Franco Pedreschi
Pontificia Universidad Católica de Chile
H-index: 48
Latin America-Chile
Top articles of Franco Pedreschi
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant … | Food Chemistry | David Campos Rosana Chirinos Paola Huaraca-Espinoza Ana Aguilar-Galvez Diego García-Ríos | 2024/3/15 |
Production of contaminants during thermal processing in both industrial and home preparation of foods | Franco Pedreschi María Salomé Mariotti | 2023/1/1 | |
Colored potato “michuñe negra” grown in soilless culture and during prolonged cold storage: implications in maillard substrates, phenolic compounds, and acrylamide formation … | Investigación Joven | D García-Ríos JE Álvaro ME Zúñiga D Campos A Aguilar-Galvez | 2023/12/11 |
Targeted Primary and Secondary Metabolite Analysis of Colored Potato “Michuñe Negra” Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide … | Agronomy | Diego García-Ríos Juan E Alvaro María Elvira Zuñiga David Campos Ana Aguilar-Galvez | 2023/4/25 |
Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica) | Food Research International | Yeison Fernando Barrios-Rodríguez Nelson Gutiérrez-Guzmán Claudia Milena Amorocho-Cruz Franco Pedreschi María Salomé Mariotti Celis | 2023/2/1 |
Effect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of … | Molecules | Franco Pedreschi Joans Matus Andrea Bunger Romina Pedreschi Nils Leander Huamán-Castilla | 2022/2/2 |
Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee | Yeison Fernando Barrios-Rodríguez Nelson Gutiérrez-Guzmán Franco Pedreschi María Salomé Mariotti-Celis | 2022/2/1 | |
Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche | Food Additives & Contaminants: Part A | Yeison Fernando Barrios-Rodríguez Josefina Barrera Morelli Rommy N Zúñiga Franco Pedreschi Plasencia Maria Salome Mariotti Celis | 2021/7/3 |
Is the dietary acrylamide exposure in Chile a public health problem? | Food additives & contaminants: Part A | Yeison Fernando Barrios-Rodríguez Franco Pedreschi Jaime Rosowski Juan Pablo Gómez Nicole Figari | 2021/7/3 |
Frying | Franco Pedreschi | 2021/6/8 | |
In house validation for the direct determination of 5-hydroxymethyl-2-furfural (HMF) in “Dulce de Leche” | Journal of Food Composition and Analysis | Josefina Barrera Franco Pedreschi Juan Pablo Gómez Rommy N Zúñiga María Salomé Mariotti-Celis | 2021/1/1 |
Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5-hydroxymethylfurfural in potato chips | Innovative Food Science & Emerging Technologies | Franco Pedreschi Alicia Ferrera Andrea Bunger Fernanda Alvarez Nils Leander Huamán-Castilla | 2021/10/1 |
Pressurized hot liquid extraction with 15% v/v glycerol-water as an effective environment-friendly process to obtain durvillaea incurvata and lessonia spicata phlorotannin … | Antioxidants | Fernanda Erpel María Salomé Mariotti-Celis Javier Parada Franco Pedreschi José Ricardo Pérez-Correa | 2021/7/10 |
Irradiation kills microbes: Can it do anything harmful to the food? | Franco Pedreschi María Salomé Mariotti-Celis | 2020/1/1 | |
Kinetic deterioration and shelf life in rose hip pulp during frozen storage article type | Roberto Quevedo Emir Valencia Franco Pedreschi Oscar Díaz José Bastias-Montes | 2020/6/8 |
Co-Authors
