Publicaciones
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.
Camacho, M., Arauz, K., Barboza, N., Martínez, H. A., & Arias, J. (2015). Caracterización de productores de hortalizas orgánicas distribuidas en la Gran Área Metropolitana (GAM), Costa Rica. Agronomía Costarricense, 39(2), 131-142.
López-Calvo, R., Pérez, A. M., Ivankovich Guillén, C., Calderón Villaplana, S., & Pineda Castro, M. L. (2015). Evaluación de la aceptación por consumidores de un bocadillo de pejibaye (Bactris gasipaes) y estudio de su potencial como alimento funcional. Archivos Latinoamericanos de Nutrición, 65(1), 51-58.
Mora, E., & Andrés, C. (2015). Sensorial descriptors for vegetarian pigeon pea hamburger patties according to a focus group. Cuadernos de Investigación UNED, 7(1), 33-38.
Páginas
