Publicaciones
Hempel, J., Amrehn, E., Quesada, S., Esquivel, P., Jiménez, V. M., Heller, A., Carle, R., & Schweiggert, R. M. (2014). Lipid-dissolved γ-carotene, β-carotene, and lycopene in globular chromoplasts of peach palm (Bactris gasipaes Kunth) fruits. Planta, 240(5), 1037-1050.
Jiménez, V. M., Gruschwitz, M., Schweiggert, R. M., Carle, R., & Esquivel, P. (2014). Identification of phenolic compounds in soursop (Annona muricata) pulp by high-performance liquid chromatography with diode array and electrospray ionization mass spectrometric detection. Food Research International, 65, 42-46.
Montoya-Arroyo, A., Schweiggert, R. M., Pineda-Castro, M.-L., Sramek, M., Kohlus, R., Carle, R., & Esquivel, P. (2014). Characterization of cell wall polysaccharides of purple pitaya (Hylocereus sp.) pericarp. Food Hydrocolloids, 35, 557-564.
Schweiggert, R. M., Kopec, R. E., Villalobos-Gutierrez, M. G., Högel, J., Quesada, S., Esquivel, P., Schwartz, S. J., & Carle, R. (2014). Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: a randomised cross-over study. British Journal of Nutrition, 111(3), 490-498.
Usaga, J., Worobo, R. W., & Padilla-Zakour, O. I. (2014). Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice. Journal of Food Protection, 77(10), 1656-1663.
Usaga, J., Worobo, R. W., & Padilla-Zakour, O. I. (2014). Thermal resistance parameters of acid-adapted and unadapted Escherichia coli O157:H7 in apple-carrot juice blends: Effect of organic acids and pH. Journal of Food Protection, 77(4), 567-573.
Usaga, J., Churey, J. J., Padilla-Zakour, O. I., & Worobo, R. W. (2014). Determination of the validation frequency for commercial UV juice processing units. Journal of Food Protection, 77(12), 2076-2080.
Vargas Aguilar, P., Cubero Castillo, E., & Lang Gutowski, A. (2014). Metodología para diseñar un producto alimenticio por medio de la identificación de los factores que influyen en la decisión de compra. Revista Venezolana de Ciencia y Tecnología de Alimentos, 5(1), 18-30.
Azofeifa, G., Quesada, S., Boudard, F., Morena, M., Cristol, J.-P., Pérez, A. M., Vaillant, F., & Michel, A. (2013). Antioxidant and anti-inflammatory in vitro activities of phenolic compounds from tropical highland blackberry (Rubus adenotrichos). Journal of Agricultural and Food Chemistry, 61(24), 5798-5804.
Calvo-Castro, L., Syed, D. N., Chamcheu, J. C., Vilela, F. M. P., Pérez, A. M., Vaillant, F., Rojas, M., & Mukhtar, H. (2013). Protective effect of tropical highland blackberry juice (Rubus adenotrichos Schltdl.) against UVB-mediated damage in human epidermal keratinocytes and in a reconstituted skin equivalent model. Photochemistry and Photobiology, 89(5), 1199-1207.
Páginas
