Publicaciones
Cubero‐Castillo, E., Ramirez‐Gutierrez, M., Araya‐Quesada, Y., & O'Mahony, M. (2019). The beta‐binomial: A preliminary comparison of smaller samples having many replications versus larger samples having fewer replications. Journal of Sensory Studies, 34(1), e12477.
da Silveira, J. S., Durand, N., Lacour, S., Belleville, M. -P., Perez, A., Loiseau, G., & Dornier, M. (2019). Solid-state fermentation as a sustainable method for coffee pulp treatment and production of an extract rich in chlorogenic acids. Food and Bioproducts Processing, 115, 175-184.
Esquivel, P., & Jiménez, V. M. (2019). Valuable compounds in coffee by-products. In F. J. Barba, E. Rosello Soto, M. Brncic, J. M. Lorenzo (Eds.), Green Extraction and Valorization of By-Products from Food Processing (pp. 277-292). Boca Raton: CRC Press.
Esquivel, P., Schweiggert, R. M., Chacón-Ordóñez, T., Steingass, C. B., Carle, R., & Jiménez, V. M. (2019). Carotenoid assembly in fruits and vegetables. In A. Z. Mercadante (Ed.), Carotenoid Esters in Foods: Physical, Chemical and Biological Properties (pp. 51-67). London: The Royal Society of Chemistry.
Leiva, A., Molina, A., Redondo-Solano, M., Artavia, G., Rojas-Bogantes, L., & Granados-Chinchilla, F. (2019). Pet food quality assurance and safety and quality assurance survey within the Costa Rican pet food industry. Animals, 9(11), 980.
Lieb, V. M., Schex, R., Esquivel, P., Jiménez, V. M., Schmarr, H. -G., Carle, R., & Steingass, C. B. (2019). Fatty acids and triacylglycerols in the mesocarp and kernel oils of maturing Costa Rican Acrocomia aculeata fruits. NFS Journal, 14-15, 6-13.
Lobo, A., Zúñiga, C., Worobo, R. W., Padilla-Zakour, O. I, & Usaga, J. (2019). Fate of spoilage and pathogenic microorganisms in acidified cold-filled hot pepper sauces. Journal of Food Protection, 82(10), 1736–1743.
Mayorga-Gross, A. L., & Esquivel, P. (2019). Impact of cocoa products intake on plasma and urine metabolites: A review of targeted and non-targeted studies in humans. Nutrients, 11(5), 1163.
Quirós, A. M., Acosta, O. G., Thompson, E., & Soto, M. (2019). Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos Schltdl.) by‐product. Journal of Food Process Engineering, 42(4), e13051.
Rojas-Garbanzo, C., Winter, J., Montero, M. L., Zimmermann, B. F., & Schieber, A. (2019). Characterization of phytochemicals in Costa Rican guava (Psidium friedrichsthalianum -Nied.) fruit and stability of main compounds during juice processing - (U)HPLC-DAD-ESI-TQD-MSn. Journal of Food Composition and Analysis, 75, 26-42.
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