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Multi-Product Lactic Acid Bacteria Fermentations: A Review

Fermentation (Basel), 2020-03, Vol.6 (1), p.23

2020

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Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice

NFS journal, 2022-06, Vol.27, p.47-53

2022

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Reducción de sodio en salsa de tomate y mayonesa mediante la aplicación de un enfoque de umbral sensorial

Archivos latinoamericanos de nutrición, 2020-11, Vol.70 (2), p.134-143

2020

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Análisis de posibles peligros en leche materna donada. Revisión

Archivos latinoamericanos de nutrición, 2023-03, Vol.73 (1), p.42-59

2023

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Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage

NFS journal, 2024-06, Vol.35, p.100177, Article 100177

2024

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Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

Journal of food protection, 2017-06, Vol.80 (6), p.922-927

2017

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First characterization of the probiotic potential of lactic acid bacteria isolated from Costa Rican pineapple silages

PeerJ (San Francisco, CA), 2021-11, Vol.9, p.e12437-e12437, Article e12437

2021

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Composición nutricional, contenido de compuestos bioactivos y capacidad antioxidante hidrofílica de frutas costarricenses seleccionadas

Agronomía mesoamericana, 2022-02, Vol.33 (2), p.46175

2022

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Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Foods, 2023-02, Vol.12 (4), p.838

2023

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Tipificación con secuencias multilocus en Lactobacillus casei procedentes de ensilados de cáscara de piña

Agronomía mesoamericana, 2021-05, Vol.32 (2), p.508-522

2021

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Contribution of salting on the safety assurance of artisanal “Bagaces” cheese, a Mesoamerican firm dry-salted unripe cheese

International dairy journal, 2024-10, Vol.157, p.105999, Article 105999

2024

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Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese

International dairy journal, 2024-03, Vol.150, p.105837, Article 105837

2024

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Detección de gluten en alimentos etiquetados como libres de gluten disponibles en el mercado costarricense

Archivos latinoamericanos de nutrición, 2019, Vol.69 (1), p.42-49

2019

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Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

International journal of food microbiology, 2021-02, Vol.339, p.109034, Article 109034

2021

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Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages

Journal of food protection, 2018-09, Vol.81 (9), p.1549-1556

2018

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Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

Food science and technology international, 2022-12, Vol.28 (8), p.694-702

2022

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

Journal of food protection, 2014-10, Vol.77 (10), p.1656-1663

2014

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Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice

Food science & technology, 2017-01, Vol.75, p.9-16

2017

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Fate of Spoilage and Pathogenic Microorganisms in Acidified Cold-Filled Hot Pepper Sauces

Journal of food protection, 2019-10, Vol.82 (10), p.1736-1743

2019

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Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

Journal of food protection, 2017-06, Vol.80 (6), p.922

2017

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UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit

Journal of food protection, 2016-02, Vol.79 (2), p.294-298

2016

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Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice

Food science & technology, 2015-06, Vol.62 (1), p.218-224

2015

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Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:H7 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

Journal of food protection, 2014-04, Vol.77 (4), p.567-573

2014

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Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:1-17 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

Journal of food protection, 2014-04, Vol.77 (4), p.567-567

2014

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Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices

ACS food science & technology, 2022-03, Vol.2 (3), p.455-473

2022

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Multi-Product Lactic Acid Bacteria Fermentations: A Review

Probiotics survival and betalains stability in purple pitaya (Hylocereus sp.) juice

Reducción de sodio en salsa de tomate y mayonesa mediante la aplicación de un enfoque de umbral sensorial

Análisis de posibles peligros en leche materna donada. Revisión

Effect of thermal treatment on selected bioactive compounds and physicochemical properties of a blackberry-soy-flaxseed beverage

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

First characterization of the probiotic potential of lactic acid bacteria isolated from Costa Rican pineapple silages

Composición nutricional, contenido de compuestos bioactivos y capacidad antioxidante hidrofílica de frutas costarricenses seleccionadas

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Tipificación con secuencias multilocus en Lactobacillus casei procedentes de ensilados de cáscara de piña

Contribution of salting on the safety assurance of artisanal “Bagaces” cheese, a Mesoamerican firm dry-salted unripe cheese

Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese

Detección de gluten en alimentos etiquetados como libres de gluten disponibles en el mercado costarricense

Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

Microbial Safety and Quality Evaluation of UV-Treated, Cold-Pressed Colored and Turbid Juices and Beverages

Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

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

Ascorbic acid and selected preservatives influence effectiveness of UV treatment of apple juice

Fate of Spoilage and Pathogenic Microorganisms in Acidified Cold-Filled Hot Pepper Sauces

Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel

UV Tolerance of Spoilage Microorganisms and Acid-Shocked and Acid-Adapted Escherichia coli in Apple Juice Treated with a Commercial UV Juice-Processing Unit

Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice

Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:H7 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

Thermal Resistance Parameters of Acid-Adapted and Unadapted Escherichia coli O157:1-17 in Apple-Carrot Juice Blends: Effect of Organic Acids and pH

Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices

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