| Physical and paste properties comparison of four snacks produced by high protein quinoa flour extrusion cooking KS Muñoz-Pabon, AS Parra-Polanco, DF Roa-Acosta, JL Hoyos-Concha, ... Frontiers in Sustainable Food Systems 6 (852224), 10, 2022 | 17 | 2022 |
| Characterization and antimicrobial efficacy of active biocomposite containing polylactic acid, oregano essential oil and nisin for pork storage KSMÑO Pabon, AAA Aponte, JFS Duque, HS Villada Food Science and Technology 42, e67420, 2021 | 10 | 2021 |
| Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties VO Karen Sofia Muñoz Pabon, Diego Fernando Roa, José Luis Hoyos Concha ... Foods 11 (21), 14, 2022 | 9* | 2022 |
| Quinoa extruded snacks with probiotics: Physicochemical and sensory properties KS Muñoz, J HOYOS, JF Solanilla Duque Frontiers in Sustainable Food Systems 6, 352, 2022 | 4* | 2022 |
| Biocompuesto bicapa incorporado con nisina: caracterización y eficacia contra Escherichia coli K Muñoz-Pabon, CA González-Callejas, H Villada-Castillo Información tecnológica 33 (1), 235-244, 2022 | 3 | 2022 |
| Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein … RAN Cadena, APS Zambrano, JEB Gómez, KSM Pabon, DF Roa-Acosta F1000Research 12 (378), 378, 2023 | | 2023 |
| Identification of macronutrients by FT-IR analysis and physicochemical characterization of snacks elaborated from quinoa (Chenopodium quinoa Willd) and sacha … SM Castillo-Guaca, KS Muñoz-Pabon, JE Bravo-Gómez, DF Roa-Acosta, ... F1000Research 12, 1004, 2023 | | 2023 |
| Actualidad agroindustrial de la quinua JENC Carlos Alberto González Callejas, Karen Sofia Muñoz Pabon Editorial de la Universidad del Cauca, 136, 2023 | | 2023 |
| OPEN ACCESS EDITED BY F Ozogul, JJ Ahire, P Kumar, KSM Pabon, KS Muñoz Pabon Dietary change strategies for sustainable diets and their impact on human …, 2023 | | 2023 |
| Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage KS Muñoz-Pabon, HSV Castillo, JLH Concha, AAA Aponte, JFS Duque Frontiers in Sustainable Food Systems 7, 2023 | | 2023 |
| Caracterización Microbiológica De Harina Hiperproteica De Quinoa Obtenida En Molino De Abrasión KSM Pabon, DF Roa, JL Hoyos, JE Bravo Documentos de Trabajo ECBTI 3 (1), 2022 | | 2022 |
| Efectos de la inclusión de Bacillus Coagulans en las propiedades fisicoquímicas y sensoriales de snacks expandidos de quinoa KSM Pabon, JLH Concha, JFS Duque Publicaciones e Investigación 16 (4), 2022 | | 2022 |
| INCORPORACIÓN DE Bacillus coagulans GBI -30, 6086 EN DOS ALIMENTOS DE QUINOA JEB Karen Sofia Muñoz Pabon, Carlos Alberto González Callejas II Congreso Internacional de Ciencias Agrarias y Ambientales 11 (1 (2020)), 534, 2020 | | 2020 |
| BIOFILM PRODUCIDO POR EXTRUSIÓN DE TORNILLO SIMPLE A PARTIR DE ALMIDÓN HIDROLIZADO DE YUCA MÁS ÁCIDO POLILÁCTICO WYG IMBACHI, KSM PABON, I AGROINDUSTRIAL | | |
Jose Luis Hoyos ConchaProfesor Titular. Universidad del CaucaDirección de correo verificada de unicauca.edu.co
