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J. Osorio-Arias
J. Osorio-Arias
University of Antioquia
Chemistry
Chromatography
coffee grounds
Dry matter
Food science
6
Papers
20
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Fractionation of spent coffee ground with tertiary amine extraction
2021
Separation and Purification Technology
Kaavya Rathnakumar
J. Osorio-Arias
Padmanaban G. Krishnan
Sergio I. Martínez-Monteagudo
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Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder
2020
Lwt - Food Science and Technology
J. Osorio-Arias
Angela Pérez-Martínez
Oscar Vega-Castro
Sergio I. Martínez-Monteagudo
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New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis
2020
Materials Chemistry and Physics
J. Osorio-Arias
S. Delgado-Arias
Y. Duarte-Correa
E. Largo-Ávila
D. Montaño
Ricardo Simpson
Oscar Vega-Castro
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Citations (7)
Hundred Years of Lactitol: From Hydrogenation to Food Ingredient
2020
Sergio I. Martínez-Monteagudo
Kaavya Rathnakumar
Maryam Enteshari
Collette Nyuydze
J. Osorio-Arias
Hiran Ranaweera
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Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying
2020
Innovative Food Science and Emerging Technologies
Y. Duarte-Correa
A Díaz Osorio
J. Osorio-Arias
Paulo J. A. Sobral
Oscar Vega-Castro
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Citations (3)
1