Betty Ronceros

Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images

Roberto Quevedo, Oscar Díaz, Betty Ronceros et al. · Food Research International · 2009 · 56 citations

Botany, Musa Cavendish, Food Analysis +9

Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation

Roberto Quevedo, José Miguel Bastías‐Montes, Teófilo Espinoza‐Tellez et al. · Scientia Agropecuaria · 2020 · 52 citations · Full text

Food Contaminant, Antiviral Drug, Covid-19 +21

Quantification of enzymatic browning kinetics in pear slices using non-homogenous ∗ color information from digital images

Roberto Quevedo, Oscar Díaz, Arnaldo Caqueo et al. · LWT · 2009 · 49 citations

Food Chemistry, Digital Images, Pear Slices +6

Color changes in the surface of fresh cut meat: A fractal kinetic application

Roberto Quevedo, E. Valencia, G. Cuevas et al. · Food Research International · 2013 · 45 citations

Fractal Kinetic Application, Food Microstructure, Color Changes +8

Enzymatic browning in sliced and puréed avocado: A fractal kinetic study

Roberto Quevedo, Betty Ronceros, Karen Garcia et al. · Journal of Food Engineering · 2011 · 27 citations

Puréed Avocado, Biomanufacturing, Engineering +10