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Metri-Ojeda, Jorge
20  Ergebnisse:
Personensuche X
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1

Rapid screening of mayonnaise quality using computer vision..:

Metri-Ojeda, Jorge ; Solana-Lavalle, Gabriel ; Rosas-Romero, Roberto...
Journal of Food Measurement and Characterization.  17 (2023)  3 - p. 2792-2804 , 2023
Link: https://doi.org/10.1007/..
 
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2

Development and Characterization of a Low-Fat Mayonnaise Sa..:

Metri-Ojeda, Jorge ; Ramírez-Rodrigues, Milena ; Rosas-Ordoñez, Lizbeth.
Applied Sciences.  12 (2022)  15 - p. 7456 , 2022
Link: https://doi.org/10.3390/..
 
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3

Spirulina platensis Protein as Sustainable Ingredient for N..:

Ramírez-Rodrigues, Milena M. ; Estrada-Beristain, Carolina ; Metri-Ojeda, Jorge..
Sustainability.  13 (2021)  12 - p. 6849 , 2021
Link: https://doi.org/10.3390/..
 
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4

Processing of Amaranthus hypochondriacus Biomass for Functi..:

Metri-Ojeda, Jorge ; Nikiforidis, Costas ; Sandoval-Peraza, Mutkhar..
Journal of Food Research.  8 (2019)  5 - p. 71 , 2019
Link: https://doi.org/10.5539/..
 
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5

Use of Hibiscus sabdariffa by-Product to Enhance the Nutrit..:

Baigts-Allende, Diana K. ; Pérez-Alva, Alexa ; Metri-Ojeda, Jorge C....
Waste and Biomass Valorization.  14 (2022)  4 - p. 1267-1279 , 2022
Link: https://doi.org/10.1007/..
 
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6

Digestibility and Bioaccessibility of Leaf Protein Concentr..:

Ramírez-Rodrigues, Milena M. ; Metri-Ojeda, Jorge C. ; González-Ávila, Marisela..
Waste and Biomass Valorization.  13 (2021)  1 - p. 299-314 , 2021
Link: https://doi.org/10.1007/..
 
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7

Study of the perception and the acceptability of mayonnaise..:

Metri Ojeda, Jorge ; Ramírez Rodrigues, Milena ; Baigts Allende, Diana
Revista Española de Nutrición Humana y Dietética.  26 (2022)  - p. , 2022
Link: https://doi.org/10.14306..
 
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8

Processing of Amaranthus hypochondriacus Biomass for Functi..:

Metri-Ojeda, Jorge ; Nikiforidis, Costas ; Sandoval-Peraza, Mutkhar..
https://edepot.wur.nl/510036.  , 2019
Link: https://research.wur.nl/..
 
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9

Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutrition..:

Ramírez Rodrigues, Milena María ; Metri Ojeda, Jorge Carlos ; González Díaz, Mariana.
Journal of the Mexican Chemical Society.  65 (2021)  1 - p. , 2021
Link: https://doi.org/10.29356..
 
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10

Development and Characterization of a Low-Fat Mayonnaise Sa..:

Jorge Metri-Ojeda ; Milena Ramírez-Rodrigues ; Lizbeth Rosas-Ordoñez.
Food Science and Technology.  , 2022
Link: https://doi.org/10.3390/..
 
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11

Study of the perception and the acceptability of mayonnaise..:

Jorge Metri Ojeda ; Milena Ramírez Rodrigues ; Diana Baigts Allende
https://www.renhyd.org/index.php/renhyd/article/view/1620.  , 2022
Link: https://doaj.org/article..
 
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12

Development and Characterization of a Low-Fat Mayonnaise Sa..:

Jorge Metri-Ojeda ; Milena Ramírez-Rodrigues ; Lizbeth Rosas-Ordoñez.
https://www.mdpi.com/2076-3417/12/15/7456.  , 2022
Link: https://doi.org/10.3390/..
 
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13

Spirulina platensis Protein as Sustainable Ingredient for N..:

Milena M. Ramírez-Rodrigues ; Carolina Estrada-Beristain ; Jorge Metri-Ojeda..
Sustainable Food.  , 2021
Link: https://doi.org/10.3390/..
 
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14

Spirulina platensis Protein as Sustainable Ingredient for N..:

Milena M. Ramírez-Rodrigues ; Carolina Estrada-Beristain ; Jorge Metri-Ojeda..
https://www.mdpi.com/2071-1050/13/12/6849.  , 2021
Link: https://doi.org/10.3390/..
 
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15

Study of the perception and the acceptability of mayonnaise..:

Metri Ojeda, Jorge ; Ramírez Rodrigues, Milena ; Baigts Allende, Diana
https://www.renhyd.org/index.php/renhyd/article/view/1620/971.  , 2022
Link: https://www.renhyd.org/i..
 
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