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J. Osorio-Arias

University of Antioquia

6

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20

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Fractionation of spent coffee ground with tertiary amine extraction

2021 Separation and Purification Technology
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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
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New powder material obtained from spent coffee ground and whey protein; Thermal and morphological analysis

2020 Materials Chemistry and Physics
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Hundred Years of Lactitol: From Hydrogenation to Food Ingredient

2020
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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
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Citations (3)