| Ball milling of Amaranth starch-enriched fraction. Changes on particle size, starch crystallinity, and functionality as a function of milling energy DF Roa, PR Santagapita, MP Buera, MP Tolaba Food and bioprocess technology 7, 2723-2731, 2014 | 58 | 2014 |
| Amaranth milling strategies and fraction characterization by FT-IR DF Roa, PR Santagapita, MP Buera, MP Tolaba Food and Bioprocess Technology 7, 711-718, 2014 | 46 | 2014 |
| Quinoa (Chenopodium quinoa Willd.) and its relationship with agroclimatic characteristics: A Colombian perspective M García-Parra, A Zurita-Silva, R Stechauner-Rohringer, D Roa-Acosta, ... Chilean journal of agricultural research 80 (2), 290-302, 2020 | 45 | 2020 |
| Effect of temperature on the growth and development of quinoa plants (Chenopodium quinoa Willd.): A review on a global scale MA García-Parra, DF Roa-Acosta, R Stechauner-Rohringer, ... | 35 | 2020 |
| 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 | 34 | 2020 |
| Effect of ball milling energy on rheological and thermal properties of amaranth flour DF Roa, RI Baeza, MP Tolaba Journal of food science and technology 52, 8389-8394, 2015 | 34 | 2015 |
| 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, 15, 2021 | 20 | 2021 |
| Physical and paste properties comparison of four snacks produced by high protein quinoa flour extrusion cooking JLHC Diego Fernando Roa Acosta, Jesús Eduardo Bravo Gómez, ... Frontiers in sustainable food systems 6 (852224), 10, 2022 | 17* | 2022 |
| Encapsulation and stabilization of β-carotene in amaranth matrices obtained by dry and wet assisted ball milling DF Roa, MP Buera, MP Tolaba, PR Santagapita Food and Bioprocess Technology 10, 512-521, 2017 | 16 | 2017 |
| 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 | 12 | 2022 |
| Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling DF Roa Acosta, JF Solanilla Duque, LM Agudelo Laverde, ... International Journal of Food Engineering 16 (10), 20200024, 2020 | 12 | 2020 |
| 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 | 11 | 2022 |
| Propiedades reológicas de quinua (Chenopodium quinoa Wild) obtenidas mediante molienda abrasiva y tratamiento térmico MP Polo-Muñoz, JE Bravo-Gómez, DF Roa-Acosta Informacion tecnologica 32 (6), 53-63, 2021 | 11 | 2021 |
| Obtención de una película a base de almidón hidroxipropilado producida por extrusión soplado V Ortiz, R Velasco, A Fernandez, M Enríquez, D ROA Biotecnología en el Sector Agropecuario y Agroindustrial 13 (1), 90-98, 2015 | 10* | 2015 |
| Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts D acosta, JFS duque, JE Gomez Food Science and Technology 42 (e74621), 7, 2022 | 9 | 2022 |
| Chlorophyll fluorescence and its relationship with physiological stress in Chenopodium quinoa Willd. M Garcia-Parra, R Stechauner-Rohringer, ROAA Diego, D Ortiz-Gonzalez, ... Notulae Botanicae Horti Agrobotanici Cluj-Napoca 48 (4), 1742-1755, 2020 | 8 | 2020 |
| 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 | 7 | 2022 |
| RHEOLOGICAL BEHAVIOR OF AMARANTO PROTEIN ENRICHED FRACTION OBTAINED BY ACID WETMILLING PROCEDURE D ROA, V ORTIZ, M TOLABA Biotecnología en el Sector Agropecuario y Agroindustrial 15 (1), 123-130, 2017 | 7* | 2017 |
| Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour DM Córdoba-Cerón, JE Bravo-Gómez, LM Agudelo-Laverde, ... Heliyon 9 (8), 2023 | 6 | 2023 |
| Efecto del tratamiento térmico en la estabilidad de geles obtenidos a partir de harinas de quinua Y lopez, D roa, J Bravo información tecnológica 33 (1), 203-214, 2022 | 6 | 2022 |
JESUS EDUARDO BRAVO GOMEZProfesor de Agroindustria- Mercadeo y Comercio Internacional在 unicauca.edu.co 的电子邮件经过验证
