Gonzalo Miyagusuku Cruzado

Assistant Professor

University of New Mexico

United States

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Gonzalo Miyagusuku Cruzado is an Assistant Professor at New Mexico State University in the United States. His research interests encompass the study of genotypic variation and resistance mechanisms in crops, as well as the impacts of dietary and socioeconomic factors related to mycotoxin exposure. He has also investigated the production and thermal stability of anthocyanins and their derivatives, and developed novel spectroscopic techniques for real-time monitoring of food quality and safety.

Articles (10)

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2024

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2024

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2024

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2023

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2023

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2023

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2022

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2022

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2021

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2021

Collaborators (2)

M. Monica Giusti

Distinguished Professor

Ohio State University

UNITED STATES

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Luis Rodriguez-Saona

Distinguished Professor

Ohio State University

UNITED STATES

View details

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Gonzalo Miyagusuku Cruzado

Research Interests

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Articles (10)

Nondestructive and Rapid Screening of Aflatoxin-Contaminated Single Peanut Kernels Using Field-Portable Spectroscopy Instruments (FT-IR and Raman)

Genotypic Variation and Potential Mechanisms of Resistance against Multiple Insect Herbivores in Cranberries

Dietary, socioeconomic, and maize handling practices associated with aflatoxin and fumonisin exposure among women tortilla makers in 5 departments in Guatemala

High yield production of cyanidin-derived pyranoanthocyanins using 4-vinylphenol and 4-vinylguaiacol as cofactors

Structure elucidation of 4-carboxy-3-deoxyanthocyanidins formed from thermal degradation of hydroxyphenyl-pyranoanthocyanins

Thermal stability comparison between 10-catechyl-pyranoanthocyanins and anthocyanins derived from pelargonidin, cyanidin, and malvidin

A novel handheld FT-NIR spectroscopic approach for real-time screening of major cannabinoids content in hemp

Comparing the thermal stability of 10-carboxy-, 10-methyl-, and 10-catechyl-pyranocyanidin-3-glucosides and their precursor, cyanidin-3-glucoside

Influence of the Anthocyanin and Cofactor Structure on the Formation Efficiency of Naturally Derived Pyranoanthocyanins

Whey protein addition and its increased light absorption and tinctorial strength of model solutions colored with anthocyanins

Collaborators (2)

M. Monica Giusti

Luis Rodriguez-Saona

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