| Physicochemical properties of expanded extrudates from colored sorghum genotypes JW Vargas-Solórzano, CWP Carvalho, CY Takeiti, JLR Ascheri, ... Food Research International 55, 37-44, 2014 | 78 | 2014 |
| 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 |
| Impact of the pretreatment of grains on the interparticle porosity of feed material and the torque supplied during the extrusion of brown rice JW Vargas-Solórzano, JLR Ascheri, CWP Carvalho, CY Takeiti, ... Food and Bioprocess Technology 13, 88-100, 2020 | 6 | 2020 |
| Physical characterization of maize grits expanded snacks and changes in the carotenoid profile JA Romero Rodríguez, JLR Ascheri, AJ da Silva Lopes, ... Plant Foods for Human Nutrition 76, 68-75, 2021 | 4 | 2021 |
| Elaboração de farinhas instantâneas à base de sorgo integral cultivar BRS310. CWP de CARVALHO, JLR Ascheri, VAV Queiroz, MC Galdeano, ... Rio de Janeiro: Embrapa Agroindústria de Alimentos, 2014., 2014 | 3 | 2014 |
| Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes MER Chamone, JLR Ascheri, JW Vargas-Solórzano, MP Stephan, ... Plant Foods for Human Nutrition 78 (2), 292-298, 2023 | 2 | 2023 |
| Enrichment of rice with grape peel poder by extrusion LM Fontoura, JLR Ascheri, JWS Vargas International Journal of Food Engineering 5 (4), 2019 | 2 | 2019 |
| Effect of ultrasound and thermal treatment on pectin methylesterase activity in papaya (Carica papaya) juice. JE Villanueva-Tiburcio, JW Vargas-Solórzano, O González-Reynoso, ... Journal of Microbiology, Biotechnology & Food Sciences 5 (5), 2016 | 2 | 2016 |
| Effect of the extrusion precooking and chickpea flour addition on gluten-free and vegan breads. MRM GUIMARÃES, JLR ASCHERI, MP STEPHAN, ... In: CONGRESSO BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2., 2022 …, 2022 | 1 | 2022 |
| Obtenção e caracterização de farinha extrudada de diferentes genótipos de sorgo para o desenvolvimento de biscoitos doces JW Vargas-Solórzano Universidade Federal Rural do Rio de Janeiro, 2013 | 1 | 2013 |
| Obtención de extracto de uña de gato (Uncaria tomentosa Willd DC) y su aplicación en una bebida carbonatada. JW Vargas Solorzano Universidad Nacional Agraria de la Selva, 2000 | 1 | 2000 |
| Physicochemical properties of extrudate-based flakes from whole banana flour and rice flour blends RJ Bazán-Colque, FI Ruiz-Barreto, JW Vargas-Solórzano, ... Brazilian Journal of Food Technology 26, e2023029, 2023 | | 2023 |
| Desenvolvimento de extrudados expandidos à base de cereais integrais JW Vargas Solórzano Universidade Federal Rural do Rio de Janeiro, 2019 | | 2019 |
| Industrial parameters in the thermoplastic modification of concentrates with the inclusion of soybean husk intended for feeding horses. MM de Moraes Santos, AM Pereira, JW Vargas-Solórzano, AM Arévalo, ... | | 2018 |
| Parâmetros industriais na modificação termoplástica de concentrados com inclusão de casca de soja destinada a alimentação de equinos. MMDEM SANTOS, AM PEREIRA, JW VARGAS-SOLÓRZANO, ... In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 55.; CONGRESSO …, 2018 | | 2018 |
| Potential bioactive compounds in new sorghum genotype flours. JW VARGAS-SOLÓRZANO, RS FREIRE NETO, CY TAKEITI, A GOUVÊA, ... In: EUROFOODCHEM, 17., 2013, Istanbul. Book of abstracts. Ankara: Hacettepe …, 2013 | | 2013 |
| Effect of extrusion on high-tannin colored sorghums. JW Vargas-Solórzano, RS FREIRE NETO, CY Takeiti, CWP de Carvalho, ... In: EUROFOODCHEM, 17., 2013, Istanbul. Book of abstracts. Ankara: Hacettepe …, 2013 | | 2013 |
| Effect of moisture content and screw speed on the thermoplastic extrusion of low-tannin colored sorghum. JW Vargas-Solórzano, JGN Lobo, MC Mattos, CWP Carvalho, CY Takeiti, ... In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN …, 2012 | | 2012 |
| Evaluation of physicochemical properties of different sorghum (Sorghum bicolor L. Moench) extrudates. JW Vargas-Solórzano, JGN Lobo, MC Mattos, CWP Carvalho, CY Takeiti, ... In: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN …, 2012 | | 2012 |
| Obtenção e caracterização de expandidos e farinha instantânea de sorgo no desenvolvimento de biscoitos doces. JWV SOLÓRZANO, JLR ASCHERI, CWP de CARVALHO In: FÓRUM DA PÓS-GRADUAÇÃO DA UFRRJ, 6., 2011, Seropédica. O desenvolvimento …, 2011 | | 2011 |
Carlos W. Piler CarvalhoEmbrapa Food TechnolgyVerified email at embrapa.br
