| Biomass to value-added products using microbial consortia with white-rot fungi C González, Y Wu, A Zuleta-Correa, G Jaramillo, J Vasco-Correa Bioresource Technology Reports 16, 100831, 2021 | 16 | 2021 |
| Phenomenological model for predicting the “Conching Degree” of chocolate C González, EV Acosta, DA Muñoz, JR Torres, WV Gallego, JCM Rivas Journal of Food Engineering 289, 110147, 2021 | 7 | 2021 |
| Phenomenological based model for the prediction of the structural changes during chocolate conching process C González, EV Acosta, JCM Rivas, DA Muñoz Journal of Food Engineering 289, 110184, 2021 | 4 | 2021 |
| On-line estimation for predicting the “Conching Degree”(CD) and the viscosity of chocolate C González, EV Acosta, JCM Rivas, H Alvarez, DA Muñoz Journal of Food Engineering 316, 110826, 2022 | 2 | 2022 |
| Observability analysis and state estimator proposal for the chocolate conching process........... 37 Camila Gonzalez Arango, Elly V. Acosta, Juan Camilo Mazo Rivas, Carlos … J Barrera, EE Henao-Bravo, CA Ramos-Paja, JP Villegas-Ceballos, ... | | |
| Optimal design of a hydrocyclone using a phenomenological-based semiphysical model CG Arango, JC Henao, DA Munoz | | |
