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Luis A Puente Diaz

profesor/a

Universidad de Chile

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Professors in Food Science

Articles (12)

Year:

2026

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2026

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2025

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2025

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2025

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2024

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2024

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2024

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2024

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2024

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2024

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2024

Collaborators (9)

ROOPESH Syamaladevi

Associate Professor

University of Alberta

CANADA

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Cielo Char

profesor/a

Universidad de Chile

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Alicia Rodríguez

profesor/a

Universidad de Chile

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Nalda Romero

Profesora

Universidad de Chile

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Omar Porras

profesor/a

Universidad de Chile

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Raquel Bridi

Asociate Profesor

Universidad de Chile

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Edgardo J Tabilo Araya

profesor/a

Universidad de Chile

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Nicolas Tobar Bächler

profesor/a

Universidad de Chile

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Malinda Thilakarathna

Assistant Professor

University of Alberta

CANADA

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Luis A Puente Diaz

Research Interests

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Articles (12)

Research Trends in Supercritical Fluid Extraction of Bioactive Compounds: A 30-Year Bibliometric Study from 1995 to 2025

Editorial: New developments in low-temperature food preservation technologies: safety, sustainability, modeling and emerging issues

Process Technologies for Disinfection of Food-Contact Surfaces in the Dry Food Industry: A Review

Functional Quality and Microbiological Stability of Grape Juice During Processing by UV-C Light Compared to Mild Heat Treatment and Evolution of the Parameters During Cold Storage

¿Comeremos lo que necesitamos o lo que el algoritmo nos dice? Inteligencia artificial, nutrición y el desafío ético del siglo XXI

Research Trends and Development Patterns in Microgreens Publications: A Bibliometric Study from 2004 to 2023

Numerical Simulation of Salmon Freezing Using Pulsating Airflow in a Model Tunnel

Phenolic Fractions from Walnut Milk Residue: Antioxidant Activity and Cytotoxic Potential

Encapsulation of Cinnamaldehyde and Vanillin as a Strategy to Increase Their Antimicrobial Activity

Chilean Papaya (Vasconcellea pubescens): A Native Fruit with a High Health-Promoting Functional Potential

Comprehensive Bibliometric Analysis on High Hydrostatic Pressure as New Sustainable Technology for Food Processing: Key Concepts and Research Trends

Printability and Thermophysical Properties of Three-Dimensional-Printed Food Based on “Cochayuyo” Durvillaea antarctica Seaweed Flour

Collaborators (9)

ROOPESH Syamaladevi

Cielo Char

Alicia Rodríguez

Nalda Romero

Omar Porras

Raquel Bridi

Edgardo J Tabilo Araya

Nicolas Tobar Bächler

Malinda Thilakarathna

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