Julio Vidaurre‐Ruiz

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread

Julio Vidaurre‐Ruiz, Shessira Matheus-Diaz, Walter Francisco Salas-Valerio et al. · European Food Research and Technology · 2019 · 52 citations · Full text

Exploiting pseudocereals as novel high protein grains

Julio Vidaurre‐Ruiz, Denisse Bender, Regine Schönlechner · Journal of Cereal Science · 2023 · 24 citations · Full text

Food Chemistry, Engineering, Biochemistry +14

Kinetics of thermal degradation of betacyanins, betaxantins and vitamin C in a juice-based drink beet (Beta vulgaris l.) and honey

William Sánchez-Chávez, Juán Cortez-Arredondo, Miguel Ángel Solano-Cornejo et al. · Scientia Agropecuaria · 2015 · 15 citations · Full text

Effect of partial substitution of wheat flour by quinoa (<i>Chenopodium quinoa</i> Willd.) and tarwi (<i>Lupinus mutabilis</i> Sweet) flours on dough and bread quality

Carla Gutierrez-Castillo, Sylvia C. Alcázar-Alay, Julio Vidaurre‐Ruiz et al. · Food Science and Technology International · 2022 · 14 citations

Food Chemistry, Nutrition, Bread Quality +10

Andean crops: kañiwa and tarwi flours used for the development of vegan gluten‐free muffins

Julio Vidaurre‐Ruiz, Roberth Junior Yurivilca Vargas, Sylvia C. Alcázar-Alay et al. · Journal of the Science of Food and Agriculture · 2022 · 13 citations