Marvin Moncada

Bio

Dr. Marvin Moncada’s research interest is focused on a plant-based total utilization engineering program designed to create value-added products, starting with the processing of raw materials and food by-products and continuing through the development of novel food products or food ingredients. Additionally, his program will be involved in research related to the processing, characterization, and bioactivity of industrial hemp.

Publications

• Attributes of Lactobacillus acidophilus as Effected by Carao (Cassia grandis) Pulp Powder , FERMENTATION-BASEL (2023)
• Comparison of the Thermal and Rheological Properties of Frontiere Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems , STARCH-STARKE (2023)
• Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes , FOODS (2023)
• Current Status and Nutritional Value of Green Leaf Protein , NUTRIENTS (2023)
• Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts , PLANTS-BASEL (2023)
• Gel formulated with Bryophyllum pinnatum leaf extract promotes skin wound healing in vivo by increasing VEGF expression: A novel potential active ingredient for pharmaceuticals , FRONTIERS IN PHARMACOLOGY (2023)
• Leaky Gut and the Ingredients That Help Treat It: A Review , MOLECULES (2023)
• Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent , FOODS (2023)
• Phenolic-rich extract of Nopalea cochenillifera attenuates gastric lesions induced in experimental models through inhibiting oxidative stress, modulating inflammatory markers and a cytoprotective effect , FOOD & FUNCTION (2023)
• Spray drying to produce novel phytochemical-rich ingredients from juice and pomace of American elderberry , FOOD BIOSCIENCE (2023)