Betty A Ronceros

Color changes in the surface of fresh cut meat: A fractal kinetic application

F. Pedreschi, E. Valencia, R. Quevedo, 2013 .

Enzymatic browning in sliced and puréed avocado: A fractal kinetic study

Franco Pedreschi, Roberto Quevedo, F. Pedreschi, 2011 .

Quantification of enzymatic browning kinetics in pear slices using non-homogenous L∗ color information from digital images

José Miguel Aguilera, Roberto Quevedo, J. Aguilera, 2009 .

Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation

J. Bastías-Montes, R. Quevedo, I. Balic, 2020 .

Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images

Franco Pedreschi, José Miguel Aguilera, Roberto Quevedo, 2009 .

Shelf life of barley shoots chlorophyll under four frozen‐storage conditions

Betty A Ronceros, A. R. Lespinard, R. Quevedo‐León, 2021, Journal of Food Processing and Preservation.

Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis

Roberto Quevedo, R. Quevedo, E. Valencia, 2013, Food and Bioprocess Technology.