All Stories

  1. Chemical Characterisation of New Oils Extracted from Cañihua and Tarwi Seeds with Different Organic Solvents

    Article • Foods, June 2024, MDPI AG

    Mauricio Peñarrieta

  2. Molecular characterization of a galactomannan extracted from Tara (Caesalpinia spinosa) seeds

    Article • Scientific Reports, December 2023, Springer Science + Business Media

    Mauricio Peñarrieta

  3. Antioxidant potential and fatty acid profile of different canihua (Chenopodium pallidicaule) cultivars, raised in Bolivian Altiplano

    Article • Food Science and Applied Biotechnology, October 2023, University of Food Technologies - Plovdiv

    Mauricio Peñarrieta

  4. Characterization of carotenoids, proximal analysis, phenolic compounds, anthocyanidins and antioxidant capacity of an underutilized tuber (Tropaeolum tuberosum) from Bolivia

    Article • October 2023, Research Square

    Mauricio Peñarrieta

  5. Characterization on the impact of different clarifiers on the white wine colloids using Asymmetrical Flow Field-Flow Fractionation

    Article • Food Chemistry, July 2022, Elsevier

    Mauricio Peñarrieta

  6. Characterization of Bolivian chili peppers; antioxidant capacity, total phenolic compounds, capsaicin and β-carotene concentration

    Article • Nutrition & Food Science, April 2022, Emerald

    Mauricio Peñarrieta

  7. UV-B Radiation as a Factor that Deserves Further Research in Bolivian Viticulture: A Review

    Article • South African Journal of Enology and Viticulture, October 2021, Stellenbosch University

    Mauricio Peñarrieta

  8. Whole Chloroplast Genomes reveals the uniqueness of Bolivian native cacao (Theobroma cacao) from the northern part of Bolivia

    Article • April 2021, Cold Spring Harbor Laboratory Press

    Mauricio Peñarrieta

  9. Meat of South American camelids - Sensory quality and nutritional composition

    Article • Meat Science, January 2021, Elsevier

    Mauricio Peñarrieta

  10. Fractionation of Nanoparticle Matter in Red Wines Using Asymmetrical Flow Field-Flow Fractionation

    Article • Journal of Agricultural and Food Chemistry, November 2020, American Chemical Society (ACS)

    Mauricio Peñarrieta

  11. First Evidence of Acyl-Hydrolase/Lipase Activity From Human Probiotic Bacteria: Lactobacillus rhamnosus GG and Bifidobacterium longum NCC 2705

    Article • Frontiers in Microbiology, July 2020, Frontiers

    Mauricio Peñarrieta

  12. Interaction of quercetin and epigallocatechin gallate (EGCG) aggregates with pancreatic lipase under simplified intestinal conditions

    Article • PLOS One, April 2020, PLOS

    Mauricio Peñarrieta

  13. Antioxidants and Nutritional Composition of 52 Cultivars of Native Andean Potatoes

    Article • Potato Research, April 2020, Springer Science + Business Media

    Mauricio Peñarrieta

  14. Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)

    Article • Food Chemistry, November 2019, Elsevier

    Mauricio Peñarrieta

  15. Comparison between conventional and frit-inlet channels in separation of biopolymers by asymmetric flow field-flow fractionation

    Article • The Analyst, January 2019, Royal Society of Chemistry

    Mauricio Peñarrieta

  16. Interaction Between Phenolic Compounds and Lipase: The Influence of Solubility and Presence of Particles in the IC50 Value

    Article • Journal of Food Science, July 2018, Wiley

    Mauricio Peñarrieta

  17. Phenolic and saccharide content in South American red wines

    Article • International Journal of Wine Research, January 2018, Dove Medical Press

    Mauricio Peñarrieta, daniel osorio-macias

  18. The effect of baking and enzymatic treatment on the structural properties of wheat starch

    Article • Food Chemistry, December 2016, Elsevier

    Mauricio Peñarrieta

  19. High Levels of Resveratrol in Grapes Cultivated at High Altitude Valleys in Bolivia

    Article • International Journal of Fruit Science, April 2014, Taylor & Francis

    Mauricio Peñarrieta

  20. genotipe of wheat

    Article • Food Science & Nutrition, December 2013, Wiley

    Dr Leslie Tejeda Perez, Mauricio Peñarrieta

  21. Arabinosylated phenolics obtained from SO2‐steam‐pretreated sugarcane bagasse

    Article • Journal of Chemical Technology & Biotechnology, June 2012, Wiley

    Mauricio Peñarrieta

  22. Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation

    Article • Food Hydrocolloids, January 2012, Elsevier

    Mauricio Peñarrieta

  23. Changes in phenolic antioxidants during chuño production (traditional Andean freeze and sun-dried potato)

    Article • Journal of Food Composition and Analysis, June 2011, Elsevier

    Mauricio Peñarrieta

  24. Steam pretreatment and fermentation of the straw material “Paja Brava” using simultaneous saccharification and co-fermentation

    Article • Journal of Bioscience and Bioengineering, February 2011, Elsevier

    Mauricio Peñarrieta

  25. Total Antioxidant Capacity and Content of Phenolic Compounds in Wild Strawberries (Fragaria vesca) Collected in Bolivia

    Article • International Journal of Fruit Science, December 2009, Taylor & Francis

    Mauricio Peñarrieta

  26. Total antioxidant capacity and content of flavonoids and other phenolic compounds in canihua (Chenopodium pallidicaule): An Andean pseudocereal

    Article • Molecular Nutrition & Food Research, June 2008, Wiley

    Mauricio Peñarrieta