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Scopus Author ID: 57164775500

Countries

Argentina

Biography

Ability to analyze, evaluate and propose solutions in various areas of Food Science and Food Technology. Experience in R&D, knowledge of different food matrices, and its physical and/or chemical changes associated with different stages of industrial processing. Strong background in dehydration processes, product development, sensory analysis of food and biological activity of phytochemicals. Expertise in working as part of a multidisciplinary research team. Critical thinking and ability to adapt to different work environments.

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Works (7)

Comparison between discrete and continuous analysis of facial expressions, elicited by bitter‐tasting beverages in overweight and healthy‐weight individuals

International Journal of Food Science & Technology
2021-08 | Journal article
DOI: 10.1111/ijfs.15004
Contributors: Diego Rocha‐Parra; Luciana León Bianchi; Fernando Gentico; David Garcia‐Burgos; María C. Zamora
Source: check_circle
Crossref

Chemical characterization of an encapsulated red wine powder and its effects on neuronal cells

Molecules
2018 | Journal article
DOI: 10.3390/molecules23040842
EID:

2-s2.0-85045113509

Part of ISBN:

14203049
Contributors: Rocha-Parra, D.; Chirife, J.; Zamora, C.; De Pascual-Teresa, S.
Source: Self-asserted source
Diego Rocha-Parra via Scopus - Elsevier

The Influence of Different Air-Drying Conditions on Bioactive Compounds and Antioxidant Activity of Berries

Journal of Agricultural and Food Chemistry
2018 | Journal article
DOI: 10.1021/acs.jafc.7b05395
EID:

2-s2.0-85044260615

Part of ISBN:

15205118 00218561
Contributors: Bustos, M.C.; Rocha-Parra, D.; Sampedro, I.; De Pascual-Teresa, S.; León, A.E.
Source: Self-asserted source
Diego Rocha-Parra via Scopus - Elsevier

Drying/encapsulation of red wine to produce ingredients for healthy foods

Wine Studies
2018-03-26 | Journal article
DOI: 10.4081/ws.2017.7126
Part of ISSN: 2039-4446
Part of ISSN: 2039-4438
Source: Self-asserted source
Diego Rocha-Parra

"Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine"

LWT - Food Science and Technology
2016 | Journal article
DOI: 10.1016/j.lwt.2016.02.038
EID:

2-s2.0-84960485270

Part of ISBN:

00236438
Contributors: Rocha-Parra, D.F.; Lanari, M.C.; Zamora, M.C.; Chirife, J.
Source: Self-asserted source
Diego Rocha-Parra via Scopus - Elsevier

Application of hedonic dynamics using multiple-sip temporal-liking and facial expression for evaluation of a new beverage

Food Quality and Preference
2016 | Journal article
DOI: 10.1016/j.foodqual.2016.04.013
EID:

2-s2.0-84964955856

Part of ISBN:

09503293
Contributors: Rocha-Parra, D.; García-Burgos, D.; Munsch, S.; Chirife, J.; Zamora, M.C.
Source: Self-asserted source
Diego Rocha-Parra via Scopus - Elsevier

Influence of information, gender and emotional status for detecting small differences in the acceptance of a new healthy beverage

Food Research International
2015 | Journal article
DOI: 10.1016/j.foodres.2014.12.021
EID:

2-s2.0-84939511250

Part of ISBN:

09639969
Contributors: Parra, D.R.; Galmarini, M.; Chirife, J.; Zamora, M.C.
Source: Self-asserted source
Diego Rocha-Parra via Scopus - Elsevier

Peer review (2 reviews for 1 publication/grant)

Review activity for Food chemistry (2)
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