1. Navarro-Lisboa, R., Herrera, C., Zuñiga, R., Enrione, J., Guzmán, F., Matiacevich, S., Astudillo-Castro, C. 2017. Quinoa proteins (Chenopodium quinoa Willd.) fractioned by ultrafiltration using ceramic membranes: The role of pH on physicochemical and conformational properties. Food and Bioproducts Processing, 102: 20-30. IF: 2.867

2. Lopez, D., Marquez, A., Gutierrez-Cutiño, M., Venegas, D., Bustos, R., Matiacevich, S. 2017. Edible film with antioxidant capacity based on salmon gelatin and boldine LWT-Food Science and Technology 77, 160-169. IF: 2.711

3. Lopez, J., Silva-Weiss, A., Giménez, B., Matiacevich, S., Saavedra, N., Valenzuela, V., Zamorano, M., Osorio, F. 2016. Propiedades físicas, térmicas y reológicas de películas comestibles elaboradas de carboximetilcelulosa (CMC). Agronomía Colombiana. Aceptado. IF: 0.184

4. Riquelme, N., Matiacevich, S. 2016. Characterization and evaluation of some properties of oleoresin from Capsicum annuum var. cacho de cabra. CYTA- Journal of Food. Aceptado. IF: 0.769

5. González-Muñoz, A., Montero, B., Enrione, J., Matiacevich, S. 2016. Rapid prediction of moisture content of quinoa (Chenopodium quinoa Willd.) flour by Fourier transform infrared (FTIR) spectroscopy. Journal of Cereal Science, 71: 246-249. IF: 2.402

6. Arancibia, C., Navarro, R., Zuñiga, R., Matiacevich, S. 2016. Application of CMC as thickener on nanoemulsions based on olive oil: Physical properties and stability International Journal of Polymer Science. Vol. 2016, ID 6280581: 1-10. IF: 1.000

7. Navarro, R., Arancibia, C., Herrera, M.L., Matiacevich, S. 2016. Effect of type of encapsulating agent on physical properties of edible films based on alginate and thyme oil. Food and Bioproducts Processing 97: 63-75 IF: 2.474

8. Bustos, R., Alberti, F., Matiacevich, S. 2016. Edible antimicrobial films based on microencapsulated lemongrass oil. Journal of Food Science and Technology 53(1): 832-839. IF: 2.203

9. Riquelme, N., Miranda, M., Matiacevich, S. 2016. Effect of processing conditions on optical properties of films based on alginate, caseinate and lemongrass oil, CYTA-Journal of Food 14(2): 219-226. IF: 0.824

10. Matiacevich, S., Riquelme, N., Herrera, M.L. 2015. Conditions to prolonged release of microencapsulated carvacrol on alginate films as affected by emulsifier type and pH. International Journal of Polymer Science Vol 2015 Article ID 173193, 12 pages, IF: 1.195

11. Matiacevich, S., Acevedo, N., López, D. 2015. Characterization of edible active coating based on alginate-thyme oil-propionic acid for the preservation of fresh chicken breast fillets. Journal of Food Processing and Preservation 39(6): 2792-2801. IF: 1.159

12. Riquelme, N., Díaz-Calderón, P., Enrione, J., Matiacevich, S. 2015. Effect of physical state of gelatin-plasticizer based films on to the occurrence of Maillard reactions. Food Chemistry. 175: 478-484. IF: 4.052

13. Matiacevich, S., Henríquez, O., Mery, D., Pedreschi, F. 2014. Oil content fraction in tortilla chips during frying and their prediction by image analysis using computer vision. International Journal of Food Properties 17(2): 261-272. IF: 0.887

14. Vasquez. C., Díaz-Calderón, P., Enrione, J., Matiacevich, S. 2013. State diagram, sorption isotherm and color of blueberries as a function of water content. Thermochimica Acta 570: 8-15. IF: 1.989

15. Matiacevich, S., Celis, D., Schebor, C., Enrione, J. 2013. Physicochemical and antimicrobial properties of bovine and salmon gelatin-chitosan films. CyTA-Journal of Food 11(4): 366-378. IF: 0.69

16. Matiacevich, S., Mery, D., Pedreschi, F. 2012. Prediction of mechanical properties of corn and tortillas chips using computer vision. Food and Bioprocess Technology 5 (5): 2025-2030 IF: 3.703

17. Skurtys, O., Velázquez, P., Henriquez, C., Matiacevich, S., Enrione, J., Osorio, F. 2011. Wetting behaviour of chitosan solutions on blueberry epicarp with or without epicuticular waxes. LWT Food Science and Technology, 44, 1449-1457. IF: 2.545

18. Díaz, P., Henríquez, O., Enrione, J., Matiacevich, S. 2011. Thermal transitions of pulp and cuticle of Blueberries. Thermochimica Acta 525: 56-61. IF: 1.805

19. Díaz, P., López, D., Matiacevich, S., Osorio, F., Enrione, J. 2011. State diagram of salmon (Salmon salar) gelatin films. Journal of the Science of Food and Agriculture 91: 2558-2565. IF: 1.436

20. Matiacevich, S., Santagapita, P., Buera, M. 2010. The effect of MgCl2 on the kinetics of the Maillard reaction in both aqueous and dehydrated systems. Food Chemistry 118, 103-108. IF: 3.458

21. Castellión, M., Matiacevich, S., Buera, M.P., Maldonado, S. 2010. Protein deterioration and longevity of quinoa seeds during long-term storage. Food Chemistry 121: 952-958. IF: 3.458

22. Desimone, M., Matiacevich, S., Buera, M.P., Díaz, L. 2008. Effects of relative humidity on enzyme activity immobilized in sol-gel-derived silica nanocomposites. Enzyme and Microbial Technology 47(2): 583-588. IF: 2.287

23. Farroni, A., Matiacevich, S., Guerrero, S., Alzamora, S., Buera, M.P. 2008. Multilevel approach for the analysis of water effects in corn flakes. Journal of Agricultural and Food Chemistry 56: 6447-6453, IF: 2.816

24. Matiacevich, S., Buera, M.P. 2006 “A critical evaluation of fluorescence as a potential marker for the Maillard reaction”. Food Chemistry. 95, 423-430, IF: 2.696

25. Matiacevich, S., Castellión, M.L., Maldonado, S.B., Buera, M.P. 2006. “Water-content dependent thermal transitions in Quinoa embryos”. Thermochimica Acta. 448, 117-122, IF: 1.899

26. Matiacevich, S., Santagapita, P.R., Buera, M.P. 2005 “Fluorescence from Maillard reaction and its potential applications in Food Science”. Critical Reviews in Food Science and Nutrition. 45(6):483-495. IF: 4.154

27. Arancibia C, Navarro-Lisboa R, Zúñiga RN y Matiacevich S. 2016. Application of CMC as thickener on nanoemulsions based on olive oil: physical properties and stability. International Journal of Polymer Science, Article ID: 6280581, 10 pages. IF: 1.000

28. Navarro R, Arancibia C, Herrera ML y Matiacevich S. 2016. Effect of type of encapsulating agent on physical properties of edible films based on alginate and thyme oil. Food and Bioproducts Processing, 97, 63-75. IF: 2.687

29. Arancibia C, Bayarri S y Costell E. 2015. Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts. Journal of Food Science and Technology, 52, 6435-6444. IF: 1.241

30. Arancibia C, Castro C, Jublot L, Costell E y Bayarri S. 2015. Colour, rheology, flavour release and sensory perception of dairy systems. Influence of thickener and fat content. LWT- Food Science and Technology, 62, 408-416. IF: 2.711

31. Arancibia C, Bayarri S y Costell E. 2013. Combining cluster analysis, surface response methodology and JAR scales to increase consumer input in optimizing acceptability of a high protein soy dessert. Journal of Sensory Studies 28, 483-494. IF: 2.583

32. Arancibia C, Bayarri S y Costell E. 2013. Impact of structural differences on perceived sweetness in semisolid dairy matrices. Journal of Texture Studies 44, 346-356. IF: 1.677

33. Arancibia C, Bayarri S y Costell E. 2013. Comparing carboxymethyl cellulose and starch as thickeners in oil/water emulsions. Implications on rheological and structural properties. Food Biophysics 8, 122-136. IF: 1.551

34. Arancibia C, Jublot L Costell E y Bayarri S. 2011. Flavor release and sensory characteristics of o/w emulsions. Influence of composition, microstructure and rheological behavior. Food Research International 46 (6), 1632-1641. IF: 3.150

35. Arancibia C, Costell E y Bayarri S. 2011. Fat replacers in low-fat carboxymethyl cellulose dairy beverages. Color, rheology and consumer perception. Journal of Dairy Science 94, 2245-2258. IF: 2.564

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