MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS von ANDRADE P, Ricardo D, LEMUS M, Roberto, PÉREZ C, Carmen E

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Innovation in Cassava Bagasse Valorization: Efficiency of Convective Drying Enhanced with Ultrasound and Pulsed Electric Fields von Serpa-Fajardo, José G, Hernández-Ramos, Elvis J, Andrade-Pizarro, Ricardo D, Aguilar-Lasserre, Alberto A, Fernández-Lambert, Gregorio

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Influence of Concentration on the Surface Tension of Milk and Whey by Vacuum Evaporation von Ricardo D., Andrade, Angelica, Ribeiro, Hanser, Jimenez

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Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings von Andrade, Ricardo D, Skurtys, Olivier, Osorio, Fernando, Zuluaga, Robin, Gañán, Piedad, Castro, Cristina

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Pasting and Functional Properties of Chemically Modified Yam (Dioscorea rotundata) Starches von Narvaez Germán J, Andrade Ricardo D, Salcedo Jairo G

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Effect of the Yam Starch (Dioscórea spp.) and Pectin on the Rheological Properties of Stirred Yogurt von Pérez Jorge A, Andrade Ricardo D, Arteaga Margarita R

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Prediction of pubertal maturation from anthropometric variables: proposal for a non-invasive method von Medeiros, Radamés M., Arrais, Ricardo F., Azevedo, Jenner C., de Andrade, Ricardo D., Pinto, Vanessa C., Ronque, Enio R., Dantas, Paulo M.

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Development and characterization of edible films based on native cassava starch, beeswax, and propolis von Pérez-Vergara, Luis D., Cifuentes, Marco T., Franco, Arlet P., Pérez-Cervera, Carmen E., Andrade-Pizarro, Ricardo D.

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Effect of Maltodextrin and Gum Arabic Concentration on the Rheological Behavior of Sapote (Calocarpum sapota Merr) Pulp von Oscar J. Mendoza-Palencia, Omar A. Pérez-Sierra, Ramiro Torres-Gallo, Fabián A. Ortega-Quintana, Everaldo J. Montes-Montes, Ricardo D. Andrade

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Atomizing Spray Systems for Application of Edible Coatings von Andrade, Ricardo D., Skurtys, Olivier, Osorio, Fernando A.

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Development and application of edible coatings in minimally processed fruit von Andrade Pizano, Ricardo D, Pérez Cervera, Carmen E, Lujan Rhenals, Deivis E

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Efecto del pH, Sólidos Solubles y Zumo Adicionado sobre el color y la Vitamina C de Zumo de Naranja Agria Cocristalizado von Andrade, Ricardo D, Blanquicett, Kevin, Rangel, Rafael D

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Efecto de la Adición de Jarabes de Sacarosa y Fructosa en el Comportamiento Reológico de Miel de Abejas von Andrade, Ricardo D, Torres, Ramiro, Pérez, Ana M

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DRYING KINETICS OF TWO YAM (Dioscorea alata) VARIETIES von Torres, Ramiro, Montes, Everaldo J, Andrade, Ricardo D, Perez, Omar A, Toscano, Hugo

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Influencia del Color y Estados de Madurez sobre la Textura de Frutas Tropicales (Mango, Papaya y Plátano) von Torres, Ramiro, Montes, Everaldo J, Pérez, Omar A, Andrade, Ricardo D

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Relación del Color y del Estado de Madurez con las Propiedades Fisicoquímicas de Frutas Tropicales von Torres, Ramiro, Montes, Everaldo J, Pérez, Omar A, Andrade, Ricardo D

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Proceso de Elaboración de Mazamorra de Plátano von Arteaga, Margarita R, Andrade, Ricardo D, Durango, Denisse M, Mosquera, Juan J

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Physicochemical and Structural Characterization of Yam ( Dioscorea rotundata ) Mucilage von Ermides J., Lozano, Ricardo D., Andrade, Jairo G., Salcedo

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Functional and Rheological Properties of Yam (Dioscorea rotundata) Mucilage von Lozano Ermides J, Andrade Ricardo D, Salcedo Jairo G

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Effect of Edible Coatings Based on Oxidized Cassava Starch on Color and Textural Properties of Minimally Processed Yam von L. Ascencio Martha, D. Andrade Ricardo, G. Salcedo Jairo

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