Publicaciones
Chacón-Ordóñez, T., Esquivel, P., Jiménez V. M., Carle, R., & Schweiggert, R. M. (2016). Deposition form and bioaccessibility of keto-carotenoids from mamey sapote (Pouteria sapota), red bell pepper (Capsicum annuum), and sockeye salmon (Oncorhynchus nerka) filet. Journal of Agricultural and Food Chemistry, 64(9), 1989-1998.
Chacón-Villalobos, A., Pineda-Castro, M. L., & Jiménez-Goebel, C. (2016). Características fisicoquímicas y sensoriales de helados de leche caprina y bovina con grasa vegetal. Agronomía Mesoamericana, 27(1), 19-36.
Cubero Castillo, E., González, X., Herrera, G., & Hernández, O. (2016). Efectos del consumo de ácidos grasos omega-3 sobre la salud cardiovascular, cerebral y diversas enfermedades del sistema nervioso central. Revista Venezolana de Ciencia y Tecnología de Alimentos, 7(1), 28-51.
Esquivel, P. (2016). Betalains. In R. Carle, R. M. Schweiggert (Eds.), Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Food Color (pp. 81-99). Cambridge: Woodhead Publishing.
Martínez-Zubiaur, Y., Chang Sidorchuk, L., González Alvarez, H., Barboza, N., & González Arias, G. (2016). First molecular evidence of Tomato chlorotic spot virus infecting tomatoes in Cuba. Plant Disease, 100(9), 1956.
Mayorga-Gross, A. L., Quirós-Guerrero, L. M., Fourny, G., & Vaillant, F. (2016). An untargeted metabolomic assessment of cocoa beans during fermentation. Food Research International, 89, 901-909.
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.
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