Publikationen in Zusammenarbeit mit Forschern von Universidad de Chile (9)

2024

  1. Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction

    Foods, Vol. 13, Núm. 1

2023

  1. Potential prebiotic effect of two Atlantic whole brown seaweeds, Saccharina japonica and Undaria pinnatifida, using in vitro simulation of distal colonic fermentation

    Frontiers in Nutrition, Vol. 10

  2. Sequential Biorefining of Bioactive Compounds of High Functional Value from Calafate Pomace (Berberis microphylla) Using Supercritical CO2 and Pressurized Liquids

    Antioxidants, Vol. 12, Núm. 2

2021

  1. Protective effect of red algae (Rhodophyta) extracts on essential dietary components of heat-treated salmon

    Antioxidants, Vol. 10, Núm. 7

2017

  1. Antioxidant and antimicrobial effects of stevia (Stevia rebaudiana Bert.) extracts during preservation of refrigerated salmon paste

    European Journal of Lipid Science and Technology, Vol. 119, Núm. 10

2016

  1. Changes in Sensory and Physical Parameters in Chill-Stored Farmed Coho Salmon (Oncorhynchus kisutch)

    Journal of Aquatic Food Product Technology, Vol. 25, Núm. 5, pp. 633-643

  2. Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium

    Food and Bioprocess Technology, Vol. 9, Núm. 3, pp. 387-395

2012

  1. Effect of a Polyphenol-Vacuum Packaging on Lipid Deterioration During an 18-Month Frozen Storage of Coho Salmon (Oncorhynchus kisutch)

    Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2602-2611

2006

  1. Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica

    Food Chemistry, Vol. 99, Núm. 1, pp. 98-104