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Employment (1)

University of Costa Rica: San José, CR

2006-11-01 to present | Professor (Food Science)
Employment
Source: Self-asserted source
Jessie Usaga

Education and qualifications (2)

Cornell University: Ithaca, NY, US

2011-01-10 to 2014-07-31 | PhD (Food Science)
Education
Source: Self-asserted source
Jessie Usaga

University of Costa Rica: San José, CR

2000-03-01 to 2006-10-31 | Bachelor (Food Science)
Education
Source: Self-asserted source
Jessie Usaga

Professional activities (3)

International Association of Food Protection: NA, US

2011-05-01 to present | Professional
Membership
Source: Self-asserted source
Jessie Usaga

Institute of Food Science and Technology: Chicago, US

2011-05-01 to present | Professional
Membership
Source: Self-asserted source
Jessie Usaga

Cornell University: Geneva, NY, US

2016-09-01 to 2017-06-30 | Invited Associate Professor (Food Science )
Invited position
Source: Self-asserted source
Jessie Usaga

Works (11)

Contribution of salting on the safety assurance of artisanal “Bagaces” cheese, a Mesoamerican firm dry-salted unripe cheese

International Dairy Journal
2024-10 | Journal article
DOI: 10.1016/j.idairyj.2024.105999
Contributors: Lourdes Chacón; Diana Víquez-Barrantes; Eric Wong; Jessie Usaga
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Crossref

Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH

Food Science and Technology International
2024-09 | Journal article
DOI: 10.1177/10820132231219525
Contributors: Rebecca M. Cheng; Jessie Usaga; Randy W. Worobo
Source: check_circle
Crossref

Safety assurance assessment of palmito cheese: A Mesoamerican pasta filata unripe artisanal cheese

International Dairy Journal
2024-03 | Journal article
DOI: 10.1016/j.idairyj.2023.105837
Contributors: Diana Víquez-Barrantes; Eric Wong; Jessie Usaga
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Crossref

https://www.alanrevista.org/ediciones/2023/1/art-4/

Archivos Latinoamericanos de Nutrición
2023-03-05 | Journal article
DOI: 10.37527/2023.73.1.005
Contributors: Diana Víquez Barrantes; Ana I. Incer González; Oscar Acosta; Jessie Usaga
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Crossref

Fruit-Based Fermented Beverages: Contamination Sources and Emerging Technologies Applied to Assure Their Safety

Foods
2023-02-16 | Journal article
DOI: 10.3390/foods12040838
Contributors: Alexandra Costina Avîrvarei; Liana Claudia Salanță; Carmen Rodica Pop; Elena Mudura; Antonella Pasqualone; Ofelia Anjos; Natalia Barboza; Jessie Usaga; Cosmin Pompei Dărab; Cristina Burja-Udrea et al.
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Crossref
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Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice

Food Science and Technology International
2022-12 | Journal article
DOI: 10.1177/10820132211050203
Contributors: Ximena Brenes; María Guevara; Eric Wong; Carolina Cortés; Jessie Usaga; Carolina Rojas-Garbanzo
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Crossref

Headspace control and antimicrobials: Inhibition strategies to prevent the growth of Alicyclobacillus acidoterrestris in orange juice

Letters in Applied Microbiology
2022-11-01 | Journal article
DOI: 10.1111/lam.13788
Contributors: P. Gamboa; J. Worsfold; G. Davidovich; O. Acosta; J. Usaga
Source: check_circle
Crossref

Effect of Processing on Biofunctionality of Selected Tropical Fruit Juices

ACS Food Science & Technology
2022-03-18 | Journal article
DOI: 10.1021/acsfoodscitech.1c00414
Contributors: Patricia Esquivel; Jessie Usaga; Ralf Schweiggert; Christof B. Steingass; Víctor M. Jiménez
Source: check_circle
Crossref

Composición nutricional, contenido de compuestos bioactivos y capacidad antioxidante hidrofílica de frutas costarricenses seleccionadas

Agronomía Mesoamericana
2022-02-21 | Journal article
DOI: 10.15517/am.v33i2.46175
Contributors: María Laura Montero; Carolina Rojas-Garbanzo; Jessie Usaga; Ana M. Pérez
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Crossref

Tipificación con secuencias multilocus en Lactobacillus casei procedentes de ensilados de cáscara de piña

Agronomía Mesoamericana
2021-05-01 | Journal article
DOI: 10.15517/am.v32i2.42182
Contributors: Rodolfo WingChing Jones; Mauricio Redondo Solano; Jessie Usaga; Lidieth Uribe; Natalia Barboza
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Crossref

Reducción de sodio en salsa de tomate y mayonesa mediante la aplicación de un enfoque de umbral sensorial

Archivos Latinoamericanos de Nutrición
2020-11 | Journal article
DOI: 10.37527/2020.70.2.006
Contributors: Aliz Villalobos; Rebeca Álvarez; Elba Cubero; Jessie Usaga
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Crossref
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