Ordóñez¿Santos, L. E., & Martínez¿Girón, J. (2020).:
Thermal degradation kinetics of carotenoids, vitamin C and provitamin A in tree tomato juice. International Journal of Food Science & Technology, 55(1), 201-210.
Ordóñez-Santos, L. E., Martínez-Girón, J., & Arias-Jaramillo, M. E. (2017).:
Effect of ultrasound treatment on visual color, vitamin C, total phenols, and carotenoids content in Cape gooseberry juice. Food chemistry, 233, 96-100.
Ordóñez¿Santos, L. E., Pastur¿García, B., Romero¿Rodríguez, A., & VÁzquez¿Odériz, L. (2014).:
Colour of hot paprika from the La Vera and Murcia regions packaged in different atmospheres during storage. International journal of food science & technology, 49(1), 217-223.
Ordóñez¿Santos, L. E., Vázquez¿Odériz, M. L., & Romero¿Rodríguez, M. A. (2011).:
Micronutrient contents in organic and conventional tomatoes (Solanum lycopersicum L.). International Journal of Food Science & Technology, 46(8), 1561-1568.
Ordóñez-Santos, L. E., Velasco-Arango, V. A., & Hleap-Zapata, J. I. (2022).:
Ultrasound-assisted extraction of total carotenoids in papaya epicarp and its application in Frankfurt sausage. Ciência e Agrotecnologia, 46.
Martínez-Girón, J., Osorio, C., & Ordoñez-Santos, L. E. (2022).:
Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour (Bactris gasipaes, red and yellow ecotypes). Food Science and Technology International, 28(6), 535-544.
Ordóñez, V. M. G., Castilla, I. D. L., & Ordoñez-Santos, L. E. (2021).:
Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp. Revista de la Facultad de Ciencias Agrarias UNCuyo, 53(2), 252-260.
Velasco-Arango, V. A., Hleap-Zapata, J. I., & Ordóñez-Santos, L. E. (2021).:
Effect of Adding Guava (Psidium guajava) Epicarp Extract Flour on the Physicochemical, Textural, Colour and Sensory Properties of Frankfurters. Food Technology and Biotechnology, 59(2), 185-193.
Velasco-Arango, V. A., Hleap-Zapata, J. I., & Ordóñez-Santos, L. E. (2021).:
Nitrite reduction in beef burger using papaya (Carica papaya L.) epicarp. Food Science and Technology International, 27(4), 344-352.
Ordóñez-Santos, L. E., & Garzón-García, A. M. (2021).:
Optimizing homogenizer-assisted extraction of chlorophylls from plantain epicarp (Musa paradisiaca L.). Journal of Food Measurement and Characterization, 15(2), 1108-1115.
Ordóñez¿Santos, L. E., Arbones¿Maciñeira, E., Fernández¿Perejón, J., Lombardero¿Fernández, M., Vázquez¿Odériz, L., & Romero¿Rodríguez, A. (2009).:
Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum Mill.). Journal of the Science of Food and Agriculture, 89(5), 743-749.
Ordóñez-Santos, L. E., Vázquez-Odériz, L., Arbones-Maciñeira, E., & Romero-Rodríguez, M. Á. (2009).:
The influence of storage time on micronutrients in bottled tomato pulp. Food Chemistry, 112(1), 146-149.
Ordóñez-Santos, L. E., Arbones, E., Vázquez-Oderiz, L., Romero-Rodríguez, A., Gómez, J., & López, M. (2008).:
Use of Physical and Chemical Properties of Commercial Tomato (Lycopersicon esculentum Mill.) Products forMonitoring Their Quality. Journal of AOAC International, 91(1), 112-122.
Ordóñez-Santos, L. E., Esparza-Estrada, J., & Vanegas-Mahecha, P. (2021).:
Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products. Lwt, 139, 110598.
Parra-Campos, A., & Ordóñez-Santos, L. E. (2019).:
Natural pigment extraction optimization from coffee exocarp and its use as a natural dye in French meringue. Food chemistry, 285, 59-66.
