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Julio Mauricio Vidaurre-Ruiz

Observed names: Julio M. Vidaurre-Ruiz, Julio Vidaurre-Ruiz, Julio Vidaurre‐Ruiz, Ruiz, Julio Mauricio Vidaurre, Vidaurre -Ruiz, Vidaurre-Ruiz, Julio M, Vidaurre-Ruiz, Julio Mauricio, Vidaurre‐Ruiz Julio Mauricio
ORCID: 0000-0003-0980-9474
Observed ORCID: 0000-0003-0980-9474
OpenAlex ID: A5009729111
A review of techno-functional properties of legume proteins and their potential for development of new products
2024 · Claudia Huamaní-Perales, Julio Vidaurre-Ruiz, et al. · European Food Research and Technology · 70
Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread
2019 · Julio Vidaurre-Ruiz, Shessira Matheus-Diaz, et al. · European Food Research and Technology · 58
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Exploiting pseudocereals as novel high protein grains
2023 · Julio Vidaurre-Ruiz, Denisse Bender, et al. · Journal of Cereal Science · 42
Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins
2022 · Julio Vidaurre‐Ruiz, Roberth Junior Yurivilca Vargas, et al. · Journal of the Science of Food and Agriculture · 24
New Frontiers in Cereal and Pseudocereal Germination: Emerging Inducers for Maximizing Bioactive Compounds
2025 · Hans Himbler Minchán-Velayarce, Atma-Sol Bustos, et al. · Foods · 23
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Cinética de degradación térmica de betacianinas, betaxantinas y vitamina C en una bebida a base de jugo de remolacha (Beta vulgaris L.) y miel de abeja
2015 · William Sánchez-Chávez, Juán Cortez-Arredondo, et al. · Scientia Agropecuaria · 19
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Sprouted Andean grains: an alternative for the development of nutritious and functional products
2022 · Shigeki De-La-Cruz-Yoshiura, Julio Vidaurre-Ruiz, et al. · Food Reviews International · 16
Effect of partial substitution of wheat flour by quinoa ( Chenopodium quinoa Willd.) and tarwi ( Lupinus mutabilis Sweet) flours on dough and bread quality
2022 · Carla Gutierrez-Castillo, Sylvia Alcázar-Alay, et al. · Food Science and Technology International · 16
Rheological and textural properties of gluten‐free doughs made from Andean grains
2020 · Julio Vidaurre‐Ruiz, Francisco Salas‐Valerio, et al. · International Journal of Food Science & Technology · 15
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Andean Ancient Grains: Nutritional Value and Novel Uses
2022 · Ritva Repo-Carrasco-Valencia, Jaime Basilio-Atencio, et al. · 14
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Tarwi okara (Lupinus mutabilis) native and modified by high-intensity ultrasound as a gluten-free bread improver
2025 · Claudia Huamaní-Perales, Julio Vidaurre-Ruiz, et al. · Food Hydrocolloids · 13
Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kañiwa, Kiwicha and Tarwi
2020 · Ritva Repo-Carrasco-Valencia, Julio Vidaurre-Ruiz, et al. · International Congress la ValSe-Food · 12
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Modeling Heat Transfer During Blanching of Cubic Particles of Loche (Cucurbita moschata Duch.) and Potato (Solanum tuberosum L.) Using Finite Difference Method
2016 · Vidaurre‐Ruiz Julio Mauricio, Salas‐Valerio Walter Francisco · Journal of Food Process Engineering · 11
Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security
2025 · Franklyn Zapana, Julio Vidaurre-Ruiz, et al. · Plant Foods for Human Nutrition · 10
Quinoa, Kañiwa, Amaranth, and Lupin as Ingredients in Gluten-Free Baking
2022 · Ritva Repo-Carrasco-Valencia, Julio Mauricio Vidaurre-Ruiz · CRC Press eBooks · 10
VARIACIÓN DEL CONTENIDO DE BETALAÍNAS, COMPUESTOS FENÓLICOS Y CAPACIDAD ANTIOXIDANTE DURANTE EL PROCESAMIENTO DE LA QUINUA (Chenopodium quinoa W.)
2017 · Julio Mauricio Vidaurre-Ruiz, Gleny Días-Rojas, et al. · Revista de la Sociedad Química del Perú · 10
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Extruded Quinoa Flour Applied for the Development of Gluten-Free Breads: a Technological, Sensory and Microstructural Approach
2025 · Juan José Burbano, Juan Pablo Di Pierro, et al. · Plant Foods for Human Nutrition · 9
CONVECTIVE DRYING KINETICS OF YACON (Smallanthus sonchifolius Poepp. Endl.) SLABS AND EVALUATION OF THE DRYER PID TEMPERATURE CONTROL SYSTEM
2024 · Edwin O. Baldeón, Walter F. Salas-Valerio, et al. · Chilean journal of agricultural & animal science · 8
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Propiedades de pasta y texturales de las mezclas de harinas de quinua (Chenopodium quinoa), kiwicha (Amaranthus caudatus) y tarwi (Lupinus mutabilis) en un sistema acuoso
2019 · Universidad Nacional Agraria La Molina, Lima, Perú, Julio Mauricio Vidaurre-Ruiz, et al. · Revista de Investigaciones Altoandinas - Journal of High Andean Research · 7
Cinética de degradación térmica de betacianinas, betaxantinas y vitamina C en una bebida a base de jugo de remolacha (Beta vulgaris L.) y miel de abeja Kinetics of thermal degradation of betacyanins, betaxantins and vitamin C in a juice-based drink beet (Beta vulgaris l.) and honey
2015 · William Sánchez-Chávez, Juán Cortez-Arredondo, et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 7
Harnessing Sacha Inchi By-Products: Innovations in Functional Food Development
2025 · Jenny-Del-Carmen Valdez-Arana, Lady Cabrera-de-la-Cruz, et al. · Plant Foods for Human Nutrition · 6
Bioactive Compounds in Quinoa (Chenopodium quinoa) and Kañiwa (Chenopodium pallidicaule)
2021 · Ritva Repo-Carrasco-Valencia, Julio Mauricio Vidaurre-Ruiz · Springer eBooks · 6
Three‐dimensional modeling of heat transfer during freezing of suspended and in‐contact‐with‐a‐surface yellow potatoes and ullucus
2019 · Walter Salas‐Valerio, Miguel Solano‐Cornejo, et al. · Journal of Food Process Engineering · 5
Comunicación breve: Oportunidades y retos para el cacao fino de aroma peruano
2024 · Lady Cabrera-de-la-Cruz, Aladino Cabrera-Campos, et al. · Revista Científica Pakamuros · 4
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Aplicación de modelos cinéticos no estructurados en el modelamiento de la fermentación láctica de subproductos de pesca
2017 · Miguel A. Solano-Cornejo, Julio M. Vidaurre-Ruiz · Scientia Agropecuaria · 4
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Works count: 58
Citation count: 457
H-index: 12
I10-index: 16
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