artículo académico

• Shelf life of barley shoots chlorophyll under four frozen‐storage conditions.  Journal of Food Processing and Preservation.  45. 2021
• Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation.  Scientia Agropecuaria.  11:257-266. 2020
• Color changes in the surface of fresh cut meat: A fractal kinetic application.  Food Research International.  54:1430-1436. 2013
• Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis.  Food and Bioprocess Technology.  6:1878-1884. 2013
• Enzymatic browning in sliced and puréed avocado: A fractal kinetic study.  Journal of Food Engineering.  105:210-215. 2011
• Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images.  Food Research International.  42:1309-1314. 2009
• Quantification of enzymatic browning kinetics in pear slices using non-homogenous ∗ color information from digital images.  LWT - Food Science and Technology.  42:1367-1373. 2009
• Efecto de la Temperatura y Tiempo de Almacenamiento sobre la Calidad del Tomate Deshidratado.  Información tecnológica.  19. 2008
• Efecto de un Pretratamiento Químico en el Deshidratado del Arándano por Métodos Combinados.  Información tecnológica.  18. 2007