Publicaciones
Raggio, L., Gámbaro, A., & Ivankovich, C. (2016). Healthy and tasty: Focus group research on vegetable consumption among children aged 9 to 12. Mathews Journal of Nutrition & Dietetics, 1(2), 9.
Rojas-Garbanzo, C., Pérez, A. M., Vaillant, F., & Pineda-Castro, M. L. (2016). Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica. Brazilian Journal of Food Technology, 19, e2015097.
Schweiggert, R. M., Vargas, E., Conrad, J., Hempel, J., Gras, C. C., Ziegler, J. U., Mayer, A., Jiménez, V., Esquivel, P., & Carle, R. (2016). Carotenoids, carotenoid esters, and anthocyanins of yellow-, orange-, and red-peeled cashew apples (Anacardium occidentale L.). Food Chemistry, 200, 274-282.
Soto, M., Acosta, O., Vaillant, F., & Pérez, A. (2016). Effects of mechanical and enzymatic pretreatments on extraction of polyphenols from blackberry fruits. Journal of Food Process Engineering, 39(5), 492-500.
Vargas-Aguilar, P. (2016). Flours and starches made from cassava (yuca), yam, sweet potatoes and ñampi: functional properties and possible applications in the food industry. Tecnología en Marcha, 29(5), 86-94.
Velázquez, C., Pérez Carvajal, A. M., & Prado Barragán, L. A. (2016). Fruit Processing in Central America and Mexico. In P. Poltronieri & O. F. D'Urso (Eds.), Biotransformation of Agricultural Waste and By-Products (pp. 21-48). Amsterdam: Elsevier Inc.
Wexler, L., Perez, A. M., Cubero-Castillo, E. & Vaillant, F. (2016). Use of response surface methodology to compare vacuum and atmospheric deep-fat frying of papaya chips impregnated with blackberry juice. CyTA - Journal of Food, 14, 578-586.
Acosta, O. G., Vermeylen, F. M., Noel, C., & Padilla-Zakour, O. I. (2015). Modeling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots. Food Control, 51, 390-396.
Azofeifa, G., Quesada, F., Pérez, A. M., Vaillant, F., & Michel, A. (2015). Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals. Journal of Food Composition and Analysis, 42, 56-62.
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