selected publications

• article

  • Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins.  Carbohydrate Polymers.  115:112-121. 2015-01-01
  • Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.  Journal of Food Science and Technology.  52:6415-6424. 2015-01-01
  • The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.  Food Chemistry.  181:325-332. 2015-01-01