Óscar Acosta - Concepedia

Author

Óscar Acosta

Also Known As

O. Acosta, Oscar Acosta, Oscar Acosta-Montoya, Oscar Chávez Acosta, Oscar G. Acosta, Óscar Acosta, Óscar Acosta-Montoya, Óscar G. Acosta

Publications

911

Citations

H-Index

Concepts

All Affiliations

Universidad de Costa Rica Centre de Coopération Internationale en Recherche Agronomique pour le Développement UMR QualiSud Institut Agro Montpellier Laboratoire Traitement du Signal et de l'Image

ÓA

About

Óscar Acosta is an author at Universidad de Costa Rica specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	336
2	Health Sciences	6	6	284
3	Medicine	2	2	35
4	Biomolecular Engineering	1	1	15
5	Chemical Engineering	1	1	33

Óscar Acosta

Publications

851

Citations

H-Index

Page 1

	Year	Citations
Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models Mady Cissé, Fabrice Vaillant, Óscar Acosta, Journal of Agricultural and Food Chemistry	2009	175
Phenolic content and antioxidant capacity of tropical highland blackberry (Rubus adenotrichus Schltdl.) during three edible maturity stages Óscar Acosta, Fabrice Vaillant, Sonia Cozzano, Food Chemistry PolyphenolicsEdible Maturity StagesBotanyPhenolic ContentRipening	2009	172
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, Food Research International Food ChemistryPolyphenolicsEngineeringEnvironmental EngineeringIndustrial Processing	2010	85
Optimisation of low calorie mixed fruit jelly by response surface methodology Óscar Acosta, F. Víquez Food Quality and Preference Food ChemistryBiomanufacturingEngineeringResponse Surface MethodologyMechanical Engineering	2007	78
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, International Journal of Food Microbiology Microbial ContaminationFoodborne IllnessHigh-pressure ProcessingPressure ProcessingSalmonella Enterica	2020	69
Turbidity of pulpy fruit juice: A key factor for predicting cross-flow microfiltration performance Fabrice Vaillant, Ana M. Pérez, Óscar Acosta, Journal of Membrane Science FiltrationCross-flow Microfiltration PerformanceEngineeringEnvironmental EngineeringKey Factor	2008	68
Chemical characterization, antioxidant properties, and volatile constituents of naranjilla (Solanum quitoense Lam.) cultivated in Costa Rica. Óscar Acosta, Ana M. Pérez, Fabrice Vaillant PubMed Food ChemistryNutritionVolatile CompoundsBotanyTotal Titratable Acidity	2009	53
Potential of ultrafiltration for separation and purification of ellagitannins in blackberry (Rubus adenotrichus Schltdl.) juice Óscar Acosta, Fabrice Vaillant, Ana M. Pérez, Separation and Purification Technology EngineeringEnvironmental EngineeringBiochemical EngineeringPhytochemistryPhytochemical	2014	43
Concentration of Polyphenolic Compounds in Blackberry (<scp><i>R</i></scp><i>ubus Adenotrichos</i> Schltdl.) Juice by Nanofiltration Óscar Acosta, Fabrice Vaillant, Ana M. Pérez, Journal of Food Process Engineering Food ChemistryChemical EngineeringBiomanufacturingEngineeringEnvironmental Engineering	2016	33
Effects of Mechanical and Enzymatic Pretreatments on Extraction of Polyphenols from Blackberry Fruits Marvin Soto, Óscar Acosta, Fabrice Vaillant, Journal of Food Process Engineering Food ChemistryEnzymatic PretreatmentsPolyphenolicsContinuous PressingFood Bioactive Compound	2015	21

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