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Publications by Luis Verdezoto del Salto
Usage of Two Extraction Methods for Natural Dyes (Anthocyanin) From Blackberries of Castilla (Rubus Glaucus Benth) and Its Application in Yogurt
Journal of Food and Nutrition Research
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Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored With Andes Berry (Rubus Glaucus Benth) Anthocyanin Powder
Journal of Food Science
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Physicochemical Characteristics and Fatty Acids Composition of Crude Oil Extracted From Blackberry (Rubus Glaucus Benth) Residues
Grasas y Aceites
Organic Chemistry
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Extraction and Application of Natural Dyes From Brazilwood and Water Guava Leaves
Fundamentals of Natural Dyes and Its Application on Textile Substrates
Extraction and Optimization of Natural Colour From Ratanjyot, Its Application and Acceptance in Toffees
Journal of Nutrition & Food Sciences
Effect of an Edible Crosslinked Coating and Two Types of Packaging on Antioxidant Capacity of Castilla Blackberries
Food Science and Technology
Biotechnology
Food Science
Physicochemical Studies and Application of Some Natural Extracts and Its Metallic Mordant Complexes as Dyes for Textile Fabrics
Al-Azhar Bulletin of Science- Basic Science Sector
Ionic Liquid-Based Microwave-Assisted Extraction of Flavonoids From Bauhinia Championii (Benth.) Benth.
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Microwave-Assisted Extraction of Natural Dyes From Coleus Atropurpureus Leaves: The Effect of Solvent
MATEC Web of Conferences
Materials Science
Engineering
Chemistry
