Publicaciones en colaboración con investigadores/as de Pontificia Universidad Católica de Chile (17)

2023

  1. Antioxidant Capacity of Free and Peptide Tryptophan Residues Determined by the ORAC (Oxygen Radical Absorbance Capacity) Assay Is Modulated by Radical-Radical Reactions and Oxidation Products

    Foods, Vol. 12, Núm. 23

2020

  1. Azocompounds as generators of defined radical species: Contributions and challenges for free radical research

    Free Radical Biology and Medicine, Vol. 160, pp. 78-91

2019

  1. Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties

    Food Chemistry, Vol. 294, pp. 503-517

  2. Oxidation of myofibrillar proteins induced by peroxyl radicals: Role of oxidizable amino acids

    Food Research International, Vol. 126

  3. Quantification of carbonate radical formation by the bicarbonate-dependent peroxidase activity of superoxide dismutase 1 using pyrogallol red bleaching

    Redox Biology, Vol. 24

  4. Utilization and management of horticultural waste

    Postharvest Technology of Perishable Horticultural Commodities (Elsevier), pp. 639-666

2018

  1. α- and β-casein aggregation induced by riboflavin-sensitized photo-oxidation occurs via di-tyrosine cross-links and is oxygen concentration dependent

    Food Chemistry, Vol. 256, pp. 119-128

2017

  1. Controversial alkoxyl and peroxyl radical scavenging activity of the tryptophan metabolite 3-hydroxy-anthranilic acid

    Biomedicine and Pharmacotherapy, Vol. 90, pp. 332-338

  2. Cytoprotective Mechanisms Mediated by Polyphenols from Chilean Native Berries against Free Radical-Induced Damage on AGS Cells

    Oxidative Medicine and Cellular Longevity, Vol. 2017

  3. Evaluation of the antioxidant capacity of food samples: A chemical examination of the oxygen radical absorbance capacity assay

    Measurement of Antioxidant Activity and Capacity: Recent Trends and Applications (wiley), pp. 39-55

  4. Reaction of tetracycline with biologically relevant chloramines

    Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 178, pp. 171-180

  5. Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices

    Plant Foods for Human Nutrition, Vol. 72, Núm. 1, pp. 60-66

  6. Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

    Food and Bioprocess Technology, Vol. 10, Núm. 10, pp. 1883-1891

  7. Use of the Oxygen Radical Absorbance Capacity (ORAC) Assay to Predict the Capacity of Mango (Mangifera indica L.) By-Products to Inhibit Meat Protein Oxidation

    Food Analytical Methods, Vol. 10, Núm. 2, pp. 330-338

2016

  1. Oxidation of free, peptide and protein tryptophan residues mediated by AAPH-derived free radicals: Role of alkoxyl and peroxyl radicals

    RSC Advances, Vol. 6, Núm. 63, pp. 57948-57955

  2. Value added processing and utilization of pineapple by-products

    Handbook of Pineapple Technology: Postharvest Science, Processing and Nutrition (Wiley Blackwell), pp. 196-220

2015

  1. The ORAC (oxygen radical absorbance capacity) index does not reflect the capacity of antioxidants to trap peroxyl radicals

    RSC Advances, Vol. 5, Núm. 50, pp. 39899-39902