Juan D. Rios-Mera

universidad nacional de moquegua

H指数:14

被引数:878

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Composition-driven restructuring of wheat cookies enriched with canihua flour and grape peel: Linking antioxidant retention, instrumental texture, and dynamic sensory perception☆

成分驱动的添加藜麦粉和葡萄皮的小麦饼干重构：连接抗氧化物保留、仪器质构和动态感官感知☆

Food Research International

IF8

2026-09-010

PRE

Trends, Challenges, and Opportunities of Cañihua (Chenopodium pallidicaule) for Functional Food Development and Sustainable Agriculture: A Bibliometric and Systematic Approach

藜麦（Chenopodium pallidicaule）在功能食品开发与可持续农业中的趋势、挑战与机遇：文献计量与系统方法

Agriculture

IF3.6

2026-05-010

The role of polyphenols in food safety: mitigating the formation of acrylamide and hydroxymethylfurfural and their health risks

多酚在食品安全中的作用：缓解丙烯酰胺和羟甲基糠醛的形成及其健康风险

Scientia Agropecuaria

IF1.2

2026-01-010

PRE

Cap and stipe extracts from Pleurotus ostreatus mushrooms reveal differences in enhancing the quality and stability of beef burgers during frozen storage

平盖蘑菇菌盖和菌柄提取物在冷冻储存期间对提升牛肉汉堡品质和稳定性的差异研究

Meat Science

IF6.1

2026-01-010

PRE

Nutritional value and acceptability of heme iron microparticles-fortified bread

血红素铁微颗粒强化面包的营养价值与接受度

CyTA-Journal of Food

IF1.7

2025-12-310

PRE

Reasons Behind (Un)Healthy Eating Among School-Age Children in Southern Peru

南秘鲁学龄儿童(不)健康饮食的原因

FOODS

IF5.1

2025-01-210

High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

MEAT SCIENCE

IF6.1

2023-01-0116

PRE

A sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responses

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-09-015

PRE

Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods

FOOD RESEARCH INTERNATIONAL

IF8

2021-09-0118

PREAI

Use of sensory science for the development of healthier processed meat products: a critical opinion

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2021-08-0137

PREAI

Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics

MEAT SCIENCE

IF6.1

2021-07-0117

PREAI

Modification of NaCl structure as a sodium reduction strategy in meat products: An overview

MEAT SCIENCE

IF6.1

2021-04-0141

PREAI

Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-04-019

PREAI

Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger

MEAT SCIENCE

IF6.1

2021-02-0151

PREAI

Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers

MEAT SCIENCE

IF6.1

2020-03-0141

PREAI

Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-12-0142

PREAI

Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt

通过添加微粉盐降低钠含量而不改变牛肉汉堡的质量

FOOD RESEARCH INTERNATIONAL

IF8

2019-07-0160

PREAI

Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon

MEAT SCIENCE

IF6.1

2019-01-0131

OAAI

How does starch affect the sensory characteristics of mazamorra morada? A study with a dessert widely consumed by Peruvians

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2018-07-0111

PREAI

Chitosan active films containing agro-industrial residue extracts for shelf life extension of chicken restructured product

FOOD RESEARCH INTERNATIONAL

IF8

2018-06-0180

PREAI

Juan D. Rios-Mera

个人简介

教育背景

工作经历

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