David Del Pozo-Insfran, Ph.D.
Affiliations: | 2006 | University of Florida, Gainesville, Gainesville, FL, United States |
Area:
Food Science and Technology Agriculture, Agricultural EngineeringGoogle:
"David Del Pozo-Insfran"Parents
Sign in to add mentor| Stephen T. Talcott | grad student | 2006 | UF Gainesville | |
| (Emerging technologies and strategies to enhance anthocyanin stability.) | ||||
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Publications
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| Del Pozo-Insfran D, Balaban MO, Talcott ST. (2006) Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation. Journal of Agricultural and Food Chemistry. 54: 6705-12 |
| Del Pozo-Insfran D, Balaban MO, Talcott ST. (2006) Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice. Journal of Agricultural and Food Chemistry. 54: 5468-73 |
| Del Pozo-Insfran D, Percival SS, Talcott ST. (2006) Açai (Euterpe oleracea Mart.) polyphenolics in their glycoside and aglycone forms induce apoptosis of HL-60 leukemia cells. Journal of Agricultural and Food Chemistry. 54: 1222-9 |
| Brenes CH, Del Pozo-Insfran D, Talcott ST. (2005) Stability of copigmented anthocyanins and ascorbic acid in a grape juice model system. Journal of Agricultural and Food Chemistry. 53: 49-56 |
| Del Pozo-Insfran D, Brenes CH, Talcott ST. (2004) Phytochemical composition and pigment stability of Açai (Euterpe oleracea Mart.). Journal of Agricultural and Food Chemistry. 52: 1539-45 |
| Talcott ST, Brenes CH, Pires DM, et al. (2003) Phytochemical stability and color retention of copigmented and processed muscadine grape juice. Journal of Agricultural and Food Chemistry. 51: 957-63 |