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Author

Jesus Bravo

Observed names: JESÚS E BRAVO, Jesus Eduardo Bravo, Jesus Eduardo Bravo Gomez, Jesus Eduardo Bravo Gómez, Jesus Eduardo Bravo-Gomez, Jesus Eduardo Bravo-Gómez, Jesús Bravo-Gomez, Jesús E. Bravo, Jesús Eduardo Bravo, Jesús Eduardo Bravo Gomez, Jesús Eduardo Bravo GÓMEZ, Jesús Eduardo Bravo Gómez, Jesús Eduardo Bravo-Gomez, Jesús Eduardo Bravo-Gómez
Observed institution: Universidad del Cauca
ORCID: 0000-0001-6462-3512
Observed ORCID: 0000-0001-6462-3512
OpenAlex ID: A5036524536
Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties
2019 · Diego Fernando Roa-Acosta, Jesus Eduardo Bravo-Gómez, et al. · LWT · 55
Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking
2022 · Karen Sofia Muñoz-Pabon, Astrid Soraya Parra-Polanco, et al. · Frontiers in Sustainable Food Systems · 46
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Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review
2023 · Remigio Yamid Pismag, María Paula Polo, et al. · F1000Research · 45
Quinoa Snack Production at an Industrial Level: Effect of Extrusion and Baking on Digestibility, Bioactive, Rheological, and Physical Properties
2022 · Karen Sofia Muñoz-Pabon, Diego Fernando Roa-Acosta, et al. · Foods · 45
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Effect of extrusion cooking on physical and thermal properties of instant flours: a review
2024 · Remigio Yamid Pismag, Juan David Rivera, et al. · Frontiers in Sustainable Food Systems · 28
Structural Characterization and Antioxidant Capacity of Quinoa Cultivars Using Techniques of FT-MIR and UHPLC/ESI-Orbitrap MS Spectroscopy
2021 · Miguel García-Parra, Diego Roa-Acosta, et al. · Plants · 28
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Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour
2022 · Vicente Ortiz-Gómez, Jhon Edinson Nieto-Calvache, et al. · Frontiers in Sustainable Food Systems · 24
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Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts
2022 · Diego Fernando Roa ACOSTA, Jesús Eduardo Bravo GÓMEZ, et al. · Food Science and Technology · 21
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Techno-functional properties of gluten-free pasta from hyperprotein quinoa flour
2023 · Deiny Maryeli Córdoba-Cerón, Jesús Eduardo Bravo-Gómez, et al. · Heliyon · 19
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Instant quinoa powder: Effect of enzymatic hydrolysis and extrusion on its physicochemical and rheological properties
2025 · María Paula Polo Muñoz, Remigio Yamid Pismag Portilla, et al. · NFS Journal · 15
Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability
2024 · Karen Sofia Muñoz Pabon, Diego Fernando Roa Acosta, et al. · Heliyon · 15
Identification of macronutrients by FT-IR analysis and physicochemical characterization of snacks elaborated from quinoa (Chenopodium quinoa Willd) and sacha inchi (Plukenetia volubilis)
2023 · Sandra María Castillo-Guaca, Karen Sofia Muñoz-Pabon, et al. · F1000Research · 14
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Effect of the Altitude Gradient on the Physiological Performance of Quinoa in the Central Region of Colombia
2022 · Miguel García-Parra, Diego Roa-Acosta, et al. · Agronomy · 14
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Effect of pH and concentration on physicochemical, adsorption kinetics and rheology properties of quinoa protein: Functional correlations
2025 · José Fernando Solanilla-Duque, Diego Fernando Roa-Acosta, et al. · JCIS Open · 11
Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling
2022 · Vicente Ortiz-Gómez, Alejandro Fernández-Quintero, et al. · Frontiers in Sustainable Food Systems · 8
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Propiedades reológicas de quinua (Chenopodium quinoa Wild) obtenidas mediante molienda abrasiva y tratamiento térmico
2021 · María P. Polo, Diego F. Roa, et al. · Información tecnológica · 8
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Effects of Altitudinal Gradient on Physicochemical and Rheological Potential of Quinoa Cultivars
2022 · Miguel Ángel Garcia-Parra, Diego Fernando Roa-Acosta, et al. · Frontiers in Sustainable Food Systems · 7
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Effects of thermo-mechanical and chemical processes on the nutritional and functional quality of Sacha inchi (Plukenetia volubilis) flour
2025 · Ruby Aracely Narváez Cadena, Diego Fernando Roa Acosta, et al. · Frontiers in Sustainable Food Systems · 6
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Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil
2023 · Cristhian Camilo Castaño-Ángel, Jesús Alexander Tarapues-Cuasapud, et al. · F1000Research · 5
Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.
2025 · Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, et al. · F1000Research · 4
Efecto del tratamiento térmico en la estabilidad de geles obtenidos a partir de harinas de quinua
2022 · Yesika B. Lopez, Diego F. Roa, et al. · Información tecnológica · 4
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Hydrolysis monitoring of Quinoa, Soy and Rice Proteins by using spectroscopy FT-IR technique
2021 · Diego Fernando Roa Acosta, Jesus Eduardo Bravo Gómez, et al. · Biotecnología en el Sector Agropecuario y Agroindustrial · 4
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Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.
2023 · Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, et al. · F1000Research · 3
Characterization of sacha inchi (Plukenetia volubilis) and taro (Colocasia esculenta) flours with potential application in the preparation of both gluten-free and high protein foods.
2023 · Ruby Aracely Narváez Cadena, Angie Paola Salas Zambrano, et al. · F1000Research · 2
Waste Processes to Obtain Biogas and Bioethanol
2023 · José Aldemar Muñoz-Henández, Carlos Arturo Sánchez-Jiménez, et al. · Springer eBooks · 2
Works count: 35
Citation count: 435
H-index: 13
I10-index: 14
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