Reynaldo J. Paz-Silva

Av. Toribio De Luzuriaga N° 376 Mz J. Urb. La Florida, Barranca 15169
Barranca, LIM, Peru

Last Updated: 09/26/2026

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Found 14 publications

Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins.

Comparison of Rapid Descriptive Sensory Methods Applied to Consumers in the Evaluation of Muffins.

Journal: Foods (Basel, Switzerland)

Published: July 24, 2025

Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical-Chemical, Microstructural, and Sensory Properties.

Andean Pseudocereal Flakes with Added Pea Protein Isolate and Banana Flour: Evaluation of Physical-Chemical, Microstructural, and Sensory Properties.

Journal: Foods (Basel, Switzerland)

Published: October 18, 2024

Thermal-assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle.

Thermal-assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of Superficial pectoralis beef muscle.

Journal: Journal of food science

Published: August 28, 2024

Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking.

Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking.

Journal: Foods (Basel, Switzerland)

Published: April 23, 2024

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

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

Journal: Foods (Basel, Switzerland)

Published: March 24, 2024

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru.

Sensory Evaluation through RATA and Sorting Task of Commercial and Traditional Panettones Sold in Peru.

Journal: Foods (Basel, Switzerland)

Published: March 14, 2024

Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption.

Food grain quality: Analysis of physical, biometric, and colorimetric properties to promote consumption.

Journal: Heliyon

Published: February 27, 2024

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures.

Journal: Molecules (Basel, Switzerland)

Published: February 12, 2024

Effect of label elements in bottled water: Impact on consumer preferences, purchase intentions and health perception through affective sensory tests.

Effect of label elements in bottled water: Impact on consumer preferences, purchase intentions and health perception through affective sensory tests.

Journal: Heliyon

Published: February 12, 2024

Evaluation of the physicochemical and sensory characteristics of gluten-free cookies.

Evaluation of the physicochemical and sensory characteristics of gluten-free cookies.

Journal: Frontiers in nutrition

Published: September 28, 2023

Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours.

Physicochemical and Sensory Parameters of "Petipan" Enriched with Heme Iron and Andean Grain Flours.

Journal: Molecules (Basel, Switzerland)

Published: February 27, 2023

Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn.

Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn.

Journal: Foods (Basel, Switzerland)

Published: August 15, 2022

Showing 1-12 of 14

Last Updated: 09/26/2026