Marvin Moncada

Silva, E. S. da, Xiong, J., Medeiros, F. G. M. de, Grace, M., Moncada, M., Lila, M. A., & Hoskin, R. T. (2024). Spray dried insect protein-polyphenol particles deliver health-relevant value-added food ingredients. FUTURE FOODS, 9. https://doi.org/10.1016/j.fufo.2024.100315

Marcia, J., Aleman, R. S., Montero-Fernandez, I., Martin-Vertedor, D., Manrique-Fernandez, V., Moncada, M., & Kayanush, A. (2023). Attributes of Lactobacillus acidophilus as Effected by Carao (Cassia grandis) Pulp Powder. FERMENTATION-BASEL, 9(5). https://doi.org/10.3390/fermentation9050408

Aleman, R. S., Paz, G., Prinyawiwatkul, W., Moncada, M., & King, J. M. (2023, April 26). Comparison of the Thermal and Rheological Properties of Frontiere Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems. STARCH-STARKE. https://doi.org/10.1002/star.202200196

Simora, V., Duranova, H., Brindza, J., Moncada, M., Ivanisova, E., Joanidis, P., … Kacaniova, M. (2023). Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes. FOODS, 12(3). https://doi.org/10.3390/foods12030593

Balfany, C., Gutierrez, J., Moncada, M., & Komarnytsky, S. (2023). [Review of Current Status and Nutritional Value of Green Leaf Protein]. NUTRIENTS, 15(6). https://doi.org/10.3390/nu15061327

Aleman, R. S. S., Marcia, J., Duque-Soto, C., Lozano-Sanchez, J., Montero-Fernandez, I., Ruano, J. A. A., … Moncada, M. (2023). Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts. PLANTS-BASEL, 12(13). https://doi.org/10.3390/plants12132533

Dantas Araujo, E. R., Xavier-Santos, J. B., Silva, V. C., Lima, J. B., Schlamb, J., Fernandes-Pedrosa, M. de F., … Zucolotto, S. M. (2023). Gel formulated with Bryophyllum pinnatum leaf extract promotes skin wound healing in vivo by increasing VEGF expression: A novel potential active ingredient for pharmaceuticals. FRONTIERS IN PHARMACOLOGY, 13. https://doi.org/10.3389/fphar.2022.1104705

Aleman, R. S., Moncada, M., & Aryana, K. J. (2023). [Review of Leaky Gut and the Ingredients That Help Treat It: A Review]. MOLECULES, 28(2). https://doi.org/10.3390/molecules28020619

Aleman, R. S., Marcia, J. A., Montero-Fernandez, I., King, J., Pournaki, S. K., Hoskin, R. T., & Moncada, M. (2023). Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent. FOODS, 12(2). https://doi.org/10.3390/foods12020369

Silva, E. C. S., Guerra, G. C. B., Araujo, E. R. D., Schlamb, J., Silva, V. C., Tavares, E. de A., … Zucolotto, S. M. (2023, February 23). Phenolic-rich extract of Nopalea cochenillifera attenuates gastric lesions induced in experimental models through inhibiting oxidative stress, modulating inflammatory markers and a cytoprotective effect. FOOD & FUNCTION, Vol. 2. https://doi.org/10.1039/d2fo03735a

Ravichandran, K. S., Silva, E. S., Moncada, M., Perkins-Veazie, P., Lila, M. A., Greenlief, C. M., … Krishnaswamy, K. (2023). Spray drying to produce novel phytochemical-rich ingredients from juice and pomace of American elderberry. FOOD BIOSCIENCE, 55. https://doi.org/10.1016/j.fbio.2023.102981

Garcia, D., You, S. W., Aleman, R. S., King, J. M., Komarnytsky, S., Hoskin, R. T., & Moncada, M. (2023). Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp. FOODS, 12(4). https://doi.org/10.3390/foods12040763

Vong, C. I., Rathinasabapathy, T., Moncada, M., & Komarnytsky, S. (2022). [Review of All Polyphenols Are Not Created Equal: Exploring the Diversity of Phenolic Metabolites]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70(7), 2077–2091. https://doi.org/10.1021/acs.jafc.1c07179

You, S. W., Hoskin, R. T., Komarnytsky, S., & Moncada, M. (2022, June 8). Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications. ACS FOOD SCIENCE & TECHNOLOGY, Vol. 6. https://doi.org/10.1021/acsfoodscitech.2c00107

Aleman, R. S., Paz, G., Morris, A., Prinyawiwatkul, W., Moncada, M., & King, J. M. (2021). High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes. LWT-FOOD SCIENCE AND TECHNOLOGY, 152. https://doi.org/10.1016/j.lwt.2021.112326

Aleman, R. S., Morris, A., Prinyawiwatkul, W., Moncada, M., & King, J. M. (2021, September 29). Physicochemical properties of Frontiere rice flour and its application in a gluten-free cupcake. CEREAL CHEMISTRY. https://doi.org/10.1002/cche.10484