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Sneyder Rodriguez-Barona
Sneyder Rodriguez-Barona
Profesora Alimentos
Verified email at unal.edu.co
Title
Cited by
Cited by
Year
Cod salting manufacturing analysis
JM Barat, S Rodrıguez-Barona, A Andrés, P Fito
Food Research International 36 (5), 447-453, 2003
1572003
Influence of increasing brine concentration in the cod‐salting process
JM Barat, S Rodríguez‐Barona, A Andrés, P Fito
Journal of Food Science 67 (5), 1922-1925, 2002
1472002
Salted cod manufacturing: influence of salting procedure on process yield and product characteristics
A Andrés, S Rodríguez-Barona, JM Barat, P Fito
Journal of Food Engineering 69 (4), 467-471, 2005
1182005
Note: Mass transfer kinetics during cod salting operation
A Andrés, S Rodríguez-Barona, JM Barat, P Fito
Food Science and Technology International 8 (5), 309-314, 2002
562002
Analysis of some cod-desalting process variables
A Andrés, S Rodríguez-Barona, JM Barat
Journal of food engineering 70 (1), 67-72, 2005
492005
Modeling of the cod desalting operation
JM Barat, S Rodríguez‐Barona, A Andrés, JB Ibáñez
Journal of Food Science 69 (4), FEP183-FEP189, 2004
482004
Mass transfer analysis during the cod desalting process
JM Barat, S Rodrıguez-Barona, A Andrés, M Visquert
Food Research International 37 (3), 203-208, 2004
482004
Cod desalting process as affected by water management
JM Barat, S Rodrı́guez-Barona, M Castelló, A Andrés, P Fito
Journal of food engineering 61 (3), 353-357, 2004
362004
Encapsulación de alimentos probióticos mediante liofilización en presencia de prebióticos
S Rodríguez-Barona, GI Giraldo, LM Montes
Información tecnológica 27 (6), 135-144, 2016
232016
Microencapsulación de probióticos mediante secado por aspersión en presencia de prebióticos
S RODRÍGUEZ-BARONA, LM MONTES, DDJ RAMÍREZ
Vitae 19 (1), S186-S188, 2012
192012
Producto potencialmente simbiótico a partir de mora de castilla (Rubus glaucus) aplicando impregnación a vacío
S Rodríguez-Barona, Y Zuluaga-Pava, D Cruz-Ríos
Scientia Agropecuaria 3 (4), 273-278, 2012
15*2012
Elaboración y comercialización del bacalado salado
L Gallart-Jornet, PF Maupoey, JMB Baviera, S Rodríguez-Barona, ...
Alimentaria: Revista de tecnología e higiene de los alimentos, 87-94, 2003
142003
Preparation of instant green banana flour powders by an extrusion process
GI Giraldo-Gómez, S Rodríguez-Barona, NR Sanabria-González
Powder Technology 353, 437-443, 2019
132019
Evaluación de la Incorporación de Fibra Prebiótica sobre la Viabilidad de LactobaciHus casei Impregnado en Matrices de Mora (Rubus glaucus)
S Rodríguez-Barona, GI Giraldo, YP Zuluaga
Información tecnológica 26 (5), 25-34, 2015
132015
Liquid–liquid equilibrium and molecular toxicity of active and inert diluents of the organic mixture tri-iso-octylamine/dodecanol/dodecane as a potential liquid membrane for …
AD Pérez, VM Gómez, S Rodríguez-Barona, J Fontalvo
Journal of Chemical & Engineering Data 64 (7), 3028-3035, 2019
122019
Application of vacuum impregnation technology to salting and desalting cod (Gadus morhua)
A Andres, S Rodríguez-Barona, JM Barat, P Fito
Osmotic Dehydration & Vacuum Impregnation, 185-192, 2019
122019
Molecular toxicity of potential liquid membranes for lactic acid removal from fermentation broths using Lactobacillus casei ATCC 393
AD Pérez, S Rodríguez-Barona, J Fontalvo
Dyna 85 (207), 360-366, 2018
122018
Solubility as a fundamental variable in the characterization of wall material by spray drying of food components: Application to microencapsulation of Bifidobacterium animalis …
YA Rodríguez‐Restrepo, GI Giraldo, S Rodríguez‐Barona
Journal of Food Process Engineering 40 (6), e12557, 2017
122017
Liquid–Liquid Equilibria for Trioctylamine/1-Dodecanol/Lactic Acid/Water System at 306.1, 310.1 and 316.1 K: Experimental Data and Prediction
AD Pérez, S Rodríguez-Barona, J Fontalvo
Journal of Chemical & Engineering Data 61 (7), 2269-2276, 2016
102016
Cod desalting by vacuum impregnation
S Rodriguez-Barona, JB Ibáñez, A Andrés, JM Barat, P Fito
Engineering and Food for the 21st Century, 2001
92001
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Articles 1–20