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Ho, K. K., Ferruzzi, M. G., Liceaga, A. M., & San Martin-Gonzalez, M. (2015). Microwave-assisted extraction of lycopene in tomato peels: Effect of extraction conditions on all-trans and cis-isomer yields. LWT Lebensmittel-Wissenschaft-und-Technologie, 62(1), 160–168.
Cardoso-Ugarte, G. A., Sosa-Morales, M., Ballard, T. S., Liceaga, A. M., & San Martin-Gonzalez, M. (2014). Microwave-assisted extraction of betalains from red beet (Beta vulgaris) LWT Lebensmittel-Wissenschaft-und-Technologie, 59(1), 276–282.
Nguyen, E. B., Jones, O. G., Kim, B. Y., San Martin, F., & Liceaga, A. M. (n.d.). Impact of enzyme treatment microwave-assisted hydrolysis on functional and antioxidant properties of Rainbow trout (Oncorhynchus mykiss) by-products. Journal of Fisheries Science. doi:10.1007/s12562-017-1067-3
Jang, H. L., Liceaga, A. M., & Yoon, K. Y. (in press). Isolation and characteristics of anti-inflammatory peptides from enzymatic hydrolysates of sandfish (Arctoscopus japonicus) protein. Journal of Aquatic Food Product Technology.
Suwal, S., Ketnawa, S., Liceaga, A. M., & Huang, J. (2017). Electro-membrane fractionation of antioxidant peptides from protein hydrolysates of rainbow trout (Oncorhynchus mykiss) byproducts. Innovative Food Science and Emerging Technologies, 45, 122-131.
Felicia, H., Jones, O. G., O'Haire, M., & Liceaga, A. M. (2017). Functional properties of Tropical Banded cricket (Gryllodes sigillatus) protein enzymatically hydrolyzed with Alcalase. Journal of Food Chemistry, 224, 414-422.
Jang, H. L., Liceaga, A. M., & Yoon, K. Y. (2016). Purification, characterization and stability of an antioxidant peptide derived from sandfish (Arctoscopus japonicus) protein hydrolysates. Journal of Functional Foods, 20, 433-442.
Cardoso-Ugarte, G. A., Sosa-Morales, M. E., Ballard, T. S., Liceaga, A. M., & Martin-Gonzalez, M. F. (2014). Microwave-assisted extraction of betalains from red beet (Beta vulgaris) LWT-FOOD SCIENCE AND TECHNOLOGY, 59(1), 276-282. doi:10.1016/j.lwt.2014.05.025
Ketnawa, S., & Liceaga, A. M. (n.d.). Effect of microwave treatment on antioxidant activity and antigenicity of fish frame protein hydrolysates. Food and Bioprocess Technology. doi:DOI: 10.1007/s11947-016-1841-8