Concepedia

Andrés F. Rocha Parra

AF

4

Publications

164

Citations

4

H-Index

2014

Active since

Affiliations

Universidad Nacional de Córdoba(Current)

Universidad Nacional de La Plata

Centro de Investigación y Desarrollo en Criotecnología de Alimentos

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad de Valladolid

Andrés F. Rocha Parra is an author at Universidad Nacional de Córdoba specializing in food chemistry, health sciences, and food quality.

Top concepts

HealthFood ChemistryEngineeringFood QualityFood EngineeringRheologyMechanical EngineeringFood SafetyFood TextureMicrostructure

Publications per year

2014–2019

4

Publications

4

Apple pomace in gluten‐free formulations: effect on rheology and product quality

Andrés F. Rocha Parra, Pablo D. Ribotta, Cristina Ferrero · International Journal of Food Science & Technology · 2014 · 75 citations · Full text

Food Chemistry, Biomanufacturing, G Apple Pomace +15

Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies

Andrés F. Rocha Parra, Marta Sahagún, Pablo D. Ribotta et al. · Food and Bioprocess Technology · 2019 · 51 citations · Full text

Food Chemistry, Engineering, Mechanical Engineering +9

Starch–Apple Pomace Mixtures: Pasting Properties and Microstructure

Andrés F. Rocha Parra, Pablo D. Ribotta, Cristina Ferrero · Food and Bioprocess Technology · 2015 · 22 citations · Full text

Materials Science, Food Chemistry, Engineering +5

Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

Andrés F. Rocha Parra, Mayara Belorio, Pablo D. Ribotta et al. · International Journal of Food Science & Technology · 2018 · 16 citations · Full text

Food Chemistry, Engineering, Edible Packaging +12

Rows per page

1–4 of 4