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The ideal bandeja paisa: analysis of perceptionLa bandeja paisa ideal: análisis de percepciones
(Agronomía Colombiana, 2016)
Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties
(Journal of Food Science and Technology, 2019-03-21)
Evaluation of the properties of the Red-Tailed Catfish (Phractocephalus hemiliopterus) as a potencial species for obtaining Surimi and derived productsEvaluación de las propiedades del cajaro (Phractocephalus hemiliopterus) como potencial para la obtención del Surimi y productos derivados
(Revista MVZ Córdoba, 2008-12-05)
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
(Food Science and Technology International, 2015)
Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colourCocción óhmica: aplicación de una tecnología novedosa en carne de cerdo e influencias en la capacidad de retención de agua, pérdida por cocción y color
(Journal of Gastronomy and Food Science,, 2019)
Sensory Studies on Snacks and Dips Elaborated with Lionfish SurimiEstudios Sensoriales en Snacks y Dips Elaborados con Surimi de Pez León
(Journal of Culinary Science & Technology, 27/11/2021)