Jader Rodriguez Cortina
Jader Rodriguez Cortina
Process engineering researcher
E-mail confirmado em agrosavia.co
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Influence of high-intensity ultrasound on drying kinetics in fixed beds of high porosity
J Rodríguez, A Mulet, J Bon
Journal of Food Engineering 127, 93-102, 2014
472014
Modelling drying kinetics of thyme (Thymus vulgaris L.): Theoretical and empirical models, and neural networks
J Rodríguez, G Clemente, N Sanjuán, J Bon
Food science and technology international 20 (1), 13-22, 2014
302014
Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the convective drying process assisted by power ultrasound
J Rodriguez, EC Melo, A Mulet, J Bon
Journal of Food Engineering 119 (4), 793-799, 2013
262013
Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the drying process
J Rodríguez, C Ortuno, J Benedito, J Bon
Industrial Crops and Products 46, 258-263, 2013
182013
Non-centrifugal cane sugar processing: A review on recent advances and the influence of process variables on qualities attributes of final products
F Velásquez, J Espitia, O Mendieta, S Escobar, J Rodríguez
Journal of Food Engineering 255, 32-40, 2019
92019
Thermal performance evaluation of production technologies for non-centrifuged sugar for improvement in energy utilization
Rodríguez Jader, Velásquez Fabián , Espitia John , Escobar Sebastián
Energy, 2018
52018
Management of Surface Drying Temperature to Increase Antioxidant Capacity of Thyme Leaf Extracts (Thymus vulgaris L.)
J Rodríguez, E de Castro-Melo, A Mulet, J Bon
Drying Technology 32 (16), 1931-1941, 2014
52014
Modeling drying kinetics of thyme (Thymus vulgaris)
J Rodríguez, J Cárcel, G Clemente, R Peña, J Bon
proceedings of Euro Drying, 2011
52011
An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation
FEVSEP Margareth Santander Muñoz, Jader Rodríguez Cortina
Critical Reviews in Food Science and Nutrition, 2019
3*2019
CONTRIBUCION AL ESTUDIO DE LA INTENSIFICACION DEL PROCESO DE SECADO DE TOMILLO (Thymus Vulgaris L.): APLICACIÓN DE ULTRASONIDOS DE POTENCIA Y SECADO INTERMITENTE
J Rodríguez
Universitat Politècnica de València, 2013
32013
Sugarcane scum as a novel substrate for rapid biogas production from the non-centrifugal cane sugar agribusiness sector in developing countries
O Mendieta, G Madrigal, L Castro, J Rodríguez, H Escalante
Bioresource Technology 297, 122364, 2020
22020
Evaluación tecnológica de la harina de quinua (Quenopodium quinoa) variedad piartal como espesante alimentario obtenida bajo diferentes condiciones de proceso
D Bermúdez Naranjo
12017
An engineering approach to design a non-centrifugal cane sugar production module: A heat transfer study to improve the energy use
J Espitia, F Velásquez, R López, S Escobar, J Rodríguez
Journal of Food Engineering 274, 109843, 2020
2020
Aligning Strategic Objectives with Research and Development Activities in a Soft Commodity Sector: A Technological Plan for Colombian Cocoa Producers
CCJR Sebastián Escobar, Margareth Santander, Pilar Useche
Agriculture, 2020
2020
Modelo productivo de la caña de azúcar (Saccharum officinarum) para la producción de panela en Cundinamarca
GAR Borray, BH Carranza, SMP Murcia, CFG Chavarro, JLT Muñoz, ...
2020
Synergistic effect of sugarcane scum as an accelerant co-subtrate on anaerobic co-digestion with agricultural crop residues from non-centrifugal cane sugar agribusiness sector
HE O. Mendieta, L. Castro, J. Rodríguez
Bioresource Technology, 2020
2020
Desarrollo de una herramienta de gestión del proceso de secado para maximizar la capacidad antioxidante de los extractos de la cáscara del mangostino seco
M León García, DF Cortés Avella
2019
Proceedings of 21st International Drying Symposium
JA Cárcel, G Clemente, JV García-Pérez, A Mulet, C Rosselló
21st International Drying Symposium, 2018
2018
The effect of ultrasound-assisted vacuum drying on the drying rate and quality of red peppers
AM Sirunyan, A Tumasyan, W Adam, E Asilar, T Bergauer, J Brandstetter, ...
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, 2018
2018
Correlación entre los fenómenos que gobiernan la transformación poscosecha del cacao (Theobroma cacao L.) y la formación del sabor y aroma en el chocolate
M Santander Muñoz, J Rodríguez Cortina, F Vaillant, S Escobar Parra
Corporación Colombiana de Investigación Agropecuaria, 2018
2018
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