Lista de obras - Coralia Osorio - Dominio Público Uruguay

(1R,2S,6R)-Papayanal: a new male-specific volatile compound released by the guava weevil Conotrachelus psidii (Coleoptera: Curculionidae).

artículo científico publicado en 2016

Advances in Health-Promoting Food Ingredients

scientific article published on 01 August 2019

Analysis of Phenolic Composition of Byproducts (Seeds and Peels) of Avocado (Persea americana Mill.) Cultivated in Colombia

scientific article published on 03 September 2019

Anthocyanin composition of wild Colombian fruits and antioxidant capacity measurement by electron paramagnetic resonance spectroscopy

artículo científico publicado en 2012

Antioxidant Activity of Anthocyanin-Rich Colombian Tropical Fruits

Antioxidant activity of corozo (Bactris guineensis) fruit by electron paramagnetic resonance (EPR) spectroscopy

Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern

article by Ivonne Alejandra González et al published 18 March 2011 in International Journal of Food Science and Technology

C13-Norisoprenoid Glucoconjugates from Lulo (SolanumquitoenseL.) Leaves

artículo científico publicado en 1999

Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening

Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying

Characterization of odor-active volatiles in champa (Campomanesia lineatifolia R. and P.).

artículo científico publicado en 2006

Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis

artículo científico publicado en 2008

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests

artículo científico publicado en 2009

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach. ⬇️

artículo científico publicado en 2016

Chemical analysis and screening as anticancer agent of anthocyanin-rich extract from Uva Caimarona ( Pourouma cecropiifolia Mart.) fruit

artículo científico publicado en 2010

Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma

article published in 2015

Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

Chemical constituents from the colombian medicinal plant Niphogeton ternata ⬇️

artículo científico publicado en 2002

Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour

article published in 2014

Colour and flavour changes during osmotic dehydration of fruits

article

Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives

artículo científico publicado en 2018

Cucurbita-5,23-diene-3β,25-diol from Sicana odorifera

Cupaniol, a New branched polyprenol, from Cupania latifolia ⬇️

artículo científico publicado en 2005

Cyclobutane dimers from the Colombian medicinal plant Achyrocline bogotensis.

artículo científico publicado en 2005

Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads.

artículo científico publicado en 2016

Encapsulation of cactus ( Opuntia megacantha ) betaxanthins by ionic gelation and spray drying: A comparative study

Ent-3,4-seco-labdane and ent-labdane diterpenoids from Croton stipuliformis (Euphorbiaceae).

artículo científico publicado en 2008

Free, glycosidically bound, and phosphate bound flavor constituents of badea (Passiflora quadrangularis) fruit pulp

scholarly article by Coralia Osorio et al published 1 February 2002 in Journal of Separation Science

Identification of Antioxidative Flavonols and Anthocyanins inSicana odoriferaFruit Peel

Immunosuppressive diacetylenes, ceramides and cerebrosides from Hydrocotyle leucocephala

artículo científico publicado en 2006

Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

Microencapsulation by spray-drying of anthocyanin pigments from Corozo ( Bactris guineensis) fruit.

artículo científico publicado en 2010

Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying

article published in 2013

Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents.

artículo científico publicado en 2015

Oxygenated monoterpenoids from badea (Passiflora quadrangularis) fruit pulp

artículo científico publicado en 2000

Periodic Table of Food Initiative for generating biomolecular knowledge of edible biodiversity

artículo científico publicado en 2024

Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar ("panela") beverage.

artículo científico publicado en 2017

Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening

Potential Opportunities and Challenges for Research Collaboration with Latin America in Agriculture and Food Science

artículo científico publicado en 2017

Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties.

artículo científico publicado en 2016

Spray-drying for the preparation of Al–Co–Cu pillared clays: A comparison with the conventional hot-drying method

Stereochemistry of (3E)-3,7-dimethyl-3-octene-1,2,6,7-tetraol isolated from Passiflora quadrangularis

Studies on aroma generation in lulo (Solanum quitoense): enzymatic hydrolysis of glycosides from leaves

Targeted Metabolomic Analysis of Polyphenols with Antioxidant Activity in Sour Guava (Psidium friedrichsthalianum Nied.) Fruit

artículo científico publicado en 2016

The role of (5E)-2,6-Dimethyl-5,7-octadiene-2,3-diol as Aroma Precursor in Badea (Passiflora quadrangularisL.) Fruit

Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract

article

Lista de obras de Coralia Osorio

(1R,2S,6R)-Papayanal: a new male-specific volatile compound released by the guava weevil Conotrachelus psidii (Coleoptera: Curculionidae).

Advances in Health-Promoting Food Ingredients

Analysis of Phenolic Composition of Byproducts (Seeds and Peels) of Avocado (Persea americana Mill.) Cultivated in Colombia

Anthocyanin composition of wild Colombian fruits and antioxidant capacity measurement by electron paramagnetic resonance spectroscopy

Antioxidant Activity of Anthocyanin-Rich Colombian Tropical Fruits

Antioxidant activity of corozo (Bactris guineensis) fruit by electron paramagnetic resonance (EPR) spectroscopy

Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern

C13-Norisoprenoid Glucoconjugates from Lulo (SolanumquitoenseL.) Leaves

Changes in odour-active compounds of two varieties of Colombian guava (Psidium guajava L.) during ripening

Characterisation and performance assessment of guava (Psidium guajava L.) microencapsulates obtained by spray-drying

Characterization of odor-active volatiles in champa (Campomanesia lineatifolia R. and P.).

Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis

Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach. ⬇️

Chemical analysis and screening as anticancer agent of anthocyanin-rich extract from Uva Caimarona ( Pourouma cecropiifolia Mart.) fruit

Chemical and sensory comparison of fresh and dried lulo (Solanum quitoense Lam.) fruit aroma

Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits

Chemical constituents from the colombian medicinal plant Niphogeton ternata ⬇️

Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour

Colour and flavour changes during osmotic dehydration of fruits

Comprehensive Database of Carotenoid Contents in Ibero-American Foods. A Valuable Tool in the Context of Functional Foods and the Establishment of Recommended Intakes of Bioactives

Cucurbita-5,23-diene-3β,25-diol from Sicana odorifera

Cupaniol, a New branched polyprenol, from Cupania latifolia ⬇️

Cyclobutane dimers from the Colombian medicinal plant Achyrocline bogotensis.

Encapsulating betalains from Opuntia ficus-indica fruits by ionic gelation: Pigment chemical stability during storage of beads.

Encapsulation of cactus ( Opuntia megacantha ) betaxanthins by ionic gelation and spray drying: A comparative study

Ent-3,4-seco-labdane and ent-labdane diterpenoids from Croton stipuliformis (Euphorbiaceae).

Free, glycosidically bound, and phosphate bound flavor constituents of badea (Passiflora quadrangularis) fruit pulp

Identification of Antioxidative Flavonols and Anthocyanins inSicana odoriferaFruit Peel

Immunosuppressive diacetylenes, ceramides and cerebrosides from Hydrocotyle leucocephala

Key aroma volatile compounds of gulupa (Passiflora edulis Sims fo edulis) fruit

Microencapsulation by spray-drying of anthocyanin pigments from Corozo ( Bactris guineensis) fruit.

Microencapsulation of Andes Berry (Rubus glaucus Benth.) Aqueous Extract by Spray Drying

Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents.

Oxygenated monoterpenoids from badea (Passiflora quadrangularis) fruit pulp

Periodic Table of Food Initiative for generating biomolecular knowledge of edible biodiversity

Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar ("panela") beverage.

Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening

Potential Opportunities and Challenges for Research Collaboration with Latin America in Agriculture and Food Science

Quantitation of the odour-active compounds in Andes berry (Rubus glaucus Benth) fruit using the molecular sensory approach

Spermidine Derivatives in Lulo (Solanum quitoense Lam.) Fruit: Sensory (Taste) versus Biofunctional (ACE-Inhibition) Properties.

Spray-drying for the preparation of Al–Co–Cu pillared clays: A comparison with the conventional hot-drying method

Stereochemistry of (3E)-3,7-dimethyl-3-octene-1,2,6,7-tetraol isolated from Passiflora quadrangularis

Studies on aroma generation in lulo (Solanum quitoense): enzymatic hydrolysis of glycosides from leaves

Targeted Metabolomic Analysis of Polyphenols with Antioxidant Activity in Sour Guava (Psidium friedrichsthalianum Nied.) Fruit

The role of (5E)-2,6-Dimethyl-5,7-octadiene-2,3-diol as Aroma Precursor in Badea (Passiflora quadrangularisL.) Fruit

Thermal and structural study of guava (Psidium guajava L) powders obtained by two dehydration methods

Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract