| Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents MC Otálora, JG Carriazo, L Iturriaga, MA Nazareno, C Osorio Food chemistry 187, 174-181, 2015 | 239 | 2015 |
| Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests M Steinhaus, D Sinuco, J Polster, C Osorio, P Schieberle Journal of Agricultural and Food Chemistry 57 (7), 2882-2888, 2009 | 177 | 2009 |
| Microencapsulation by spray-drying of anthocyanin pigments from corozo (Bactris guineensis) fruit C Osorio, B Acevedo, S Hillebrand, J Carriazo, P Winterhalter, AL Morales Journal of Agricultural and Food Chemistry 58 (11), 6977-6985, 2010 | 173 | 2010 |
| Colour and flavour changes during osmotic dehydration of fruits C Osorio, MS Franco, MP Castaño, ML González-Miret, FJ Heredia, ... Innovative food science & emerging technologies 8 (3), 353-359, 2007 | 166 | 2007 |
| Effect of grinding, extraction time and type of coffee on the physicochemical and flavour characteristics of cold brew coffee N Cordoba, L Pataquiva, C Osorio, FLM Moreno, RY Ruiz Scientific reports 9 (1), 8440, 2019 | 163 | 2019 |
| Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening AM Jiménez, CA Sierra, FJ Rodríguez-Pulido, ML González-Miret, ... Food Research International 44 (7), 1912-1918, 2011 | 159 | 2011 |
| Characterization of the Aroma-Active Compounds in Pink Guava (Psidium guajava, L.) by Application of the Aroma Extract Dilution Analysis M Steinhaus, D Sinuco, J Polster, C Osorio, P Schieberle Journal of Agricultural and Food Chemistry 56 (11), 4120-4127, 2008 | 140 | 2008 |
| Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying C Osorio, DP Forero, JG Carriazo Food Research International 44 (5), 1174-1181, 2011 | 132 | 2011 |
| Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits C Osorio, N Hurtado, C Dawid, T Hofmann, FJ Heredia-Mira, AL Morales Food Chemistry 132 (4), 1915-1921, 2012 | 123 | 2012 |
| Comprehensive database of carotenoid contents in ibero-american foods. A valuable tool in the context of functional foods and the establishment of recommended intakes of bioactives MG Dias, B Olmedilla-Alonso, D Hornero-Méndez, AZ Mercadante, ... Journal of Agricultural and Food Chemistry 66 (20), 5055-5107, 2018 | 105 | 2018 |
| Analysis of Phenolic Composition of Byproducts (Seeds and Peels) of Avocado (Persea americana Mill.) Cultivated in Colombia JC Rosero, S Cruz, C Osorio, N Hurtado Molecules 24 (17), 3209, 2019 | 104 | 2019 |
| Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies MC Otálora, H de Jesús Barbosa, JE Perilla, C Osorio, MA Nazareno Lwt 103, 222-227, 2019 | 103 | 2019 |
| Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma DP Forero, CE Orrego, DG Peterson, C Osorio Food chemistry 169, 85-91, 2015 | 97 | 2015 |
| Characterization of Odor-Active Volatiles in Champa (Campomanesia lineatifolia R. & P.) C Osorio, M Alarcon, C Moreno, A Bonilla, J Barrios, C Garzon, C Duque Journal of agricultural and food chemistry 54 (2), 509-516, 2006 | 97 | 2006 |
| Chemical and sensory evaluation of cold brew coffees using different roasting profiles and brewing methods N Córdoba, FL Moreno, C Osorio, S Velásquez, Y Ruiz Food Research International 141, 110141, 2021 | 93 | 2021 |
| Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads MC Otálora, JG Carriazo, L Iturriaga, C Osorio, MA Nazareno Food Chemistry 202, 373-382, 2016 | 90 | 2016 |
| Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying JL Villacrez, JG Carriazo, C Osorio Food and Bioprocess Technology 7, 1445-1456, 2014 | 84 | 2014 |
| Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (“panela”) beverage JM García, PC Narváez, FJ Heredia, Á Orjuela, C Osorio Food chemistry 228, 7-13, 2017 | 73 | 2017 |
| Insects as a source of phenolic compounds and potential health benefits MC Nino, L Reddivari, C Osorio, I Kaplan, AM Liceaga Journal of Insects as Food and Feed 7 (7), 1077-1088, 2021 | 72 | 2021 |
| Effect of microencapsulation by spray drying on cocoa aroma compounds and physicochemical characterisation of microencapsulates Z Sanchez-Reinoso, C Osorio, A Herrera Powder technology 318, 110-119, 2017 | 69 | 2017 |
Francisco J. HerediaUniversidad de SevillaOverená e-mailová adresa na: us.es
