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Raúl Siche (ORCID: 0000-0003-3500-4928)
Raúl Siche (ORCID: 0000-0003-3500-4928)
Universidad Nacional de Trujillo, Perú
Dirección de correo verificada de unitru.edu.pe - Página principal
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Año
What is the impact of COVID-19 disease on agriculture?
R Siche
Scientia agropecuaria 11 (1), 3-6, 2020
5732020
Índices versus indicadores: Precisões conceituais na discussão da sustentabilidade de países
R Siche, F Agostinho, E Ortega, A Romeiro
Ambiente & Sociedade 10 (2), 137-148, 2007
4652007
Sustainability of nations by indices: Comparative study between environmental sustainability index, ecological footprint and the emergy performance indices
R Siche, F Agostinho, E Ortega, A Romeiro
Ecological Economics 66 (4), 628-637, 2008
3792008
Convergence of ecological footprint and emergy analysis as a sustainability indicator of countries: Peru as case study
R Siche, L Pereira, F Agostinho, E Ortega
Communications in Nonlinear Science and Numerical Simulation 15 (10), 3182-3192, 2010
2382010
The use of emergy assessment and the Geographical Information System in the diagnosis of small family farms in Brazil
F Agostinho, G Diniz, R Siche, E Ortega
ecological modelling 210 (1-2), 37-57, 2008
1722008
Ultrasound pre-treatment enhances the carrot drying and rehydration
C Ricce, ML Rojas, AC Miano, R Siche, PED Augusto
Food Research International 89, 701-708, 2016
1652016
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
EM Castro-Alayo, G Idrogo-Vásquez, R Siche, FP Cardenas-Toro
Heliyon 5 (1), 2019
1222019
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)
R Siche, R Vejarano, V Aredo, L Velasquez, E Saldaña, R Quevedo
Food Engineering Reviews 8 (3), 306–322, 2016
952016
Hyperspectral imaging as a powerful tool for identification of papaya seeds in black pepper
I Orrillo, JP Cruz-Tirado, A Cardenas, M Oruna, A Carnero, DF Barbin, ...
Food Control 101, 45-52, 2019
932019
An application based on the decision tree to classify the marbling of beef by hyperspectral imaging
L Velásquez, JP Cruz-Tirado, R Siche, R Quevedo
Meat science 133, 43-50, 2017
932017
Review: computer vision applied to the inspection and quality control of fruits and vegetables
E Saldaña, R Siche, M Luján, R Quevedo
Brazilian Journal of Food Technology 16 (4), 254-272, 2013
892013
Emergy net primary production (ENPP) as basis for calculation of ecological footprint
R Siche, F Agostinho, E Ortega
Ecological Indicators 10 (2), 475-483, 2010
832010
Determination of starch content in adulterated fresh cheese using hyperspectral imaging
A Barreto, JP Cruz-Tirado, R Siche, R Quevedo
Food Bioscience 21, 14-19, 2018
772018
Evaluation of biological contaminants in foods by hyperspectral imaging: A review
R Vejarano, R Siche, W Tesfaye
International journal of food properties 20 (sup2), 1264-1297, 2017
672017
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
E Saldaña, L Saldarriaga, J Cabrera, R Siche, JH Behrens, MM Selani, ...
Food Research International 119, 839-849, 2019
602019
Biodegradable foam tray based on starches isolated from different Peruvian species
JP Cruz-Tirado, R Vejarano, DR Tapia-Blácido, G Barraza-Jáuregui, ...
International journal of biological macromolecules 125, 800-807, 2019
572019
Trends in application of NIR and hyperspectral imaging for food authentication
J Mendez, L Mendoza, JP Cruz-Tirado, R Quevedo, R Siche
Scientia Agropecuaria 10 (1), 143-161, 2019
562019
A sensometric approach to the development of mortadella with healthier fats
E Saldaña, A de Oliveira Garcia, MM Selani, MMH Haguiwara, ...
Meat science 137, 176-190, 2018
562018
Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil
JP Cruz-Tirado, RSB Ferreira, E Lizárraga, DR Tapia-Blacido, NCC Silva, ...
Food packaging and shelf life 23, 100457, 2020
512020
Measurement parameter of color on yacon (Smallanthus sonchifolius) slices using a computer vision system
E Saldaña, R Siche, W Castro, R Huamán, R Quevedo
LWT - Food Science and Technology 59 (2), 1220–1226, 2014
512014
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