Publications in collaboration with researchers from Universidad de La Frontera (11)

2023

  1. Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils

    LWT, Vol. 185

2019

  1. Omega-3 and Polyunsaturated Fatty Acids-Enriched Hamburgers Using Sterol-Based Oleogels

    European Journal of Lipid Science and Technology, Vol. 121, Núm. 11

2012

  1. Potential therapeutic applications of common agro-food byproducts and chilean wild plants

    ACS Symposium Series

2011

  1. Extracts of maqui (Aristotelia chilensis) and murta (Ugni molinae Turcz.): Sources of antioxidant compounds and α-glucosidase/α-amylase inhibitors

    Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 5, pp. 1630-1637

2010

  1. Enzyme-aided extraction of polyphenols from grape pomace

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 9, Núm. 4, pp. 696-705

  2. Flaxseed and flaxseed cake as a source of compounds for food industry

    Journal of Soil Science and Plant Nutrition, Vol. 10, Núm. 4, pp. 454-463

  3. Flaxseed as a source of functional ingredients

    Journal of Soil Science and Plant Nutrition, Vol. 10, Núm. 3, pp. 373-377

2009

  1. Plant location and extraction procedure strongly alter the antimicrobial activity of murta extracts

    European Food Research and Technology, Vol. 228, Núm. 3, pp. 467-475

2008

  1. Polyphenols from plant materials: Extraction and antioxidant power

    Electronic Journal of Environmental, Agricultural and Food Chemistry, Vol. 7, Núm. 8, pp. 3210-3216

2007

  1. Separation and HPLC-MS identification of phenolic antioxidants from agricultural residues: Almond hulls and grape pomace

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 25, pp. 10101-10109

2006

  1. Murta leaves (Ugni molinae Turcz) as a source of antioxidant polyphenols

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 1, pp. 59-64