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Wendy Verónica Franco Melazzini

Assistant Professor

Pontificia Universidad Catolica de Chile

Santiago, Chile

Food Microbiology; Food fermentations; Food safety

Food Science, NORTH CAROLINA STATE UNIVERSITY. Estados Unidos, 2011
Food Science, UNIVERSITY OF FLORIDA. Chile, 2008
Agribusiness, University of Florida. Estados Unidos, 2008
Ingenieria de Alimentos, Universidad Nuestra Señora de La Paz. Bolivia, 2000

Assistant Professor Full Time

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Ingenieria

Santiago, Chile

2012 - At present

Assistant Professor Full Time

Pontificia Universidad Catolica de Chile

Santiago, Chile

2012 - At present
Investigadora Full Time

Centro Regional de Estudios en Alimentos y Salud

Valparaiso, Chile

2011 - 2012

Fellow

Fulbright-LASAPAU

Estados Unidos, 2008

Scholarship to pursue graduate studies at USA
Tanner Award

Institute for Food and Technolo (IFT)

Estados Unidos, 2019

Each year the IFT announce the Tanner Award most-cited papers from 2 publishing years’ prior in an editorial and recognize the winners at the IFT annual event, during the Reviewers’ Reception. I am pleased to inform you that your paper, “Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods”, has won a Tanner Award for being the most-cited paper published in the Journal of Food Science Food Microbiology and Safety section in 2016, with 11 citations as of May 2019, according to Web of Science. Congratulations!


Fermentation of Murta (<i>Ugni molinae</i>) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation Escobar-Beiza, Natalia; Perez-Correa, Jose R.; Franco, Wendy Article ISI INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2023)
Innovative Integration of Arrayan (<i>Luma apiculata</i>) Extracts in Chitosan Coating for Fresh Strawberry Preservation Benavides, Sergio; Franco, Wendy Article ISI INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2023)
Determination of the Dissolution/Permeation and Apparent Solubility for Microencapsulated Emamectin Benzoate Using In Vitro and Ex Vivo Salmo salar Intestine Membranes Molina, Victoria; von Plessing, Carlos; Romero, Alex; Benavides, Sergio; Troncoso, Jose Miguel; Perez-Correa, Jose Ricardo; Franco, Wendy Article ISI PHARMACEUTICALS (2022)
Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines Benavides, Sergio; Franco, Wendy; Ceppi De Lecco, Consuelo; Duran, Angelica; Urtubia, Alejandra Article ISI JOURNAL OF FUNGI (2022)
Multicriteria optimal design of emamectin benzoate microparticles obtained by spray drying and ionic gelation Molina, Victoria; Franco, Wendy; Benavides, Sergio; Troncoso, Jose Miguel; Robert, Paz; Luna, Ricardo; von Plessing, Carlos; Perez-Correa, Jose Ricardo Article ISI AQUACULTURE (2022)
Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile) Franco, Wendy; Benavides, Sergio; Valencia, Pedro; Ramirez, Cristian; Urtubia, Alejandra Article ISI FOODS (2021)
Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics Franco, Wendy; Evert, Katherine; Van Nieuwenhove, Carina Article Fermentation (2021)
Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes Rojas P.; López, D.; Ibañez, F.; Urbina, C.; Franco, W.; Urtubia, A.; Valencia P. Article Fermentation (2021)
Thyme essential oil loaded microspheres for fish fungal infection: microstructure, in vitro dynamic release and antifungal activity Benavides, Sergio; Mariotti-Celis, Maria Salome; Paredes, Maria Jose Carolina; Parada, Javier A.; Franco, Wendy V. Article ISI JOURNAL OF MICROENCAPSULATION (2021)
Isolation of exopolysaccharide-producing yeast and lactic acid bacteria from quinoa (Chenopodium quinoa) sourdough fermentation Franco, W; PÃ©rez-DÃaz I.M.; Connelly L.; Diaz J.T. Article SCOPUS Foods (2020)
Cucumber fermentation Franco, W; Johanningsmeier S.; Lu J.; Demo J.; Wilson E.; Moeller L. Article SCOPUS Lactic Acid Fermentation of Fruits and Vegetables (2017)
Technical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red Wine Valencia,Pedro; Espinoza,Karen; Ramirez, Cristian; Franco, Wendy; Urtubia, Alejandra Article American Journal of Enolology and Viticulture (2017)
Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods. Medina, Eduardo; Pérez-Díaz, Ilenys M; Breidt, Fred; Hayes, Janet; Franco, Wendy; Butz, Natasha; Azcarate-Peril, María Andrea Article Journal of food science (2016)
Development of alginate microspheres containing thyme essential oil using ionic gelation Benavides S.; Cortes P.; Parada, J; Franco, W Article ISI SCOPUS FOOD CHEMISTRY (2016)
Development of alginate microspheres containing thyme essential oil using ionic gelation. Benavides, Sergio; Cortés, Pablo; Parada, Javier; Franco, Wendy Article Food chemistry (2016)
Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning Breidt, F; Medina, E; Wafa, D; Perez-Diaz, I; Franco, W; Huang, HY; Johanningsmeier, SD; Kim, JH Article ISI SCOPUS Journal of Food Science (2013)
Characterization of Cucumber Fermentation Spoilage Bacteria by Enrichment Culture and 16S rDNA Cloning Fred Breidt, Eduardo Medina, Doria Wafa, Ilenys Pérez-Díaz, Wendy Franco, Hsin-Yu Huang, Suzanne D. Johanningsmeier,and Jae Ho Kim Article Journal of Food Science (2013)
Microbial interactions associated with secondary cucumber fermentation Franco, W; Perez-Diaz, IM Article ISI SCOPUS Journal of Applied Microbiology (2013)
Microbial Interactions Associated with Secondary Cucumber Fermentation Wendy Franco; , Ilenys M. Pérez-Díaz Article Journal of Applied Microbiology (2013)
Characteristics of Spoilage-Associated Secondary Cucumber Fermentation Wendy Franco; Ilenys M. Pérez-Díaz; Suzanne D. Johanningsmeier; Roger F. McFeeters Article APPIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
Characteristics of Spoilage-Associated Secondary Cucumber Fermentation Franco, W; Perez-Diaz, IM; Johanningsmeier, SD; McFeeters, RF Article ISI APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long-Term Storage Wendy Franco; Ilenys Perez-Diaz Article JOURNAL OF FOOD SCIENCE (2012)
Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long-Term Storage Franco, W; Perez-Diaz, IM Article ISI JOURNAL OF FOOD SCIENCE (2012)
Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage Suzanne D. Johanningsmeier,; Wendy Franco; Ilenys Perez-Diaz; Roger F. McFeeters Article JOURNAL OF FOOD SCIENCE (2012)
Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage Johanningsmeier, SD; Franco, W; Perez-Diaz, I; McFeeters, RF Article ISI JOURNAL OF FOOD SCIENCE (2012)
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit Franco, W; Perez-Diaz, IM Article ISI FOOD MICROBIOLOGY (2012)
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit Wendy Franco; Ilenys M. Pérez-Díaz Article FOOD MICROBIOLOGY (2012)
Survival of Salmonella and Staphylococcus aureus in Mexican Red Salsa in a Food Service Setting WENDY FRANCO; WEI-YEA HSU; AMARAT H. SIMONNE Article Journal of Food Protection (2010)
Survival of Salmonella and Staphylococcus aureus in Mexican Red Salsa in a Food Service Setting Franco, W; Hsu, WY; Simonne, AH Article ISI JOURNAL OF FOOD PROTECTION (2010)
Mexican Food Safety Trends: Examining the CDC Data in the United States from 1990 to 2006 Wendy Franco; Amarat Simonne Article Food Protection Trends (2009)


Screening native yeast and lactic acid bacteria from different Chilean cultivars: Potential species for production of reduced ethanol wines Franco, W; Valencia, P; Ramirez, C; Urtubia, A. ConferencePaper ISI BIO Web of Conferences (2019)


Innovaciones para la produccion sustentable de quinoa en el secano de la vi region=> modelo integrado de tecnologias y asociatividad FIA (123456) Proyecto 2016-2019 Investigador(a)
Evaluación de estrategias microbiológicas, enzimáticas y operacionales para la producción de vino reducido en alcohol FONDEF (CA12i10248) Proyecto 2013-2015 Inv. Responsable
Evaluación de la capacidad antioxidante y potencial antimicrobiano de extracto de Peumo y Arrayán CORFO L1 (12IDL1-15150) Proyecto 2013-2013 Personal técnico y/o de apoyo
Use of Microbial Fermentation to Improve the Organoleptic and Nutritional Quality of Gluten-Free Bread Formulated with Chilean Quinoa Flour FONDECYT (11121431) Proyecto 2012-2015 Inv. Principal


Foodborne bacteria in dairy products: Detection by molecular techniques Nathaly Cancino-Padilla; María Angélica Fellenberg; Wendy Franco; Rodrigo A. Ibáñez; Einar Vargas-Bello-Pérez Review SCIELO CIENCIA E INVESTIGACION AGRARIA (2017)
A historical look at the prevalence of foodborne disease outbreaks associated with asian foods in the United States matheus a; Franco, W; Hsu W.-Y.; Marshall M.R.; Simonne A.H. Review SCOPUS Food Protection Trends (2016)