Publications in collaboration with researchers from Pontificia Universidad Católica de Valparaíso (9)

2022

  1. Prolonged on-tree maturation vs. cold storage of Hass avocado fruit: Changes in metabolites of bioactive interest at edible ripeness

    Food Chemistry, Vol. 394

2021

  1. Valorization of artichoke industrial by-products using green extraction technologies: Formulation of hydrogels in combination with paulownia extracts

    Molecules, Vol. 26, Núm. 14

2013

  1. A novel approach to evaluate masonry arch stability on the basis of limit analysis theory and non-destructive geometric characterization

    Automation in Construction, Vol. 31, pp. 140-148

  2. Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

    Innovative Food Science and Emerging Technologies, Vol. 20, pp. 64-72

2010

  1. Extraction of antioxidants from several berries pressing wastes using conventional and supercritical solvents

    European Food Research and Technology, Vol. 231, Núm. 5, pp. 669-677

2008

  1. Supercritical extraction of borage seed oil coupled to conventional solvent extraction of antioxidants

    European Journal of Lipid Science and Technology, Vol. 110, Núm. 11, pp. 1035-1044

2002

  1. Characterisation of protein concentrates from pressed cakes of Guevina avellana (Chilean hazelnut)

    Food Chemistry, Vol. 78, Núm. 2, pp. 179-186

2001

  1. Enzyme-aided alternative processes for the extraction of oil from Rosa rubiginosa [1]

    JAOCS, Journal of the American Oil Chemists' Society

1993

  1. Determination of kinetic parameters of fermentation processes by a continuous unsteady‐state method: Application to the alcoholic fermentation of D‐xylose by Pichia stipitis

    Biotechnology and Bioengineering