Publications en collaboration avec des chercheurs de Pontificia Universidad Católica de Chile (12)

2023

  1. A macroporous resin purification process to obtain food-grade phlorotannin-rich extracts with α-glucosidase inhibitory activity from Chilean brown seaweeds: An UHPLC-MSn profiling

    Food Chemistry, Vol. 402

  2. Marine Phenolic Compounds: Science and Engineering

    Elsevier, pp. 1-516

  3. Preface

    Marine Phenolic Compounds: Science and Engineering

2021

  1. Enhanced photoconversion efficiency of hybrid TiO2/nox-MWCNT/Si photoanode for water splitting in neutral medium

    Materials Letters, Vol. 285

2020

  1. Aroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networks

    Journal of Food Processing and Preservation, Vol. 44, Núm. 5

  2. Bioactive properties of marine phenolics

    Marine Drugs, Vol. 18, Núm. 10

  3. Phlorotannins: From isolation and structural characterization, to the evaluation of their antidiabetic and anticancer potential

    Food Research International, Vol. 137

2018

  1. Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology

    Food Chemistry, Vol. 245, pp. 1087-1097

2017

  1. Fruit Brandies

    Science and Technology of Fruit Wine Production (Elsevier Inc.), pp. 531-556

2016

  1. Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux

    Food Chemistry, Vol. 213, pp. 40-48

  2. Spirit Distillation Strategies for Aroma Improvement Using Variable Internal Column Reflux

    Food and Bioprocess Technology, Vol. 9, Núm. 11, pp. 1885-1892

2014

  1. Effects of distillation system and yeast strain on the aroma profile of Albariño (Vitis vinifera L.) grape pomace spirits

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 43, pp. 10552-10560