| Models of sorption isotherms for food: uses and limitations RD ANDRADE P, R LEMUS M, CE PÉREZ C Vitae 18 (3), 325-334, 2011 | 396 | 2011 |
| Effect of glycerol and sorbitol concentrations on mechanical, optical, and barrier properties of sweet potato starch film L Ballesteros-Mártinez, C Pérez-Cervera, R Andrade-Pizarro NFS journal 20, 1-9, 2020 | 170 | 2020 |
| Development and characterization of edible films based on native cassava starch, beeswax, and propolis LD Pérez-Vergara, MT Cifuentes, AP Franco, CE Pérez-Cervera, ... NFS Journal 21, 39-49, 2020 | 92 | 2020 |
| Optimization of a blanching step to maximize sulforaphane synthesis in broccoli florets C Pérez, H Barrientos, J Román, A Mahn Food chemistry 145, 264-271, 2014 | 60 | 2014 |
| Effect of methyl jasmonate, sodium selenate and chitosan as exogenous elicitors on the phenolic compounds profile of broccoli sprouts H Barrientos Carvacho, C Pérez, G Zúñiga, A Mahn Journal of the Science of Food and Agriculture 94 (12), 2555-2561, 2014 | 53 | 2014 |
| Optimization of an incubation step to maximize sulforaphane content in pre-processed broccoli A Mahn, C Pérez Journal of food science and technology 53, 4110-4115, 2016 | 21 | 2016 |
| Development and characterization of dual-modified yam (Dioscorea rotundata) starch-based films G Narváez-Gómez, J Figueroa-Flórez, J Salcedo-Mendoza, ... Heliyon 7 (4), 2021 | 20 | 2021 |
| Maximization of sulforaphane content in broccoli sprouts by blanching A Mahn, CE Pérez, V Zambrano, H Barrientos Foods 11 (13), 1906, 2022 | 9 | 2022 |
| Development and application of edible coatings in minimally processed fruit RD Andrade Pizarro, CE Pérez Cervera, DE Luján Rhenals Vitae 23 (1), 9-10, 2016 | 9 | 2016 |
| Efecto de las condiciones de secado en lecho fluidizado pulsante sobre el contenido de sulforafano de brócoli AV Mahn, CE Pérez, AE Reyes Información tecnológica 28 (4), 17-28, 2017 | 8 | 2017 |
| Effect of drying conditions in a pulsed fluidized bed dryer on the sulforaphane content of broccoli A Mahn, C Perez, A Reyes Int. J. Food Biosyst. Eng 5, 39-44, 2017 | 4 | 2017 |
| Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production PC Carmen, AT Marlon, MN Luz, TQ María, AP Ricardo Heliyon 9 (6), 2023 | 3 | 2023 |
| Effect of storage conditions on physicochemical characteristics and phenolic compounds of eggplant (Solanum melongena L.) J Barragán, A Franco, J López, C Perez-Cervera Revista de Ciencias Agrícolas 36 (2), 5-16, 2019 | 2 | 2019 |
| 1 Blanching T Varzakas, A Mahn, C Pérez, M Miranda, H Barrientos Handbook of Food Processing, Two Volume Set, 1, 2015 | 2 | 2015 |
| Antimicrobial activity, mechanical and thermal properties of cassava starch films incorporated with beeswax and propolis MC Betancur-D´ Ambrosio, CE Pérez-Cervera, C Barrera-Martinez, ... Journal of Food Science and Technology 61 (4), 782-789, 2024 | | 2024 |
| Influence of pre-treatment and drying process of the shrimp (Litopenaeus vannamei) exoskeleton for balanced feed production. C Pérez-Cervera, M Aleán-Tuirán, L Martínez-Navarro, M Tavera-Quiroz, ... | | 2023 |
| Maximization of Sulforaphane Content in Broccoli Sprouts by Blanching. Foods 2022, 11, 1906 A Mahn, CE Pérez, V Zambrano, H Barrientos s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | | 2022 |
| Efecto de pretratamientos en el color y textura de chips fritos de ñame espino (Dioscorea rotundata Poir.) RC Ramírez-Díaz, RD Andrade, CE Pérez Agronomía Colombiana 34 (1Supl), S1153-S1155, 2016 | | 2016 |
| MODELS OF SORPTION ISOTHERMS FOR FOOD: USES AND LIMITATIONS MODELOS DE ISOTERMAS DE SORCION PARA ALIMENTOS: USOS Y LIMITACIONES R D ANDRADE, R LEMUS, CE PÉREZ | | 2011 |
| NFS Journal LD Pérez-Vergara, MT Cifuentes, AP Franco, CE Pérez-Cervera, ... | | |
Ricardo D. Andrade PizarroUniversidad de CordobaVerified email at correo.unicordoba.edu.co
