1. A sensometric approach to the development of mortadella with healthier fats. (March 2018) Authors: Saldaña, Erick; de Oliveira Garcia, Aline; Selani, Miriam Mabel; Haguiwara, Marcia M.H.; de Almeida, Marcio Aurelio; Siche, Raúl; Contreras-Castillo, Carmen J. Journal: Meat science Issue: Volume 137(2018) Page Start: 176 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses. (15th September 2022) Authors: Saavedra, Alicia R.L.; Rios-Mera, Juan D.; Imán, Alexander; Vásquez, Jessy; Saldaña, Erick; Siche, Raúl; Tello, Fernando Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 167(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. An application based on the decision tree to classify the marbling of beef by hyperspectral imaging. (November 2017) Authors: Velásquez, Lía; Cruz-Tirado, J.P.; Siche, Raúl; Quevedo, Roberto Journal: Meat science Issue: Volume 133(2017) Page Start: 43 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (Oxalis tuberosa) starch. (15th April 2021) Authors: Puelles‐Román, Jeniffer; Barroso, Noadia Genuario; Cruz‐Tirado, Jam Pier; Tapia‐Blácido, Delia Rita; Angelats‐Silva, Luis; Barraza‐Jáuregui, Gabriela; Siche, Raúl Journal: Journal of food process engineering Issue: Volume 44:Number 6(2021) Page Start: n/a Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Bioactive Andean sweet potato starch-based foam incorporated with oregano or thyme essential oil. (March 2020) Authors: Cruz-Tirado, J.P.; Barros Ferreira, Ramon Sousa; Lizárraga, Edward; Tapia-Blácido, Delia R.; Silva, N.C.C.; Angelats-Silva, Luis; Siche, Raúl Journal: Food packaging and shelf life Issue: Volume 23(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Bleaching of sugar cane juice using a food-grade adsorber resin and explained by a kinetic model describing the variation in time of the content of adsorbate. (April 2018) Authors: Cruz-Tirado, JP; Cabanillas, Arnold; Siche, Raúl; Espina, J; Díaz-Sánchez, Leonardo; Ibarz, Albert Journal: Food science and technology international Issue: Volume 24:Number 3(2018) Page Start: 264 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Covid-19 disease will cause a global catastrophe in terms of mental health: A hypothesis. (October 2020) Authors: Izaguirre-Torres, Delia; Siche, Raúl Journal: Medical hypotheses Issue: Volume 143(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. (June 2018) Authors: Saldaña, Erick; Castillo, Luiz Saldarriaga; Sánchez, Jorge Cabrera; Siche, Raúl; de Almeida, Marcio Aurélio; Behrens, Jorge H.; Selani, Miriam Mabel; Contreras-Castillo, Carmen J. Journal: Meat science Issue: Volume 140(2018) Page Start: 44 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Determination of starch content in adulterated fresh cheese using hyperspectral imaging. (February 2018) Authors: Barreto, Abel; Cruz-Tirado, J.P.; Siche, Raúl; Quevedo, Roberto Journal: Food bioscience Issue: Volume 21(2018) Page Start: 14 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Evaluation of biological contaminants in foods by hyperspectral imaging: A review. (29th December 2017) Authors: Vejarano, Ricardo; Siche, Raúl; Tesfaye, Wendu Journal: International journal of food properties Issue: Volume 20(2017)Supplement 2 Page Start: 1264 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗