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Anthocyanins degradation during storage of Hibiscus sabdariffa extract and evolution of its degradation products.

artículo científico publicado en 2016

Bioaccessibility of Biofortified Sweet Potato Carotenoids in Baby Food: Impact of Manufacturing Process

artículo científico publicado en 2018

Carotene reactivity in pink grapefruit juice elucidated from model systems and multiresponse modeling.

artículo científico publicado en 2015

Culinary practices mimicking a polysaccharide-rich recipe enhance the bioaccessibility of fat-soluble micronutrients.

artículo científico publicado en 2016

Current food classifications in epidemiological studies do not enable solid nutritional recommendations for preventing diet-related chronic diseases: the impact of food processing

artículo científico publicado en 2015

Degradation kinetic modelling of ascorbic acid and colour intensity in pasteurised blood orange juice during storage

artículo científico publicado en 2014

Effect of Temperature on Acidity and Hydration Equilibrium Constants of Delphinidin-3-O- and Cyanidin-3-O-sambubioside Calculated from Uni- and Multiwavelength Spectroscopic Data.

artículo científico publicado en 2016

Exploration of reaction mechanisms of anthocyanin degradation in a roselle extract through kinetic studies on formulated model media.

artículo científico publicado en 2017

Modeling cereal starch hydrolysis during simultaneous saccharification and lactic acid fermentation; case of a sorghum-based fermented beverage, gowé.

artículo científico publicado en 2017

Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage

scientific article published on 01 August 2018

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