Óscar Acosta

Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models

Mady Cissé, Fabrice Vaillant, Óscar Acosta et al. · Journal of Agricultural and Food Chemistry · 2009 · 175 citations

Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages

Óscar Acosta, Fabrice Vaillant, Sonia Cozzano et al. · Food Chemistry · 2009 · 172 citations

Polyphenolics, Edible Maturity Stages, Botany +6

Impact of industrial processing and storage on major polyphenols and the antioxidant capacity of tropical highland blackberry (Rubus adenotrichus)

Anne‐Laure Gancel, Aurélien Feneuil, Óscar Acosta et al. · Food Research International · 2010 · 85 citations

Food Chemistry, Polyphenolics, Engineering +9

Optimisation of low calorie mixed fruit jelly by response surface methodology

Óscar Acosta, F. Víquez · Food Quality and Preference · 2007 · 78 citations

Food Chemistry, Biomanufacturing, Engineering +8

Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

Jessie Usaga, Óscar Acosta, John J. Churey et al. · International Journal of Food Microbiology · 2020 · 69 citations

Microbial Contamination, Foodborne Illness, High-pressure Processing +9