JIMÉNEZ M.D.; SALINAS ALCÓN C.E.; LOBO M.O; SAMMAN N.C.

Andean grains germination: Changes in the nutritional profile, physico features and sensory characteristics

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2023

CINTYA ELIZABETH SALINAS ALCON; MARÍA DOLORES JIMÉNEZ; LOBO, MANUEL; SAMMÁN, NORMA

Obtaining a Functional Food from Andean Grains through Lactic Acid Fermentation

Biology and Life Sciences Forum; Lugar: Basel; Año: 2022

JIMENEZ, DOLORES; LOBO, MANUEL; MOTA, CARLA; CASTANHEIRA, ISABEL; SAMMÁN, NORMA

Nutritional, technological, and sensory changes induced by different drying methods on purees made with Andean grains

JOURNAL OF FOOD PROCESSING AND PRESERVATION; Año: 2022 p. 1 - 9

JIMENEZ M.D.; LOBO M.; SAMMÁN N.

Technological and Sensory Properties of Baby Purees Formulated with Andean Grains and Dried with Different Methods

Proceedings; Lugar: Basilea; Año: 2020 vol. 53 p. 1 - 7

JIMENEZ M.D.; LOBO M.; IRIGARAY B.; GROMPONE M.A.; SAMMÁN N.

Oxidative stability of baby dehydrated purees formulated with different oils and germinated grain flours of quinoa and amaranth

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020

JIMENEZ M.D.; MIRABALLES M.; GÁMBARO A.; LOBO M.; SAMMÁN N.

Baby purees elaborated with Andean crops. Influence of germination and oils in physic-chemical and sensory characteristics

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2019

JIMENEZ M.D.; GIMENEZ M.A.; FARFAN N.B.; SAMMÁN N.

Consumer acceptability of a sweet bread nutritionally enriched through linear programming with broad bean, chia and amaranth flours

REVISTA CHILENA DE NUTRICíON; Año: 2019 vol. 46 p. 279 - 287

JIMENEZ M.D.; LOBO M.; SAMMÁN N.

Influence of germination of quinoa (Chenopodium quinoa) and amaranth (Amaranthus) grains on nutritional and techno-functional properties of their flours

JOURNAL OF FOOD COMPOSITION AND ANALYSIS; Lugar: Amsterdam; Año: 2019 vol. 84 p. 1 - 8

JIMENEZ M.D.; SAMMÁN N.

Compuestos fenólicos y capacidad antioxidante en quínoa (Chenopodium quinoa) y amaranto (Amaranthus) germinados y sin germinar

Archivos de Bioquímica, Química y Farmacia; Año: 2018

M.S. ALONSO; D.F. CARRAZANA; S.O. MADREGAL; M.D. JIMENEZ; C.D. MAMANÍ; A.R. LOZANO

Degradación de residuos pos-consumo de poliestireno expandido por bacterias del género Bacillus

Revista de Ingeniería Sanitaria y Ambiental; Año: 2012