Food Biochemistry; Volatile compounds in foods and their interactions with the food matrix ; Engineering Fermentations; Engineering of enzymes; Bioprocess Engineering ;

Pamela Valdebenito F.
Selection of operating conditions of solid phase microextraction (SPME) for the analysis of volatile compounds in the headspace of a meat product.
Undergraduate Thesis in Food Engineering.
Universidad del Bio-Bio. 2005

Lorena Briones U.
Study generating volatile compounds in meat cooking process undergone by solid phase microextraction (SPME).
Undergraduate Thesis in Food Engineering.
Universidad del Bio- Bio. 2007.

Maria Cristina Ponce D. and Cesar A. Venegas G.
Study of aromatic compounds in honey from the central valley of the province of Nuble by solid phase microextraction (SPME).
Undergraduate Thesis in Food Engineering.
Universidad del Bio- Bio. 2008.

Vanessa Salazar C.
Determination of partition coefficients in some relevant compounds in the aroma of meat products.
Undergraduate Thesis in Food Engineering.
Universidad del Bio- Bio. 2010.

Carol Forne Z. TBARS relationship between the content of linear aldehydes generated during storage of a traditional meat product.
Undergraduate Thesis in Food Engineering.
Universidad del Bio- Bio. 2010.

Luis Mojica C. Study of the aromatic power of traditional meat product.
Master of Science and Food Engineering.
Universidad del Bio- Bio. 2011.

Mariela Llanos T.
Study of fatty acid content in a Chilean traditional meat product.
Undergraduate Thesis in Food Engineering.
Universidad del Bio- Bio. 2012.

Ana Rosa Lagos A. and Katerin Waleska Yañez G.
Oxidative deterioration of milk during storage.
Undergraduate Thesis in Food Engineering.
Universidad del Bio- Bio. 2013.

Tamara Flores A. and Vanessa Provoste O.
Preliminary study of the interaction of volatile compounds in the presence of glycerol from the headspace of wine matrix.
Undergraduate Thesis in Food Engineering.
Universidad del Bio- Bio. (2013).