J. Osorio-Arias

Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying

Yudy Duarte‐Correa, Alejandra Díaz‐Osorio, J. Osorio-Arias et al. · Innovative Food Science & Emerging Technologies · 2020 · 50 citations

Vacuum Impregnation, Microwave Vacuum Drying, Food Preservation +5

Rheological, texture, structural, and functional properties of Greek-style yogurt fortified with cheese whey-spent coffee ground powder

J. Osorio-Arias, Angela Pérez-Martínez, Oscar Vega‐Castro et al. · LWT · 2020 · 44 citations · Full text

Functional Properties, Greek-style Yogurt, Food Engineering +4

Sustainable Management and Valorization of Spent Coffee Grounds Through the Optimization of Thin Layer Hot Air-Drying Process

J. Osorio-Arias, S. Delgado-Arias, Lilliana Amparo Lopez Cano et al. · Waste and Biomass Valorization · 2019 · 36 citations

Chemical Engineering, Engineering, Spent Coffee Grounds +6

Effects of spray drying conditions and the addition of surfactants on the foaming properties of a whey protein concentrate

J. Osorio-Arias, J. Monjes, Marlene Pinto et al. · LWT · 2014 · 27 citations · Full text

Evaluation of the antioxidant and physical properties of an exfoliating cream developed from coffee grounds

S. Delgado-Arias, Stephany Zapata‐Valencia, Yuliana Cano‐Agudelo et al. · Journal of Food Process Engineering · 2019 · 23 citations

Food Chemistry, Polyphenolics, Antioxidant Contents +10