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Ludena-Urquizo, Fanny
34  Ergebnisse:
Personensuche X
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1

Potential of quinoa in the development of fermented spoonab..:

Väkeväinen, Kati ; Ludena-Urquizo, Fanny ; Korkala, Essi...
LWT.  120 (2020)  - p. 108912 , 2020
Link: https://doi.org/10.1016/..
 
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2

Heme iron fortified flavored milk: quality and sensory anal..:

García, Dreysy ; Changanaqui, Katherina ; Vásquez, Ruth Evelyn...
Brazilian Journal of Food Technology.  25 (2022)  - p. , 2022
Link: https://doi.org/10.1590/..
 
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3

In-field screening of trans-fat levels using mid- and near-..:

Salas-Valerio, Walter Francisco ; Aykas, Didem P. ; Hatta Sakoda, Beatriz A....
LWT.  157 (2022)  - p. 113074 , 2022
Link: https://doi.org/10.1016/..
 
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4

Coating of Tomatoes (Solanum lycopersicum L.) Employing Nan..:

Pérez-Soto, Elizabeth ; Badillo-Solis, Kenia Idalid ; Cenobio-Galindo, Antonio de Jesús...
Processes.  9 (2021)  12 - p. 2173 , 2021
Link: https://doi.org/10.3390/..
 
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5

The Addition of Microencapsulated or Nanoemulsified Bioacti..:

Pérez-Soto, Elizabeth ; Cenobio-Galindo, Antonio de Jesús ; Espino-Manzano, Salvador Omar...
Molecules.  26 (2021)  8 - p. 2170 , 2021
Link: https://doi.org/10.3390/..
 
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6

Multiple Emulsions with Extracts of Cactus Pear Added in A ..:

Cenobio-Galindo, Antonio de Jesús ; Díaz-Monroy, Gilberto ; Medina-Pérez, Gabriela...
Foods.  8 (2019)  10 - p. 429 , 2019
Link: https://doi.org/10.3390/..
 
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7

Potential of quinoa in the development of fermented spoonab..:

Väkeväinen, Kati ; Ludena-Urquizo, Fanny ; Korkala, Essi...
Lwt: food science and technology.  , 2020
Link: https://erepo.uef.fi/han..
 
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8

Development of a fermented quinoa‐based beverage:

Ludena Urquizo, Fanny Emma ; García Torres, Silvia Melissa ; Tolonen, Tiina...
Food Science & Nutrition.  5 (2016)  3 - p. 602-608 , 2016
Link: https://doi.org/10.1002/..
 
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9

The Addition of Microencapsulated or Nanoemulsified Bioacti..:

Pérez-Soto, Elizabeth ; Cenobio-Galindo, Antonio de Jesús ; Espino-Manzano, Salvador Omar...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069165/.  , 2021
Link: http://www.ncbi.nlm.nih...
 
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10

Multiple Emulsions with Extracts of Cactus Pear Added in A ..:

Cenobio-Galindo, Antonio de Jesús ; Díaz-Monroy, Gilberto ; Medina-Pérez, Gabriela...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835438/.  , 2019
Link: http://www.ncbi.nlm.nih...
 
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11

Optimización del overrun (aireado), de la dureza, la viscos..:

Michue-Mango, Jorge Efraín ; Encina-Zelada, Christian René ; Ludeña-Urquizo, Fanny Emma
https://revistas.ulima.edu.pe/index.php/Ingenieria_industrial/article/view/543/516.  , 2015
Link: https://revistas.ulima.e..
 
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12

Development of a preservative for white fresh cheese from t..:

QUISCA, Richard Pacheco ; MORÁN, Jorge Vargas ; GALLOZA, Gilberto García...
Food Science and Technology.  39 (2019)  1 - p. 210-215 , 2019
Link: https://doi.org/10.1590/..
 
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13

Development of a preservative for white fresh cheese from t..:

Richard Pacheco QUISCA ; Jorge Vargas MORÁN ; Gilberto García GALLOZA...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005030101&lng=en&tlng=en.  , 2018
Link: https://doi.org/10.1590/..
 
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14

Caracterización fisicoquímica microbiológica y sensorial de..:

Ludeña Urquizo, Fanny Emma
https://hdl.handle.net/20.500.12996/5288.  , 2022
Link: https://hdl.handle.net/2..
 
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15

Development of a fermented quinoa-based beverage:

Ludena Urquizo Fanny Emma ; García Torres Silvia Melissa ; Tolonen Tiina...
Food Science and Nutrition.  , 2017
Link: https://erepo.uef.fi/han..
 
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