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roberto agustin quevedo leon

académico

Universidad de Los Lagos

osorno, Chile

ciencias de la ingenieria, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2002
tecnología de los alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1995
ingenieria en industrias alimentarias, UNIVERSIDAD NACIONAL AGRARIA LA MOLINA. Chile, 1991

académico Full Time

UNIVERSIDAD DE LOS LAGOS

osorno, Chile

1996 - A la fecha


Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato Badin, E. E.; Ribotta, P. D.; Lespinard, A. R. Article ISI SCOPUS Food and Bioprocess Technology (2021)
Agricultural, forestry, textile and food waste used in the manufacture of biomass briquettes: a review Valencia-Aguilar, Emir; Aburto, Haroldo; Díaz-Guineo, Dagoberto; Ibarra-Garnica, Miguel; Díaz-Carrasco, Oscar Article ISI SCOPUS Scientia Agropecuaria (2020)
Chemoprotective and antiobesity effects of tocols from seed oil of Maqui-berry: Their antioxidative and digestive enzyme inhibition potential Monterrosa K.; AcuÃ±a-Nelson S.M.; Quevedo-Leon R.; Kubo I.; Domiguez-Lopez M. Article ISI Food and Chemical Toxicology (2020)
Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis) Emilio Diaz-Alvarez, Rodrigo Article ISI SCOPUS Food and Bioproducts Processing (2020)
Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation Quevedo-Leon, Roberto; Bastías-Montes, José; Espinoza-Tellez, Teofilo; Ronceros, Betty Article ISI SCOPUS Scientia Agropecuaria (2020)
Shelf-life prediction and quality changes in dried Chilean sea cucumber (Athyonidium chilensis) during accelerated storage Fernando Guzman-Meza, Marco; Agustin Quevedo-Leon, Roberto Article ISI SCOPUS Journal of Food Processing and Preservation (2020)
Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras Flores-Varela L.-E.; Reyes-CalderÃ³n O.-A.; Vidal-San-MartÃn C. Article ISI Agronomy (2020)
Cryoconcentration procedure for aqueous extracts of maqui fruits prepared by centrifugation and filtration from fruits harvested in different years from the same localities BastÃas-Montes J.M.; Vidal-San MartÃn C.; MuÃ±oz-FariÃ±a O.; Petzold-Maldonado G.; Quevedo-LeÃ³n R. Article ISI SCOPUS JOURNAL OF BERRY RESEARCH (2019)
Effect of spray drying at 150, 160, and 170 degrees C on the physical and chemical properties of maqui extract (Aristotelia chilensis (Molina) Stuntz) José Miguel Bastías-Montes; Mónica Consuelo Choque-Chávez; Julio Alarcón-Enos; Roberto Quevedo-León; Ociel Muñoz-Fariña; Carla Vidal-San-Martín Article ISI SCIELO SCOPUS CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (2019)
Supercritical extraction with carbon dioxide and co-solvent from Leptocarpha rivularis Uquiche E.L.; Toro M.T.; Quevedo R.A. Article ISI SCOPUS JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS (2019)
Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color Quevedo, Roberto.; Pedreschi, Franco; Valencia, Emir Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices Quevedo R.; Pedreschi F.; Diaz O. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis) Moreno J.; Pia C.; Reyes J.; Quevedo R.; Munoz O. Article ISI SCOPUS Innovative Food Science and Emerging Technologies (2015)
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI) Siche R.; Vejarano R.; Aredo V.; Velasquez L.; Saldaña E.; Quevedo R. Article SCOPUS Food Engineering Reviews (2015)
Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices Quevedo R.; Valencia E.; Lopez P.; Gunckel, E; Pedreschi F.; Bastias J. Article ISI SCOPUS FOOD AND BIOPROCESS TECHNOLOGY (2014)
Measurement parameter of color on yacon (Smallanthus sonchifolius) slices using a computer vision system Saldaña E.; Siche R.; Castro W.; Huaman, R; Quevedo R. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Color changes in the surface of fresh cut meat: A fractal kinetic application Quevedo R.; Valencia E.; Cuevas G.; Ronceros B.; Pedreschi F. Article ISI SCOPUS Food Research International (2013)
Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis Quevedo R.; Valencia E.; Alvarado F.; Ronceros B. Article ISI SCOPUS Food and Bioprocess Technology (2013)
Enzymatic browning in sliced and pureed avocado: A fractal kinetic study Quevedo R.; Ronceros B.; Garcia K.; Lopez P.; Pedreschi F. Article ISI SCOPUS Journal of Food Engineering (2011)
Image Processing Applied to Classification of Avocado Variety Hass (Persea americana Mill.) During the Ripening Process Arzate-Vazquez, I; Perea-Flores, MD; Calderon-Dominguez G.; Moreno-Armendariz, MA; Calvo H.; Godoy-Calderon S.; Quevedo R.; Gutierrez-Lopez, G Article ISI SCOPUS Food and Bioprocess Technology (2011)
Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets Quevedo R. Article ISI SCOPUS Food and Bioprocess Technology (2010)
Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images Quevedo R.; Diaz O.; Ronceros B.; Pedreschi F. Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2009)
Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image Quevedo R.; Jaramillo M.; Diaz O.; Pedreschi F. Article ISI SCOPUS Journal of Food Engineering (2009)
Quantification of enzymatic browning kinetics in pear slices using non-homogenous L* color information from digital images Quevedo R.; Diaz O.; Caqueo, A.; Ronceros B. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image Quevedo R.; Mendoza F.; Chanona, J; Gutierrez-Lopez, G Article ISI SCOPUS Journal of Food Engineering (2008)
Effect of calcium foliar application on the characteristics of blueberry fruit during storage Stuckrath, R; Quevedo R.; de la Fuente L.; Hernandez A.; Sepulveda V. Article ISI SCOPUS JOURNAL OF PLANT NUTRITION (2008)
Effect of foliar application of calcium on the quality of blueberry fruits Stuckrath, R; Quevedo R.; de la Fuente L.; Hernandez A.; Sepulveda V. Article ISI SCOPUS JOURNAL OF PLANT NUTRITION (2008)
Efecto de un Pretratamiento Químico en el Deshidratado del Arándano por Métodos Combinados Ronceros, Betty A; Quevedo, Roberto A; Leiva, Javier I Article SCIELO INFORMACION TECNOLOGICA (2007)
Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms Quevedo R.; Brown C.; Bouchon P. Article ISI SCOPUS JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2005)
Characterization of food surface roughness using the glistening points method Quevedo R. Article ISI SCOPUS Journal of Food Engineering (2004)
Description of the convective air-drying of a food model by means of the fractal theory Quevedo R. Article ISI FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2003)
Description of food surfaces and microstructural changes using fractal image texture analysis Quevedo R.; Cadoche, L Article ISI SCOPUS Journal of Food Engineering (2002)


Description of the enzymatic browning in avocado slice using GLCM image texture Quevedo R.; Valencia E.; Bastias J.M.; Cardenas, S ConferencePaper SCOPUS Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics) (2014)