| Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages Ó Acosta-Montoya, F Vaillant, S Cozzano, C Mertz, AM Pérez, MV Castro Food Chemistry 119 (4), 1497-1501, 2010 | 261 | 2010 |
| Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the Arrhenius, Eyring, and Ball models M Cisse, F Vaillant, O Acosta, C Dhuique-Mayer, M Dornier Journal of agricultural and food chemistry 57 (14), 6285-6291, 2009 | 232 | 2009 |
| Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus) AL Gancel, A Feneuil, O Acosta, AM Pérez, F Vaillant Food research international 44 (7), 2243-2251, 2011 | 129 | 2011 |
| Optimisation of low calorie mixed fruit jelly by response surface methodology O Acosta, F Víquez, E Cubero Food Quality and Preference 19 (1), 79-85, 2008 | 121 | 2008 |
| Chemical characterization, antioxidant properties, and volatile constituents of naranjilla (Solanum quitoense Lam.) cultivated in Costa Rica Ó Acosta, AM Pérez, F Vaillant Archivos Latinoamericanos de Nutricion (ALAN) 59 (1), 88, 2009 | 100 | 2009 |
| Turbidity of pulpy fruit juice: A key factor for predicting cross-flow microfiltration performance F Vaillant, AM Pérez, O Acosta, M Dornier Journal of membrane science 325 (1), 404-412, 2008 | 98 | 2008 |
| Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice O Acosta, F Vaillant, AM Pérez, M Dornier Separation and Purification Technology 125, 120-125, 2014 | 48 | 2014 |
| Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157: H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages J Usaga, Ó Acosta, JJ Churey, OI Padilla-Zakour, RW Worobo International Journal of Food Microbiology 339, 109034, 2021 | 39 | 2021 |
| Concentration of Polyphenolic Compounds in Blackberry (Rubus Adenotrichos Schltdl.) Juice by Nanofiltration O Acosta, F Vaillant, AM Pérez, M Dornier Journal of Food Process Engineering 40 (1), 2017 | 24 | 2017 |
| Effects of Mechanical and Enzymatic Pretreatments on Extraction of Polyphenols from Blackberry Fruits M Soto, O Acosta, F Vaillant, A Pérez Journal of Food Process Engineering 39 (5), 492-500, 2016 | 22 | 2016 |
| Ingredient Levels Optimization and Nutritional Evaluation of a Low‐calorie Blackberry (Rubus irasuensis Liebm.) Jelly O Acosta, F Víquez, E Cubero, I Morales Journal of food science 71 (5), S390-S394, 2006 | 20 | 2006 |
| Effect of Water Activity on the Thermal Tolerance and Survival of Salmonella enterica Serovars Tennessee and Senftenberg in Goat's Milk Caramel O Acosta, U Jessie, JJ Churey, RW Worobo, OI Padilla-Zakour Journal of Food Protection 80 (6), 922-927, 2017 | 15 | 2017 |
| Tuna skin gelatin production: optimization of extraction steps and process scale-up M Montero, ÓG Acosta CyTA-Journal of Food 18 (1), 580-590, 2020 | 14 | 2020 |
| Physicochemical characteristics and polyphenolic compounds of cultivated blackberries in Costa Rica M Soto, AM Pérez, MM Cerdas, F Vaillant, Ó Acosta Journal of Berry Research 9 (2), 283-296, 2019 | 12 | 2019 |
| Pickled Egg Production: Effect of Brine Acetic Acid Concentration and Packing Conditions on Acidification Rate O Acosta, X Gao, EK Sullivan, OI Padilla-Zakour Journal of Food Protection® 77 (5), 788-795, 2014 | 11 | 2014 |
| Effect of ethanolic extraction, thermal vacuum concentration, ultrafiltration, and spray drying on polyphenolic compounds of tropical highland blackberry (Rubus adenotrichos … AM Quirós, OG Acosta, E Thompson, M Soto Journal of Food Process Engineering 42 (4), e13051, 2019 | 8 | 2019 |
| Modeling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots OG Acosta, FM Vermeylen, C Noel, OI Padilla-Zakour Food Control 51, 390-396, 2015 | 7 | 2015 |
| Pickling Eggs J Usaga, O Acosta, EK Sullivan, OI Padilla-Zakour Egg Innovations and Strategies for Improvements, 405-413, 2017 | 6 | 2017 |
| Producción de insectos comestibles: retos, oportunidades y perspectivas para Costa Rica IM Bermúdez-Serrano, AM Quirós-Blanco, Ó Acosta-Montoya Agronomía Mesoamericana, 53052-53052, 2023 | 4 | 2023 |
| Membrane fractionation of gelatins extracted from skin of yellowfin tuna (Thunnus albacares): effect on molecular sizes and gelling properties of fractions M Montero, ÓG Acosta, AI Bonilla CyTA-Journal of Food 20 (1), 183-189, 2022 | 3 | 2022 |
Olga Padilla-ZakourProfessor of Food Science, Cornell University在 cornell.edu 的电子邮件经过验证
Olga Padilla-ZakourProfessor of Food Science, Cornell University在 cornell.edu 的电子邮件经过验证