Publicaciones
Azofeifa, G., Quesada, S., Pérez, A. M., Vaillant, F., Michel, A. (2018). Effect of an in vitro digestion on the antioxidant capacity of a microfiltrated blackberry juice (Rubus adenotrichos). Beverages, 4(2), 30.
Lieb, V. M., Esquivel, P., Cubero-Castillo, E., Carle, R., & , Steingass, C. B. (2018). GC–MS profiling, descriptive sensory analysis, and consumer acceptance of Costa Rican papaya (Carica papaya L.) fruit purees. Food Chemistry, 248, 238-246
Reynoso-Camacho, R., Rufino, M. S. M., Amaya-Cruz, D. M., Pérez, A. M. (2018). Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health
Fulgencio Saura-Calixto & Jara Pérez-Jiménez (Eds.). Chapter 6. The Royal Society of Chemistry, 88-110
Acosta, O., Usaga, J., Churey, J. J., Worobo, R. W., & Padilla-Zakour, O. I. (2017). Effect of water activity on the thermal tolerance and survival of Salmonella enterica serovars Tennessee and Senftenberg in goat milk caramel. Journal of Food Protection, 80(6), 922-927.
Acosta, O., Vaillant, F., Pérez, A. M. & Dornier, M. (2017). Concentration of polyphenolic compounds in blackberry (Rubus adenotrichos Schltdl.) juice by nanofiltration. Journal of Food Process Engineering, 40, e12343.
Bonilla-Leiva, A. R., Cubero Castillo, E., & Reyes, Y. (2017). Bean (Phaseolus vulgaris) treatments effect on starch digestible fractions and consumer acceptability in the production of bean wheat cookies. Journal of Food and Nutritional Disorders, 6:4.
Chacón-Ordóñez, T., Schweiggert, R. M., Bosy-Westphal, A., Jiménez, V. M., Carle, R., and Esquivel, P. (2017). Carotenoids and carotenoid esters of orange- and yellow-fleshed mamey sapote (Pouteria sapota (Jacq.) H.E. Moore & Stearn) fruit and their postprandial absorption in humans. Food Chemistry, 221:673-682.
Chavarría, G., Molina, A., Leiva, A., Méndez, G., Wong-González, E., Cortés-Muñoz, M., Rodríguez, C., & Granados-Chinchilla, F. (2017). Distribution, stability, and protein interactions of Aflatoxin M1 in fresh cheese. Food Control, 73, 581-586.
Corrales, C. V., Lebrun, M., Vaillant, F., Madec, M. N., Lortal, S., Pérez, A. M., & Fliedel, G. (2017). Key odor and physicochemical characteristics of raw and roasted jicaro seeds (Crescentia alata K.H.B.). Food Research International, 96, 113-120.
Corrales, C. V., Fliedel, G., Perez, A. M., Servent, A., Pradesh, A., Dornier, M., Lomonte, B., & Vaillant, F. (2017). Physicochemical characterization of jicaro seeds (Crescentia alata H.B.K.): A novel protein and oleaginous seed. Journal of Food Composition and Analysis, 56, 84-92.
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