Personal

2020 Efectos de campos eléctricos pulsados ​​(PEF) ​​en modelos moleculares en moluscos gasterópodos marinos liofilizados y aquellos que son preparados tradicionalmente.

2020 Optimization of physical properties of fish by-products as a food matrix for 3D printing’

2019 Desarrollo de bebidas proteicas en base a quinoa, frutas y hortalizas, enriquecidas en compuestos bioactivos, con mejorada digestibilidad y atributos sensoriales, utilizando tecnologías no térmicas

2016 Desarrollo de productos cárnicos para consumir, reducidos en sodio mediante el uso de tecnologías innovadoras, reformulando ingredientes y altas presiones hidrostáticas

2016 Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility

2016 Desarrollo, implementación y transferencia de programas de secado por liofilización de frutas, hortalizas y productos de mar para la obtención de productos Premium

2016 Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility

2015 Desarrollo de una nano-emulsión basada en compuestos naturales extraídos de desechos agroindustriales para prevenir la partidura en cerezas y mantener su calidad en postcosecha

2015 REGULAR INTERNO - Efecto de las altas presiones hidrostáticas sobre la calidad y digestibilidad in vivo de proteínas de abalón rojo (Haliotis rufescens) deshidratado

2015 Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility.

2014 On studying different high pressure impregnation (HPI) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics.

2020 Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

2020 Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life

2019 Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions

2019 Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach

2018 Mass Transfer Kinetic and Quality Changes During High-Pressure Impregnation (HPI) of Jumbo Squid (Dosidicus gigas) Slices

2018 Influence of temperature, calcium and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions

2018 Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage

2018 Convective Drying of Osmo-Treated Abalone (Haliotis rufescens) Slices: Diffusion, Modeling, and Quality Features

2018 Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets

2017 Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

2017 Development of a mathematical protocol to graphically analyze irreversible changes induced by high pressure treatment in fish muscle proteins

2017 Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens)

2016 Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment.

2016 Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content.

2015 Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi).

2015 Protein changes caused by high hydrostatic pressure (HHP): a study using differential scanning calorimetry (DSC) and fourier transform infrared (FTIR) spectroscopy.

2014 Effects of high hydrostatic pressure ( HHP) on the protein structure and thermal stability of Sauvignon Blanc WINE

2014 Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller)