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  1. Recovery of high-value functional compounds as a strategy for the valorization of fruit residues

    Article • Food and Humanity, December 2026, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  2. Valorization of Amazonian cacay oil sediment: From a processing by-product to a versatile functional ingredient

    Article • South African Journal of Chemical Engineering, October 2026, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  3. Interfacial rheology and adsorption kinetics of cacay seed cake flour, a by-product: Diffusion–penetration–rearrangement control at the air–water interface

    Article • Next Materials, October 2026, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque, PhD Leonardo Alexis Alonso

  4. Physicochemical and functional properties of high-protein flour for lentil–rice meat analog nuggets

    Article • Food Chemistry, June 2026, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  5. Protein-based emulgels as delivery systems: design, rheological behavior and food applications

    Article • JCIS Open, May 2026, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  6. Trends and applications of hot-melt extrusion in the encapsulation of bioactive compounds for nutraceutical products

    Article • Plant Science Today, March 2026, Horizon E-Publishing Group

    Ph.D José Fernando J.F. Solanilla Duque

  7. Dimensional Stability of Thermoplastic Starch Oriented Films

    Article • Journal of Applied Polymer Science, August 2025, Wiley

    Ph.D José Fernando J.F. Solanilla Duque

  8. Modified fique tow fibers as a reinforcing agent in the manufacture of biocomposite materials: Extraction and characterization

    Article • Results in Engineering, August 2025, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  9. Optimización del consumo energético en sistema piscícola con tecnología Biofloc mediante un controlador lógico programable (PLC)

    Article • REVISTA COLOMBIANA DE TECNOLOGIAS DE AVANZADA, July 2025, Universidad de Pamplona

    Ph.D José Fernando J.F. Solanilla Duque

  10. Effect of pH and concentration on physicochemical, adsorption kinetics and rheology properties of quinoa protein: Functional correlations

    Article • JCIS Open, July 2025, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  11. Fully Biobased Composite from Lignocellulosic Plantain Waste with Potential Use in the Manufacture of Lollipop Sticks

    Article • Polysaccharides, May 2025, MDPI AG

    Ph.D José Fernando J.F. Solanilla Duque

  12. Plant proteins, insects, edible mushrooms and algae: more sustainable alternatives to conventional animal protein

    Article • Journal of Future Foods, May 2025, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  13. Extraction and Characterization of Starches from the Pulp and Peel of Native Plantain (Musa AAB Simmonds) from Two Colombian Departments

    Article • Polysaccharides, April 2025, MDPI AG

    Ph.D José Fernando J.F. Solanilla Duque

  14. Effect of cellulose nanofibers and plantain peel fibers on mechanical, thermal, physicochemical properties in bio-based composites storage time

    Article • Results in Engineering, March 2025, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  15. Instant quinoa powder: Effect of enzymatic hydrolysis and extrusion on its physicochemical and rheological properties

    Article • NFS Journal, March 2025, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  16. Assessment of HACCP plans and Colombian regulations in municipal cattle slaughterhouses for the assurance of standardised food safety and quality management systems

    Article • Heliyon, December 2024, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  17. Propiedades interfaciales en sistemas alimentarios multifásicos: tendencias científicas en formación, estructura y funcionalidad

    Article • I+ T+ C- Research Technology and Science, November 2024, Corporacion Universitaria Comfacauca - Unicomfacauca

    Ph.D José Fernando J.F. Solanilla Duque

  18. Proximal characteristics, phenolic compounds profile, and functional properties of Ullucus tuberosus and Arracacia xanthorrhiza

    Article • November 2024, Open Exploration Publishing

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  19. Thermal and structural changes of a starch flexible film and cellulosic semi-rigid tray during the biodegradation process under controlled composting conditions

    Article • International Journal of Biological Macromolecules, November 2024, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  20. Andean tubers: traditional medicine and other applications

    Article • Plant Science Today, September 2024, Horizon E-Publishing Group

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  21. Sustainable Use of Andean Tubers: Nutritional, Bioactive, and Functional Properties

    Article • August 2024, Taylor & Francis

    Ph.D José Fernando J.F. Solanilla Duque

  22. Aerobic biodegradation of poly(lactic acid) (PLA) in thermoplastic starch (TPS) blends in soil induced by gelatin

    Article • International Biodeterioration & Biodegradation, August 2024, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  23. Fixed-Time Artificial Insemination Versus Artificial Insemination at Stalk Detected in Cows And Heifers

    Article • Revista de Gestão Social e Ambiental, July 2024, RGSA- Revista de Gestao Social e Ambiental

    Ph.D José Fernando J.F. Solanilla Duque

  24. Rheological behavior of quinoa, lentil, and rice flour mixtures under different pH conditions

    Article • Food Hydrocolloids, July 2024, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  25. Dietary Factors and Production Season Effect on the Properties of Goat Cheese

    Article • Dairy, June 2024, MDPI AG

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  26. Potential of Plantain Pseudostems (Musa AAB Simmonds) for Developing Biobased Composite Materials

    Article • Polymers, May 2024, MDPI AG

    Ph.D José Fernando J.F. Solanilla Duque

  27. Avances en métodos de muestreo para la caracterización de microplásticos en ecosistemas fluviales

    Article • REVISTA AMBIENTAL AGUA AIRE Y SUELO, May 2024, Universidad de Pamplona

    Ph.D José Fernando J.F. Solanilla Duque

  28. Evaluation of the moisture percentage of gluten-free pasta mix from hyperprotein quinoa flour and its effect on cooking characteristics and color in the final product

    Article • I+ T+ C- Research Technology and Science, May 2024, Corporacion Universitaria Comfacauca - Unicomfacauca

    Ph.D José Fernando J.F. Solanilla Duque

  29. Evaluation of the effect of the incorporation of poly(lactic acid) and maleic anhydride in the thermoshrinkage of films from thermoplastic starch

    Article • Journal of Applied Polymer Science, April 2024, Wiley

    Ph.D José Fernando J.F. Solanilla Duque

  30. TENDENCIAS EN EL APROVECHAMIENTO DE RESIDUOS DE MANGO PARA LA OBTENCIÓN DE MATERIALES NO ALIMENTARIOS

    Article • limentech Ciencia y Tecnología Alimentaria, February 2024, Universidad de Pamplona

    Ph.D José Fernando J.F. Solanilla Duque

  31. Uso de residuos vegetales para la generación sostenible de energía calórica: una revisión

    Article • Agroalimentaria, January 2024, Universidad de Los Andes, Venezuela

    Ph.D José Fernando J.F. Solanilla Duque

  32. Assessment of HACCP Plans and Colombian Regulations in Municipal Cattle Slaughterhouses for the Assurance of Standardised Food Safety and Quality Management Systems

    Article • January 2024, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  33. Cow Manure as Inoculum in the Anaerobic Digestion of the Organic Fraction of Municipal Solid Waste

    Article • January 2024, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  34. Evaluation of the Effect of Incorporating Fique Bagasse Nanoparticles on the Biodegradation of a Cassava Starch-Based Film

    Article • January 2024, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  35. Biodegradable flexible foam: Novel material based on cassava TPS obtained by extrusion

    Article • Colloid & Polymer Science, December 2023, Springer Science + Business Media

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  36. Preliminary study of physicochemical, thermal, rheological, and interfacial properties of quinoa oil

    Article • F1000Research, November 2023, Faculty of 1000, Ltd.

    Ph.D José Fernando J.F. Solanilla Duque

  37. Development of a composite based on polylactic acid and lignocellulosic waste: new packaging for meat food storage

    Article • Frontiers in Sustainable Food Systems, October 2023, Frontiers

    Ph.D José Fernando J.F. Solanilla Duque

  38. Effect of the Addition of Fique Bagasse Cellulose Nanoparticles on the Mechanical and Structural Properties of Plastic Flexible Films from Cassava Starch

    Article • Polymers, October 2023, MDPI AG

    Ph.D José Fernando J.F. Solanilla Duque

  39. Andean Tubers, Morphological Diversity, and Agronomic Management: A Review

    Article • Plant Science Today, September 2023, Horizon E-Publishing Group

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  40. Biodegradable flexible foam: novel material based on cassava TPS obtained by extrusion

    Article • September 2023, Research Square

    Ph.D José Fernando J.F. Solanilla Duque

  41. Biological control of pathogens in artisanal cheeses

    Article • International Dairy Journal, May 2023, Elsevier

    Raul Rodriguez-Herrera, Ph.D José Fernando J.F. Solanilla Duque

  42. Biodegradable Polymers

    Article • March 2023, Taylor & Francis

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  43. Applications of Biodegradable Polymers in Food Industry

    Article • March 2023, Taylor & Francis

    Ph.D José Fernando J.F. Solanilla Duque

  44. Microbial Biodiversity in Agricultural Production Processes

    Article • January 2023, Springer Science + Business Media

    Ph.D José Fernando J.F. Solanilla Duque

  45. Waste Processes to Obtain Biogas and Bioethanol

    Article • January 2023, Springer Science + Business Media

    Ph.D José Fernando J.F. Solanilla Duque

  46. Physical and culinary analysis of long gluten-free extruded pasta based on high protein quinoa flour

    Article • Frontiers in Sustainable Food Systems, December 2022, Frontiers

    Ph.D José Fernando J.F. Solanilla Duque

  47. Effect of pH on the interfacial and foaming properties of Maillard reaction-modified proteins

    Article • Biophysical Chemistry, December 2022, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  48. Efectos de la inclusión de Bacillus Coagulans en las propiedades fisicoquímicas y sensoriales de snacks expandidos de quinoa

    Article • Publicaciones e Investigación, October 2022, Universidad Nacional Abierta y a Distancia

    Ph.D José Fernando J.F. Solanilla Duque

  49. Desorption and thermophysical properties of feijoa pulp as affected by temperature and moisture content

    Article • International Journal of Food Properties, September 2022, Taylor & Francis

    Ph.D José Fernando J.F. Solanilla Duque

  50. Quinoa extruded snacks with probiotics: Physicochemical and sensory properties

    Article • Frontiers in Sustainable Food Systems, September 2022, Frontiers

    Ph.D José Fernando J.F. Solanilla Duque

  51. Soil Biodegradation of a Blend of Cassava Starch and Polylactic Acid

    Article • Ingeniería e Investigación, June 2022, Universidad Nacional de Colombia

    Ph.D José Fernando J.F. Solanilla Duque

  52. Preliminary Characterization of Structural and Rheological Behavior of the Quinoa Hyperprotein-Defatted Flour

    Article • Frontiers in Sustainable Food Systems, May 2022, Frontiers

    Ph.D José Fernando J.F. Solanilla Duque

  53. Effect of the addition of fique bagasse microparticles in obtaining a biobased material based on cassava starch

    Article • International Journal of Biological Macromolecules, May 2022, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  54. Temperature effect on sensory attributes, thermal and rheological properties of concentrated aguamiel syrups of two Agave species

    Article • Measurement Food, May 2022, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  55. Intestinal microbiome changes of Ulomoides dermestoides (Chevrolat, 1878) fed with a film based on thermoplastic cassava starch and polylactic acid

    Article • Environmental Quality Management, April 2022, Wiley

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  56. Physicochemical and bioactive properties of avocado (Persea americana Mill. cv. Lorena)

    Article • International Journal of Food Engineering, March 2022, De Gruyter

    Ph.D José Fernando J.F. Solanilla Duque

  57. Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling

    Article • Frontiers in Sustainable Food Systems, March 2022, Frontiers

    Ph.D José Fernando J.F. Solanilla Duque

  58. Ulomoides dermestoides Coleopteran action on Thermoplastic Starch/Poly(lactic acid) films biodegradation: a novel, challenging and sustainable approach for a fast mineralization process

    Article • Carbohydrate Polymers, March 2022, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  59. Study of morphological, structural, and thermal changes of biodegradable material in simulated natural environmental conditions

    Article • Environmental Quality Management, February 2022, Wiley

    Ph.D José Fernando J.F. Solanilla Duque

  60. Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts

    Article • Food Science and Technology, January 2022, FapUNIFESP (SciELO)

    Ph.D José Fernando J.F. Solanilla Duque

  61. Characterization and antimicrobial efficacy of active biocomposite containing polylactic acid, oregano essential oil and nisin for pork storage

    Article • Food Science and Technology, January 2022, FapUNIFESP (SciELO)

    Ph.D José Fernando J.F. Solanilla Duque

  62. A review of trends in the development of bionanocomposites from lignocellulosic and polyacids biomolecules as packing material making alternative: A bibliometric analysis

    Article • International Journal of Biological Macromolecules, December 2021, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  63. Potential of lignocellulosic residues from coconut, fique, and sugar cane as substrates for pleurotus and ganoderma in the development of biomaterials

    Article • Environmental Quality Management, November 2021, Wiley

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  64. Optimization of parameters of a single effect evaporator for agave syrup production

    Article • DYNA, November 2021, Universidad Nacional de Colombia

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  65. Microbial Exopolysaccharides in Traditional Mexican Fermented Beverages

    Article • Fermentation, October 2021, MDPI AG

    Prof Cristobal N Aguilar, Ph.D José Fernando J.F. Solanilla Duque

  66. Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

    Article • Foods, September 2021, MDPI AG

    Ph.D José Fernando J.F. Solanilla Duque

  67. Drainage network evolution and reconstruction in an open pit kaolin mine at the edge of the Alto Tajo natural Park

    Article • CATENA, September 2021, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  68. Lactic Acid Fermentation as a Tool for Obtaining Bioactive Compounds from Cruciferous

    Article • July 2021, Taylor & Francis

    Ph.D José Fernando J.F. Solanilla Duque

  69. Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions

    Article • International Journal of Food Engineering, July 2021, De Gruyter

    Ph.D José Fernando J.F. Solanilla Duque

  70. Effect of Plasticizers on Properties, Retrogradation, and Processing of Extrusion‐Obtained Thermoplastic Starch: A Review

    Article • Starch - Stärke, May 2021, Wiley

    Ph.D José Fernando J.F. Solanilla Duque

  71. Study of Carbohydrate Hydrolysis From Arracacha Roots (Arracacia Xanthorriza Bancroft) to Produce Fermentable Sugars

    Article • Ingeniería e Investigación, March 2021, Universidad Nacional de Colombia

    Ph.D José Fernando J.F. Solanilla Duque

  72. Section B: Uses of Renewable Feedstocks

    Article • November 2020, Taylor & Francis

    Ph.D José Fernando J.F. Solanilla Duque

  73. Anaerobic biodegradation under slurry thermophilic conditions of poly(lactic acid)/starch blend compatibilized by maleic anhydride

    Article • International Journal of Biological Macromolecules, November 2020, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  74. Structural and thermal properties of the amaranth starch granule obtained by high-impact wet milling

    Article • International Journal of Food Engineering, July 2020, De Gruyter

    Ph.D José Fernando J.F. Solanilla Duque

  75. Biogenerated Polymers: An Enviromental Alternative

    Article • DYNA, July 2020, Universidad Nacional de Colombia

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  76. Bioactive potential of Colombian feijoa in physiological ripening stage

    Article • Journal of the Saudi Society of Agricultural Sciences, May 2020, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  77. Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties

    Article • LWT, March 2020, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque, Raul Rodriguez-Herrera

  78. Prosopis spp. functional activities and its applications in bakery products

    Article • Trends in Food Science & Technology, December 2019, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  79. Structural changes of cassava starch and polylactic acid films submitted to biodegradation process

    Article • International Journal of Biological Macromolecules, May 2019, Elsevier

    Margarita Salazar, Ph.D José Fernando J.F. Solanilla Duque

  80. Biobased Nanoemulsions: Concept, Formulation, and Applications

    Article • January 2019, Springer Science + Business Media

    Ph.D José Fernando J.F. Solanilla Duque

  81. Effects of temperature, starch concentration, and plasticizer concentration on the physical properties of ulluco (Ullucus tuberosus Caldas)-based edible films

    Article • International Journal of Biological Macromolecules, December 2018, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  82. Effect of temperature, starch and plasticizer concentrations on color parameters of ulluco (Ullucus tuberosus Caldas) edible films

    Article • IOP Conference Series Materials Science and Engineering, October 2018, Institute of Physics Publishing

    Ph.D José Fernando J.F. Solanilla Duque

  83. Comparison of two pretreatments methods to produce second-generation bioethanol resulting from sugarcane bagasse

    Article • Industrial Crops and Products, October 2018, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  84. Characterization of chitosan edible films obtained with various polymer concentrations and drying temperatures

    Article • International Journal of Biological Macromolecules, July 2018, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  85. Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties

    Article • Food Chemistry, June 2017, Elsevier

    Ph.D José Fernando J.F. Solanilla Duque

  86. Functional and Rheological Properties of Piñuela (Bromelia karatas) in Two Ripening Stages.

    Article • International Journal of Food Engineering, January 2017, De Gruyter

    Ph.D José Fernando J.F. Solanilla Duque

  87. Preliminary characterization of the enzyme polyphenol oxidase and rheological behavior from Averrhoa carambola juice

    Article • Revista Facultad Nacional de Agronomía Medellín, January 2017, Universidad Nacional de Colombia

    Ph.D José Fernando J.F. Solanilla Duque

  88. Thermal and physicochemical properties of starches from three Colombian rice varieties

    Article • Agronomía Colombiana, January 2017, Universidad Nacional de Colombia

    Ph.D José Fernando J.F. Solanilla Duque

  89. Physicochemical characterization and nutritional composition analysis of pineapple guava at three different ripening stages

    Article • Agronomía Colombiana, May 2016, Universidad Nacional de Colombia

    Ph.D José Fernando J.F. Solanilla Duque

  90. Modelling of Drying Kinetics During Non-isothermal Convective Drying of Passion Fruit Seeds

    Article • Japan Journal of Food Engineering, January 2016, Japan Society for Food Engineering

    Ph.D José Fernando J.F. Solanilla Duque

  91. Assessment of Phaseolus vulgaris L and Vigna unguiculata (L.) Walp leaves for antifungal metabolites against two bean fungal pathogens Colletotricum lindemuthianum and Phaeoisariopsis griseola

    Article • AFRICAN JOURNAL OF BIOTECHNOLOGY, April 2014, Academic Journals

    Ph.D José Fernando J.F. Solanilla Duque

  92. IN VITRO FUNGISTATIC ACTIVITY OF ETHANOLIC EXTRACT OF PROPOLIS AGAINST POSTHARVEST PHYTOPATHOGENIC FUNGI: PRELIMINARY ASSESSMENT -ACTIVIDAD FUNGISTÁTICA IN VITRO DEL EXTRACTO ETANÓLICO DEL PROPÓLEO EN EL CONTROL DE HONGOS FITOPATÓGENOS EN POSCOSECHA: E...

    Article • Acta Horticulturae, January 2014, International Society for Horticultural Science (ISHS)

    Ph.D José Fernando J.F. Solanilla Duque

  93. Clinical and Histological Kidney Involvement in Human Kala-Azar

    Article • American Journal of Tropical Medicine and Hygiene, March 1978, American Society of Tropical Medicine and Hygiene

    Ph.D José Fernando J.F. Solanilla Duque