Veronica Galindo-Cuspinera, Ph.D.
Affiliations: | 2003 | University of Maryland, College Park, College Park, MD |
Area:
Food Science and Technology Agriculture, Microbiology Biology, Organic Chemistry, Agricultural ChemistryGoogle:
"Veronica Galindo-Cuspinera"Parents
Sign in to add mentor| Scott A. Rankin | grad student | 2003 | University of Maryland | |
| (Volatile composition and antimicrobial properties of commercial annatto (Bixa orellana L.) extracts, a natural food colorant.) | ||||
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| van Eck A, Franks E, Vinyard CJ, et al. (2020) Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods. Food & Function |
| Galindo-Cuspinera V, Rankin SA. (2005) Bioautography and chemical characterization of antimicrobial compound(s) in commercial water-soluble annatto extracts. Journal of Agricultural and Food Chemistry. 53: 2524-9 |
| Galindo-Cuspinera V, Westhoff DC, Rankin SA. (2003) Antimicrobial properties of commercial annatto extracts against selected pathogenic, lactic acid, and spoilage microorganisms. Journal of Food Protection. 66: 1074-8 |
| Galindo-Cuspinera V, Lubran MB, Rankin SA. (2002) Comparison of volatile compounds in water- and oil-soluble annatto (Bixa orellana L.) extracts. Journal of Agricultural and Food Chemistry. 50: 2010-5 |