Producción Científica 2018
- Categoría: producción científica
- Publicado: Domingo, 16 Septiembre 2018 05:22
- Escrito por Msc. Leslie cristina Lescano Bocanegra
- Visto: 3013
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CITA: Vásquez, V., Hernández, O., Rojas, J., Ninaquispe, V., Rojas, C., & Vásquez, J. (2018). Moisture prediction of sweet potato-quinoa-kiwicha. Scientia Agropecuaria, 9(1), 83-91. |
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DOCENTES AUTORES:
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http://dx.doi.org/10.17268/sci.agropecu.2018.01.09 |
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REPOSITORIO: SCIELO PERU |
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CITA: Rojas, C., Vásquez, V., Vital, C., Rios, N., Lujan, A., Ninaquispe, V., & Espinoza, M. (2018). Phenolic compounds in native potato (Solanum tuberosum L.) cooking water, with. Food Science and Technology. |
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DOCENTES AUTORES:
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http://dx.doi.org/10.1590/fst.25617 |
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REPOSITORIO: SCIELO |
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CITA: Saldaña, E., Siche, R., Da Silva Pinto, J., De Almeida, M., Selani, M., Rios, J., & Contreras, C. (2018). Optimization of lipid profile and hardness of low-fat mortadella following a sequential strategy of experimental design. Journal of Food Science and Technology, 55, 811- 820. |
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DOCENTES AUTORES:
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https://doi.org/10.1007/s13197-017-3006-9 |
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REPOSITORIO: SCOPUS |
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CITA: Quevedo, R.; Rojas, R.; Pedreshi, F.; Bastias, J.; Siche, R.; Uquiche, E.; Silva, D.; Diaz, O. (2018). Quantification of the Browning Kinetic on Pita Bread Using Fractal Method. Food and Bioprocess Technology, 11, 201-208. |
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DOCENTES AUTORES:
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DOI: |
https://doi.org/10.1007/s11947-017-2006-0 |
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REPOSITORIO: SCOPUS |
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CITA: Saldaña, E., Saldarriaga, L., Cabrera, J., Siche, R., De Almeida, M. B., Mabel, M., & Contreras, C. (2018). Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, 140(44-50). |
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DOCENTES AUTORES:
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https://doi.org/10.1016/j.meatsci.2018.02.014 |
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REPOSITORIO: SCOPUS |
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CITA: Cruz, J., Cabanillas, A., Siche, R., Espina, J., Diaz, L., & Ibarz, A. (2018). Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbate. Food Science and Technology International, 24, 264-274. |
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DOCENTES AUTORES:
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DOI: |
https://doi.org/10.1177/1082013217747711 |
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REPOSITORIO: SCOPUS |
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CITA: Saldaña, E.; De Oliveira, A.; Mabel, M.; Haguiwara, M.; De Almeida, M.; Siche, R.; & Contreras, C. (2018). A sensometric approach to the development of mortadella with healthier fats. Meat Science, 176-190. |
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DOCENTES AUTORES:
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https://doi.org/10.1016/j.meatsci.2017.11.027 |
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REPOSITORIO: SCOPUS |
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CITA: Barreto, A., Cruz, J., Siche, R., & Quevedo, R. (2018). Determination of starch content in adulterated fresh cheese using hyperspectral imaging. Food Bioscience, 21, 14-19. |
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DOCENTES AUTORES:
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https://doi.org/10.1016/j.fbio.2017.10.009 |
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REPOSITORIO: SCOPUS |
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CITA: Echeverria, C., Bazan, G., Sanchez, J., Lescano, L., Pagador, S., & Linares, G. (2018). Pre-treatment by Acidification and Freezing on Corncob Polymers and its Enzymatic Hydrolysis. Asian Journal of Scientific Research, 11, 222-231. |
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DOCENTES AUTORES:
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DOI: |
http://dx.doi.org/10.3923/ajsr.2018.222.231 |
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REPOSITORIO: SCOPUS |
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CITA: Orezzoli, A., Zavaleta, E., Pajares, N., Salinas, A., Lescano, L., & Linares, G. (2018). Physicochemical and Mechanical Characteristics of Potato Starch-Based Biodegradable Films. Asian Journal of Scientific Research, 11, 56-61. |
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DOCENTES AUTORES:
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http://dx.doi.org/10.3923/ajsr.2018.56.61 |
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REPOSITORIO: SCOPUS |
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CITA: Cruz, G., Cruz, J., Delgado, K., Guzman, G., Castro, F., Rojas, M., & Linares, G. (2018). Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips. J Food Sci Technol, 55(1), 138-144. |
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DOCENTES AUTORES:
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https://doi.org/10.1007/s13197-017-2866-3 |
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REPOSITORIO: SCOPUS |
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