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Publications in Refereed Journals

2007

Brovelli E and Cisneros-Zevallos L. 2007. Horticultural Maturity Revisited: From Peaches to Echinacea. Fresh Produce. 1(1):1-3.

Chirinos R, Campos D, Arbizu C, Rees J, Larondelle Y, Herve R., Noratto G and
Cisneros-Zevallos L. 2007. Effect of genotype , maturity stage and post-harvest storage on phenolic compounds, carotenoid content and antioxidant capacity of Andean mashua tubers (Tropaeolum tuberosum Ruiz & Pavón). J of Sci Food Agri. 87: 437-446

Heredia B and Cisneros-Zevallos L. 2007. The effect of exogenous ethylene and methyl
jasmonate on PAL activity, phenolic profiles and antioxidant capacity of carrots (Daucus carota L.) under different wounding intensities. Postharvest Biology & Technology. Accepted.

Kalbasi A and Cisneros-Zevallos L. 2007. Fractionation of monomeric and polymeric anthocyanins frm concord grape (Vitis labrusca L.) juice by membrane ultrafiltration. J. Agric Food Chem. 55: 7036-7042.

Pedreschi P and Cisneros-Zevallos L. 2007. Pheonolic profiles of Andean purple corn (Zea mays L.). Food Chemistry 100:956-963

Reyes LF, Cisneros-Zevallos L. 2007. Degradation kinetics and colour of anthocyanins in aqueous extracts of purple- and red-flesh potatoes (Solanum tuberosum L.). Food Chemistry 100:885-894

Reyes LF and Cisneros-Zevallos L. 2007. Electron-beam radiation stress affects mango fruit (Mangifera indica L.) antioxidant constituents before and during post-harvest storage. J. Agric Food Chem. 55: 6132-6139.

Reyes LF, Villarreal JE, Cisneros-Zevallos L.  2007  The increase in antioxidant capacity after wounding depends on the type of fruit or vegetable tissue. Food Chemistry 101:1254-1262.

Villarreal JE, Lombardini L and Cisneros-Zevallos L 2007. Phytochemical constituents and antioxidant activity of different pecan (Carya illinoinensis (Wagenh.) K. Koch) cultivars. Food Chem. 102: 1241-1249.

2006

Bathrick R, Nayga RM, Cisneros-Zevallos L, Salas F and Iturrizaga S. 2006. Analyzing consumer demand for Andean root and tuber products in Peru. Journal of Food Products Marketing, 13 (2006). Accepted

Campos D, Noratto G, Chirinos R, Arbizu C, Rocca W, Cisneros-Zevallos L. 2006. Antioxidant capacity and secondary metabolites in fours species of Andean tuber crops: native potato (Solanum sp.), mashua (Tropaeolum tuberosum Ruiz & Pavón), Oca (Oxalis tuberosa Molina) and ulluco (Ullucus tuberosus Caldas). J Sci Food Agric 86:1481-1488.

Cevallos-Casals BA, Byrne D, Okie WR and Cisneros-Zevallos L. 2006. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Food Chemistry 96 (2006) 273-280.

Pedreschi R and Cisneros-Zevallos L. 2006. Antimutagenic and Antioxidant Properties of Phenolic Fractions From Andean Purple Corn (Zea mays L.) J. Agric. Food. Chem 54: 4557-4567.

Thaipong K, Boonprakob U, Crosby K, Cisneros-Zevallos L and Byrne DH. 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant capacity from guava fruit extracts. Journal of Food Composition and Analysis 19: 669, 675.

Villarreal JE, Lombardini L and Cisneros-Zevallos L 2006. Phytochemical constituents and antioxidant activity of different pecan (Carya illinoinensis (Wagenh.) K. Koch) cultivars. Food Chem. Accepted

2005

Chirinos R, Campos D, Arbizu C, Rees J, Larondelle Y, Herve R, Noratto G and Cisneros-Zevallos L. 2005. Effect of genotype, maturity stage and post-harvest storage on phenolic compounds, carotenoid content and antioxidant capacity of Andean mashua tubers (Tropaeolum tuberosum Ruiz & Pavón). J of Sci Food Agri. Accepted

Duffy EA, Cisneros-Zevallos L, Castillo A, et al. 2005. Survival of Salmonella transformed to express green fluorescent protein on Italian parsley as affected by processing and storage. Journal of Food Protection, 68 (4): 687-695.

Reyes LF, Miller JC and Cisneros-Zevallos L. 2005. Antioxidant Capacity, Anthocyanins and Total Phenolics in Purple- and Red-Fleshed Potato (Solanum tuberosum L.) Genotypes. American Journal of Potato Research, 82:271-277.

2004

Cevallos-Casals BA, and Cisneros-Zevallos, L. 2004. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants. Food Chemistry, 86 (1): 69-77.

Palekar MP, Cabrera-Diaz E, Kalbasi-Ashtari A, et al. 2004. Effect of electron beam irradiation on the bacterial load and sensorial quality of sliced cantaloupe Journal of Food Science, 69 (9): M267-M273.

Reyes LF, Miller JC, Cisneros-Zevallos, L. 2004. Environmental conditions influence the content and yield of anthocyanins and total phenolics in purple- and red-flesh potatoes during tuber development. American Journal of Potato Research, 81 (3): 187-193.

Surjadinata BB, Cisneros-Zevallos, L.  2004.  Modeling wound-induced respiration of fresh-cut carrots (Daucus carota L.). (Reprinted from JFS, vol 68). Journal Of Food Science, 69 (1): 2735-2740.

2003

Awika J, Rooney L. Wu X, Prior R, and Cisneros-Zevallos L. 2003. Screening methods to measure antioxidant activity of sorghum (Sorghum bicolor) and sorghum products. Journal of Agricultural and Food Chemistry. Accepted

Cevallos-Casals B. A. and Cisneros-Zevallos L. 2003. Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweetpotato compared to synthetic and natural colorants. Food Chemistry. Accepted

Cevallos-Casals BA, and Cisneros-Zevallos L. 2003. Stoichiometric and kinetic studies of phenolic antioxidants from Andean purple corn and red-fleshed sweetpotato. Journal of Agricultural and Food Chemistry. 51:3313-3319.

Cisneros-Zevallos, L and J.M. Krochta. 2003. Dependence of Coating Thickness on Viscosity of Coating Solution Applied to Fruits and Vegetables by Dipping Method. J. Food Sci. 68(2):503-510.

Cisneros-Zevallos, L. 2003. The Use of Controlled Post-harvest Abiotic Stresses as a Tool for Enhancing the Nutraceutical Content and Adding-Value to Fresh Fruits and Vegetables. J. Food Sci. 68(5): 1560-1565.

Cisneros-Zevallos, L and J.M. Krochta. 2003. Whey Protein Coatings for Fresh Fruits and Relative Humidity Effects. Journal of Food Science 68(1):176-181.

Pedreschi P, Campos D, Noratto G, Chirinos R, and Cisneros-Zevallos L. 2003. Andean Yacon Root (Smallanthus sonchifolius Poepp. Endl) Fructooligosaccharides as a Potential Novel Source of Prebiotics. Journal of Agricultural and Food Chemistry. 51: 5278-5284.

Reyes LF and Cisneros-Zevallos L. 2003. Wounding stress increases the phenolic content and antioxidant capacity of purple-flesh potatoes. Journal of Agricultural and Food Chemistry. 51: 5296-5300.

Surjadinata B. and Cisneros-Zevallos L. 2003. Modeling wound-induced respiration of fresh-cut carrots (Daucus carota L.). J Food Science. Accepted

2002

Cisneros-Zevallos, L. and J.M. Krochta. 2002. Internal Modified Atmospheres of Coated Fresh Fruits and Vegetables: Understanding Relative Humidity Effects. J. Food Sci. 67(6): 1990-1995.

Morales-Blancas. E.F., Chandia, V.E. and Cisneros-Zevallos, L. 2002. Thermal inactivation kinetics of peroxidase and lipoxigenase from broccoli, green asparagus and carrots. J. Food Sci. 67 (1): 146-154.

Uquiche-Carrasco, E., Villarroel-Tudesca, M., Cisneros-Zevallos, L. 2002. Edible coating effects on the sensory quality of green bell pepper fruits (Capsicum annuum L.) during storage. Arch. Latinoam. Nutr. 52(1):84-90.

Urquiche-Carrasco, E. and Cisneros-Zevallos, L. 2002. Effect of blanching and hygroscopic coating on quality of fresh-cut carrots (Daucus carota cv.Chantenay) during storage. Arch. Latinoam. Nutr. 52(2): 187-192.

Earlier Publications

Avena-Bustillos, R. J., L. A. Cisneros-Zevallos, J. M. Krochta, and M.E. Saltveit. 1994. Application of casein-lipid edible film emulsions to reduce white blush on minimally processed carrots. Postharvest Biol. And Tech. 4(1994): 319-329.

Avena-Bustillos, R.J., L.A. Cisneros-Zevallos, J.M. Krochta and M.E. Saltveit. 1993. Optimization of edible coatings on minimally processed carrots using response surface methodology. Transactions of the ASAE (American Society of Agricultural Engineers) 36(3):801-805.

Cisneros-Zevallos, L., M. E. Saltveit and J. M. Krochta. 1997. Hygroscopic coatings control surface white discoloration of peeled (minimally processed) carrots during storage. J. Food Science. 62(2):363-366, 398.

Cisneros-Zevallos, L., M. E. Saltveit and J. M. Krochta. 1995. Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage. J. Food Science. 60(2): 320-323, 333.

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