| Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content JC Barrios Renteria, LA Espinoza-Espinoza, J Valdiviezo-Marcelo, ... Frontiers in Sustainable Food Systems 6, 999400, 2022 | 8 | 2022 |
| Antimicrobial and production of hydrolytic enzymes potentials of bacteria and fungi associated with macroalgae and their applications: a review EJ Vega-Portalatino, MM Rosales-Cuentas, J Valdiviezo-Marcelo, ... Frontiers in Marine Science 10, 1174569, 2023 | 7 | 2023 |
| Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream EA Mauricio-Sandoval, LA Espinoza-Espinoza, LA Ruiz-Flores, ... Frontiers in Sustainable Food Systems 7, 1126448, 2023 | 5 | 2023 |
| Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food J Valdiviezo-Marcelo, NM Arana-Torres, EJ Vega-Portalatino, ... Frontiers in Sustainable Food Systems 7, 1212229, 2023 | 3 | 2023 |
| Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review HD Muñoz-More, JM Nole-Jaramillo, J Valdiviezo-Marcelo, ... Frontiers in Sustainable Food Systems 7, 1146873, 2023 | 3 | 2023 |
| Microencapsulation of vitamins: A review and meta-analysis of coating materials, release and food fortification LA Espinoza-Espinoza, HD Muñoz-More, JM Nole-Jaramillo, ... Food Research International, 114420, 2024 | 2 | 2024 |
| Impact of Socioeconomic and Demographic Factors on The Physicochemical and Microbiological Quality of Artisanal Cheeses from Northern Peru. GX HERRERA GAVILAN, L ALFREDO ESPINOZA-ESPINOZA, ... Current Research in Nutrition & Food Science 11 (3), 2023 | 1 | 2023 |
| Efecto del secado con aire caliente en el contenido de fenólicos totales y capacidad antioxidante de la cáscara de pitahaya roja (Hylocereus guatemalensis) KC Castillo-Zapata, JD Reyes-Diaz, HP Cornelio-Santiago, ... Revista de Investigaciones de la Universidad Le Cordon Bleu 11 (2), 97-106, 2024 | | 2024 |
| Aislamiento, caracterización e identificación molecular de bacterias lácticas de interés industrial provenientes del queso tipo suizo JV Marcelo Universidad Nacional de Frontera, 2022 | | 2022 |
| Caracteristicas de los emprendimientos de miel de abeja desde la perspectiva de los consumidores: Narihuala, Catacaos, Perú LAM Quispe, LAE Espinoza, MPE Delgado, J Valdiviezo-Marcelo, ... Editorial Tinta & Pluma, 2022 | | 2022 |
| Una revisión de la obtención de compuestos fenólicos a partir de cáscara y semilla de palta (Persea americana Mill.), empleando tecnologías emergentes J Valdiviezo Marcelo Universidad Nacional de Frontera, 2021 | | 2021 |
| Estudio de nivel de aceptación de un producto lácteo tipo mantequilla enriquecido con algarrobina J Valdiviezo Marcelo, E Hernández Martínez, N Arana Torres, ... | | 2018 |
Luis Alfredo Espinoza EspinozaUniversidad Nacional de Frontera在 unf.edu.pe 的电子邮件经过验证
