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Rights of Nature in Europe: Encounters and Visions

1, 2024

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Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Comprehensive reviews in food science and food safety, 2020-03, Vol.19 (2), p.405-447

2020

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Growth kinetics of Lactococcus lactis and Lactobacillus casei in liquid culture medium containing as prebiotics inulin or fructose

Journal of the science of food and agriculture, 2024-02, Vol.104 (3), p.1258-1270

2024

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Post-Harvest Alternatives in Banana Cultivation

Agronomy (Basel), 2024-09, Vol.14 (9), p.2109

2024

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Characterization and quantification of bioactive compounds and antioxidant activity in three different varieties of mango (Mangifera indica L.) peel from the Ecuadorian region using HPLC-UV/VIS and UPLC-PDA

NFS journal, 2021-06, Vol.23, p.1-7

2021

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Effects of Wall Materials and Operating Parameters on Physicochemical Properties, Process Efficiency, and Total Carotenoid Content of Microencapsulated Banana Passionfruit Pulp (Passiflora tripartita var. mollissima) by Spray-Drying

Food and bioprocess technology, 2018-10, Vol.11 (10), p.1828-1839

2018

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Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels

Applied Food Research, 2022-06, Vol.2 (1), p.100119, Article 100119

2022

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Sharing Messages, Not Meals: Engaging with Non- Humans in Fieldwork during the Pandemic

Zeitschrift für Ethnologie, 2022-01, Vol.147 (1/2), p.75-98

2022

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UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction

Food analytical methods, 2024, Vol.17 (10), p.1466-1472

2024

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Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Foods, 2022-06, Vol.11 (13), p.1854

2022

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Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation

International journal of food properties, 2022-12, Vol.25 (1), p.1146-1155

2022

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Corrigendum to “Optimization of cacao beans fermentation by native species and electromagnetic fields” [Heliyon 9(4) April 2023 e15065]

Heliyon, 2023-07, Vol.9 (7), p.e17676-e17676, Article e17676

2023

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Supercritical CO2 Extraction of Bioactive Compounds from Mango (Mangifera indica L.) Peel and Pulp

Foods, 2021-09, Vol.10 (9), p.2201

2021

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Optimization of cacao beans fermentation by native species and electromagnetic fields

Heliyon, 2023-04, Vol.9 (4), p.e15065-e15065, Article e15065

2023

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Biological Active Ecuadorian Mango 'Tommy Atkins' Ingredients-An Opportunity to Reduce Agrowaste

Nutrients, 2018-08, Vol.10 (9), p.1138

2018

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Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models

Heliyon, 2024-02, Vol.10 (3), p.e24927-e24927, Article e24927

2024

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Toxic Elements in Soil and Rice in Ecuador

Agronomy (Basel), 2021-08, Vol.11 (8), p.1594

2021

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Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

Foods, 2023-06, Vol.12 (13), p.2539

2023

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Evaluation of antinutrients, nutritional, and functional properties in sacha inchi (Plukenetia volubilis L) cake treated with hydrothermal processes

Heliyon, 2024-09, Vol.10 (17), p.e37291, Article e37291

2024

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Banana Passion Fruit (Passiflora mollissima (Kunth) L.H. Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity

Molecules (Basel, Switzerland), 2017-01, Vol.22 (1), p.85-85

2017

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Physical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting

Journal of cereal science, 2021-09, Vol.101, p.103298, Article 103298

2021

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Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility

Foods, 2024-04, Vol.13 (7), p.1090

2024

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Study the Effect of Pre-Treatment of Drying ‘Mortiño’ (Vaccinium Floribundum Kunth) with Reference to Drying Rate and Total Content of Soluble Polyphenols and Anthocyanins

Revista Politécnica, 2018-01, Vol.40 (2), p.47-57

2018

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Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

Food chemistry, 2008-12, Vol.111 (4), p.816-823

2008

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Characterization of Andean Blueberry in Bioactive Compounds, Evaluation of Biological Properties, and In Vitro Bioaccessibility

Foods, 2020-10, Vol.9 (10), p.1483

2020

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Rights of Nature in Europe: Encounters and Visions

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Growth kinetics of Lactococcus lactis and Lactobacillus casei in liquid culture medium containing as prebiotics inulin or fructose

Post-Harvest Alternatives in Banana Cultivation

Characterization and quantification of bioactive compounds and antioxidant activity in three different varieties of mango (Mangifera indica L.) peel from the Ecuadorian region using HPLC-UV/VIS and UPLC-PDA

Effects of Wall Materials and Operating Parameters on Physicochemical Properties, Process Efficiency, and Total Carotenoid Content of Microencapsulated Banana Passionfruit Pulp (Passiflora tripartita var. mollissima) by Spray-Drying

Modeling of the microwave heating-toasting time-related variables and characterization of non-isothermal rheological properties of floury and sweet specialty maize kernels

Sharing Messages, Not Meals: Engaging with Non- Humans in Fieldwork during the Pandemic

UPLC-PDA Phenolic Compounds Profile of Mango Peel Extracts Obtained using Different Solvents and Ultrasound-Assisted Extraction

Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity

Evaluation of starch digestibility of Andean crops oriented to healthy diet recommendation

Corrigendum to “Optimization of cacao beans fermentation by native species and electromagnetic fields” [Heliyon 9(4) April 2023 e15065]

Supercritical CO2 Extraction of Bioactive Compounds from Mango (Mangifera indica L.) Peel and Pulp

Optimization of cacao beans fermentation by native species and electromagnetic fields

Biological Active Ecuadorian Mango 'Tommy Atkins' Ingredients-An Opportunity to Reduce Agrowaste

Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models

Toxic Elements in Soil and Rice in Ecuador

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

Evaluation of antinutrients, nutritional, and functional properties in sacha inchi (Plukenetia volubilis L) cake treated with hydrothermal processes

Banana Passion Fruit (Passiflora mollissima (Kunth) L.H. Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity

Physical and hydration properties of specialty floury and sweet maize kernels subjected to pan and microwave toasting

Fatty Acids and Starch Identification within Minute Archaeological Fragments: Qualitative Investigation for Assessing Feasibility

Study the Effect of Pre-Treatment of Drying ‘Mortiño’ (Vaccinium Floribundum Kunth) with Reference to Drying Rate and Total Content of Soluble Polyphenols and Anthocyanins

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

Characterization of Andean Blueberry in Bioactive Compounds, Evaluation of Biological Properties, and In Vitro Bioaccessibility

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