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Franco Wilfredo Pedreschi Plasencia

PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE

Santiago, Chile


Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images Author(s)=> Leiva-Valenzuela, Gabriel A.; Quilaqueo, Marcela; Lagos, Daniela Article Journal of Food Science and Technology-Mysore (2018)
Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces Leiva-Valenzuela, Gabriel A.; Mariotti, Maria; Mondragon, German Article Food Chemistry (2018)
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images Leiva-Valenzuela GA, Quilaqueo M; Lagos D, Estay D Article Journal of Food Science and Technology (2018)
Quantification of the Browning Kinetic on Pita Bread Using Fractal Method Quevedo, R.; Rojas, R.; Pedreschi, F.; Bastías JM., Siché; R., Uquiche; E., Silva; D., Díaz Article Food and Bioprocess Technology (2018)
A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying Mariotti-Celis, Maria S.; Zuniga, Rommy N.; Cortes, Pablo; Pedreschi, F. et al. Article Journal of Food Science (2017)
A systematic approach for the chromatographic fractionation and purification of major steroid saponins in commercial extracts of Yucca schidigera Roezl. Sastre F., Ferreira F. Article Journal of Chromatography B=> Analytical Technologies in the Biomedical and Life Sciences (2017)
Application of Vacuum Frying as a Furan and Acrylamide Mitigation Technology in Potato Chips Mariotti-Celis M.S., Cortés P.; Dueik V., Bouchon P. Article Food and Bioprocess Technology (2017)
Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning Quevedo, Roberto; Diaz, Oscar; Valencia, Emir Article Food and Bioprocess Technology (2016)
TLC fingerprint of phenolics and saponins in commercial extracts of Yucca schidigera Roezl. Sastre, F; Ferreira, F; Pedreschi, F Article Journal of Liquid Chromatography and Related Technologies (2016)
Furan: A critical heat induced dietary contaminant Mariotti M., Granby K., Rozowski J. and Pedreschi F. Article Food & Function (2013)
Physical properties of emulsion-based hydroxypropyl methylcellulose films=> Effect of their microstructure Zuniga R.N., Skurtys O.; Osorio F., Aguilera. J.M.; Pedreschi, F. Article Carbohydrate Polymers (2012)


PREDICTION OF THE SHELF LIFE OF FROZEN FOODS SUCH AS SEAFOOD AND FRUIT PULP BY USING ACCELERATED TESTS FONDECYT (1160717) Proyecto 2016-2019 Coinvestigador(a)
MITIGATION OF NEO-FORMED CONTAMINANTS IN CHILEAN STARCHY FOODS AND ITS EFFECT ON THE CONSUMER ACCEPTANCE FONDECYT (1150146) Proyecto 2015-2019 Inv. Responsable
DESIGN OF BIODEGRADABLE BIONANOCOMPOSITES WITH TAILORED ANTIMICROBIAL PROPERTIES FONDECYT (3140349) Proyecto 2013-2015 Inv. Patrocinante
DETERMINATION OF KINETIC OF BROWNING AND OXIDATION IN SOLID FOOD USING COMPUTER VISION AND THE DIFFERENTIAL PIXEL METHOD. FONDECYT (1130745) Proyecto 2013-2016 Coinvestigador(a)
Minimización de la formación de acrilamida en alimentos de consumo masivo en Chile FONDEF (D10I1109) Proyecto 2013-2015 Director(a)
STARCH GRANULES AS DESICCANT IN FOOD PRODUCTS FONDECYT (3130448) Proyecto 2012-2014 Inv. Patrocinante
TECHNOLOGIES FOR FURAN MITIGATION IN HIGHLY CONSUMED CHILEAN FOODS PROCESSED AT HIGH TEMPERATURES FONDECYT (1110510) Proyecto 2011-2015 Inv. Responsable
DETERMINATION OF POTATO AND APPLE PROCESSING KINETICS AND THEIR FINAL QUALITY USING COMPUTER VERSION FONDECYT (1070031) Proyecto 2007-2010 Inv. Responsable
EFECTO DE LAS CONDICIONES DE PROCESAMIENTO SOBRE LAS PROPIEDADES FISICAS DE CHIPS DE PAPA FRITA. FONDECYT (1030411) Proyecto 2003-2006 Inv. Responsable
CARACTERIZACION DE LOS CAMBIOS ESTRUCTURALES DE LA PARA DURANTE LA FRITURA FONDECYT (4000019) Proyecto 2000-2001 Inv. Responsable
MECANISMOS DE TRANSFERENCIA DE MASA DURANTE LA FRITURA FONDECYT (2980058) Proyecto 1998-2000 Inv. Responsable