Effect of the Altitude Gradient on the Physiological Performance of Quinoa in the Central Region of Colombia by Miguel García-Parra, Diego Roa-Acosta, Jesús Eduardo Bravo-Gómez

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Hydrolysis monitoring of Quinoa, Soy and Rice Proteins by using spectroscopy FT-IR technique by Diego Fernando Roa Acosta, Jesus Eduardo Bravo Gómez, Jose Luis Hoyos Concha

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Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties by Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, José Luis Hoyos-Concha, Jesús Eduardo Bravo-Gómez, Vicente Ortiz-Gómez

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Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour by Deiny Maryeli Córdoba-Cerón, Jesús Eduardo Bravo-Gómez, Lina Marcela Agudelo-Laverde, Diego Fernando Roa-Acosta, Jhon Edinson Nieto-Calvache

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Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein food... by Jesús Eduardo Bravo Gómez, Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, Karen Sofia Muñoz Pabon, Diego Fernando Roa-Acosta

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Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil [version 1; peer review: 1 approved, 2 approved with reservations] by Cristhian Camilo Castaño-Ángel, Jesús Alexander Tarapues-Cuasapud, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque

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Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein food... by Jesús Eduardo Bravo Gómez, Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, Karen Sofia Muñoz Pabon, Diego Fernando Roa-Acosta

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Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour by Vicente Ortiz-Gómez, Vicente Ortiz-Gómez, Jhon Edinson Nieto-Calvache, Diego Fernando Roa-Acosta, Jose Fernando Solanilla-Duque, Jesús Eduardo Bravo-Gómez

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Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking by Karen Sofia Muñoz-Pabon, Karen Sofia Muñoz-Pabon, Astrid Soraya Parra-Polanco, Diego Fernando Roa-Acosta, Jose Luis Hoyos-Concha, Jesus Eduardo Bravo-Gomez

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Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars by Miguel Ángel Garcia-Parra, Miguel Ángel Garcia-Parra, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gomez, Juan Carlos Hernández-Criado, Héctor Samuel Villada-Castillo

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