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2023. Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization.2023. Rapid screening of mayonnaise quality using computer vision and machine learning. Journal of Food Measurement and Characterization.
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2022. Use of Hibiscus sabdariffa by‑Product to Enhance the Nutritional Quality of Pasta. Waste and Biomass Valorization.2022. Use of Hibiscus sabdariffa by‑Product to Enhance the Nutritional Quality of Pasta. Waste and Biomass Valorization.
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2022. Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas. Foods.2022. Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas. Foods.
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2022. Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences.2022. Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate. Applied Sciences.
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2021. A comparative study of polyphenolic and amino acid profiles of commercial fruit beers Journal of Food Composition and Analysis.2021. A comparative study of polyphenolic and amino acid profiles of commercial fruit beers Journal of Food Composition and Analysis.