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Scopus Author ID: 57249304200

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Employment (1)

Universidad Nacional de Barranca: Barranca, Lima, PE

2021-12-02 to present | Docente (Lima)
Employment
Source: Self-asserted source
Reynaldo Justino Silva Paz

Education and qualifications (1)

Consejo Nacional de Ciencia y Tecnología e Innovación Tecnológica: Lima, PE

2019-10-01 to 2022-10-01 | Investigador RENACYT (Grupo María Rostworowski - Nivel I)
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CÓDIGO RENACYT: P0017519
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CONCYTEC
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Works (15)

Dehydration of Suillus luteus mushroom at different drying temperature, drying method, and pretreatment

Ciência e Agrotecnologia
2024 | Journal article
DOI: 10.1590/1413-7054202448016624
Contributors: Guadalupe Chaquilla-Quilca; Luis Fernando Pérez-Falcón; Franklin Lozano; Alfredo Fernandez-Ayma; Yuri Espinoza-Ticona; Reynaldo Justino Silva-Paz; Víctor Justiniano Huamaní-Meléndez
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Thermal‐assisted pressure processing: effects of marination, temperature, and pressure level on physicochemical, color and textural parameters of <i>Superficial pectoralis</i> beef muscle

Journal of Food Science
2024-12-30 | Journal article
DOI: 10.1111/1750-3841.17627
Part of ISSN: 0022-1147
Part of ISSN: 1750-3841
Contributors: Reynaldo Justino Silva Paz; Ana Maria Sancho; Sergio Ramón Vaudagna; Natalia Szerman
Source: Self-asserted source
Reynaldo Justino Silva Paz

The effect of ballot design for strawberry yogurt analysis using CATA (check-all-that-apply)

Revista U.D.C.A Actualidad & Divulgación Científica
2024-06-24 | Journal article
DOI: 10.31910/rudca.v27.n1.2024.2474
Contributors: Oscar Jordán-Suárez; Miriam Ramos-Ramírez; Pilar Minaya-Agüero; Matilde Tenorio-Domínguez; Tarsila Tuesta; Reynaldo Justino Silva-Paz
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Crossref

Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour

Polish Journal of Food and Nutrition Sciences
2024-05-14 | Journal article
DOI: 10.31883/pjfns/187799
Contributors: Guadalupe Chaquilla-Quilca; Alma Rosa Islas-Rubio; Francisco Vásquez-Lara; Lourdes Salcedo-Sucasaca; Reynaldo Justino Silva-Paz; Jesús Guadalupe Luna-Valdez
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Crossref

Effect of five cooking methods on the physicochemical, nutritional and sensory characteristics of rainbow trout (Oncorhynchus mykiss),Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss)

Scientia Agropecuaria
2023 | Journal article
DOI: 10.17268/sci.agropecu.2023.022
EID:

2-s2.0-85168339530

Part of ISSN: 23066741 20779917
Contributors: Ramos, M.; Bustillos, R.; Santolalla, S.; Tuesta, T.; Silva-Paz, R.; Jordán-Suárez, O.
Source: Self-asserted source
Reynaldo Justino Silva Paz via Scopus - Elsevier

Mathematical Modelling of Muña Leaf Drying (Minthostachys mollis) for Determination of the Diffusion Coefficient, Enthalpy, and Gibbs Free Energy

ChemEngineering
2023-05-22 | Journal article
DOI: 10.3390/chemengineering7030049
Contributors: Reynaldo J. Silva-Paz; Dante K. Mateo-Mendoza; Amparo Eccoña-Sota
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Crossref
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Physicochemical and Sensory Parameters of “Petipan” Enriched with Heme Iron and Andean Grain Flours

Molecules
2023-03-30 | Journal article
DOI: 10.3390/molecules28073073
Part of ISSN: 1420-3049
Contributors: Nicodemo Crescencio Jamanca Gonzáles; Robert W. Ocrospoma-Dueñas; Norma B. Quintana-Salazar; Jose N. Jimenez-Bustamante; Eduardo E. Herrera Huaman; Reynaldo J. Silva-Paz
Source: Self-asserted source
Reynaldo Justino Silva Paz
grade
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Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn

Foods
2022-10-28 | Journal article
DOI: 10.3390/foods11213405
Contributors: Raquel Chilón-Llico; Lilia Siguas-Cruzado; Carmen R. Apaza-Humerez; Wilter C. Morales-García; Reynaldo J. Silva-Paz
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Secado de hojas de muña (minthostachys mollis): Modelado, cinética y propiedades termodinámicas

Enfoque UTE
2022-10-01 | Journal article
DOI: 10.29019/enfoqueute.827
Contributors: Reynaldo J. Silva Paz; Reynaldo J. Silva Paz; Dante K. Mateo Mendoza; Amparo Eccoña Sota; Patricia A. Della Rocca
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Crossref

Influence of Preferments on the Physicochemical and Sensory Quality of Traditional Panettone

Foods
2022-08-25 | Journal article
DOI: 10.3390/foods11172566
Part of ISSN: 2304-8158
Contributors: Nicodemo Crescencio Jamanca Gonzáles; Robert W. Ocrospoma-Dueñas; Norma B. Quintana-Salazar; Raúl Siche; Reynaldo J. Silva-Paz
Source: Self-asserted source
Reynaldo Justino Silva Paz
grade
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Impact of music on the dynamic perception of coffee and evoked emotions evaluated by temporal dominance of sensations (TDS) and emotions (TDE)

Food Research International
2021 | Journal article
DOI: 10.1016/j.foodres.2021.110795
EID:

2-s2.0-85118877271

Part of ISSN: 18737145 09639969
Contributors: Galmarini, M.V.; Silva Paz, R.J.; Enciso Choquehuanca, D.; Zamora, M.C.; Mesz, B.
Source: Self-asserted source
Reynaldo Justino Silva Paz via Scopus - Elsevier

Ideal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply)

Scientia Agropecuaria
2021-08-20 | Journal article
DOI: 10.17268/sci.agropecu.2021.043
Contributors: Miriam Ramos; Oscar Jordán; Marcial Silva-Jaimes; Bettit Salvá-Ruíz; Reynaldo J. Silva-Paz
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Crossref
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Comparación de métodos sensoriales descriptivos: perfil flash y preguntas CATA para caracterizar infusiones de muña (Minthostachys mollis)

Enfoque UTE
2021-07-01 | Journal article
DOI: 10.29019/enfoqueute.730
Contributors: Reynaldo Justino Silva Paz; Gabriela N. Pichiuza Gonzales; Amparo Eccoña Sota
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Crossref

Características fisicoquímicas, textura, color y atributos sensoriales de salchichas comerciales de pollo

Revista U.D.C.A Actualidad & Divulgación Científica
2021-06-10 | Journal article
DOI: 10.31910/rudca.v24.n1.2021.1863
Contributors: Miriam Ramos; Salomón Santolalla; Carlos Tarrillo; Tarsila Tuesta; Oscar Jordán; Reynaldo Silva
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Crossref
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Physicochemical, mechanical and sensory characteristics of cabanossi-type dry sausages made with llama (Lama glama) and pork (sus scrofa domestica) meat,Características fisicoquímicas, mecánicas y sensoriales de salchichas secas tipo cabanossi elaboradas con carne de llama (Lama glama) y cerdo (sus scrofa domestica)

Revista Chilena de Nutricion
2020 | Journal article
DOI: 10.4067/S0717-75182020000300411
EID:

2-s2.0-85086920711

Part of ISSN: 07177518
Contributors: Ramos Ramírez, M.E.; Jordán, O.; Tuesta, T.; Silva, M.; Silva, R.; Salvá, B.
Source: Self-asserted source
Reynaldo Justino Silva Paz via Scopus - Elsevier
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