| A critical evaluation of fluorescence as a potential marker for the Maillard reaction SB Matiacevich, MP Buera Food Chemistry 95 (3), 423-430, 2006 | 197 | 2006 |
| Fluorescence from the Maillard reaction and its potential applications in food science SB Matiacevich, PR Santagapita, MP Buera Critical Reviews in Food Science and Nutrition 45 (6), 483-495, 2005 | 113 | 2005 |
| Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions C Arancibia, N Riquelme, R Zúñiga, S Matiacevich Innovative Food Science & Emerging Technologies 44, 159-166, 2017 | 102 | 2017 |
| Application of CMC as thickener on nanoemulsions based on olive oil: Physical properties and stability C Arancibia, R Navarro-Lisboa, RN Zúñiga, S Matiacevich International Journal of Polymer Science 2016 (1), 6280581, 2016 | 101 | 2016 |
| 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 |
| Edible antimicrobial films based on microencapsulated lemongrass oil RO Bustos C, FV Alberti R, SB Matiacevich Journal of food science and technology 53, 832-839, 2016 | 68 | 2016 |
| Water-dependent thermal transitions in quinoa embryos SB Matiacevich, ML Castellión, SB Maldonado, MP Buera Thermochimica Acta 448 (2), 117-122, 2006 | 65 | 2006 |
| Protein deterioration and longevity of quinoa seeds during long-term storage M Castellión, S Matiacevich, P Buera, S Maldonado Food chemistry 121 (4), 952-958, 2010 | 63 | 2010 |
| 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 |
| Edible film with antioxidant capacity based on salmon gelatin and boldine D López, A Márquez, M Gutiérrez-Cutiño, D Venegas-Yazigi, R Bustos, ... Lwt 77, 160-169, 2017 | 57 | 2017 |
| 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 |
| Encapsulation of vitamins A and E as spray-dried additives for the feed industry J Mujica-Álvarez, O Gil-Castell, PA Barra, A Ribes-Greus, R Bustos, ... Molecules 25 (6), 1357, 2020 | 53 | 2020 |
| 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 |
| 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 |
| Characterization of edible active coating based on alginate–thyme oil–propionic acid for the preservation of fresh chicken breast fillets S Matiacevich, N Acevedo, D López Journal of Food Processing and Preservation 39 (6), 2792-2801, 2015 | 42 | 2015 |
| Effects of relative humidity on enzyme activity immobilized in sol–gel-derived silica nanocomposites MF Desimone, SB Matiacevich, M del Pilar Buera, LE Díaz Enzyme and microbial technology 42 (7), 583-588, 2008 | 40 | 2008 |
| Active films based on alginate containing lemongrass essential oil encapsulated: Effect of process and storage conditions N Riquelme, ML Herrera, S Matiacevich Food and Bioproducts Processing 104, 94-103, 2017 | 39 | 2017 |
| Study of the effect of the addition of plasticizers on the physical properties of biodegradable films based on kefiran for potential application as food packaging L Montoille, CM Vicencio, D Fontalba, JA Ortiz, V Moreno-Serna, L Peponi, ... Food Chemistry 360, 129966, 2021 | 32 | 2021 |
| Physical properties and lipid bioavailability of nanoemulsion-based matrices with different thickening agents C Arancibia, M Miranda, S Matiacevich, E Troncoso Food Hydrocolloids 73, 243-254, 2017 | 32 | 2017 |
