| Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia J Contreras-Calderón, L Calderón-Jaimes, E Guerra-Hernández, ... Food research international 44 (7), 2047-2053, 2011 | 673 | 2011 |
| Electrochemical methods as a tool for determining the antioxidant capacity of food and beverages: A review J Hoyos-Arbeláez, M Vázquez, J Contreras-Calderón Food chemistry 221, 1371-1381, 2017 | 254 | 2017 |
| 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 | 85 | 2016 |
| Utility of some indicators related to the Maillard browning reaction during processing of infant formulas J Contreras-Calderón, E Guerra-Hernández, B García-Villanova Food Chemistry 114 (4), 1265-1270, 2009 | 70 | 2009 |
| Evaluation of the antioxidant capacity, furan compounds and cytoprotective/cytotoxic effects upon Caco-2 cells of commercial Colombian coffee D Bedoya-Ramírez, A Cilla, J Contreras-Calderón, A Alegría-Torán Food chemistry 219, 364-372, 2017 | 64 | 2017 |
| 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 | 64 | 2016 |
| Indicators of non-enzymatic browning in the evaluation of heat damage of ingredient proteins used in manufactured infant formulas J Contreras-Calderón, E Guerra-Hernández, B García-Villanova European Food Research and Technology 227, 117-124, 2008 | 45 | 2008 |
| 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, F Gómez, J Contreras‐Calderón, ... Journal of Food Process Engineering 43 (5), e13198, 2020 | 36 | 2020 |
| Usefulness of some Maillard reaction indicators for monitoring the heat damage of whey powder under conditions applicable to spray drying F Gómez-Narváez, L Perez-Martinez, J Contreras-Calderon International Dairy Journal 99, 104553, 2019 | 36 | 2019 |
| Occurrence of acrylamide and other heat-induced compounds in panela: Relationship with physicochemical and antioxidant parameters F Gómez-Narváez, M Mesías, C Delgado-Andrade, J Contreras-Calderón, ... Food Chemistry 301, 125256, 2019 | 34 | 2019 |
| Antioxidant capacity of mango fruit (Mangifera indica). An electrochemical study as an approach to the spectrophotometric methods J Hoyos-Arbeláez, L Blandón-Naranjo, M Vázquez, J Contreras-Calderón Food chemistry 266, 435-440, 2018 | 32 | 2018 |
| Quality analysis of commercial protein powder supplements and relation to characteristics declared by manufacturer AJ Sánchez-Oliver, J Contreras-Calderón, JM Puya-Braza, ... Lwt 97, 100-108, 2018 | 28 | 2018 |
| Evaluation of the heat damage of whey and whey proteins using multivariate analysis F Gómez-Narváez, Y Medina-Pineda, J Contreras-Calderón Food Research International 102, 768-775, 2017 | 20 | 2017 |
| Characterization and production of a polyhydroxyalkanoate from cassava peel waste: manufacture of biopolymer microfibers by electrospinning O Vega-Castro, E León, M Arias, MT Cesario, F Ferreira, ... Journal of Polymers and the Environment 29, 187-200, 2021 | 19 | 2021 |
| Formation of acrylamide and other heat-induced compounds during panela production M Mesias, C Delgado-Andrade, F Gómez-Narváez, J Contreras-Calderón, ... Foods 9 (4), 531, 2020 | 18 | 2020 |
| Acrylamide in sugar products SJH Toro, F Gómez-Narváez, J Contreras-Calderón, AP Arisseto Current Opinion in Food Science 45, 100841, 2022 | 16 | 2022 |
| Effect of ingredients on non-enzymatic browning, nutritional value and furanic compounds in Spanish infant formulas JC Contreras Calderón, E Guerra Hernández, B García Villanova, ... Science and Education Publishing, 2017 | 14 | 2017 |
| Índice Glucémico in vitro, Contenido fenólico y Actividad Antioxidante de Snacks elaborados con harinas de plátano (Musa paradisiaca) y yacón (Smallanthus sonchifolius) A Díaz-Osorio, M Martínez-Castaño, J Contreras-Calderon, ... Información tecnológica 30 (5), 111-120, 2019 | 13 | 2019 |
| Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries O Vega-Castro, M Ramírez, L Blandón-Mena, J Contreras-Calderón, ... Food Science and Biotechnology 31 (12), 1547-1558, 2022 | 7 | 2022 |
| Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry M Martínez-Castaño, DP Mejía Díaz, J Contreras-Calderón, ... Revista Facultad Nacional de Agronomía Medellín 73 (2), 9179-9187, 2020 | 7 | 2020 |
