Effect of blue, green or red LED light on the functional quality of spinach (Spinacia oleracea L.)

by Benjamín Battistoni, Asunción Amorós, María Luisa Tapia, Víctor Hugo Escalona
Published 2021-03-01

Determination of some functional and sensory attributes and suitability of colored- and noncolored-flesh potatoes for different cooking methods

by Ana Cecilia SILVEIRA, Sandra ORENA, Marcela MEDEL-MARABOLI, Victor Hugo ESCALONA

Compositional changes on colored and light-yellow-fleshed potatoes subjected to two cooking processes

by Ana Cecilia Silveira, Natalia Falagán, Encarna Aguayo, Francisco Vilaró, Victor Hugo Escalona
Published 2017-04-01

Efecto del corte y temperatura de almacenamiento sobre peras (Pyrus communis L.) Packham’s Triumph

by Javier Mauricio Obando Ulloa, Víctor Hugo Escalona Contreras, Alejandra Oyarzún, Alejandra Machuca, Luis Luchsinger, Álvaro Peña-Neira
Published 2018-01-01