Diego Rocha‐Parra

The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries

Mariela C. Bustos, Diego Rocha‐Parra, Ines Sampedro et al. · Journal of Agricultural and Food Chemistry · 2018 · 90 citations · Full text

Food Chemistry, Berry Fruits, Food Bioactive Compound +13

“Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”

Diego Rocha‐Parra, María Cecilia Lanari, Marı́a Clara Zamora et al. · LWT · 2016 · 71 citations · Full text

Food Chemistry, Shelf Life, Storage Conditions +7

Application of hedonic dynamics using multiple-sip temporal-liking and facial expression for evaluation of a new beverage

Diego Rocha‐Parra, David García‐Burgos, Simone Munsch et al. · Food Quality and Preference · 2016 · 38 citations · Full text

Behavioral Sciences, Beverage Industry, Food Texture +3

Chemical Characterization of an Encapsulated Red Wine Powder and Its Effects on Neuronal Cells

Diego Rocha‐Parra, Jorge Chirife, Marı́a Clara Zamora et al. · Molecules · 2018 · 17 citations · Full text

Influence of information, gender and emotional status for detecting small differences in the acceptance of a new healthy beverage

Diego Rocha‐Parra, Mara V. Galmarini, Jorge Chirife et al. · Food Research International · 2014 · 16 citations · Full text

User Perception, Small Differences, Behavioral Sciences +15