Daphne Ramos D.

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry‐Cured Sausage

Ana Fernández‐Diez, Irma Caro, Amaya Castro et al. · Journal of Food Science · 2016 · 33 citations

Chemical composition of alpaca (Vicugna pacos) charqui

Bettit K. Salvá, Ana Fernández‐Diez, Daphne Ramos D. et al. · Food Chemistry · 2011 · 32 citations

Chemical Composition, Phytochemistry

Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage

Seyedalireza Kasaiyan, Irma Caro, Daphne Ramos D. et al. · Meat Science · 2023 · 19 citations · Full text

The Presence of Potentially Pathogenic Protozoa in Lettuce (Lactuca sativa) Sold in Markets in the Central Peruvian Andes

Daphne Ramos D., S. Sonia Balcázar, Carlos Santos · International Journal of Environmental Research and Public Health · 2023 · 18 citations · Full text

Detection of adulteration of Alpaca (Vicugna pacos) meat using a portable NIR spectrometer and NIR-hyperspectral imaging

J.P. Cruz‐Tirado, Matheus Silva dos Santos Vieira, Oscar Oswaldo Vásquez Correa et al. · Journal of Food Composition and Analysis · 2023 · 18 citations

Nir-hyperspectral Imaging, Food Authentication, Imaging Spectroscopy +11