| Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach SV Ángel-Rendón, A Filomena-Ambrosio, M Hernández-Carrión, E Llorca, ... Meat science 163, 108089, 2020 | 64 | 2020 |
| Physical, thermal and thermodynamical study of high oleic palm oil nanoemulsions L Ricaurte, M Hernández-Carrión, M Moyano-Molano, A Clavijo-Romero, ... Food Chemistry 256, 62-70, 2018 | 55 | 2018 |
| High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper M Hernández-Carrión, I Hernando, A Quiles Innovative Food Science & Emerging Technologies 26, 76-85, 2014 | 55 | 2014 |
| Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante” M Hernández‐Carrión, JL Vázquez‐Gutiérrez, I Hernando, A Quiles Journal of Food Science 79 (1), C32-C38, 2014 | 52 | 2014 |
| Persimmon milkshakes with enhanced functionality: Understanding consumers' perception of the concept and sensory experience of a functional food M Hernández-Carrión, P Varela, I Hernando, SM Fiszman, A Quiles LWT-Food Science and Technology 62 (1), 384-392, 2015 | 49 | 2015 |
| Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper M Hernández-Carrión, I Hernando, I Sotelo-Díaz, MX Quintanilla-Carvajal, ... Innovative Food Science & Emerging Technologies 27, 69-78, 2015 | 40 | 2015 |
| Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon ‘Rojo Brillante’ JL Vázquez-Gutiérrez, M Hernández-Carrión, A Quiles, I Hernando, ... Food Research International 47 (2), 218-222, 2012 | 36 | 2012 |
| Formulation of a responsive in vitro digestion wall material, sensory and market analyses for chia seed oil capsules JS Amaya Cano, S Segura Pacheco, F Salcedo Galán, I Arenas Bustos, ... Journal of Food Engineering, 110460, 2020 | 28* | 2020 |
| New formulations of functional white sauces enriched with red sweet pepper: A rheological, microstructural and sensory study M Hernández-Carrión, T Sanz, I Hernando, E Llorca, SM Fiszman, ... European Food Research and Technology 240, 1187-1202, 2015 | 28 | 2015 |
| Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods A Filomena-Ambrosio, MX Quintanilla-Carvajal, Ana-Puig, I Hernando, ... Food Science and Technology International 22 (1), 68-78, 2016 | 26 | 2016 |
| Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low‐fat gluten and lactose free white sauces LM Guardeno, I Hernando, E Llorca, M Hernández‐Carrión, A Quiles Journal of food science 77 (8), C859-C865, 2012 | 25 | 2012 |
| High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality M Hernández-Carrión, A Tárrega, I Hernando, SM Fiszman, A Quiles Food & function 5 (6), 1250-1260, 2014 | 21 | 2014 |
| Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven M Hernández-Carrión, LM Guardeño, JM Carot, I Pérez-Munuera, ... Journal of food engineering 104 (4), 557-564, 2011 | 20 | 2011 |
| Edible Insects in Latin America: A Sustainable Alternative for Our Food Security S Abril, M Pinzón, M Hernández-Carrión, A Sánchez-Camargo Frontiers in Nutrition, 967, 2022 | 19 | 2022 |
| Effect of cooking time and ingredients on the performance of different starches in white sauces A Arocas, T Sanz, M Hernández-Carrión, MI Hernando, SM Fiszman European Food Research and Technology 231, 395-405, 2010 | 16 | 2010 |
| Isolation and characterization of cellulose microfibers from Colombian cocoa pod husk via chemical treatment with pressure effects AS Hozman-Manrique, AJ Garcia-Brand, M Hernández-Carrión, A Porras Polymers 15 (3), 664, 2023 | 14 | 2023 |
| Effect of different cornstarch types in new formulations of gluten‐and lactose‐free white sauces with high protein content A Quiles, E Llorca, M Hernández‐Carrión, I Hernando Journal of Food Quality 35 (5), 341-352, 2012 | 13 | 2012 |
| Meat Substitute Development from Fungal Protein (Aspergillus oryzae) O Gamarra-Castillo, N Echeverry-Montaña, A Marbello-Santrich, ... Foods 11, 2940, 2022 | 11 | 2022 |
| Optimization of the antioxidant capacity of mangosteen peels (Garcinia mangostana L.) extracts: Management of the drying extraction processes JRC Mónica Leon García, María Hernández Carrión, Sebastián Escobar ... Food Science and Technology International 27 (5), 404-412, 2020 | 10* | 2020 |
| Culinary uses of Mexican edible flowers: Recipe analysis S Mulík, M Hernández-Carrión, SE Pacheco-Pantoja, N Aguilar-Ruiz, ... International Journal of Gastronomy and Food Science 28, 100539, 2022 | 9 | 2022 |
Andrea Sánchez-CamargoPhD Biology and Food Science. Assistant Professor at Universidad de Los Andes在 uniandes.edu.co 的电子邮件经过验证
