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Mario Osvaldo Perez Won

Profesor Titular

Universidad del Bío-Bío

Chillan, Chile

Physical Properties of Food; High pressure processing; Food rheology; Process Engineering in Seafood products; Development of Food Process Engineering; Biotechnology and Functional Properties of Proteins

Ph.D. in Agriculture, KYUSHU UNIVERSITY. Japón, 1984
MSc. in Fisherie Sciences, UNIVERSITY OF KAGOSHIMA. Japón, 1981
Ingeniero en Alimentos, UNIVERSIDAD DE ANTOFAGASTA. Chile, 1986
Tecnologo en Alimentos, UNIVERSIDAD DE CHILE. Chile, 1971

Profesor Titular Full Time

UNIVERSIDAD DE LA SERENA

Facutad de Ingeniería

La Serena, Chile

1984 - A la fecha
Profesor Full Time

UNIVERSIDAD DE SANTIAGO DE CHILE

Facutad de Ingeniería

Santiago, Chile

1974 - 1978
Profesor Titular Full Time

UNIVERSIDAD DEL BIO-BIO

Ciencias de la Salud y Alimentos

Chillan, Chile

2018 - A la fecha


Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life Mario Perez-Won 1,*, Roberto Lemus-Mondaca 2 , Carolina Herrera-Lavados 1 , Juan E. Reyes 1 , Teresa Roco 3 , Anais Palma-Acevedo 1 , Gipsy Tabilo-Munizaga 1 and Santiago P. Aubourg 4 Article WOS-ISI FOODS (2020)
Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle. Cepero-Betancourt Y.Opazo-Navarrete, M., Janssen, A. E.M., Tabilo-Munizaga, G., Pérez-Won, M Article WOS-ISI INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES (2020)
Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)   Sebastián Pizarro-Oteíza, Vilbett Briones-Labarca, Mario Pérez-Won, Elsa Uribe, ... Gipsy Tabilo-Munizaga Article WOS-ISI INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (2020)
Quality properties and mathematical modeling of vinasse films obtained under different conditions Lionel Cortes, Mario Pérez-Won, Roberto Lemus-Mondaca, Claudia Giovagnoli-Vicuna, Elsa Uribe Article WOS-ISI JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions Tabilo-Munizaga, Gipsy; Villalobos-Carvajal, Ricardo; Herrera-Lavados, Carolina; Moreno-Osorio, Luis; Jarpa-Parra, Marcela; Pérez-Won, Mario Article LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Convective drying of osmo-treated abalone (Haliotis rufescens) slices=> Diffusion, modeling and quality features. Lemus-Mondaca, R; Pizarro-Oteíza, S; Perez-Won, M; Tabilo-Munizaga, G. Article JOURNAL OF FOOD QUALITY (2018)
Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage. Roco, Teresa; Torres, María José; Briones-Labarca, Vilbett; Reyes, Juan Esteban; Tabilo-Munizaga, Gipsy; Stucken, Karina; Lemus-Mondaca, Roberto; Pérez-Won, Mario Article Food research international (Ottawa, Ont.) (2018)
Effects of High Pressure Treatment on Physicochemical Quality of Pre- and Post-Rigor Palm Ruff (Seriolella Violacea) Fillets Lemus-Mondaca, R.; Leiva-Portilla, D.; Perez-Won, M.; Tabilo-Munizaga, G.; Aubourg, S. Article JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2018)
Development of a mathematical protocol to graphically analyze irreversible changes induced by high pressure treatment in fish muscle proteins Guzmán-Meza M., Segura-Ponce L.; Tabilo-Munizaga G., Perez-Won M. Article Journal of Food Engineering (2017)
Effect of drying process assisted by high-pressure impregnation on protein quality and digestibility in red abalone (Haliotis rufescens) Cepero-Betancourt Y., Oliva-Moresco P.; Pasten-Contreras A., Tabilo-Munizaga G.; Pérez-Won M., Moreno-Osorio L. Article Journal of Food Science and Technology (2017)
Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing Briones-Labarca,Vilbett; Perez-Won, Mario; Habib, George; Giovagnoli-Vicuña, Claudia; Cañas-Sarazua, Raúl; Tabilo-Munizaga, Gipsy; N. Salazar, Fernando Article ISI SCOPUS Journal of Food Quality (2017)
Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment Vega-Galvez, A; Díaz R, Lopez; J., Galotto; MJ, Reyes JE; Perez-Won, M; Puente-Diaz, L Article Food and Bioproducts Processing (2016)
Modelling of red abalone (Haliotis rufescens) slices drying process=> Effect of osmotic dehydration under high pressure as a pretreatment Pérez-Won M., Lemus-Mondaca R.; Tabilo-Munizaga G., Pizarro S.; Noma S., Igura N. Article Innovative Food Science and Emerging Technologies (2016)
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi) Reyes JE, Tabilo-Munizaga; G, Perez-Won; M, Maluenda; D, Roco T. Article Innovative Food Science and Emerging Technologies (2015)
IMPACT OF HIGH HYDROSTATIC PRESSURE ON PHYSICOCHEMICAL CHARACTERISTICS, NUTRITIONAL CONTENT AND FUNCTIONAL PROPERTIES OF CAPE GOOSEBERRY PULP (PHYSALIS PERUVIANA L.) Torres-Ossandon, MJ; Lopez, J.; Vega-Galvez, A; Galotto, MJ; Perez-Won, M Article Journal of Food Processing and Preservation (2015)
KINETIC MODELING AND MASS DIFFUSIVITIES DURING OSMOTIC TREATMENT OF RED ABALONE (HALIOTIS RUFESCENS) SLICES Lemus-Mondaca, R; Noma S., Igura N.; Shimoda M., Perez-Won Article Journal of Food Processing and Preservation (2015)
Protein Changes Caused by High Hydrostatic Pressure (HHP)=> A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy Larrea-Wachtendorff, D; Tabilo-Munizaga, G; Moreno-Osorio, L; Villalobos-Carvajal, R; Perez-Won, M Article Food Engineering Reviews (2015)
Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca) Nunez-Mancilla, Y; Vega-Galvez, A; Perez-Won, M; Zura, L; Garcia-Segovia, P Article Food and Bioprocess Technology (2014)
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine Tabilo-Munizaga, G; Gordon, TA; Villalobos-Carvajal, R; Moreno-Osorio, L; Salazar, FN; Perez-Won, M Article Food Chemistry (2014)
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller). Vega-Gálvez, Antonio; Miranda, Margarita; Nuñez-Mancilla, Yissleen; Garcia-Segovia, Purificación; Ah-Hen, Kong; Tabilo-Munizaga, Gipsy; Pérez-Won, Mario Article Journal of food science and technology (2014)
Chemical and physical properties of aloe vera (Aloe barbadensis Miller) gel stored after high hydrostatic pressure processing Di Scala K., Vega-Galvez; A, Ah-Hen; K, Nunez-Mancilla; Y, Tabilo-Munizaga; G, Perez-Won; M, Giovagnoli Article Food Science and Technology (2013)
Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi) Maluenda, D; Roco T., Tabilo-Munizaga; G, Perez-Won; M, Aubourg Article Grasas y Aceites (2013)
Osmotic dehydration under high hydrostatic pressure=> Effects on antioxidant activity, total phenolics compounds, vitamin C and colour of strawberry (Fragaria vesca) Nunez-Mancilla, Y; Perez-Won, M; Uribe E., Vega-Galvez; A, Di Scala K. Article LWT - Food Science and Technology (2013)
Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch)=> Effect of Previous Optimized Hydrostatic High-Pressure Conditions Aubourg, SP; Rodríguez A., Sierra Y.; Tabilo-Munizaga, G; Perez-Won, M Article Food and Bioprocess Technology (2013)
Application of high hydrostatic pressure to aloe vera (Aloe barbadensis Miller) gel=> Microbial inactivation and evaluation of quality parameters Vega-Galvez, A; Giovagnoli, C; Perez-Won, M; Reyes J.E., Vergara J.; Miranda M., Uribe E. Article Innovative Food Science and Emerging Technologies (2012)
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice Varela-Santos E., Ochoa-Martinez A.; Tabilo-Munizaga, G; Reyes J.E., Perez-Won; M, Briones-Labarca V. Article Innovative Food Science and Emerging Technologies (2012)
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils Rios-Romero E., Tabilo-Munizaga; G, Morales-Castro J.; Reyes J.E., Perez-Won; M, Ochoa-Martinez L.A. Article CYTA - Journal of Food (2012)
Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives Barrios-Peralta P., Perez-Won; M, Tabilo-Munizaga; G, Briones-Labarca V. Article LWT - Food Science and Technology (2012)
Effect of high pressure on the interactions of myofibrillar proteins from abalone (Haliotis rufencens) containing several food additives Barrios-Peralta P., Perez-Won; M, Tabilo-Munizaga; G, Briones-Labarca V. Article LWT - Food Science and Technology (2012)
Effects of high hydrostatic pressure (HHP) on the rheological properties of Aloe vera suspensions (Aloe barbadensis Miller) Opazo-Navarrete M., Tabilo-Munizaga; G, Vega-Galvez; A, Miranda M.; Perez-Won, M Article Innovative Food Science and Emerging Technologies (2012)
Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time Briones-Labarca V., Perez-Won; M, Zamarca M.; Aguilera-Radic J.M., Tabilo-Munizaga Article Innovative Food Science and Emerging Technologies (2012)
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller) Vega-Galvez, A; Miranda M., Nunez-Mancilla; Y, Garcia-Segovia; P, Ah-Hen; K, Tabilo-Munizaga; G, Perez-Won Article Journal of Food Science and Technology (2012)
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment Reyes J.E., Guanoquiza M.I.; Tabilo-Munizaga, G; Vega-Galvez, A; Miranda M., Perez-Won Article International Journal of Food Microbiology (2012)
Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment. Reyes, Juan E; Guanoquiza, Manuel I; Tabilo-Munizaga, Gipsy; Vega-Galvez, Antonio; Miranda, Margarita; Pérez-Won, Mario Article International journal of food microbiology (2012)
Effect of air-temperature and diet composition on the drying process of pellets for japanese abalone (Haliotis discus hannai) feeding Vega-Galvez, A; Lemus-Mondaca, R; Plaza-Saez D., Perez-Won Article Food Science and Technology (2011)


Pressure Effects on Sea Foods Gipsy Tabilo-Munizaga, Santiago Aubourg, Mario Pérez-Won BookSection (2016)


Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana L.) subjected to high hydrostatic pressure treatment Vega-Galvéz, A; Díaz, R; López, J; Galotto, M.J; Reyes, J. E; Pérez-Won, M.O; Puente-Díaz, L; Di Scala, K; Titchener-Hooker, N; Wilson, D. I JournalWhole Food and Bioproducts Processing (2016)
Modelling of red abalone (Haliotis rufescens) slices drying process: Effect of osmotic dehydration under high pressure as a pretreatment Pérez-Won, M.O; Lemus-Mondaca, R; Tabilo-Munizaga, G; Pizarro, S; Noma, S; Igura, N; Shimoda, M; Knorr, D. JournalWhole (2016)
Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi) Reyes, J. E; Tabilo-Munizaga, G; Pérez-Won, M.O; Maluenda, D; Roco, T; Knorr, D JournalWhole (2015)
Impact of High Hydrostatic Pressure on Physicochemical Characteristics, Nutritional Content and Functional Properties of Cape Gooseberry Pulp (Physalis peruviana L.) Torres-Ossandón, M. J; López, J; Vega-Galvéz, A; Galotto, M. J; Pérez-Won, M.O; Di Scala, K; Brennan, Ch; Tiwari, B. K JournalWhole Journal of Food Processing and Preservation (2015)
Kinetic modeling and mass diffusivities during osmotic treatment of red abalone (Haliotis rufescens) slices Lemus-Mondaca, R; Pérez-Won, M; Noma, S; Igura, N; Shimoda, M; Brennan, Ch.; Tiwari, B.K JournalWhole (2015)
Protein Changes Caused by High Hydrostatic Pressure (HHP): A Study Using Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) Spectroscopy Larrea-Wachtendorff, D; Tabilo-Munizaga, G; Moreno-Osorio, L; Villalobos-Carvajal, R; Pérez-Won, M.O; Barbosa-Cánovas, G. V JournalWhole (2015)
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine Tabilo-Munizaga, G; Gordon, T; Villalobos-Carvajal, R; Moreno-Osorio, L; Salazar, F; Pérez-Won, M.O; Acuña, S; Finglas, P JournalWhole (2014)
Influence of high hydrostatic pressure on quality parameters and structural properties of aloe vera gel (Aloe barbadensis Miller) Vega-Galvéz, A; Miranda, M; Nuñez-Mancilla, Y; García-Segovia, P; Ah-Hen, K; Tabilo-Munizaga, G; Pérez- Won, M; Singh, N JournalWhole (2014)
Effect of a previous high hydrostatic pressure treatment on lipid damage in chilled Chilean jack mackerel (Trachurus murphyi) Maluenda, D., Roco, T; Tabilo-Munizaga, G; Perez-Won, M; Aubourg, S.P; García- Martos, J. M JournalWhole (2013)
Effect of osmotic dehydration under high hydrostatic pressure on microstructure, functional properties, and bioactive compounds of strawberry (Fragaria vesca) Núñez-Mancilla, Y; Vega-Gálvez, A; Pérez-Won, M.O; Zura, L; García-Segovia, P; Di Scala, K; Singh, R. K JournalWhole (2013)
Extraction of β-carotene, vitamin c and antioxidant compounds from physalis peruviana (Cape gooseberry) assisted by high hydrostatic pressure Briones-Labarca, V; Giovagnoli-Vicuña, C; Figueroa-Alvarez, P; Quispe-Fuentes, I; Pérez-Won, M.O; Mucignat, C; Amaral, J; Zhao, N; Jadhav, D; Pal, GK; Toda, K; Arulselvan, P; Virto, M; Wu, W; Adiguzel, G; Esteve, J. M JournalWhole (2013)
Sensory and physical changes in chilled farmed coho salmon (Oncorhynchus kisutch): Effect of previous optimizad hydrostatic highpressure conditions Aubourg, S.P; Rodriguez, A; Sierra, Y; Tabilo-Munizaga, G; Pérez-Won, M.O; Da-Wen Sun JournalWhole (2013)
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice Reference Varela-Santos, E; Ochoa-Martinez, A; Tabilo-Munizaga, G; Reyes, J.E; Perez-Won, M; Briones-Labarca, V; Morales-Castro, J; Knorr, D. JournalWhole (2012)
Effect of high hydrostatic pressure on microstructure, texture colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time Briones-Labarca, V; Perez-Won, M; Zamarra, M; Aguilera-Radic, J.M; Tabilo-Munizaga, G; Knorr, D. JournalWhole (2012)
Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils Rios-Romero, E; Tabilo-Munizaga, G; Morales-Castro, J; Reyes, J.E; Pérez-Won, M.O; Ochoa-Martinez, A; Vázquez, M JournalWhole (2012)
Effect of high pressure on the interaction of myofibrillar proteins from abalone (Haliotis rufencens) with some food additives Barrios-Peralta, P; Tabilo-Munizaga, G; Briones-Labarca, V; Perez-Won, M; Singh, R. K JournalWhole (2012)
Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of Aloe Vera (Aloe Barbadensis Miller) gel. Vega-Galvez, A; Uribe, E; Pérez-Won, M.O; Tabilo-Munizaga, G; Vergara, J; Garcia-Segovia, P; Lara, E; Di Scala, K; Singh, R. K. JournalWhole (2011)
Modeling mass transfer during osmotic dehydration of strawberries under high hydrostatic pressure condition Nuñez-Mansilla, Y; Perez-Won, M; Vega-Galvez, A; Arias, V; Tabilo-Munizaga, G; Briones-Labarca, V; Lemus- Mondaca, R; Di Scala, K; Knorr, D. JournalWhole (2011)
Structural and physical modifications of Corn biscuits during baking process Lara, E; Cortes, P; Briones-Labarca, V; Perez-Won, M; Singh, R. K JournalWhole (2011)
Effect of high pressure treatment on microbial activity and lipid oxidation in chilled salmon (Oncorhynchus kisutch) Aubourg, S; Tabilo-Munizaga, G; Reyes, J.E; Rodríguez, A; Pérez-Won, M.O; Kalvodova, L JournalWhole (2010)
Effect of hydrostatic highpressure treatment on proteins lipids and nucleotides in chilled farmed salmon (Oncorhynchus kisutch) muscle Ortea, I; Rodríguez, A; Tabilo-Munizaga, G; Perez-Won, M; Aubourg, S.P; Henle, T JournalWhole (2010)
Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and Abalone (Haliotis rufescens) by high hydrostatic pressure treatment Briones, L; Reyes, J.E; Tabilo-Munizaga, G; Perez-Won, M; Campbell-Platt, G. JournalWhole (2010)
Chemical changes in chilled farmed salmon (Oncorhynchus kisutch): Effect of previous high pressure treatment. Rodríguez, A; Ortea, I; Trigo, M; Sierra, Y; Gallardo, J. M; Tabilo-Munizaga, G; Pérez-Won, M.O; Aubourg, S.P; Filip, V JournalWhole year (2009)
Effect of air-drying temperature on physic chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian) Vega-Gálvez, A; Di Scala, K; Rodríguez, K; Lemus-Mondaca, R; Miranda, M; López, J; Pérez-Won, M; Finglas, P; Aluko, R.; Amarowicz, R.; Andrade, P.; Anema, S.G.; Banoub, J.H.; Barreira, J.C.M.; Battino, M.; Beaulieu, J.C.; Berger, R.G.; Beta, T.; Betti, M. JournalWhole (2009)
Effect of air-drying temperature on physic chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Vega-Gálvez, A; Di Scala, K; Rodríguez, K; Lemus-Mondaca, R; Miranda, M; López, J; Pérez-Won, M.O; Finglas, P; Aluko, R.; Amarowicz, R.; Andrade, P.; Anema, S.G.; Banoub, J.H.; Barreira, J.C.M.; Battino, M.; Beaulieu, J.C.; Berger, R.G.; Beta, T. JournalWhole (2009)
Kinetics study of dehydration and desorption isotherms of red alga gracilaria Lemus-Mondaca, R; Perez-Won, M; Andres, A; Roco, T; Tello, C.M; Vega-Gálvez, A; Singh, R. K JournalWhole (2008)
Spinning of protein fibres from blue squat lobster (Cervimunida jhoni) industry by-products. Pérez-Won, M.O; Madrid, D.; Briones-Labarca, V; Cortés C.; Oliva, M.; Cortés, P.; Cifuentes, A.; Singh, N JournalWhole (2007)
Textural characteristics of frozen blue squat lobster (cervimunida johni) tails as measured by instrumental and sensory methods Pérez-Won, M.O; Barraza, M.; Cortés, F.; Madrid, D.; Cortés, P.; Roco, T.; Osorio, F.; Tabilo-Munizaga, G.; Singh, R.P. JournalWhole Add volume (2006)
Effects of ultra high pressure on bay scallop (Aequipecten irradians) adductor muscles Pérez-Won, M.O; Tabilo-Munizaga, G.; Barbosa-Canovas, G.V.; Martínez López, A JournalWhole (2005)
Recovery of fish protein from jack mackerel (Trachurus murphyi) through spinning process. Pérez-Won, M.O; Cifuentes, A.; Madrid, D.; Oliva, M.; Bandoni, J.A; Díaz, M.S; Figueroa, J.L; Hoch, P JournalWhole (1997)
A circular dichroism study of the effect of some solvents on the actomyosin of sardine (Srdinops melanosticta) Perez-Won, M; Iyama, S; Shinohara, K; Murakami, H; Omura, H; Narpinder Singh JournalWhole (1988)
Spinning of sardine meat protein. Pérez-Won, M.O; Shinihara, K.; Sekimoto, K.; Nonaka, M.; Hayakawa, I.; Omura, H.; Matsui, T. JournalWhole (1988)
Emulsifying processing of sardine with chicken-egg Pérez-Won, M.O; Omura, H.; Shinohara, K.; Ohata, K.I.; Nonaka, M.; Katayama, S.; Ishimatsu, S.; Matsui, T. JournalWhole (1987)


Método de procesamiento para elaborar productos cárnicos marinados reducidos en sodio “listos para consumir” Reyes, JE., Tabilo-Munizaga, G., Pérez-Won, M. Patent (2019)
Proceso para el ablandamiento de moluscos a través de enzimas proteolíticas impregnadas. homogéneamente por altas presiones hidrostáticas Gipsy Tabilo-Munizaga, Mario Perez-Won Patent (2015)
Un proceso de vinificación que utiliza homogenización por alta presión que reduce y/o elimina el uso de SO2 y bentonita en vinos. Sauvignon blanc Tabilo-Munizaga, G., Reyes, JE, Perez-Won, M, Salazar, F. Patent (2014)
. Procedimiento para la elaboración de snack natural deshidratado crocante a partir de frutas y vegetales que comprende una etapa de secado, con las siguientes condiciones: Velocidad de Aire contante, temperaturas de secado de 80-90 grados Celsius por 4-5 horas Marcelo Chacana O., Mario Pérez Won, Marcial Robledano P Patent (2009)


Desarrollo de bebidas proteicas en base a quinoa, frutas y hortalizas, enriquecidas en compuestos bioactivos, con mejorada digestibilidad y atributos sensoriales, utilizando tecnologías no térmicas. Mario Perez-Won; Vilvett Briones-Labarca; Gipsy Tabilo Munizaga Proyecto (2020)
Optimization of physical properties of fish by-products as a food matrix for 3D printing. Gipsy Tabilo-Munizaga,; Mario Perez Won Proyecto (2020)
Pulsed electric fields previous for freeze-drying and boilied-drying processes in abalone (Haliotis) and loco (Concholepas) species: Effect on physicochemical and structural properties, protein conformational changes vs digestibility and molecular Mod. Mario Perez-Won; Gipsy Tabilo-Munizaga,Roberto Lemus Mondaca Proyecto (2020)
Desarrollo de productos cárnicos listos para consumir reducidos en sodio mediante el uso combinado de tecnologías innovadoras: reformulación de ingredientes y altas presiones hidrostáticas Tabilo-Munizaga, Gipsy; Juan Esteban Reyes-Parra, Mario Perez-Won Proyecto (2016)
Effects of high hydrostatic pressure+CO2 and pulse electric field+CO2 on inactivation of endogenous enzymes and spoilage microorganisms of chilled farmed Coho salmon (Oncorhynchus kisutch) under pre- and postrigor mortis conditions Mario Perez-Won; Gipsy Tabilo-Munizaga, Proyecto (2016)
FIA: PYT-2015-0218 Ricardo Villalobos-Carvajal; Gipsy Tabilo-Munizaga, Mario Perez-Won Proyecto (2015)
Improving food nanoemulsions functionality by high pressure homogenization: Emulsion stability and digestibility Gipsy Tabilo-Munizaga,; Mario Perez-Won Proyecto (2015)
On studying different high pressure impregnation (HPI) conditions to dried seafood products: Influence on biochemical characteristics, rheological and thermophysical properties, and mass transfer kinetics Mario Pérez Won; Gipsy Tabilo -Munizaga Proyecto (2013)
Aplicación de altas presiones hidrostáticas para la estabilización microbiológica y proteica en vinos blancos como alternativa para reducir el uso de sulfuroso y bentonita en la industria del vino Gipsy Tabilo-Munizaga; Mario Perez Won Proyecto (2012)
Application of high hydrostatic pressure as extraction technology to recovery secondary metabolites from food by-products: effects on extraction yields, functional properties and bioaccessibility Gipsy Tabilo-Munizaga; Mario Perez Won Proyecto (2012)
Creation of high value added seafood and avocado based products for export based on innovative technologies giving a strong competitive edge to Chile Mario Perez-Won; Gipsy Tabilo-Munizaga, Proyecto (2012)
The effects of high pressure treatment on biochemical and physicochemical properties of pre and post rigor fatty fish muscle Mario Pérez Won; Gipsy Tabilo -Munizaga Proyecto (2010)