| Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties DF Roa-Acosta, JE Bravo-Gómez, MA García-Parra, R Rodríguez-Herrera, ... Lwt 121, 108952, 2020 | 26 | 2020 |
| Structural characterization and antioxidant capacity of quinoa cultivars using techniques of FT-MIR and UHPLC/ESI-Orbitrap MS spectroscopy M García-Parra, D Roa-Acosta, V García-Londoño, B Moreno-Medina, ... Plants 10 (10), 2159, 2021 | 20 | 2021 |
| Physical and paste properties comparison of four snacks produced by high protein quinoa flour extrusion cooking KS Muñoz-Pabon, AS Parra-Polanco, DF Roa-Acosta, JL Hoyos-Concha, ... Frontiers in Sustainable Food Systems 6, 852224, 2022 | 17 | 2022 |
| La biotecnología como visión de empresa CA Gonzales, JM Villa Latorre, JE Bravo Biotecnología en el sector agropecuario y agroindustrial 8 (1), 83-92, 2010 | 14 | 2010 |
| Quinoa snack production at an industrial level: effect of extrusion and baking on digestibility, bioactive, rheological, and physical properties KS Muñoz-Pabon, DF Roa-Acosta, JL Hoyos-Concha, JE Bravo-Gómez, ... Foods 11 (21), 3383, 2022 | 9 | 2022 |
| Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts DFR Acosta, JEB Gómez, JFS Duque, JZZ Galindez, JAM Cruz Food Science and Technology 42, e74621, 2022 | 9 | 2022 |
| Effect of the altitude gradient on the physiological performance of quinoa in the Central Region of Colombia M García-Parra, D Roa-Acosta, JE Bravo-Gómez Agronomy 12 (9), 2112, 2022 | 6 | 2022 |
| Preliminary characterization of structural and rheological behavior of the quinoa hyperprotein-defatted flour V Ortiz-Gómez, JE Nieto-Calvache, DF Roa-Acosta, JF Solanilla-Duque, ... Frontiers in Sustainable Food Systems 6, 852332, 2022 | 6 | 2022 |
| Propiedades reológicas de quinua (Chenopodium quinoa Wild) obtenidas mediante molienda abrasiva y tratamiento térmico MP Polo, DF Roa, JE Bravo Información tecnológica 32 (6), 53-64, 2021 | 6 | 2021 |
| Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars MÁ Garcia-Parra, DF Roa-Acosta, JE Bravo-Gomez, ... Frontiers in Sustainable Food Systems 6, 862238, 2022 | 4 | 2022 |
| El potencial empresarial de la biotecnología CA Gonzales, JE Bravo Biotecnología en el Sector Agropecuario y Agroindustrial 5 (2), 112-117, 2007 | 4 | 2007 |
| Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour DM Córdoba-Cerón, JE Bravo-Gómez, LM Agudelo-Laverde, ... Heliyon 9 (8), 2023 | 2 | 2023 |
| Physicochemical characterization of quinoa (chenopodium quinoa cv. nariño) co-products obtained by wet milling V Ortiz-Gómez, A Fernández-Quintero, DF Roa-Acosta, JE Bravo-Gómez, ... Frontiers in sustainable food systems 6, 851433, 2022 | 2 | 2022 |
| Efecto del tratamiento térmico en la estabilidad de geles obtenidos a partir de harinas de quinua YB Lopez, DF Roa, JE Bravo Información tecnológica 33 (1), 203-214, 2022 | 2 | 2022 |
| Wet milling of the amaranth grain: Relationship between the secondary structure of the protein and its ability to form gel BA Joaqui, A Bolaños-Monilla, JE Bravo-Gomez, JF Solanilla-Duque, ... Sylwan 164 (5), 31-48, 2020 | 2 | 2020 |
| Modeling of particle size and energetic requirement in amaranth grain ball-milling DF Roa, JE Bravo, CA González Revista UDCA Actualidad & Divulgación Científica 22 (2), 2019 | 2 | 2019 |
| Hydrolysis monitoring of Quinoa, Soy and Rice Proteins by using spectroscopy FT-IR technique DF ROA-ACOSTA, JL HOYOS-CONCHA, JE BRAVO-GOMEZ Biotecnología en el Sector Agropecuario y Agroindustrial 20 (2), 76-86, 2022 | 1 | 2022 |
| Estrategias para incursionar en el mercado biotecnológico C González, JMV Latorre, JE Bravo Biotecnología en el Sector Agropecuario y Agroindustrial: BSAA 6 (1), 87-92, 2008 | 1 | 2008 |
| Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil CC Castaño-Ángel, JA Tarapues-Cuasapud, JE Bravo-Gómez, ... F1000Research 12, 1477, 2023 | | 2023 |
| Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein … RAN Cadena, APS Zambrano, JEB Gómez, KSM Pabon, DF Roa-Acosta F1000Research 12 (378), 378, 2023 | | 2023 |
Diego Fernando Roa AcostaUniversidad del CaucaVerified email at unicauca.edu.co
