| Food hydrocolloid edible films and coatings O Skurtys, C Acevedo, F Pedreschi, J Enronoe, F Osorio, JM Aguilera Nova Science Publishers, Incorporated, 2014 | 341* | 2014 |
| Industrial avocado waste: Functional compounds preservation by convective drying process J Saavedra, A Córdova, R Navarro, P Díaz-Calderón, C Fuentealba, ... Journal of Food Engineering 198, 81-90, 2017 | 162 | 2017 |
| Characteristics of hydroxy propyl methyl cellulose (HPMC) based edible film developed for blueberry coatings FA Osorio, P Molina, S Matiacevich, J Enrione, O Skurtys Procedia food science 1, 287-293, 2011 | 97 | 2011 |
| Sorption behavior of mixtures of glycerol and starch JI Enrione, SE Hill, JR Mitchell Journal of Agricultural and Food Chemistry 55 (8), 2956-2963, 2007 | 75 | 2007 |
| Influence of extraction variables on the structure and physical properties of salmon gelatin P Díaz-Calderón, E Flores, A González-Muñoz, M Pepczynska, F Quero, ... Food Hydrocolloids 71, 118-128, 2017 | 74 | 2017 |
| Rapid fabrication of reinforced and cell-laden vascular grafts structurally inspired by human coronary arteries TL Akentjew, C Terraza, C Suazo, J Maksimcuka, CA Wilkens, F Vargas, ... Nature communications 10 (1), 3098, 2019 | 70 | 2019 |
| Edible scaffolds based on non-mammalian biopolymers for myoblast growth J Enrione, JJ Blaker, DI Brown, CR Weinstein-Oppenheimer, ... Materials 10 (12), 1404, 2017 | 68 | 2017 |
| Using RGB image processing for designing an alginate edible film CA Acevedo, DA López, MJ Tapia, J Enrione, O Skurtys, F Pedreschi, ... Food and Bioprocess Technology 5, 1511-1520, 2012 | 60 | 2012 |
| State diagram, sorption isotherm and color of blueberries as a function of water content C Vásquez, P Díaz-Calderón, J Enrione, S Matiacevich Thermochimica Acta 570, 8-15, 2013 | 58 | 2013 |
| State diagram of salmon (Salmo salar) gelatin films P Díaz, D López, S Matiacevich, F Osorio, J Enrione Journal of the Science of Food and Agriculture 91 (14), 2558-2565, 2011 | 58 | 2011 |
| Wetting behavior of chitosan solutions on blueberry epicarp with or without epicuticular waxes O Skurtys, P Velásquez, O Henriquez, S Matiacevich, J Enrione, F Osorio LWT-Food Science and Technology 44 (6), 1449-1457, 2011 | 57 | 2011 |
| A new edible film to produce in vitro meat N Orellana, E Sánchez, D Benavente, P Prieto, J Enrione, CA Acevedo Foods 9 (2), 185, 2020 | 45 | 2020 |
| A nanostructural investigation of glassy gelatin oligomers: molecular organization and interactions with low molecular weight diluents M Roussenova, J Enrione, P Diaz-Calderon, AJ Taylor, J Ubbink, ... New Journal of Physics 14 (3), 035016, 2012 | 45 | 2012 |
| Sorption and diffusional studies of extruded waxy maize starch‐glycerol systems JI Enrione, SE Hill, JR Mitchell Starch‐Stärke 59 (1), 1-9, 2007 | 45 | 2007 |
| Quinoa proteins (Chenopodium quinoa Willd.) fractionated by ultrafiltration using ceramic membranes: The role of pH on physicochemical and conformational properties R Navarro-Lisboa, C Herrera, RN Zúñiga, J Enrione, F Guzmán, ... Food and Bioproducts Processing 102, 20-30, 2017 | 44 | 2017 |
| Characterization of a Gelatin/Chitosan/Hyaluronan scaffold-polymer J Enrione, F Osorio, D López, C Weinstein-Oppenheimer, MA Fuentes, ... Electronic Journal of Biotechnology 13 (5), 20-21, 2010 | 44 | 2010 |
| Quality parameters of six cultivars of blueberry using computer vision S Matiacevich, D Celis Cofré, P Silva, J Enrione, F Osorio International Journal of Food Science 2013 (1), 419535, 2013 | 43 | 2013 |
| Stress transfer and matrix-cohesive fracture mechanism in microfibrillated cellulose-gelatin nanocomposite films F Quero, C Padilla, V Campos, J Luengo, L Caballero, F Melo, Q Li, ... Carbohydrate polymers 195, 89-98, 2018 | 39 | 2018 |
| Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils P Díaz-Calderón, B MacNaughtan, S Hill, T Foster, J Enrione, J Mitchell Food Hydrocolloids 80, 274-280, 2018 | 32 | 2018 |
| Evaluation of surface free energy of various fruit epicarps using acid–base and Zisman approaches P Velásquez, O Skurtys, J Enrione, F Osorio Food Biophysics 6 (3), 349-358, 2011 | 32 | 2011 |
Silvia MatiacevichUniversidad de Santiago de Chile在 usach.cl 的电子邮件经过验证
