Jhony Willian Vargas-Solórzano
5PUBLICATIONS
10CO-AUTHORS
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Publications (5)
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|Mar 14, 2026
Enhancing Gluten-Free Bread Quality with Whole-Grain Pearl Millet Flour: A Physicochemical and Sensory Approach.Bárbara Amorim Silva, Jhony Willian Vargas-Solórzano, Marilia Penteado Stephan
|Oct 29, 2025
Impact of Whole Cereal-Pulse Flours on the Functionality and Antioxidant Properties of Gluten-Free Extruded Flours.Franz J Chuqui-Paulino, Davy W Hidalgo Chávez, José L Ramírez Ascheri
|Jul 29, 2025
Innovative Gluten-Free Fusilli Noodle Formulation: Leveraging Extruded Japanese Rice and Chickpea Flours.Simone de Souza Fernandes, Jhony Willian Vargas-Solórzano, Carlos Wanderlei Piler Carvalho
|Feb 24, 2023
Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes.Meiry Ellen Ramos Chamone, José Luis Ramírez Ascheri, Jhony Willian Vargas-Solórzano
|Jan 23, 2021
Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.José Arturo Romero Rodríguez, José Luis Ramírez Ascheri, Artur Jorge da Silva Lopes
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Frequent Collaborators
4 joint publications
Carlos Wanderlei Piler de Carvalho
2 joint publications
José Luis Ramírez Ascheri
2 joint publications
Marília Penteado Stephan
1 joint publications
Franz J Chuqui-Paulino
1 joint publications
Davy W Hidalgo Chávez
1 joint publications
Meiry Ellen Ramos Chamone
1 joint publications
Simone de Souza Fernandes
1 joint publications
Bárbara Amorim Silva
1 joint publications
Rosires Deliza
1 joint publications
Inayara Beatriz Araujo Martins
