| Use of amaranth, quinoa and kañiwa in extruded corn-based snacks JM Ramos-Diaz, S Kirjoranta, S Tenitz, PA Penttilä, R Serimaa, AM Lampi, ... Journal of Cereal Science 58 (1), 59-67, 2013 | 141 | 2013 |
| Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour JM Ramos-Diaz, JP Suuronen, KC Deegan, R Serimaa, H Tuorila, ... LWT-Food Science and Technology 64 (2), 1047-1056, 2015 | 103 | 2015 |
| Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization JMR Diaz, K Kantanen, JM Edelmann, H Suhonen, T Sontag-Strohm, ... Innovative Food Science & Emerging Technologies 77, 102954, 2022 | 52 | 2022 |
| Exploiting blackcurrant juice press residue in extruded snacks L Mäkilä, O Laaksonen, JM Ramos-Diaz, M Vahvaselkä, O Myllymäki, ... LWT-Food Science and Technology 57 (2), 618-627, 2014 | 52 | 2014 |
| Effect of extrusion cooking on physical properties and chemical composition of corn‐based snacks containing amaranth and quinoa: application of partial least squares regression JM Ramos Diaz, L Sundarrajan, S Kariluoto, AM Lampi, S Tenitz, ... Journal of Food Process Engineering 40 (1), e12320, 2017 | 45 | 2017 |
| The flavor of faba bean ingredients and extrudates: Chemical and sensory properties F Tuccillo, K Kantanen, Y Wang, JMR Diaz, M Pulkkinen, M Edelmann, ... Food Research International 162, 112036, 2022 | 27 | 2022 |
| Physical properties of extrudates with fibrous structures made of faba bean protein ingredients using high moisture extrusion K Kantanen, A Oksanen, M Edelmann, H Suhonen, T Sontag-Strohm, ... Foods 11 (9), 1280, 2022 | 27 | 2022 |
| Oxidative and physical stability of oil-in-water emulsions prepared with quinoa and amaranth proteins G Gürbüz, V Kauntola, JM Ramos Diaz, K Jouppila, M Heinonen European Food Research and Technology 244, 469-479, 2018 | 23 | 2018 |
| Application of NIR imaging to the study of expanded snacks containing amaranth, quinoa and kañiwa JM Ramos-Diaz, Å Rinnan, K Jouppila LWT 102, 8-14, 2019 | 22 | 2019 |
| Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat JM Ramos Díaz, JM Kantanen, Katja, Edelmann, K Jouppila, ... Current Research in Food Science, 2022 | 18 | 2022 |
| Comparative study of mycotoxin occurrence in Andean and cereal grains cultivated in south America and north europe JM Ramos-Diaz, M Sulyok, SE Jacobsen, K Jouppila, A Nathanail Food Control, 2021 | 15 | 2021 |
| Partial least squares regression modeling of physical and chemical properties of corn-based snacks containing kaniwa and lupine JMR Diaz, L Sundarrajan, S Kariluoto, AM Lampi, S Tenitz, K Jouppila Journal of Food Process Engineering 40 (2), e12396, 2017 | 15 | 2017 |
| Hormonal Regulation in Different Varieties of Chenopodium quinoa Willd. Exposed to Short Acute UV-B Irradiation L Mariotti, T Huarancca-Reyes, JM Ramos-Diaz, K Jouppila, ... Plants 10 (5), 858, 2021 | 13 | 2021 |
| Bioaccessibility of vitamin B12 synthesized by Propionibacterium freudenreichii and from products made with fermented wheat bran extract B Chamlagain, L Peltonen, M Edelmann, JM Ramos-Diaz, A Kemppinen, ... Current Research in Food Science, 2021 | 6 | 2021 |
| Amaranth and quinoa in extruded corn snacks: Effect of storage temperature on lipid oxidation JM Ramos-Diaz, K Jouppila | 6* | |
| Use of amaranth, quinoa, kañiwa and lupine for the development of gluten-free extruded snacks JM Ramos-Diaz University of Helsinki, 2015 | 5 | 2015 |
| Relationship of Compositional, Mechanical, and Textural Properties of Gluten-Free Pasta Using Different Quinoa (Chenopodium quinoa) Varieties JM Ramos-Diaz, T Kince, M Sabovics, G Gürbüz, A Rauma, AM Lampi, ... Foods 9 (12), 1849, 2020 | 4 | 2020 |
| Use of Amaranth, Quinoa and Kañiwa in Extruded Corn Snacks JM Ramos-Diaz University of Helsinki, 2011 | 4* | 2011 |
| Characterization of texturized meat analogues containing native lupin flour and lupin protein concentrate/isolate JM Ramos Díaz, JM Kantanen, Katja, Edelmann, H Suhonen, K Jouppila, ... Heliyon 9 (10), E20503, 2023 | 3 | 2023 |
| Preliminary investigation on the influence of heat treatment and storage time on the aroma of faba beans (Vicia faba) J Ramos-Díaz, S Suvanto, E Forsten, L Seppa Cátedra Villarreal 1 (2), 11-24, 2016 | 2* | 2016 |
