Narváez-Cuenca, C.-E.; Vincken, J.-P.; Gruppen, H. :
Quantitative fate of chlorogenic acid during enzymatic browning of potato juice. Journal of Agricultural and Food Chemistry. 2013, 61, 1563-1572.
Avellandeda-Torres, L.-M.; Melgarejo, L.M.; Narváez-Cuenca, C.-E.; Sánchez, J. :
Enzymatic activities of potato crop soils subjected to conventional management and grassland soils. Journal of Soil Science and Plant Nutrition 2013, 13, 301-312.
Narváez-Cuenca, C.-E.; J.-P., Vincken; Zheng, C.; Gruppen, H. :
Diversity of hydroxicinnamoyl conjugates in Colombian potato tubers. Food Chemistry 2013, 139, 1087-1097.
Garzón, G.A.; Narváez-Cuenca, C.-E.; Kopec, R.E.; Barry, A.M.; Riedl, K.M.; Schwartz, S.J. :
Determination of carotenoids, total phenolic content, and antioxidant activity of Arazá (Eugenia stipitata McVaugh), an amazonian fruit. Journal of Agricultural and Food Chemistry 2012, 60, 4709-4717.
Dueñas-Gómez, Y.-M.; Narváez-Cuenca, C.-E.; Restrepo-Sánchez, L.-P. :
Ablandamiento de frutos de pitaya amarilla (Acanthocereus pitajaya) a temperatura ambiente y en refrigeración: actividad de poligalacturonasa, celulasa y xilanasa. Acta Biológica Colombiana 2012, 17, 259-270.
Narváez-Cuenca, C.-E.; Vincken, J.-P.; Gruppen, H. :
Identification and quantification of (dihydro) hydroxycinnamic acids and their conjugates in potato by UHPLC-DAD-ESI-MSn. Food Chemistry 2012, 130, 730-738.
Narváez-Cuenca, C.-E.; Espinal-Ruiz, M.; Restrepo-Sánchez, L.-P.:
Heat shock reduces both chilling injury and the overproduction of reactive oxygen species in yellow pitaya (Hylocereus megalanthus) fruits. Journal of Food Quality 2012, 34, 327-332.
Avellaneda-Torres, L.-M.; Melgarejo-Muñoz, L. M.; Narváez-Cuenca, C.-E.; Sánchez-Nieves, J. :
Actividades enzimáticas en consorcios bacterianos de suelos bajo cultivo de papa con manejo convencional y bajo pastizal. Revista Facultad Nacional de Agronomía Medellín 2012, 65, 6349-6360.
Narváez-Cuenca, C.-E.; Kuijpers, T. F. M.; Vincken, J.-P.; de Waard, P.; Gruppen, H. :
New insights into an ancient anti-browning agent: formation of sulfo-phenolics in sodium hydrogen sulfite treated potato extracts. Journal of Agricultural and Food Chemistry 2011, 59, 10247-10255.
Kuijpers, T.F.M.; Narváez-Cuenca, C.-E.; Vincken, J.-P.; Verloop, A.J.W.; Van Berkel, W.J.H.; Gruppen, H. :
Inhibition of enzymatic browning of chlorogenic acid by sulfur-containing compounds. Journal of Agricultural and Food Chemistry 2011, 60, 3507-3514.
Garzón, G.A.; Narváez, C.E.; Riedl, K.M.; Schwartz, S.J. :
Chemical composition, anthocyanins, non-anthocyanin phenolics and antioxidant activity of wild bilberry (Vaccinium meridionale Swartz) from Colombia. Food Chemistry 2010, 122, 980-986.
García-Reyes, R.-H.; Narváez-Cuenca, C.-E. :
The effect of pasteurization on the quality of frozen arazá (Eugenia stipitata Mc vaugh) pulp. Journal of Food Quality 2010, 33, 632-645.
Espinal-Ruiz, M; Restrepo-Sánchez, L.-P.; Parada, F.; Narváez-Cuenca, C.-E. :
Inhibition of digestive enzyme activities by pectic polysaccharides in model solutions. Bioactive Carbohydrates and Dietary Fibre. 2014, 4, 27-38.
Espinal-Ruiz, M; Restrepo-Sánchez, L.-P.; Parada, F.; Narváez-Cuenca, C.-E., Mc Clements, D.-J.:
Impact of dietary fibers [methyl cellulose, chitosan, and pectin] on digestion of lipids under simulated gastrointestinal conditions. Food & Function. 2014, 5, 3083-3095.
Espinal-Ruiz, M; Restrepo-Sánchez, L.-P.; Parada, F.; Narváez-Cuenca, C.-E., Mc Clements, D.-J.:
Interaction of a Dietary Fiber (Pectin) with Gastrointestinal Components (Bile Salts, Calcium, and Lipase): A Calorimetry, electrophoresis, and turbidity study. Journal of Agricultural and Food Chemistry. 2014, 62, 12620-12630.
Narváez-Cuenca, C.-E.; Mateus-Gómez, A.; Restrepo-Sánchez, L.-P. :
Antioxidant capacity and total phenolic content of air-dried cape gooseberry (Physalis peruviana L.) at different ripeness stages. Agronomía Colombiana. 2014, 32, 232-237.
Duarte-Delgado, D.; Narváez-Cuenca, C.-E; Restrepo-Sánchez, L.-P.; Kushalappa, A; Mosquera-Vásquez, T.:
Development and validation of a liquid chromatographic method to quantify sucrose, glucose, and fructose in tubers of Solanum tuberosum Group Phureja. Journal of Chromatography B. 2015, 975, 18-23.
