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2016 Desarrollo y evaluación de una barra de frutas fortificadas con componentes bioactivos utilizando tecnología combinada de impregnación a vacío y secado a temperaturas moderadas.

2016 Application of ohmic heating, vacuum impregnation and an enriched osmotic solution -with bioactive compounds- to obtain high value added osmo-dehydrated apple plates in a short processing time.

2016 GRUPO INVESTIG. EN VÍAS DE CONSOLIDACIÓN - Angiogénesis Tumoral

2015 Obtención de un alimento funcional a partir de arándanos parcialmente deshidratados (tiernizado) utilizando previamente un tratamiento con tecnología de ultrasonido como una alternativa de generar valor agregado para la exportación

2015 Desarrollo de un nuevo método para la obtención de concentrado micro encapsulado de antocianinas a partir de cultivares de maqui (Aristotelia chilensis) domesticado para la fabricación de alimentos funcionales y productos nutraceúticos

2015 GRUPO INVESTIG. CONSOLIDADO - Tecnologías Emergentes y Componentes Bioactivos en Alimentos

2015 Modeling and phenomenological characterization of salting and marinating processing coupled with electric field

2013 Estabilidad de componentes bioactivos y percepción de consumidores de snack funcional envasado

2020 Evaluation of the Temperature and Time in Centrifugation-Assisted Freeze Concentration

2020 Influence of In Vitro Digestion on Antioxidant Activity of Enriched Apple Snacks with Grape Juice

2020 Comparison of moderate electric field and conventional marination methods applied to chicken breast muscles

2020 Effect of Refractance Window on dehydration of osmotically pretreated apple slices: Color and texture evaluation

2018 Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent

2017 Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage

2017 Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology

2017 Process Parameters of Vacuum-assisted Freeze Concentration.

2016 Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid.

2016 Vacuum-assisted block freeze concentration applied to wine

2016 Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue).

2015 Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices.

2015 Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis).

2015 Diffusion mechanisms during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field.

2015 Refrigeration and Frozen Preservation of Vegetables. En Y. H. Hui, E. Özgül Evranuz (Ed.) Handbook of Vegetable Preservation and Processing, Second edition, (pp. 201-207)

2014 Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L)

2014 Strawberries: Antioxidant Properties, Health Benefits and Innovative Technologies En Nathan Malone (Ed.). Strawberries: Cultivation, Antioxidant Properties and Health Benefits (pp. 189-214)