J. Mauricio Peñarrieta

Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (<i>Chenopodium pallidicaule</i>): An Andean pseudocereal

J. Mauricio Peñarrieta, Juan Alvarado, Björn Åkesson et al. · Molecular Nutrition & Food Research · 2008 · 87 citations

Agriculture, Biochemistry, Food Analysis +12

Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

Johan Alftrén, J. Mauricio Peñarrieta, Björn Bergenståhl et al. · Food Hydrocolloids · 2011 · 73 citations

Engineering, Chemical Engineering, Fluid Dynamics +15

Changes in phenolic antioxidants during chuño production (traditional Andean freeze and sun-dried potato)

J. Mauricio Peñarrieta, Trinidad G Salluca, Leslie Tejeda et al. · Journal of Food Composition and Analysis · 2010 · 42 citations

Agriculture, Biochemistry, Food Science +14

Steam pretreatment and fermentation of the straw material “Paja Brava” using simultaneous saccharification and co-fermentation

Cristhian Carrasco, Henrique Macedo Baudel, J. Mauricio Peñarrieta et al. · Journal of Bioscience and Bioengineering · 2010 · 35 citations

Agriculture, Biological Engineering, Fermentation Engineering +10

Interaction Between Phenolic Compounds and Lipase: The Influence of Solubility and Presence of Particles in the IC ₅₀ Value

Atma‐Sol Bustos, Andréas Håkansson, Javier A. Linares‐Pastén et al. · Journal of Food Science · 2018 · 33 citations

Agriculture, Biochemistry, Food Science +14