulo J.A. Sobral Innovative Food Science and Emerging Technologies 64, 2020 | 47 | 2020 |
| Effects of Blanching and Hot Air Drying Conditions on the Physicochemical and Technological Properties of Yellow Passion Fruit (Passiflora edulis Var. Flavicarpa … Y Duarte, A Chaux, N Lopez, E Largo, C Ramírez, H Nuñez, R Simpson, ... Journal of Food Process Engineering 40 (3), e12425, 2017 | 37 | 2017 |
| Evaluation of the application of an edible coating and different frying temperatures on acrylamide and fat content in potato chips S Trujillo-Agudelo, A Osorio, JCC Faver Gómez, M Mesías-Garcia, ... J Food Process Eng., 2019 | 35 | 2019 |
| Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate J Osorio, J Monjes, M Pinto, C Ramírez, R Simpson, O Vega LWT-Food Science and Technology 58 (1), 109-115, 2014 | 30 | 2014 |
| Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air-Drying Process JOASDALCSZMQHNCRRSO Vega-Castro Waste and Biomass Valorization, 2019 | 27* | 2019 |
| Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: Plant productivity, product quality, and energy consumption R Simpson, D Jiménez, S Almonacid, H Nuñez, M Pinto, C Ramírez, ... Journal of Food Engineering 275, 109839, 2020 | 26 | 2020 |
| Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder J Osorio-Arias, A Pérez-Martínez, O Vega-Castro, ... LWT 129, 109523, 2020 | 24 | 2020 |
| Fundamentals of high-pressure homogenization of foods JC Osorio-Arias, O Vega-Castro, SI Martínez-Monteagudo Reference Module in Food Science; Elsevier BV: Amsterdam, The Netherlands, 2020 | 24 | 2020 |
| Potato snacks added with active components: effects of the vacuum impregnation and drying processes OVC Yudy Duarte-Correa, Diana Granda-Restrepo, Misael Cortés Journal of Food Science and Technology, 2019 | 23* | 2019 |
| Propiedades físicas y sensoriales de un pan fresco, con la adición de las enzimas lacasa, xilanasa y lipasa ÓA Vega Castro, R De Marco, C Di Risio Revista EIA, 87-100, 2015 | 22 | 2015 |
| Effect of a moderate electric field on the salting of Atlantic Salmon (Salmo salar): An experimental study and phenomenological understanding HNGCCRJMGCAJMPOVR Simpson Food Research International. 137, 2020 | 18 | 2020 |
| New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis OVC J. Osorio-Arias, S. Delgado-Arias , Y. Duarte-Correa, E. Largo-Avila , D ... Materials Chemistry and Physics 240, 2019 | 18* | 2019 |
| Effect of pulsed vacuum and laser microperforations on the potential acceleration of chicken meat marination N Ramírez, O Vega‐Castro, R Simpson, C Ramirez, H Nuñez Journal of Food Process Engineering 44 (3), e13627, 2021 | 15 | 2021 |
| Characterization and Production of a Polyhydroxyalkanoate from Cassava Peel Waste: Manufacture of Biopolymer Microfibers by Electrospinning OVCELMAMTCFFMMR da Fonseca · Almir Segura · Pedro Valencia · Ricardo Simpson ... Journal of Polymers and the Environment, 2020 | 15* | 2020 |
| Evaluation of the antioxidant and physical properties of an exfoliating cream developed from coffee grounds VCO Delgado-Arias S, Zapata-Valencia S, Cano-Agudelo Y, Osorio-Arias J J Food Process Eng., 2019 | 15* | 2019 |
| Effect of Refractance Window on dehydration of osmotically pretreated apple slices: Color and texture evaluation Y Hernández, C Ramírez, J Moreno, H Núñez, O Vega, S Almonacid, ... Journal of food process engineering 43 (2), e13304, 2020 | 13 | 2020 |
| Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar) J Olivares, H Nuñez, C Ramírez, A Jaques, M Pinto, L Fuentes, ... Food and Bioproducts Processing 125, 105-112, 2021 | 12 | 2021 |
| Effect of particle size on in vitro intestinal digestion of emulsion-filled gels: Mathematical analysis based on the Gallagher–Corrigan model C González, R Simpson, O Vega, V del Campo, M Pinto, L Fuentes, ... Food and Bioproducts Processing 120, 33-40, 2020 | 12 | 2020 |
Ricardo SimpsonUniversidad Técnica Federico Santa MaríaVerifierad e-postadress på usm.cl
