G. Arrázola

Mechanical and Viscoelastic Properties of Mozzarella Cheese

C. A. Garcia, Armando Alvis, G. Arrázola, 2018, Advance Journal of Food Science and Technology.

Quantification of cyanogenic compounds, amygdalin, prunasin, and hydrocyanic acid in almonds (Prunus dulcis Miller) for industrial uses

F. Dicenta, G. Arrázola, N. Grane, 2021, Revista Colombiana de Ciencias Hortícolas.

Influence of the pollinizer in the amygdalin content of almonds

R. Sánchez-Pérez, F. Dicenta, G. Arrázola, 2012 .

Content of the cyanogenic glucoside amygdalin in almond seeds related to the bitterness genotype

F. Dicenta, G. Arrázola, N. Grane, 2012 .

Importance of cyanogenic glycosides in the flavor of almond fruits (Prunus dulcis Miller) and their impact on agribusiness

F. Dicenta, G. Arrázola, N. Grane, 2014 .

Evaluation of the Kinetics of Drying Sweet Chili (Capsicum annuum) in a Tray Dryer

Armando Alvis, G. Arrázola, I. Oviedo, 2018, Advance Journal of Food Science and Technology.

Anthocyanins Microencapsulation of Eggplant (Solanum melongena L.) and Evaluation of Color Stability and Antioxidant Capacity

Armando Alvis, G. Arrázola, Irina Herazo, 2014 .