All Stories

  1. Production of carotenoid-rich powder pigments from residual sunflower petals: drying, extraction kinetics, carrier-dependent properties, and food system application

    Article • Applied Food Research, December 2026, Elsevier

    Meliza Rojas

  2. Mechanical modification and ultrasound-assisted osmotic dehydration for mass transfer intensification during blueberry convective drying

    Article • Ultrasonics Sonochemistry, June 2026, Elsevier

    Meliza Rojas

  3. Isosteric heat of sorption in powders produced from agro-industrial byproducts: a systematic review and meta-analysis

    Article • Scientia Agropecuaria, May 2026, Scientia Agropecuaria

    Meliza Rojas

  4. Determining the Carbonyl and Carboxyl Group Content on Starch

    Article • January 2026, Springer Science + Business Media

    Meliza Rojas

  5. Determining the Molecular Size Distribution of Starch

    Article • January 2026, Springer Science + Business Media

    Meliza Rojas

  6. Naturally colored and functional powder formulation for dessert: flow properties, texture, stability, and bioactive compounds

    Article • Powder Technology, January 2026, Elsevier

    Meliza Rojas

  7. Influence of osmotic pretreatment and convective drying temperature on the drying and rehydration kinetics of pear slices (Pyrus communis)

    Article • January 2026, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  8. Enhancement of thermal stability, UV barrier, biodegradability, and moisture resistance of potato starch–agar bioplastics using biogenic TiO2 nanoparticles

    Article • Polymer Testing, August 2025, Elsevier

    Meliza Rojas, David Asmat-Campos

  9. Biosynthesized metal nanoparticles from agro-industrial byproducts applied in the functionalization of bioplastics for use in the blueberry packaging

    Article • Composites Part B Engineering, May 2025, Elsevier

    Meliza Rojas, David Asmat-Campos

  10. Biocompounds recovery from purple corn cob by-product: extraction kinetics, thermal and physicochemical stability of liquid and powdered anthocyanin-rich extract

    Article • Food and Bioproducts Processing, January 2025, Elsevier

    Meliza Rojas

  11. Energy density and mode of ultrasound application in fresh cow milk: Microbiological, physicochemical, and techno-functional properties

    Article • BRAZILIAN JOURNAL OF FOOD TECHNOLOGY, January 2025, FapUNIFESP (SciELO)

    Meliza Rojas

  12. Modeling the Texture of Treated Blueberries

    Article • January 2025, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  13. Physical and thermal improvement of bioplastics based on potato starch/agar composite functionalized with biogenic ZnO nanoparticles

    Article • International Journal of Biological Macromolecules, December 2024, Elsevier

    Meliza Rojas, David Asmat-Campos

  14. Emerging approaches to improve barley malt processing and quality: Ultrasound-assisted hydration and ethanol pre-treatment to drying

    Article • Journal of Food Engineering, September 2024, Elsevier

    Meliza Rojas

  15. Drying strategies of spent coffee grounds using refractance window method

    Article • Food Research International, February 2024, Elsevier

    Meliza Rojas

  16. Toward sustainable nanomaterials: An innovative ecological approach for biogenic synthesis of TiO2 nanoparticles with potential photocatalytic activity

    Article • Cleaner Engineering and Technology, December 2023, Elsevier

    Meliza Rojas, David Asmat-Campos

  17. Ultrasonic pre-treatment to enhance drying of potentially probiotic guava (Psidium guajava): Impact on drying kinetics, Lacticaseibacillus rhamnosus GG viability, and functional quality

    Article • Food Research International, November 2023, Elsevier

    Meliza Rojas

  18. Assessing Rheological Properties of Fluid and Semi-Solid Food Products

    Article • September 2023, Taylor & Francis

    Meliza Rojas

  19. Assessing Rheological Properties of Solid Food Products

    Article • September 2023, Taylor & Francis

    Meliza Rojas

  20. Conclusions and Future Perspectives

    Article • September 2023, Taylor & Francis

    Meliza Rojas

  21. Effect of Product Composition, Structure and Processing on Food Rheological Properties

    Article • September 2023, Taylor & Francis

    Meliza Rojas

  22. Fluid-Flow Properties

    Article • September 2023, Taylor & Francis

    Meliza Rojas

  23. Food Rheology

    Article • September 2023, Taylor & Francis

    Meliza Rojas

  24. Introduction and Basic Concepts of Rheology

    Article • September 2023, Taylor & Francis

    Meliza Rojas

  25. Viscoelasticity of Fluid, Semi-Solid and Solid Foods

    Article • September 2023, Taylor & Francis

    Meliza Rojas

  26. Development of a functional beverage based on fermented whey, goldenberry (Physalis peruviana L.), and tumbo (Passiflora mollissima)

    Article • Revista Facultad Nacional de Agronomía Medellín, September 2023, Universidad Nacional de Colombia

    Meliza Rojas

  27. Engineering strategies for food fortification

    Article • Current Opinion in Food Science, June 2023, Elsevier

    Meliza Rojas

  28. Substitution of Wheat Flour for Sweet Potato, Oca, and Pea Flour in a Sponge Cake: Sensory Acceptability and Nutritional Composition

    Article • January 2023, Springer Science + Business Media

    Meliza Rojas

  29. High‑Pressure Homogenization and Enzymes in Juices

    Article • January 2023, Elsevier

    Meliza Rojas

  30. Ultrasound processing to enhance the functionality of plant-based beverages and proteins

    Article • Current Opinion in Food Science, December 2022, Elsevier

    Meliza Rojas

  31. Structure–process interaction in mass transfer processes: Application of ethanol and ultrasound in a vascular structure

    Article • Journal of Food Process Engineering, October 2022, Wiley

    Meliza Rojas

  32. Ultrasound-Assisted Extraction of Natural Pigments From Food Processing By-Products: A Review

    Article • Frontiers in Nutrition, May 2022, Frontiers

    Meliza Rojas

  33. Drying kinetics of blueberry pulp and mass transfer parameters: Effect of hot air and refractance window drying at different temperatures

    Article • Journal of Food Engineering, May 2022, Elsevier

    Meliza Rojas

  34. Cut orientation effect on mass transfer: Drying and rehydration of yellow sweet potato cylinders

    Article • Drying Technology, April 2022, Taylor & Francis

    Meliza Rojas

  35. Classifying Powdered Products to Improve Packaging

    Article • January 2022, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  36. How Drying Methods Shape Fruit Powders

    Article • January 2022, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  37. Effect of Grinding and Sieving on the Coffee Properties: A Systematic Review

    Article • January 2022, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  38. High‑Pressure Homogenization of Milk and Alternatives

    Article • January 2022, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  39. Persimmon (Diospyros sp.) Processing into Food and Non-Food Products: A Systematic Review

    Article • January 2022, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  40. Adding Coffee Extract to Sweet Biscuits

    Article • January 2022, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  41. Combining ultrasound, vacuum and/or ethanol as pretreatments to the convective drying of celery slices

    Article • Ultrasonics Sonochemistry, November 2021, Elsevier

    Meliza Rojas

  42. Convective drying of cambuci, a native fruit from the Brazilian Atlantic Forest: Effect of pretreatments with ethanol and freezing

    Article • Journal of Food Process Engineering, July 2021, Wiley

    Meliza Rojas

  43. Structural modification on potato tissue and starch using ethanol pre-treatment and drying process

    Article • Food Structure, July 2021, Elsevier

    Meliza Rojas

  44. Ultrasound processing of fruits and vegetables, structural modification and impact on nutrient and bioactive compounds: a review

    Article • International Journal of Food Science & Technology, May 2021, Oxford University Press (OUP)

    Meliza Rojas

  45. An insight into the pasting properties and gel strength of starches from different sources: effect of starch concentration

    Article • Scientia Agropecuaria, April 2021, Scientia Agropecuaria

    Meliza Rojas

  46. Consumer attitudes towards ultrasound processing and product price: Guava juice as a case study

    Article • Scientia Agropecuaria, April 2021, Scientia Agropecuaria

    Meliza Rojas

  47. Emerging technologies to enhance starch performance

    Article • Current Opinion in Food Science, February 2021, Elsevier

    Meliza Rojas

  48. Planchas Biodegradables A Base De Almidón De Pituca Y Cáscara De Cacao: Características Físico Mecánicas Y Degradabilidad.

    Article • January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  49. Blueberry-Based Gummies With Partial Substitution Of Unflavored Gelatin For Cushuro (Nostoc Commune Vauch.) Flour

    Article • January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  50. Cut Orientation And Drying Temperature Effect On Drying And Rehydration Kinetics Of Yacon (Smallanthus Sonchifolius)

    Article • January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  51. Enhancing carrot convective drying by combining ethanol and ultrasound as pre-treatments: Effect on product structure, quality, energy consumption, drying and rehydration kinetics

    Article • Ultrasonics Sonochemistry, January 2021, Elsevier

    Meliza Rojas

  52. Fish Bone Hydroxyapatite in Plastic Composites

    Article • January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  53. Mauritia Flexuosa Fibers in Polyester Composites

    Article • January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  54. Improving Plant Fibers with NaOH Treatment

    Article • January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  55. Rehydration of Nixtamalized Corn: Two Methods Compared

    Article • January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  56. Discovering the Texture of Peruvian Mantecoso Cheese

    Article • January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  57. Ultrasound in Food: How Conditions Change Results

    Article • January 2021, LACCEI (Latin American and Caribbean Consortium of Engineering Institutions)

    Meliza Rojas

  58. Combining ethanol pre‐treatment and ultrasound‐assisted drying to enhance apple chips by fortification with black carrot anthocyanin

    Article • Journal of the Science of Food and Agriculture, October 2020, Wiley

    Meliza Rojas

  59. Drying Accelerators to Enhance Processing and Properties: Ethanol, Isopropanol, Acetone and Acetic Acid as Pre-treatments to Convective Drying of Pumpkin

    Article • Food and Bioprocess Technology, October 2020, Springer Science + Business Media

    Meliza Rojas

  60. Ethanol pre-treatment to ultrasound-assisted convective drying of apple

    Article • Innovative Food Science & Emerging Technologies, May 2020, Elsevier

    Meliza Rojas

  61. Ultrasound and ethanol pre-treatments to improve convective drying: Drying, rehydration and carotenoid content of pumpkin

    Article • Food and Bioproducts Processing, January 2020, Elsevier

    Meliza Rojas

  62. Using ultrasound for improving hydration and debittering of Andean lupin grains

    Article • Journal of Food Process Engineering, June 2019, Wiley

    Meliza Rojas

  63. Incorporation of microencapsulated hydrophilic and lipophilic nutrients into foods by using ultrasound as a pre-treatment for drying: A prospective study

    Article • Ultrasonics Sonochemistry, June 2019, Elsevier

    Meliza Rojas

  64. Improving the infrared drying and rehydration of potato slices using simple approaches: Perforations and ethanol

    Article • Journal of Food Process Engineering, May 2019, Wiley

    Meliza Rojas

  65. Structural changes caused by ultrasound pretreatment: Direct and indirect demonstration in potato cylinders

    Article • Ultrasonics Sonochemistry, April 2019, Elsevier

    Meliza Rojas

  66. The Use of Non-conventional Technologies for Processing Tomato Products: High-power Ultrasound, High-pressure Homogenization, High Hydrostatic Pressure, and Pulsed Electric Fields

    Article • January 2019, Royal Society of Chemistry

    Meliza Rojas

  67. Rheological Properties of Tomato Products

    Article • January 2019, Royal Society of Chemistry

    Meliza Rojas

  68. Ultrasound processing of guava juice: Effect on structure, physical properties and lycopene in vitro accessibility

    Article • Food Chemistry, December 2018, Elsevier

    Meliza Rojas

  69. Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

    Article • International Journal of Food Science, October 2018, Hindawi Publishing Corporation

    Guillermo Linares, Meliza Rojas

  70. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices

    Article • Innovative Food Science & Emerging Technologies, October 2018, Elsevier

    Meliza Rojas

  71. Ethanol pre-treatment improves vegetable drying and rehydration: Kinetics, mechanisms and impact on viscoelastic properties

    Article • Journal of Food Engineering, September 2018, Elsevier

    Meliza Rojas

  72. Microstructure elements affect the mass transfer in foods: The case of convective drying and rehydration of pumpkin

    Article • LWT, July 2018, Elsevier

    Meliza Rojas

  73. Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages

    Article • LWT, March 2018, Elsevier

    Meliza Rojas

  74. Impact of pre-drying and frying time on physical properties and sensorial acceptability of fried potato chips

    Article • Journal of Food Science and Technology, December 2017, Springer Science + Business Media

    Meliza Rojas

  75. Fenólicos a partir de residuos de café: Optimización del proceso de extracción

    Article • Revista de Investigaciones Altoandinas - Journal of High Andean Research, October 2017, Universidad Nacional Del Altiplano Puno Peru

    Meliza Rojas

  76. Evaluating the Guo-Campanella viscoelastic model

    Article • Journal of Texture Studies, September 2017, Wiley

    Meliza Rojas

  77. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water

    Article • Ultrasonics Sonochemistry, May 2017, Elsevier

    Meliza Rojas

  78. Ultrasound pre-treatment enhances the carrot drying and rehydration

    Article • Food Research International, November 2016, Elsevier

    Raúl Siche, Meliza Rojas

  79. The ultrasound technology for modifying enzyme activity

    Article • Scientia Agropecuaria, June 2016, Scientia Agropecuaria

    Scientia Agropecuaria, Meliza Rojas

  80. Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability

    Article • Food Research International, April 2016, Elsevier

    Meliza Rojas