Exploring the effect of utilising organic acid solutions in ultrasound-assisted extraction of pectin from apple pomace, and its potential for biomedical purposes von Girón-Hernández, Joel, Pazmino, Michelle, Barrios-Rodríguez, Yeison Fernando, Turo, Chiara Tonda, Wills, Corinne, Cucinotta, Fabio, Benlloch-Tinoco, Maria, Gentile, Piergiorgio

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Multivariate evaluation of the printing process on 3D printing of rice protein von Barrios-Rodríguez, Yeison Fernando, Igual, Marta, Martínez-Monzó, Javier, García-Segovia, Purificación

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Exploration of changes in rheological and spectral properties of rice protein inks before and after 3D printing von Barrios-Rodríguez, Yeison Fernando, Igual, Marta, Martínez-Monzó, Javier, García-Segovia, Purificación

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Infrared spectroscopy coupled with chemometrics in coffee post-harvest processes as complement to the sensory analysis von Barrios-Rodríguez, Yeison Fernando, Rojas Reyes, Cristhian Andrés, Triana Campos, Joan Sebastián, Girón-Hernández, Joel, Rodríguez-Gamir, Juan

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Mid-infrared spectroscopy and machine learning as a complementary tool for sensory quality assessment of roasted cocoa-based products von Collazos-Escobar, Gentil A., Barrios-Rodríguez, Yeison Fernando, Bahamón-Monje, Andrés F., Gutiérrez-Guzmán, Nelson

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Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields von Barrios‐Rodríguez, Yeison Fernando, Salas‐Calderón, Karen Tatiana, Orozco‐Blanco, Dayana Alejandra, Gentile, Piergiorgio, Girón‐Hernández, Joel

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Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee von Barrios-Rodríguez, Yeison Fernando, Gutiérrez-Guzmán, Nelson, Pedreschi, Franco, Mariotti-Celis, María Salomé

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Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica) von Fernando Barrios-Rodríguez, Yeison, Gutiérrez-Guzmán, Nelson, Milena Amorocho-Cruz, Claudia, Pedreschi, Franco, Salomé Mariotti Celis, María

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Effect of roast degree, preparation method, and variety in the sensory and chemical characteristics of coffee (coffea arabica): A mid-infrared spectrum analysis von Fernando Barrios-Rodriguez, Yeison, Cordoba-Salazar, Gisela-Andrea, Bahamón-Monje, Andres-Felipe, Gutiérrez-Guzmán, Nelson

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Comparison of sensory attributes and chemical markers of the infrared spectrum between defective and non-defective Colombian coffee samples von Barrios Rodriguez, Yeison Fernando, Salas Calderon, Karen Tatiana, Girón Hernández, Joel

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Effect of Food 3D Printing Process on the Rheological Properties of Rice Protein Printing Inks von Yeison Fernando Barrios-Rodríguez, Marta Igual-Ramo, Javier Martínez-Monzó, Purificación García-Segovia

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Detection of adulterated coffee by fourier-transform infrared (FTIR) spectroscopy associated with sensory analysis von Fernando Barrios-Rodriguez, Yeison, Devia-Rodriguez, Yenny, Gutierrez Guzmán, Nelson

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Multivariate evaluation of the printing process on 3D printing of rice protein von Barrios-Rodríguez, Yeison Fernando, Igual Ramo, Marta, Martínez-Monzó, Javier, García-Segovia, Purificación

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Effect of Food 3D Printing Process on the Rheological Properties of Rice Protein Printing Inks von Barrios-Rodríguez, Yeison Fernando, Igual Ramo, Marta, Martínez-Monzó, Javier, García-Segovia, Purificación

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Exploiting residual cocoa biomass to extract advanced materials as building blocks for manufacturing nanoparticles aimed at alleviating formation-induced oxidative stress on human... von Girón-Hernández, Joel, Barrios-Rodríguez, Yeison Fernando, Corbezzolo, Noemi, Orozco Blanco, Dayana, Carranza Gutiérrez, Carlos, Cheung, William, Gentile, Piergiorgio

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