日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes

利用可持续原料（卡尼瓦粉、乳清和马铃薯淀粉）开发无麸质饼干：技术和感官属性分析

期刊:Foods
影响因子:5.1
doi:10.3390/foods13101491
Luque-Vilca, Olivia M; Paredes-Erquinigo, Jover Y; Quille-Quille, Lenin; Choque-Rivera, Tania J; Cabel-Moscoso, Domingo J; Rivera-Ashqui, Thalía A; Silva-Paz, Reynaldo J
发表日期：2024
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Structural, Thermal, Rheological, and Morphological Characterization of the Starches of Sweet and Bitter Native Potatoes Grown in the Andean Region

安第斯地区种植的甜薯和苦薯淀粉的结构、热学、流变学和形态学特征

期刊:Polymers
影响因子:4.9
doi:10.3390/polym15224417
Luque-Vilca, Olivia Magaly; Pampa-Quispe, Noe Benjamin; Pumacahua-Ramos, Augusto; Pilco-Quesada, Silvia; Cabel Moscoso, Domingo Jesús; Choque-Rivera, Tania Jakeline
发表日期：2023
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Phenolic compounds versus SARS-CoV-2: An update on the main findings against COVID-19

酚类化合物对抗SARS-CoV-2：针对COVID-19的主要研究成果更新

期刊:Heliyon
影响因子:3.6
doi:10.1016/j.heliyon.2022.e10702
Tirado-Kulieva, Vicente Amirpasha; Hernández-Martínez, Ernesto; Choque-Rivera, Tania Jakeline
SARS-CoV-2
发表日期：2022
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