A novel semi-automated method for assessing in vitro cellular antioxidant activity, using the light-scattering properties of human erythrocytes

Acosta Montoya, Óscar Gerardo

Costa Rica

Acosta O*, Víquez F, Cubero E, Morales I. 2006. Ingredient levels optimization and nutritional evaluation of a lowcalorie blackberry (Rubus irasuensis Liebm.) jelly. Journal of Food Science. 71, S390-S394.

Acosta O*, Víquez F, Cubero E. 2008. Optimisation of low calorie mixed fruit jelly by response surface methodology. Food Quality and Preference. 19, 79-85.

Acosta O, Pérez AM*, Vaillant F. 2009. Chemical characterization, antioxidant properties, and volatile constituents of naranjilla (Solanum quitoense Lam.) cultivated in Costa Rica. Archivos Latinoamericanos de Nutrición. 59, 88-94.

An untargeted metabolomic assessment of cocoa beans during fermentation

Antioxidant and Anti-inflammatory in Vitro Activities of Phenolic Compounds from Tropical Highland Blackberry (Rubus adenotrichos)

Carvajal Sancho, Natalia

Costa Rica

Chemical characterization, antioxidant properties, and volatile constituents of naranjilla (Solanum quitoense Lam.) cultivated in Costa Rica

Cisse M, Vaillant F, Acosta O, Dhuique-Mayer C, Dornier M*. 2009. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the Arrhenius, Eyring, and Ball models. Journal of Agricultural and Food Chemistry. 57, 6285-6291.

Clarification and concentration of melon juice using membrane processes

Colorant and antioxidant properties of red-purple pitahaya (Hylocereus sp.)

Combined effect of osmotic pressure and sonication on the reduction of Salmonella spp. in concentrated orange juice

Concentration of Polyphenolic Compounds in Blackberry ( Rubus Adenotrichos Schltdl.) Juice by Nanofiltration

Cortés Muñoz , Marianela

Costa Rica

Determination of the validation frequency for commercial UV juice-processing units.

Diversity of urinary excretion patterns of main ellagitannins' colonicmetabolites after ingestion of tropical highland blackberry( Rubus adenotrichus ) juice

Effect of acid adaptation and acid shock on thermal tolerance and survival of Escherichia coli O157:H7 and O111 in apple juice

Effect of the microfiltration process on antioxidant activity and lipid peroxidation protection capacity of blackberry juice

Effect of vacuum frying on main physicochemical and nutritional quality parameters of pineapple chips

Effect of water activity on anthocyanin degradation and browning kinetics at hightemperatures (100–140 °C)

Effects of mechanical and enzymatic pre-treatments on extraction of polyphenols from blackberry fruits

Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining Microfiltration with Ultraviolet treatment

Estimation of glycaemic index of peach palm (Bactris gasipaes) cooked fruits and chips, and pitahaya (Hylocereus spp.) pulp

Evaluación de la aceptación por consumidores de un bocadillo de pejibaye (Bactris gasipaes) y estudio de su potencial como alimento funcional

Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K.) flour

Impact of industrial processing and storage on major polyphenols and theantioxidant capacity of tropical highland blackberry (Rubus adenotrichus)

In Vitro Cell-Mediated Antioxidant Protection of Human Erythrocytes by Some Common Tropical Fruits

Jiménez Godoy, Vasti

Costa Rica

Kinetics of Anthocyanin Degradation and Browningin Reconstituted Blackberry Juice Treated at HighTemperatures (100-180 C)