Tipo Producción |
Título |
Autor |
Año de Producción |
DOI |
Revista |
Fuente |
Cuartil de ScimagoJR o JCR* |
Artículo en revista científica
|
Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss)
|
Ramos M.
|
2023
|
10.17268/SCI.AGROPECU.2023.022
|
Scientia Agropecuaria
|
|
2023: No disponible**, 2020: Q4
|
Artículo en revista científica
|
Mathematical Modelling of Muña Leaf Drying (Minthostachys mollis) for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy
|
Silva-Paz R.J.
|
2023
|
10.3390/CHEMENGINEERING7030049
|
ChemEngineering
|
|
2023: No disponible**, 2020: Q2
|
Artículo en revista científica
|
Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours
|
Jamanca-Gonzales N.C.
|
2023
|
10.3390/MOLECULES28073073
|
Molecules
|
|
2023: No disponible**, 2020: Q1
|
Journal - Article
|
(Dried muna leaves (Minthostachys mollis): Modeling, kinetics and thermodynamic properties)
|
Paz, Reynaldo J. Silva | Mendoza, Dante K. Mateo | Sota, Amparo Eccona | Rocca, Patricia A. Della
|
2022
|
10.29019/ENFOQUEUTE.827
|
ENFOQUE UTE
|
|
S/C***
|
Journal - Article
|
Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone
|
Jamanca-Gonzales, Nicodemo C. | Ocrospoma-Duenas, Robert W. | Quintana-Salazar, Norma B. | Siche, Raul | Silva-Paz, Reynaldo J.
|
2022
|
10.3390/FOODS11172566
|
FOODS
|
|
2022: No disponible**, 2020: Q2
|
Journal - Article
|
Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn
|
Chilon-Llico, Raquel | Siguas-Cruzado, Lilia | Apaza-Humerez, Carmen R. | Morales-Garcia, Wilter C. | Silva-Paz, Reynaldo J.
|
2022
|
10.3390/FOODS11213405
|
FOODS
|
|
2022: No disponible**, 2020: Q2
|
Artículo en revista científica
|
Impact of music on the dynamic perception of coffee and evoked emotions evaluated by temporal dominance of sensations (TDS) and emotions (TDE)
|
Galmarini M.V.
|
2021
|
10.1016/j.foodres.2021.110795
|
Food Research International
|
|
2021: No disponible**, 2020: Q1
|
Artículo en revista científica
|
Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply)
|
Ramos M.
|
2021
|
10.17268/SCI.AGROPECU.2021.043
|
Scientia Agropecuaria
|
|
2021: No disponible**, 2020: Q4
|
Journal - Article
|
Comparison of descriptive sensory methods: flash profile and CATA questions to characterize muna infusions (Minthostachys mollis)
|
Silva Paz, Reynaldo J. | Pichiuza Gonzales, Gabriela N. | Eccona Sota, Amparo
|
2021
|
10.29019/ENFOQUEUTE.730
|
ENFOQUE UTE
|
|
S/C***
|
Artículo en revista científica
|
Physicochemical characteristics, texture, color and sensory attributes of commercial chicken sausages
|
Ramos M.
|
2021
|
10.31910/rudca.v24.n1.2021.1863
|
Revista U.D.C.A Actualidad and Divulgacion Cientifica
|
|
S/C***
|
Artículo en revista científica
|
Physicochemical, mechanical and sensory characteristics of cabanossi-type dry sausages made with llama (Lama glama) and pork (sus scrofa domestica) meat
|
Ramos Ramírez M.E.
|
2020
|
10.4067/S0717-75182020000300411
|
Revista Chilena de Nutricion
|
|
Q4
|
Article
|
Extraction, characterization and evaluation of antibacterial activity of essential oil of Senecio graveolens Wedd (Wiskataya)
|
Ochoa, Kiev
|
2012
|
|
|
|
No Aplica
|
* Sólo se presentan los cuartiles para la producción tipo artículos y review.
** Cuartil no disponible para el año de la publicación.
*** La revista no tiene cuartil en el año de la publicación.