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.
PhD Louisiana State University
MS Louisiana State University
BS Zamorano University
- All Polyphenols Are Not Created Equal: Exploring the Diversity of Phenolic Metabolites , JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
- Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications , ACS FOOD SCIENCE & TECHNOLOGY (2022)
- High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes , LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
- Physicochemical properties of Frontiere rice flour and its application in a gluten-free cupcake , CEREAL CHEMISTRY (2021)