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Publications

Matiacevich, S.B.; 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 DOI:10.1080/10942912.2011.631245 IP=0.887.

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. Impact factor 2011: 1.989 http://dx.doi.org/10.1016/j.tca.2013.07.029.

Matiacevich, S.; Celis, D.; Schebor, C. & Enrione, J. (2013). Physicochemical and antimicrobial properties of bovine and salmon gelatin-chitosan films. CyTA-Journal of Food, 1-13. Impact factor; 0.69 ISSN 1947-6337 (Print), 1947-6345 (Online) DOI:10.1080/19476337.2013.773564.

Matiacevich, S.; Silva, P.; Osorio, F. & Enrione, J. (2012). "Evaluation of Blueberry Color during storage using Image Analysis". In: Color in Food: Technological and Psychophysical Aspects Edited by José Luis Caivano and María del Pilar Buera. CRC Publisher Chapter 22: 211-218.ISBN 978-1-4398-7693-0.

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 ISSN: 1935-5130 Impact factor 2011: 3.703.

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. Impact Factor 2011: 2.545 ISSN: 0023-6438.

Matiacevich, S.; Silva, P.; Enrione, J. & Osorio, F. (2011). "Quality assessment of blueberries by computer vision" In: Food Process Engineering in a Changing World. Proceeding ICEF. Edited by Taoukis, P., Stoforos, N., Karathanos, V. and Saravacos, G. Cosmosware, Athens, Greece. Vol. 2: pp 1183-1184. ISBN: 978-960-89789-4-2.

Osorio, F.; Crisostomo, J.; Baeza, S.; Matiacevich, S.; Enrione, J.; Skurtys, O. & Bustos, R. (2011). "Brama Australis gel obtention and rheological characterization" In: Food Process Engineering in a Changing World. Proceeding ICEF. Edited by Taoukis, P., Stoforos, N., Karathanos, V. and Saravacos, G. Cosmosware, Athens, Greece. Vol. 2: pp 1087-1084. ISBN: 978-960-89789-4-2.

Osorio, F.; Molina, P.; Matiacevich, S.; Enrione, J. & Skurtys, O. (2011). "Characteristics of HPMC based edible film developed for blueberry coatings" In: Food Process Engineering in a Changing World. Proceeding ICEF. Edited by Taoukis, P., Stoforos, N., Karathanos, V. and Saravacos, G. Cosmosware, Athens, Greece. Vol. 1: pp 141-142. ISBN: 978-960-89789-4-2.

Díaz, P.; Henríquez, O.; Enrione, J. & Matiacevich, S. (2011). Thermal Transitions of pulp and cuticle of Blueberries. Thermochimica Acta, 525, 56-61. Impact factor 2011: 1.805.

Celis, D.; Azocar, M.I.; Enrione, J.; Paez, M. & Matiacevich, S. (2011). "Characterization of salmon gelatin based film on antimicrobial properties of chitosan against E. coli." In: Food Process Engineering in a Changing World. Proceeding ICEF. Edited by Taoukis, P., Stoforos, N., Karathanos, V. and Saravacos, G. Cosmosware, Athens, Greece. Vol. 2: pp 1159-1160. ISBN: 978-960-89789-4-2.

Díaz, P.; Henríquez, O.; Enrione, J. & Matiacevich, S. (2011). "Freezing rate on thermal transition of blueberries". In Water stress in biological, chemical, pharmaceutical and food system. Edited by Gustavo Gutierrez and Liliana Alamilla. Springer Publisher (submitted).

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. ISSN: 1097-0010 Impact Factor 2011: 1.436.

Reyes, A.; Vega, R.; Bustos, R. & Araneda, C. (2008). Effect of Processing Conditions on Drying Kinetics and Particle Microstructure of Carrot. Drying Technology, 26: (10), 1272 - 1285.


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