| Development of fortified low-fat potato chips through vacuum impregnation and microwave vacuum drying Y Duarte-Correa, A Díaz-Osorio, J Osorio-Arias, PJA Sobral, ... Innovative Food Science & Emerging Technologies 64, 102437, 2020 | 47 | 2020 |
| Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate J Osorio, J Monjes, M Pinto, C Ramírez, R Simpson, O Vega LWT-Food Science and Technology 58 (1), 109-115, 2014 | 34 | 2014 |
| Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air‑Drying Process JO Arias, SD Arias, L Cano, S Zapata, M Quintero, H Nuñez, C Ramírez, ... Journal of Waste and Biomass Valorization, 1-12, 2019 | 28* | 2019 |
| Fundamentals of high-pressure homogenization of foods JC Osorio-Arias, O Vega-Castro, SI Martínez-Monteagudo Elsevier, 2021 | 24 | 2021 |
| Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder J Osorio-Arias, A Pérez-Martínez, O Vega-Castro, ... LWT 129, 109523, 2020 | 24 | 2020 |
| New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis J Osorio-Arias, S Delgado-Arias, Y Duarte-Correa, E Largo-Ávila, ... Materials Chemistry and Physics 240, 122171, 2020 | 19 | 2020 |
| Evaluation of the antioxidant and physical properties of an exfoliating cream developed from coffee grounds S Delgado‐Arias, S Zapata‐Valencia, Y Cano‐Agudelo, J Osorio‐Arias, ... Journal of Food Process Engineering 43 (5), e13067, 2020 | 17 | 2020 |
| Fractionation of spent coffee ground with tertiary amine extraction K Rathnakumar, JC Osorio-Arias, P Krishnan, SI Martínez-Monteagudo Separation and Purification Technology 274, 119111, 2021 | 7 | 2021 |
| Nutritional and functional properties of spent coffee ground‐cheese whey powder J Osorio‐Arias, J Contreras‐Calderón, SI Martínez‐Monteagudo, ... Journal of Food Process Engineering 45 (7), e13524, 2022 | 4 | 2022 |
| Hundred years of lactitol: From hydrogenation to food ingredient SI Martinez-Monteagudo, K Rathnakumar, M Enteshari, C Nyuydze, ... Lactose, 2020 | 4 | 2020 |
| Critical Analysis of the Use of Semiempirical Models on the Dehydration of Thin-Layer Foods Based on Two Study Cases RS O. Vega-Castro, J. Osorio-Arias, Y. Duarte-Correa, A. Jaques, C. Ramírez ... Arabian Journal for Science and Engineering 48 (2), 2023 | 3 | 2023 |
| A novel process line for the valorization of industrial spent coffee grounds through coffee roasting technology and ultrasonic‐assisted extraction JC Osorio Arias, M Quintero, S Velázquez, J Escobar Journal of Chemical Technology & Biotechnology 98 (2), 451-461, 2023 | 2 | 2023 |
| Obtención de un ingrediente alimentario a partir de suero lácteo y borra de café JC Osorio Arias BIOALI Biotecnología de Alimentos, 2019 | 2 | 2019 |
| The influence of hot-air mechanical drying on the sensory quality of specialty Colombian coffee OAJ Esteban Largo-Avila, Carlos Hernán Suarez-Rodríguez, Jorge Latorre ... AIMS Agriculture and Food 8 (3), 789-803, 2023 | 1 | 2023 |
| Capítulo 18: Calorimetría diferencial de barrido como herramienta para promover el aprovechamiento de subproductos y recursos naturales MPB María Florencia Mazzobre, Juan Camilo Osorio-Arias, Oscar Alfonso Vega ... Subproductos agroindustriales y recursos autóctonos Procesamiento y técnicas …, 2022 | | 2022 |
| Chapter 7 Supercritical CO2 Extraction Process SIMM Kaavya Rathnakumar, Ahmed Hammam, Juan Camilo Osorio Non-Thermal Processing Technologies for the Dairy Industry, 2021 | | 2021 |
| Coating spent coffee grounds with whey protein: A valorization study J Osorio-Arias, O Vega-Castro, S Martínez-Monteagudo American Dairy Science Association 102 (Suppl. 1), 2019 | | 2019 |
| Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate JC Osorio Arias, OA Vega Castro, R Simpson, J Monjes, C Ramírez, ... Academic Press, 2014 | | 2014 |
Vega- Castro OscarDocente Investigador, Universidad de Antioquia. Grupo de Investigación BIOALI在 udea.edu.co 的电子邮件经过验证
