| Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread R Comettant-Rabanal, CWP Carvalho, JLR Ascheri, DWH Chávez, ... LWT 150, 112042, 2021 | 29 | 2021 |
| Extrusion cooking of gluten‐free whole grain flour blends VCS Toledo, CWP Carvalho, JW Vargas‐Solórzano, JLR Ascheri, ... Journal of food process engineering 43 (2), e13303, 2020 | 16 | 2020 |
| Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours. R COMETTANT RABANAL, CWP De Carvalho, JLR Ascheri, ... In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO …, 2020 | 1 | 2020 |
| CONVECTIVE DRYING KINETICS OF YACON (Smallanthus sonchifolius Poepp. & Endl.) SLABS AND EVALUATION OF THE DRYER PID TEMPERATURE CONTROL SYSTEM EO Baldeón, WF Salas-Valerio, JM Vidaurre-Ruiz, R Comettant-Rabanal Chilean Journal of Agricultural & Animal Sciences 40 (1), 44-54, 2024 | | 2024 |
| Novel Technologies in the Freezing Process and Their Impact on the Quality of Fruits and Vegetables S Loayza-Salazar, R Siche, C Vegas, RT Chávez-Llerena, ... Food Engineering Reviews, 1-25, 2024 | | 2024 |
| Functionality of pre‐cooked whole‐grain corn, rice and sorghum flours for gluten‐free bread R Comettant‐Rabanal, DW Hidalgo Chávez, JLR Ascheri, ... International Journal of Food Science & Technology 58 (11), 5781-5795, 2023 | | 2023 |
| Valor nutricional y composición química de las hojas de quinua (Chenopodium quinoa Wild.) en diferentes estados fenológicos EO Baldeón, A Sánchez-Pizarro, R Repo-Carrasco-Valencia, JM Barat, ... Manglar 20 (4), 379-387, 2023 | | 2023 |
| Effect of sucrose on the extrusion of varied whole sorghum grits genotypes NF Collantes, CWP Carvalho, JLR Ascheri, DWH Chávez, ... Journal of Food Processing and Preservation 46 (12), e17204, 2022 | | 2022 |
| Active food packaging: a brief review of biodegradable films, edible coatings and sachets. MF da Silveira, R Comettant-Rabanal | | 2022 |
| Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. R Comettant-Rabanal, CWP de CARVALHO, JLR Ascheri, ... In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO …, 2020 | | 2020 |
| CARBOXYMETHYL CELLULOSE AND SODIUM ALGINATE EDIBLE COATING TO PRESERVE THE QUALITY OF STRAWBERRY MF da Silveira, RC Rabanal, AG Soares, OF Silva, LM Cabral Galoá, 2019 | | 2019 |
| Extensión del tiempo de vida últil de rosquitas en empaques trilaminados y su vida en anaquel por pruebas aceleradas R Comettant Rabanal Universidad Nacional Agraria La Molina, 2017 | | 2017 |
| Nutritional value and chemical composition of quinoa leaves (Chenopodium quinoa Wild.) at different phenological stages EO Baldeón, A Sánchez-Pizarro, R Repo-Carrasco-Valencia, JM Barat, ... | | |
