publicaciones seleccionadas
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artículo
- 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.
- 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.
- Vaillant F*, Pérez AM, Acosta O, Dornier M. 2008. Turbidity of pulpy fruit juice: a key factor for predicting cross-flow microfiltration performance. Journal of Membrane Science. 325, 404-412.