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Page 1
Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone.
Foods. 2022 Aug 25;11(17):2566. doi: 10.3390/foods11172566.
Foods. 2022.
PMID: 36076752
Free PMC article.
Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours.
Jamanca-Gonzales NC, Ocrospoma-Dueñas RW, Quintana-Salazar NB, Jimenez-Bustamante JN, Huaman EEH, Silva-Paz RJ.
Jamanca-Gonzales NC, et al. Among authors: silva paz rj.
Molecules. 2023 Mar 30;28(7):3073. doi: 10.3390/molecules28073073.
Molecules. 2023.
PMID: 37049836
Free PMC article.
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Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn.
Chilón-Llico R, Siguas-Cruzado L, Apaza-Humerez CR, Morales-García WC, Silva-Paz RJ.
Chilón-Llico R, et al. Among authors: silva paz rj.
Foods. 2022 Oct 28;11(21):3405. doi: 10.3390/foods11213405.
Foods. 2022.
PMID: 36360019
Free PMC article.
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Evaluation of the physicochemical and sensory characteristics of gluten-free cookies.
Silva-Paz RJ, Silva-Lizárraga RR, Jamanca-Gonzales NC, Eccoña-Sota A.
Silva-Paz RJ, et al.
Front Nutr. 2024 Jan 5;10:1304117. doi: 10.3389/fnut.2023.1304117. eCollection 2023.
Front Nutr. 2024.
PMID: 38249607
Free PMC article.
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Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.
Jamanca-Gonzales NC, Ocrospoma-Dueñas RW, Eguilas-Caushi YM, Padilla-Fabian RA, Silva-Paz RJ.
Jamanca-Gonzales NC, et al. Among authors: silva paz rj.
Molecules. 2024 Mar 20;29(6):1374. doi: 10.3390/molecules29061374.
Molecules. 2024.
PMID: 38543010
Free PMC article.
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Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption.
Jamanca-Gonzales NC, Ocrospoma-Dueñas RW, Eguilas-Caushi YM, Padilla-Fabian RA, Silva-Paz RJ.
Jamanca-Gonzales NC, et al. Among authors: silva paz rj.
Heliyon. 2024 Apr 6;10(7):e29234. doi: 10.1016/j.heliyon.2024.e29234. eCollection 2024 Apr 15.
Heliyon. 2024.
PMID: 38601661
Free PMC article.
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