Education
Academic Background-
Ph.D. University Rafael Belloso Chacín Innovation Management | Completed: 2016
Publications (20)
Selected Scholarly Contributions
Influence of low-temperature blanching on rheological behavior, pasting, and powder flow properties of creole yam (Dioscorea alata) flours
2026
Effect of Partially Replacing Wheat Flour With Modified Water Yam Flour on the Physicochemical, Chemical, Textural, and Sensory Properties of Bread
2026
Study of the Physicochemical, Thermal, and Rheological Properties of Pretreated Yellow Yam (
Dioscorea cayenensis
) Flours
2026
Sesame Oil and Almond Flour as a Partial Fat Substitute in the Rheological, Physicochemical, Textural, Microstructural, and Sensory Properties of a Meat Sausage
2026
Comparative Study of the Physicochemical, Functional, Thermal, and Rheological Properties of Pretreated Flours From
Dioscorea alata
and
Dioscorea rotundata
2026
Characterization of Modified Starch from Dioscorea Rotundata and its Effect on the Rheological, Physicochemical, Microbiological, and Sensory Properties of an Oat-Type Milk Drink
2026
2025
Efecto de la incorporación de proteína aislada de ajonjolí (Sesamum Indicum L.) en las propiedades bromatológicas y sensoriales de queso costeño
2024
Evaluation of Quality Attributes and Rheological Behavior of Tahini with Addition of Natural Sweetener and Cocoa Liquor
2024
Effect of Adding Sesame (Sesamum indicum L.) Protein Isolate on the Bromatological, Microbiological, Sensory, and Textural Properties of a Frankfurt-type Sausage
2024
Efecto De La Incorporación de Proteína Aislada de Ajonjolí (Sesamum Indicum L.) en Las Propiedades Bromatológicas y Sensoriales de Queso Costeño
2024
Phytochemical Screening, Antibacterial Activity, and Toxicity of Calathea lutea Leaf Extracts
2024
Gestión de desperdicios alimentarios: una visión desde la política pública colombiana
2023
Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying
2022
Efecto de la incorporación de Aloe vera (Aloe barbadensis Miller) en las características fisicoquímicas, bromatológicas y vida útil de un yogurt de leche de búfala
2022
Effect of lyophilized porcine plasma and Zaragoza bean (Phaseolus vulgaris) flour on the technological and sensory quality parameters of frankfurter-type sausages
2022
2021
Fermentation Parameters of Suero Costeño Elaborated with Lactic Acid Bacteria Strains
2021
2018
Estudio de la transferencia de NaCl durante el salado del queso costeño picado
2016