Personal

2017 Incorporación del aprendizaje basado en problemas (ABP) en la formación de estudiantes de la Facultad de Ciencias de la Salud y de los Alimentos de la Universidad del Bío-Bío”.

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.

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

2014 Effect of the ice morphology in freezing concentration assisted by vacuum applied to fruit juices

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

2021 Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study

2020 Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage

2020 Effects of centrifugal block freeze crystallization on quality properties in pineapple juice

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

2020 Influence of Cryoconcentration on Quality Attributes of Apple Juice (Malus Domestica cv. Red Fuji)

2020 Comparative Study of the Structural Properties, Color, Bioactive Compounds Content and Antioxidant Capacity of Aerated Gelatin Gels Enriched with Cryoconcentrated Blueberry Juice during Storage

2019 Improvement of Centrifugal Cryoconcentration by Ice Recovery Applied to Orange Juice

2019 Increasing the separation of block cryoconcentration through a novel centrifugal filter-based method

2019 Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults

2018 Elaboration of orange juice concentrate by vacuum-assisted block freeze concentration

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 Retention of Ascorbic Acid and Solid Concentration via Centrifugal Freeze Concentration of Orange Juice

2017 Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration

2017 Impact of block cryoconcentration on polyphenol retention in blueberry juice.

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 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 Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads

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)