Cerrar
Quevedo Leon, Roberto Agustin
Posiciones
- Investigador , Departamento de Acuicultura y Recursos Agroalimentarios
Áreas de investigación
Afiliación
Publicaciones
publicaciones seleccionadas
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artículo académico
- Arsenic, lead and cadmium concentration in food and estimated daily intake in the Cuban population and the health risks using a Total Diet Study. Journal of Environmental Science and Health, Part B. 59:112-122. 2024
- Freeze-dried maqui (Aristotelia chilensis(Mol.) Stuntz) juice: Physicochemical, functional, microbiological and sensory characteristics. Agroindustrial Science. 14:143-149. 2024
- Un Indicator values for food shelf life prediction: A review. Scientia Agropecuaria. 15:429-448. 2024
- Bioaccessibility of phenolic compounds in fresh and dehydrated blueberries (Vaccinium corymbosum L.). Food Chemistry Advances. 2:100171. 2023
- Chile potencia alimentaria: ¿Éxito o fracaso de una política?. Revista de la Universidad del Zulia. 14:9-35. 2023
- Effect of pasteurization on color, ascorbic acid and lycopene of crushed tomato: A computational study with experimental validation. Journal of Food Engineering. 337:111218. 2023
- Quality changes in Murta (Ugni molinae) under frozen home storage. AgroScience Research. 1:13-20. 2023
- Raspberry pulp pasteurization: Computational fluid dynamics modeling and experimental validation of color and bioactive compound retention. Journal of Food Process Engineering. 46. 2023
- Three-stage sequential supercritical extraction in fixed bed extractor to obtain bioactive compounds from Leptocarpha rivularis leaves. Journal of Applied Research on Medicinal and Aromatic Plants. 34:100460. 2023
- Food as a transmitter of viruses: A review. Scientia Agropecuaria. 13:25-42. 2022
- Simultaneous extraction of lipids and minor lipids from microalga (Nannochloropsis gaditana) and rapeseed (Brassica napus) using supercritical carbon dioxide. The Journal of Supercritical Fluids. 190:105753. 2022
- Cryoconcentration by Centrifugation–Filtration: A Simultaneous, Efficient and Innovative Method to Increase Thermosensitive Bioactive Compounds of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) Extract. Processes. 10:25. 2021
- Effect of Cryoconcentration Assisted by Centrifugation-Filtration on Bioactive Compounds and Microbiological Quality of Aqueous Maqui (Aristotelia chilensis (Mol.) Stuntz) and Calafate (Berberis microphylla G. Forst) Extracts Pretreated with High-Pressure Homogenization. Processes. 9:692. 2021
- Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato. Food and Bioprocess Technology. 14:324-333. 2021
- Preliminary safety evaluation of n-butanol from the collagen extraction process and of collagen extract from Oreochromis niloticus (tilapia) skin oriented for dermocosmetics. Journal Biomedical and Biopharmaceutical Research. 18:123. 2021
- Shelf life of barley shoots chlorophyll under four frozen‐storage conditions. Journal of Food Processing and Preservation. 45. 2021
- The murta (Ugni molinae) and its beneficial health properties: Areview. Scientia Agropecuaria. 12:121-131. 2021
- Agricultural, forestry, textile and food waste used in the manufacture of biomass briquettes: a review. Scientia Agropecuaria. 11:427-437. 2020
- Chemoprotective and antiobesity effects of tocols from seed oil of Maqui-berry: Their antioxidative and digestive enzyme inhibition potential. Food and Chemical Toxicology. 136:111036. 2020
- Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis). Food and Bioproducts Processing. 123:284-295. 2020
- Garlic (Allium sativum L) and Its beneficial properties for health: A Review. Agroindustrial Science. 10:103-115. 2020
- Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation. Scientia Agropecuaria. 11:257-266. 2020
- Kinetic deterioration and shelf life in Rose hip pulp during frozen storage. Journal of Berry Research. 10:133-143. 2020
- Shelf‐life prediction and quality changes in dried Chilean sea cucumber ( Athyonidium chilensis ) during accelerated storage. Journal of Food Processing and Preservation. 44. 2020
- Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras. Agronomy. 10:481. 2020
- Cryoconcentration procedure for aqueous extracts of maqui fruits prepared by centrifugation and filtration from fruits harvested in different years from the same localities. Journal of Berry Research. 9:377-394. 2019
- Effect of spray drying at 150, 160, and 170 °C on the physical and chemical properties of maqui extract (Aristotelia chilensis (Molina) Stuntz). Chilean journal of agricultural research. 79:144-152. 2019
- Slow growth in vitro culture for conservation of Chilotanum potato germplasm. Chilean journal of agricultural research. 79:26-35. 2019
- Supercritical extraction with carbon dioxide and co-solvent from Leptocarpha rivularis. Journal of Applied Research on Medicinal and Aromatic Plants. 14:100210. 2019
- Trends in application of NIR and hyperspectral imaging for food authentication. Scientia Agropecuaria. 10:143-161. 2019
- Determination of starch content in adulterated fresh cheese using hyperspectral imaging. Food Bioscience. 21:14-19. 2018
- Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color. Journal of Food Processing and Preservation. 42:e13655. 2018
- Quantification of the Browning Kinetic on Pita Bread Using Fractal Method. Food and Bioprocess Technology. 11:201-208. 2018
- An application based on the decision tree to classify the marbling of beef by hyperspectral imaging. Meat Science. 133:43-50. 2017
- Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets. PLOS ONE. 12:e0180993. 2017
- Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices. LWT - Food Science and Technology. 65:406-413. 2016
- Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning. Food and Bioprocess Technology. 9:1961-1967. 2016
- Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI). Food Engineering Reviews. 8:306-322. 2016
- Physical and chemical properties importance of Rose hip (R. canina, R. rubiginosa): a review. Scientia Agropecuaria. 7:67-78. 2016
- Aplicación de la Enzima Transglutaminasa en Salmón, Reineta y Pulpo. Información tecnológica. 26:03-08. 2015
- Determinación del contenido de Nitratos y Nitritos en Brócoli (Brassica olerácea var. Italica) Comercializados en la Ciudad de Osorno, Chile. Información tecnológica. 26:41-46. 2015
- Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis). Innovative Food Science & Emerging Technologies. 30:98-102. 2015
- Types of fraud in meat and meat products: a review.. Scientia Agropecuaria. 223-233. 2015
- Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices. Food and Bioprocess Technology. 7:1526-1532. 2014
- Measurement parameter of color on yacon (Smallanthus sonchifolius) slices using a computer vision system. LWT - Food Science and Technology. 59:1220-1226. 2014
- Changes on image texture features of breakfast flakes cereals during water absorption. Food Science and Technology International. 19:45-57. 2013
- Color changes in the surface of fresh cut meat: A fractal kinetic application. Food Research International. 54:1430-1436. 2013
- Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis. Food and Bioprocess Technology. 6:1878-1884. 2013
- Correlación entre las buenas prácticas de manufactura y el cumplimiento de los criterios microbiológicos en la fabricación de helados en Chile. Revista chilena de nutrición. 40:161-168. 2013
- Enzymatic browning in sliced and puréed avocado: A fractal kinetic study. Journal of Food Engineering. 105:210-215. 2011
- Image Processing Applied to Classification of Avocado Variety Hass (Persea americana Mill.) During the Ripening Process. Food and Bioprocess Technology. 4:1307-1313. 2011
- Color of Salmon Fillets By Computer Vision and Sensory Panel. Food and Bioprocess Technology. 3:637-643. 2010
- Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets. Food and Bioprocess Technology. 3:561-567. 2010
- Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images. Food Research International. 42:1309-1314. 2009
- Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image. Journal of Food Engineering. 95:285-290. 2009
- Quantification of enzymatic browning kinetics in pear slices using non-homogenous ∗ color information from digital images. LWT - Food Science and Technology. 42:1367-1373. 2009
- Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image. Journal of Food Engineering. 84:509-515. 2008
- Effect of Calcium Foliar Application on the Characteristics of Blueberry Fruit during Storage. Journal of Plant Nutrition. 31:849-866. 2008
- Effect of Foliar Application of Calcium on the Quality of Blueberry Fruits. Journal of Plant Nutrition. 31:1299-1312. 2008
- Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms. Journal of the American Oil Chemists' Society. 82:457-462. 2005
- Characterization of food surface roughness using the glistening points method. Journal of Food Engineering. 65:1-7. 2004
- Description of the Convective Air-Drying of a Food Model by Means of the Fractal Theory. Food Science and Technology International. 9:207-213. 2003
- Description of food surfaces and microstructural changes using fractal image texture analysis. Journal of Food Engineering. 53:361-371. 2002
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capítulo
- Description of the Enzymatic Browning in Avocado Slice Using GLCM Image Texture. Image and Video Technology – PSIVT 2013 Workshops. 93-101. 2014
- Image Processing Methods and Fractal Analysis for Quantitative Evaluation of Size, Shape, Structure and Microstructure in Food Materials. Food Engineering: Integrated Approaches. 277-286. 2008
Investigación
Resumen de investigación
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INTAPL36- 2021
Año de concurso: 2021
investigador principal en
Contacto
nombre completo
- Roberto Agustín Quevedo León
correo electrónico principal
- rquevedo@ulagos.cl
Publicaciones en VIVO
red de Coautor
Mapa de la ciencia
Red de Coinvestigador
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