Dr. Ricardo Vejarano

All Stories

1. Article

   Multivariate accelerate shelf life test (MASLT) based on hyperspectral imaging to estimate shelf life of cape gooseberry (Physalis peruviana L.)
   Dr. Ricardo Vejarano
2. Article

   Improving the bioactive profile of red wine
   Dr. Ricardo Vejarano
3. Article

   Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety
   Dr. Ricardo Vejarano
4. Article

   Red wine pomace, raw material for making antioxidant drinks
   Dr. Ricardo Vejarano
5. Article

   Biodegradability Assessment Of Bioplastics From Oca (Tuberous Oxalis) Starch Using Digital Imaging
   Dr. Ricardo Vejarano
6. Article

   Thermal Stability of Anthocyanins in Grape Skin Extracts from Red Winemaking Residues
   Dr. Ricardo Vejarano
7. Article

   The potential of mamey apple peel for cleaning contaminated water
   Dr. Ricardo Vejarano
8. Article

   Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds
   Dr. Ricardo Vejarano
9. Article

   Use of fumaric acid to control pH and inhibit malolactic fermentation in wines
   Dr. Ricardo Vejarano
10. Article

    Passion-fruit shell biomass as adsorbent material to remove chromium III from contaminated aqueous mediums
    Dr. Ricardo Vejarano
11. Article

    Pineapple shell fiber as reinforcement in cassava starch foam trays
    Raúl SicheDr. Ricardo Vejarano
12. Article

    Biodegradable foam tray based on starches isolated from different Peruvian species
    Dr. Ricardo Vejarano
13. Article

    The addition of sugarcane bagasse and asparagus peel enhances the properties of sweet potato starch foams
    Dr. Ricardo Vejarano
14. Article

    The oenological interest of fumaric acid: Stop malolactic fermentation and preserve the freshness of wines
    Dr. Ricardo Vejarano
15. Article

    Bioconversión y efecto de inhibidores metabólicos sobre la producción de metabolitos secundarios durante la fermentación alcohólica
    Dr. Ricardo Vejarano
16. Article

    Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes
    Dr. Ricardo Vejarano
17. Article

    Adsorbent material based on passion-fruit wastes to remove lead (Pb), chromium (Cr) and copper (Cu) from metal-contaminated waters
    Dr. Ricardo Vejarano
18. Article

    Effect of metabolic inhibitors on the alcoholic fermentation: tolerant yeasts
    Dr. Ricardo Vejarano
19. Article

    Emerging preservation technologies in grapes for winemaking
    Dr. Ricardo Vejarano
20. Article

    Evaluation of biological contaminants in foods by hyperspectral imaging: A review
    Raúl SicheDr. Ricardo Vejarano
21. Article

    Properties of baked foams from oca ( Oxalis tuberosa ) starch reinforced with sugarcane bagasse and asparagus peel fiber
    Raúl SicheDr. Ricardo Vejarano
22. Article

    Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI)
    Raúl SicheDr. Ricardo Vejarano
23. Article

    Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine quality
    Dr. Ricardo Vejarano
24. Article

    Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality
    Dr. Ricardo Vejarano
25. Article

    Effect of Saccharomyces strains on the quality of red wines aged on lees
    Dr. Ricardo Vejarano
26. Article

    Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
    Dr. Ricardo Vejarano
27. Article

    Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
    Dr. Ricardo Vejarano
28. Article

    The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines
    Dr. Ricardo Vejarano