Roberta Hoskin
Senior Research Scholar
Bio
Dr. Roberta Targino Hoskin works in the lab of Dr. Marvin Moncada. Her primary research interests are focused on the research and development of novel nutrient-dense food ingredients and products using sustainable food sources, such as secondary streams of the food industry and underexploited food materials. This green-chemistry approach aims to create high-quality ingredients containing preserved phytoactive compounds at physiologically relevant concentrations. She is also interested in investigating bioactive components in fruits, vegetables and medicinal herbs, as well as the physicochemical attributes and sensory quality of new products developed with innovative plant-based ingredients.
Education
PhD Chemical Engineering Federal University of RN; University of Massachusetts
Publications
- Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent , FOODS (2023)
- Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp , Foods (2023)
- Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models , FOOD & FUNCTION (2022)
- Boosting the Bioaccessibility of Dietary Bioactives by Delivery as Protein-Polyphenol Aggregate Particles , JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2022)
- Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage , Future Foods (2022)
- Continuous flow microwave-assisted aqueous extraction of pomace phytoactives for production of protein-polyphenol particles and a protein-enriched ready-to-drink beverage(vol 5, artn 100137, year 2021) , FUTURE FOODS (2022)
- Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying , JOURNAL OF FOOD SCIENCE (2022)
- Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications , ACS FOOD SCIENCE & TECHNOLOGY (2022)
- Osmoporation is a versatile technique to encapsulate fisetin using the probiotic bacteria Lactobacillus acidophilus , Applied Microbiology and Biotechnology (2022)
- Sonoprocessing is an effective strategy to encapsulate fisetin into Saccharomyces cerevisiae cells , Applied Microbiology and Biotechnology (2022)