Tipo Producción |
Título |
Autor |
Año de Producción |
DOI |
Revista |
Fuente |
Cuartil de ScimagoJR o JCR* |
Conference Paper
|
Ethanol production from Oxalis tuberosa starch: study of enzymatic hydrolysis and alcoholic fermentation
|
Rafael-Ayala A.
|
2024
|
10.18687/LACCEI2024.1.1.1593
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Journal - Article
|
Multivariate accelerate shelf life test (MASLT) based on hyperspectral imaging to estimate shelf life of cape gooseberry (<i>Physalis peruviana</i> L.)
|
Figueroa-Avalos, Haley Milagritos | Cruz-Tirado, J. P. | Vejarano, Ricardo | Siche, Raul
|
2023
|
10.1016/J.SCIENTA.2023.112375
|
SCIENTIA HORTICULTURAE
|
|
2023: No disponible**, 2020: Q1
|
Artículo en revista científica
|
Multivariate accelerate shelf life test (MASLT) based on hyperspectral imaging to estimate shelf life of cape gooseberry (Physalis peruviana L.)
|
Figueroa-Avalos H.M.
|
2023
|
10.1016/J.SCIENTA.2023.112375
|
Scientia Horticulturae
|
|
2023: No disponible**, 2020: Q1
|
Conference Paper
|
Alternative bio-acidification process to make mango vinegar
|
Morales-Aredo J.
|
2023
|
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Conference Paper
|
Improvement of the anthocyanic extraction for the elaboration of blueberry vinegar
|
Gil-Calderón A.
|
2023
|
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Book Chapter
|
White grape quality monitoring via hyperspectral imaging: From the vineyard to the winery
|
Chávez-Segura G.
|
2022
|
10.1016/B978-0-12-823497-6.00003-X
|
|
|
|
Review
|
Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking
|
Vejarano R.
|
2022
|
10.3389/FNUT.2022.890066
|
Frontiers in Nutrition
|
|
Q1
|
Journal - Review
|
Red Wine and Health: Approaches to Improve the Phenolic Content During Winemaking
|
Vejarano, Ricardo | Lujan-Corro, Mariano
|
2022
|
10.3389/FNUT.2022.890066
|
Frontiers in Nutrition
|
|
Q2
|
Conference Paper
|
Mamey Apple Peel for Cr<sup>3+</sup> Removal from Contaminated Waters
|
Cotrina N.
|
2021
|
10.1007/978-3-030-57566-3_18
|
Smart Innovation, Systems and Technologies
|
|
No Aplica
|
Conference Paper
|
Thermal Stability of Anthocyanins in Grape Skin Extracts from Red Winemaking Residues
|
Merino-Miñano M.F.
|
2021
|
10.1007/978-3-030-75680-2_82
|
Smart Innovation, Systems and Technologies
|
|
No Aplica
|
Conference Paper
|
Biodegradability assessment of bioplastics from oca (Tuberous oxalis) starch using digital imaging
|
Chávez-Segura G.
|
2021
|
10.18687/LACCEI2021.1.1.202
|
|
|
|
Conference Paper
|
Anthocyanic composition and sensory acceptability in new drinks made from red winemaking residues
|
Sánchez-Sánchez H.
|
2021
|
10.18687/LACCEI2021.1.1.203
|
|
|
|
Journal - Review
|
Commercially Available Non-<i>Saccharomyces</i> Yeasts for Winemaking: Current Market, Advantages over <i>Saccharomyces</i>, Biocompatibility, and Safety
|
Vejarano, Ricardo | Gil-Calderon, Angie
|
2021
|
10.3390/FERMENTATION7030171
|
Fermentation-Basel
|
|
Q2
|
Review
|
Commercially available non-saccharomyces yeasts for winemaking: Current market, advantages over saccharomyces, biocompatibility, and safety
|
Vejarano R.
|
2021
|
10.3390/FERMENTATION7030171
|
Fermentation
|
|
Q1
|
Article
|
Use of fumaric acid to control pH and inhibit malolactic fermentation in wines
|
Morata, Antonio
|
2020
|
10.1080/19440049.2019.1684574
|
Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment
|
|
Q2
|
Artículo en revista científica
|
Use of fumaric acid to control pH and inhibit malolactic fermentation in wines
|
Morata A.
|
2020
|
10.1080/19440049.2019.1684574
|
Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment
|
|
Q2
|
Conference Paper
|
Novel kombucha-analogue beverages made from Peruvian-pepper, matico and cedron: Bioactive and sensory profiles
|
Diaz-Silva V.
|
2020
|
10.18687/LACCEI2020.1.1.107
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Conference Paper
|
Prickly pear, potential adsorbent of copper (Cu<sup>2+</sup>), iron (Fe<sup>3+</sup>) and chromium (Cr<sup>3+</sup>) from contaminated waters
|
Morales-Aredo J.
|
2020
|
10.18687/LACCEI2020.1.1.126
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Conference Paper
|
Geranium cultivation: Potential use for arsenic (As), cadmium (Cd) and copper (Cu) removal from contaminated soils
|
Obeso-Obando A.
|
2020
|
10.18687/LACCEI2020.1.1.144
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Conference Paper
|
Effect of time on the reducing capacity of wine residue extracts: Applicability in the biosynthesis of silver nanoparticles
|
Asmat-Campos D.
|
2020
|
10.18687/LACCEI2020.1.1.202
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Conference Paper
|
Effect of tunnel drying, freeze-drying and spray-drying on antioxidant activity and phenolic compounds of huacatay
|
Boñón C.
|
2020
|
10.18687/LACCEI2020.1.1.223
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Conference Paper
|
Influence of the type of solvent and pH for the extraction of reducing compounds of wine residues in the production of silver nanoparticles
|
Asmat-Campos D.
|
2020
|
10.18687/LACCEI2020.1.1.91
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Review
|
Non-Saccharomycesin Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds
|
Vejarano, Ricardo
|
2020
|
10.3390/fermentation6030076
|
Fermentation-Basel
|
|
Q2
|
Review
|
Non-Saccharomyces inWinemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds
|
Vejarano R.
|
2020
|
10.3390/FERMENTATION6030076
|
Fermentation
|
|
Q1
|
Artículo en revista científica
|
The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams
|
Cruz-Tirado J.
|
2019
|
10.1002/PTS.2429
|
Packaging Technology and Science
|
|
Q2
|
Journal - Article
|
The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams
|
Pier Cruz-Tirado, Jam | Vejarano, Ricardo | Tapia-Blacido, Delia R. | Angelats-Silva, Luis M. | Siche, Raul
|
2019
|
10.1002/PTS.2429
|
PACKAGING TECHNOLOGY AND SCIENCE
|
|
Q4
|
Artículo en revista científica
|
Biodegradable foam tray based on starches isolated from different Peruvian species
|
Cruz-Tirado J.
|
2019
|
10.1016/j.ijbiomac.2018.12.111
|
International Journal of Biological Macromolecules
|
|
Q1
|
Article
|
Biodegradable foam tray based on starches isolated from different Peruvian species
|
Cruz-Tirado, J. P.
|
2019
|
10.1016/j.ijbiomac.2018.12.111
|
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
|
|
Q1
|
Proceedings Paper
|
The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
|
Morata, A.
|
2019
|
10.1051/bioconf/20191502034
|
|
|
|
Conference Paper
|
Passion-fruit shell biomass as adsorbent material to remove chromium III from contaminated aqueous mediums
|
Campos-Flores G.
|
2019
|
10.1088/1757-899X/620/1/012110
|
IOP Conference Series: Materials Science and Engineering (discontinued)
|
|
No Aplica
|
Artículo en revista científica
|
Pineapple shell fiber as reinforcement in cassava starch foam trays
|
Cabanillas A.
|
2019
|
10.1177/0967391119848187
|
Polymers and Polymer Composites
|
|
Q3
|
Article
|
Pineapple shell fiber as reinforcement in cassava starch foam trays
|
Cabanillas, Arnold
|
2019
|
10.1177/0967391119848187
|
POLYMERS & POLYMER COMPOSITES
|
|
Q3
|
Conference Paper
|
Bioconversion and effect of metabolic inhibitors on secondary metabolites production during alcoholic fermentation
|
Vejarano R.
|
2019
|
10.18687/LACCEI2019.1.1.168
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Conference Paper
|
Adsorbent material based on passion-fruit wastes to remove lead (Pb), chromium (Cr) and copper (Cu) from metal-contaminated waters
|
Campos-Flores G.
|
2018
|
10.1063/1.5032041
|
AIP Conference Proceedings
|
|
No Aplica
|
Proceedings Paper
|
Adsorbent Material Based on Passion-Fruit Wastes to Remove Lead (Pb), Chromium (Cr) and Copper (Cu) from Metal-Contaminated Waters
|
Campos-Flores, Gaby
|
2018
|
10.1063/1.5032041
|
|
|
|
Conference Paper
|
Effect of metabolic inhibitors on the alcoholic fermentation: Tolerant yeasts
|
Vejarano R.
|
2018
|
10.18687/LACCEI2018.1.1.171
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Review
|
Saccharomycodes ludwigii, control and potential uses in winemaking processes
|
Vejarano R.
|
2018
|
10.3390/fermentation4030071
|
Fermentation
|
|
2018: No disponible**, 2020: Q1
|
Review
|
Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes
|
Vejarano, Ricardo
|
2018
|
10.3390/fermentation4030071
|
|
|
2018: No disponible**, 2020: Q2
|
Conference Paper
|
Adsorption of lead (Pb) from contaminated aqueous mediums using banana (Musa paradisiaca) peel
|
Vejarano R.
|
2018
|
|
Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
|
|
No Aplica
|
Proceedings Paper
|
Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
|
Cruz-Tirado, J. P.
|
2017
|
10.1016/j.proeng.2017.07.026
|
|
|
|
Conference Paper
|
Properties of baked foams from oca (Oxalis tuberosa) starch reinforced with sugarcane bagasse and asparagus peel fiber
|
Cruz-Tirado J.
|
2017
|
10.1016/j.proeng.2017.07.026
|
Procedia Engineering
|
|
No Aplica
|
Review
|
Emerging preservation technologies in grapes for winemaking
|
Morata A.
|
2017
|
10.1016/j.tifs.2017.06.014
|
Trends in Food Science and Technology
|
|
Q1
|
Journal - Review
|
Emerging preservation technologies in grapes for winemaking
|
Morata, Antonio | Loira, Iris | Vejarano, Ricardo | Gonzalez, Carmen | Jesus Callejo, Maria | Antonio Suarez-Lepe, Jose
|
2017
|
10.1016/J.TIFS.2017.06.014
|
TRENDS IN FOOD SCIENCE & TECHNOLOGY
|
|
Q1
|
Review
|
Evaluation of biological contaminants in foods by hyperspectral imaging: A review
|
Vejarano R.
|
2017
|
10.1080/10942912.2017.1338729
|
International Journal of Food Properties
|
|
Q2
|
Review
|
Evaluation of biological contaminants in foods by hyperspectral imaging: A review
|
Vejarano, Ricardo
|
2017
|
10.1080/10942912.2017.1338729
|
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
|
|
Q2
|
Review
|
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)
|
Siche R.
|
2016
|
10.1007/s12393-015-9137-8
|
Food Engineering Reviews
|
|
Q1
|
Review
|
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)
|
Siche, Raul
|
2016
|
10.1007/s12393-015-9137-8
|
Food Engineering Reviews
|
|
Q1
|
Article
|
Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality
|
Morata, Antonio
|
2015
|
10.1007/s11947-014-1405-8
|
Food and Bioprocess Technology
|
|
Q1
|
Artículo en revista científica
|
Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality
|
Morata A.
|
2015
|
10.1007/s11947-014-1405-8
|
Food and Bioprocess Technology
|
|
Q1
|
Article
|
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
|
Loira, I.
|
2014
|
10.1016/j.lwt.2014.06.019
|
LWT-FOOD SCIENCE AND TECHNOLOGY
|
|
Q1
|
Artículo en revista científica
|
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
|
Loira I.
|
2014
|
10.1016/j.lwt.2014.06.019
|
LWT - Food Science and Technology
|
|
Q1
|
Review
|
Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
|
Vejarano R.
|
2013
|
10.1007/s00217-013-1992-z
|
European Food Research and Technology
|
|
Q1
|
Review
|
Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
|
Vejarano, R.
|
2013
|
10.1007/s00217-013-1992-z
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
|
|
Q2
|
Article
|
Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
|
Morata, A.
|
2013
|
10.1016/j.enzmictec.2012.11.001
|
ENZYME AND MICROBIAL TECHNOLOGY
|
|
Q2
|
Artículo en revista científica
|
Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
|
Morata A.
|
2013
|
10.1016/j.enzmictec.2012.11.001
|
Enzyme and Microbial Technology
|
|
Q1
|
Article
|
Effect of Saccharomyces strains on the quality of red wines aged on lees
|
Loira, I.
|
2013
|
10.1016/j.foodchem.2013.01.020
|
FOOD CHEMISTRY
|
|
Q1
|
Artículo en revista científica
|
Effect of Saccharomyces strains on the quality of red wines aged on lees
|
Loira I.
|
2013
|
10.1016/j.foodchem.2013.01.020
|
Food Chemistry
|
|
Q1
|
Article
|
The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines
|
Abalos, Diego
|
2011
|
10.1007/s00217-011-1433-9
|
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
|
|
Q2
|
Artículo en revista científica
|
The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines
|
Abalos D.
|
2011
|
10.1007/s00217-011-1433-9
|
European Food Research and Technology
|
|
Q1
|