Tipo de Publicaciónordenação descendente Año Pais Coordinador
Millan-Linares et al. (2019). Nutraceutical Extract from Dulse (Palmaria palmata L.) Inhibits Primary Human Neutrophil Activation. Marine Drugs, DOI: 10.3390/md17110610 Artículos 2019 España
Martinez-Lopez et al. (2019). Nutraceutical value of kiwicha (Amaranthus caudatus L.). Journal of Functional Foods, DOI: 10.1016/j.jff.2019.103735 Artículos 2019 España
Scalable ROS-Based Architecture to Merge Multi-source Lane Detection Algorithms, Almeida T., Santos V., Lourenço B. Artículos 2019 Ecuador
An experimental and numerical study of air pollution near unpaved roads Artículos 2019 Mexico
AirQ2: Quito Air Quality Monitoring and Visualization Tool, Narango R., Almeida M., Zalakeviciute R., Rybarczyk Y. and González M. Artículos 2019 Ecuador
Vera et al. (2019). Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion. Journal of Functional Foods, 62, 103518. Artículos 2019 Chile
Real emissions, driving patterns and fuel consumption of in-use diesel buses operating at high altitude Artículos 2019 Mexico
Robust Detection of Outdoor Urban Advertising Panels in Static Images, Morera A., Sánchez A., Sappa A. and Vélez J Artículos 2019 Ecuador
Ballester‑Sánchez et al. (2019). Rheological and thermal properties of royal quinoa and wheat flour blends for breadmaking. European Food Research and Technology, 245, 1571–1582. Artículos 2019 España
Miranda-Ramos et al. (2019). Evaluation of technological and nutritional quality of bread enriched with amaranth flour. LWT-Food Science and Technology, 114, 108418. Artículos 2019 España
Data-Driven Crowd Simulation with Generative Adversarial Networks, Amirian, J., Van Toll, W., Hayet, J. B., & Pettré, J. Artículos 2019 Ecuador
Ballester et al. (2019). Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread. PFHN, 74, 185. Artículos 2019 España
Ballester-Sánchez et al. (2019). Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa. Foods, 8, 379. Artículos 2019 España
Automatic Image-Based Waste Classification, Ruiz V., Sánchez Á., Vélez J.F., Raducanu B. Artículos 2019 Ecuador
Bordón et al. (2019). Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils. Journal of Food Science, 84, 1035. Artículos 2019 Argentina