Ivette Guzman

Guzman, I., Grace, M. H., Yousef, G. G., Raskin, I., & Lila, M. A. (2015). Novel strategies for capturing health-protective mango phytochemicals in shelf stable food matrices. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 66(2), 175–185. https://doi.org/10.3109/09637486.2014.979315

Yousef, G. G., Grace, M. H., Medina, J. L. G., Neff, S., Guzman, I., Brown, A. F., … Lila, M. A. (2014). Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients. PLANT FOODS FOR HUMAN NUTRITION, 69(4), 317–324. https://doi.org/10.1007/s11130-014-0445-6

Brown, A. F., Yousef, G. G., Chebrolu, K. K., Byrd, R. W., Everhart, K. W., Thomas, A., … Jackson, E. W. (2014). High-density single nucleotide polymorphism (SNP) array mapping in Brassica oleracea: identification of QTL associated with carotenoid variation in broccoli florets. Theoretical and Applied Genetics, 127(9), 2051–2064.

Yousef, G. G., Lila, M. A., Guzman, I., Ballington, J. R., & Brown, A. F. (2014). Impact of interspecific introgression on anthocyanin profiles of Southern Highbush blueberry. Journal of the American Society for Horticultural Science, 139(2), 99–112.

Brown, A. F., Yousef, G. G., Guzman, I., Chebrolu, K. K., Werner, D. J., Parker, M., … Perkins-Veazie, P. (2014). Variation of carotenoids and polyphenolics in peach and implications on breeding for modified phytochemical profiles. Journal of the American Society for Horticultural Science, 139(6), 676–686.

Grace, M. H., Guzman, I., Roopchand, D. E., Moskal, K., Cheng, D. M., Pogrebnyak, N., … Lila, M. A. (2013). Stable Binding of Alternative Protein-Enriched Food Matrices with Concentrated Cranberry Bioflavonoids for Functional Food Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 61(28), 6856–6864. https://doi.org/10.1021/jf401627m

Guzman, I., Yousef, G. G., & Brown, A. F. (2012). Simultaneous extraction and quantitation of carotenoids, chlorophylls, and tocopherols in brassica vegetables. Journal of Agricultural and Food Chemistry, 60(29), 7238–7244.