Pedreschi F., Matus J., Bunger A., Pedreschi R., Huaman N., Mariotti M.S. (2022)

Effect of the integrated Addition of a red Tara pods (caesalpinia spinosa) Extract and NacCl over the Neo-Formed Contaminants Content and Sensory Properties of crackes)

Molecules 27 1020-1032

Pedreschi, F. & Maritti, M.S. (2022). Production of the thermal contaminants during thrmal processing in both indstrialhome preparation of food (Pedreschi F. and mariotti M.S. (2022) (BOOK CHAPTER). En "Present knowledge in food safety – A risk-based approach through the food chain". Editado por Michael Knowles, Lucia Anelich, Alan Boobis, Bert Popping. Elsevier, NY 2022. (2022)

Production of the thermal contaminants during thermal processing in both indstrial and home preparation of food (Book chapter)

“Present knowledge in food safety – A risk-based approach" (BOOK) 9780128194706

Barrios Y., Gutierrez N., Pedreschi F., Mariotti M.S. (2022)

Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

Trends in Food Science & Technology 120 223-235

Barrios Y., Barrera J., Zúñiga R., Pedreschi F., Mariotti M.S. (2021)

Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche

Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment 8

Capítulo de libro: FryingIn "Handbook of Molecular Gastronomy. Scientific Foundations and Culinary Applications"Edited By Christophe Lavelle, Róisín Burke, Hervé This vo Kientza, Alan KellyPages: CRC PressPp: 361-365 (2021)

Frying

Handbook of Molecular Gastronomy. Scientific Foundations and Culinary Applications

Barrios Y., Pedreschi F., Rosowski J., Gómez J.P., Figari N., Castillo O., Mariotti M.S. (2021)

Is the dietary acrylamide exposure in Chile a public health problem?

Food Additivies & Contaminants: Part A

Erpel F., Mariotti-Celis M.S., Parada J., Pedreschi F., Pérez-Correa J.R. (2021)

Pressurized Hot Liquid Extraction with 15% v/v Glycerol-Water as an Effective Environment-Friendly Process to Obtain Durvillaea Incurvata and Lessonia Spicata Phlorotannin Extracts with Antioxidant and Antihyperglycemic Potential.

Antioxidants 10 7 1105

Pedreschi F., Ferrera A., Bunger A., Alvarez F., Huamán-Castilla N., Mariotti-Celis M.S. (2021)

Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips

Innovative Food Science & Emerging Technologies

Barrera J., Pedreschi F., Gómez J.P., Zuñiga R.N., Mariotti-Celis M.S. (2020)

In house validation for the direct determination of 5-hydroxymethyl-2--furfural (HMF) in “dulce de leche”

Journal of Food Composition and Analysis 95 103665

Book Chapter: Irradiation kills microbes: can it do anything harmful to the food?Associated author: Pedreschi, FrancoBy: Pedreschi, Franco;Salome Mariotti-Celis, Maria;Book: GENETICALLY MODIFIED AND IRRADIATED FOOD: CONTROVERSIAL ISSUES: FACTS VERSUS PERCEPTIONS. Edited by Velesmoy Andersen. Elsevier (2020)

Irradiation kills microbes: can it do anything harmful to the food?

GENETICALLY MODIFIED AND IRRADIATED FOOD: CONTROVERSIAL ISSUES: FACTS VERSUS PERCEPTIONS

Chapter 10: Irradiation kills microbes: can it do anything harmful to the food? Pedreschi, F. & Mariotti, S.In "Genetically Modified and Irradiated Food" 1st EditionEditors: Veslemøy AndersenImprint: Academic PressPage Count: 318 (2019)

Irradiation kills microbes: can it do anything harmful to the food?

Genetically Modified and Irradiated Food 1st Edition 318

Quevedo R., Valencia E., Pedreschi F., Diaz O., Bastias J., Siche R., Muñoz O. (2019)

Kinetic deterioration and shelf life in Rose hip pulp during frozen storage

Journal of Berry Research 1-11

Leiva-Valenzuela G., Quilaqueo M., Mariotti-Celiz M.S., Letelier K., Estay D., Pedreschi F. (2019)

Predicting furan content in a fried dough system using image analysis

Food Chemistry 298

Huaman-Castilla N., Martínez-Cifuentes M., Camilo C., Pedreschi F., Mariotti-Celis M., Pérez-Correa J.R. (2019)

The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts

Molecules 24 17 3145

Leiva-Valenzuela G.A., Quilaqeo M., Lagos D., Estay D. and Pedreschi F. (2018)

Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images

Journal of Food Science and Technology 55 4 1234-1243

Mariotti-Celis M.S., Martínez-Cifuentes M., Huamán-Castilla N., Pedreschi F., Iglesias-Rebolledo N. and Pérez-Correa J.R. (2018)

Impact of an integrated process of hot pressurised liquid extraction–macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera ‘Carménère’ pomace extracts

International Journal of Food Science and Technology 53 4 1072-1078

Quevedo R., Pedreschi F., Valencia E., Díaz O., Bastías J.M. and Muñoz O. (2018)

Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color

Journal of Food Processing and Preservation 42 7 7pp

From Pedreschi, F., Cortés, P., Mariotti, M.S., 2018. Potato Crisps and SnackFoods. Reference Module in Food Science. Elsevier, pp. 1–10. doi: http://dx.doi.org/10.1016/B978-0-08-100596-5.21137-2ISBN: 9780081005965 (2018)

Potato Crisps and Snack

Module in Food Science. Elsevier

Pedreschi, F., Cortés, P. & Mariotti, M.S. (2018). Chapter “Potato Crisps and Snack Foods”. In “Reference Module in Food Science” 2018. Elsevier. Link: https://www.sciencedirect.com/science/article/pii/B9780081005965211372 (2018)

“Potato Crisps and Snack Foods”

In “Reference Module in Food Science” 2018. Elsevier.

1.Pedreschi F. & Murkovich, M. (2018). Chapter 7 “Potentially Toxic Food Components Formed by Excessive Heat Processing. In “Dietary AGEsTheir Role in Health and Disease” Edited by Jaime Uribarri. Taylor & Francis group, . Link: https://www.taylorfrancis.com/books/9781498721523/chapters/10.1201%2F9781315120041-9 (2018)

Potentially Toxic Food Components Formed by Excessive Heat Processing

In “Dietary AGEs and Their Role in Health and Disease” Edited by Jaime Uribarri. Taylor & Francis g ISNN 9781498721

Murkovic, M., Pedreschi, F. & Ciesarova, Z. (2018). Chapter “Process Contaminants: A Review”. In “Reference Module in Food Science” 2018. Elsevier.Link: https://www.sciencedirect.com/science/article/pii/B9780081005965218167 (2018)

“Process Contaminants: A Review”

In “Reference Module in Food Science” 2018. Elsevier.

Quevedo R., Rojas R., Pedreschi F., Bastías J.M., Siché R., Uquiche E., Silva D. and Díaz O. (2018)

Quantification of the Browning Kinetic on Pita Bread Using Fractal Method

Food and Bioprocess Technology 11 1 201-208

Leiva-Valenzuela G.A., Mariotti M., Mondragón G., Pedreschi F. (2018)

Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces

Food Chemistry 239 718–725

Pedreschi F., Saavedra I., Bunger A., Zúñiga R.N., Pedreschi R., Chirinos R., Campos D. and Marioti-Celis M.S. (2018)

Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes

LWT-Food Science and Technology 95 116-122

Mariotti-Celis M.S., Martínez-Cifuentes M., Huamán-Castilla N., Vargas-González M., Pedreschi F. and Pérez-Correa J.R. (2018)

The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction–Resin Purification Process

Molecules 23 1 11pp

Mariotti-Celis M.S., Zúñiga R.N., Cortés P. and Pedreschi F. (2017)

A Kinetic Study of Furan Formation in Wheat Flour-Based Model Systems during Frying

Journal of Food Science 82 1 232-239

Sastre F., Ferreira F. and Pedreschi F. (2017)

A systematic approach for the chromatographic fractionation and purification of major steroid saponins in commercial extracts of Yucca schidigera Roezl

Journal of Chromatography B-Analytical Technologies in The Biomedical and Life Sciences 1046 235–242

Mariotti-Celis M.S., Cortés P., Dueik V., Bouchon P. and Pedreschi F. (2017)

Application of vacuum frying as a furan and acrylamide mitigation technology in potato chips

Food and Bioprocess Technology 10 11 2092-2099

Capitulo 18: Formación y mitigación de acrilamida dietaria. En "Los alimentos en un mundo globalizado". Editado por Javiera Cornejo, Lisette Lapierre & Galia Ramirez. Editorial Académica Española. (2017)

Capitulo 18: Formación y mitigación de acrilamida dietaria

capitulo de libro 218-227

Pedreschi, F. (2017). Importance of Neo-formed Contaminants (NFCs) in Chemical Food Safety. International Journal of Food Sciences and Research, 1(1), 1-3. (2017)

Importance of Neo-formed Contaminants (NFCs) in Chemical Food Safety

International Journal of Food Sciences and Research 1 1 1-3

Pedreschi, F. & Mariotti, M. (2017). Mitigation of Acrylamide Formation in Highly Consumed Foods. En "Global Food Security and Wellness". Springer. (2017)

Mitigation of Acrylamide Formation in Highly Consumed Foods

Global Food Security and Wellness ISBN 978-1-4939 517

(2017)

Pedreschi F. & Murkovich, M. (2018). Capítulo 7: Potentially Toxic Food Components Formed by Excessive Heat Processing

Capitulo de libro. Publicado en Libro: “Dietary AGEs and Their Role in Health and Disease” Editado p

Pedreschi, F., Cortes, P. & Mariotti, S. (2018). Potato crisps and snack foods. Elsevier Reference Module in Food Science 2018 (2017)

Potato crisps and snack foods

Elsevier Reference Module in Food Science 2018

Murkovic, M., Pedreschi, F. & Ciesarova, Z. (2018). Chapter “Process Contaminants: A Review”. In “Reference Module in Food Science” 2018. Elsevier.Link: https://www.sciencedirect.com/science/article/pii/B9780081005965218167 (2017)

Process Contaminants: A Review

“Reference Module in Food Science” 2018

Michael Murkovivh, Franco Pedreschi, Zuzana Ciesarova (2018). Process contaminants: a review. En “Encyclopedia of Food Chemistry" (2017)

Process contaminants: a review (book chapter)

Capitulo libro a publicar en libro “Encyclopedia of Food Chemistry”

Palermo M., Gokmen V., De Meulenaer B., Ciesarova Z., Zhang Y., Pedreschi F. and Fogliano V. (2016)

Acrylamide Mitigation Strategies: Critical Appraisal Of The FoodDrinkEurope Toolbox

Food & Function 7 2516-2525

Quevedo R., Díaz O., Valencia E., Pedreschi F., Bastías J.M. and Siche R. (2016)

Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning

Food and Bioprocess Technology 9 11 1961-1967

Rubilar J.F., Candia D., Cobos A., Díaz O. and Pedreschi F. (2016)

Effect of nanoclay and ethyl-Nα-dodecanoyl-l-arginate hydrochloride (LAE) on physico-mechanical properties of chitosan films

LWT-Food Science and Technology 72 206-214.

Frieddehydrated Potato products (F. Pedreschi, M.S. Mariotti, P. Cortes) 2016. En "Advances in Potato Chemistry and Technology" Editado por "Jaspreet Singh & Loverdeep Kaur". Academic Press, Elsevier. (2016)

Fried and dehydrated Potato products

Capitulo de libro ISBN 978-0 16

Grading of Potatoes. En "Quality evaluation and control of potato chips" segunda edición, editado por Da Wen Sun. 2016 (2016)

Grading of Potatoes

Computer Vision Technology for Food Quality Evaluation (segunda edicion) Editado por Da Wn Sun Capítulo de lib 615

Sastre F., Ferreira F. and Pedreschi F. (2016)

MALDI-TOF mass spectrometry and reversed-phase HPLC-ELSD chromatography for structural and quantitative studies of major steroid saponins in commercial extracts of Yucca schidigera Roezl

Journal of Pharmaceutical and Biomedical Analysis 120 270–282

Quality evaluationcontrol of potato chips. En "Quality evaluation and control of potato chips" segunda edición, editado por Da Wen Sun. 2016 (2016)

Quality evaluation and control of potato chips

Computer Vision Technology for Food Quality Evaluation (segunda edicion) Editado por Da Wn Sun Capitulo de lib 615

Sastre F., Ferreira F. and Pedreschi F. (2016)

TLC Fingerprint of Phenolics and Saponins in Commercial Extracts of Yucca Schidigera Roezl

Journal of Liquid Chromatography & Related Technologies 39 15 698-701

Quevedo R., Pedreschi F., Bastías J.M. and Díaz O. (2015)

Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices

LWT-Food Science and Technology 65 406-413

Pedreschi, F. & Enrione, J. (2015). Frying in Foods. En "Conventional and Advanced Food Processing Technologies", First Edition. Edited by Suvendu Bhattacharya. © 2015 John Wiley & Sons, Ltd. Published 2015 by John Wiley & Sons, Ltd. (2015)

Frying of Foods (book chapter)

En "Conventional and Advanced Food Processing Technologies. First Edition. Edited by Suvendu Bhattac

Mariotti M., Cortés P., Fromberg A., Bysted A., Pedreschi F. and Granby K. (2015)

Heat Toxicant Contaminant Mitigation In Potato Chips

LWT-Food Science and Technology 60 2 860-866

Muñoz L.A., Pedreschi F., Leiva A. and Aguilera J.M. (2015)

Loss of birefringence and swelling behavior in native starch granules: Microstructural and thermal properties

Journal of Food Engineering 152 65-71

Rubilar J.F., Zúñiga R.N., Osorio F. and Pedreschi F. (2015)

Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films

Carbohydrate Polymers 123 27-38

Quevedo R., Valencia E., López P., Gunckel E., Pedreschi F. and Bastías J. (2014)

Characterizing the variability of enzymatic browning in fresh-cut apple slices

Food and Bioprocess Technology 7 5 1526-1532

Pedreschi F., Mariotti M.S. and Granby K. (2014)

Current issues in dietary acrylamide: formation, mitigation and risk assessment.

Journal of the Science of Food and Agriculture 94 1 9-20

Fromberg A., Mariotti M.S., Pedreschi F., Fagt S., and Granby K. (2014)

Furan and alkylated furans in heat processed food, including home cooked products

Czech Journal of Food Sciences 32 5 443-448

Matiacevich S., Henríquez O., Mery D. and Pedreschi F. (2014)

Oil content distribution in tortillas chips during frying and their prediction by image analysis using computer vision.

International Journal of Food Properties 17 2 261-272

(2014)

Peligro: Acrilamida. Un componente altamente riesgoso

Indualimentos 86 44-46

(2013)

ACRYLAMIDE MITIGATION IN HEAT PROCESSED FOODS: PATENTED TECHNIQUES

Chemical Food Safety and Health. Edited by Pedreschi and Ciesarova. Nova publishers.

Mariotti M.S., Toledo C., Hevia K., Gómez J.P., Fromberg A. Granby K., Rosowski J., Castillo O. and Pedreschi F. (2013)

Are Chileans exposed to dietary furan?. http://dx.doi.org/10.1080/19440049.2013.815807

Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Mery D., Pedreschi F. and Soto A. (2013)

Automated design of a computer vision system for visual food quality evaluation. http://dx.doi.org/10.1007/s11947-012-0934-2

Food and Bioprocess Technology 6 8 2093-2108

(2013)

Chemical Food Safety and Health

Book edited by Franco pedreschi and Zuzana Ciesarova

Quevedo R., Valencia E., Cuevas G., Ronceros B., Pedreschi F. and Bastías J.M. (2013)

Color changes in the surface of fresh cut meat: A fractal kinetic application

Food Research International 54 2 1430-1436

Mariotti M.,  Granby K.,  Rozowski J. and Pedreschi F. (2013)

Furan: A critical heat induced dietary contaminant. http://dx.doi.org/10.1039/C3FO30375F

Food & Function

6.Bunger, A.; Pedreschi, F.; Mariotti, S.; Ahumada, A.; Mery, D.; Lillo, I. (2013): Sensory Quality Classification of "Sopaipillas" by means of Computer Vision. In Proceedings of 10th Pangborn Sensory Science Symposium, Rio de Janeiro, 11-13 Aug. (2013)

Sensory Quality Classification of "Sopaipillas" by means of Computer Vision

Proceedings of 10th Pangborn Sensory Science Symposium

(2012)

Acrylamide formation in foods: Health implications and mitigation technologies

Advances inn Chemistry Research Volume 14. Edited by James Taylor. Noca Publishers

Pedreschi F. (2012)

Frying of potatoes: Physical, chemical, and microstructural changes. http://dx.doi.org/10.1082/07373937.2012.663845

Drying Technology 30 7 707–725

Mariotti M., Granby K., Fromberg A., Risum J., Agosin E. and Pedreschi F. (2012)

Furan occurrence in starchy food model systems processed at high temperatures: Effect of ascorbic acid and heating conditions. http://dx.doi.org/10.1021/jf3022699

Journal of Agricultural and Food Chemistry 60 40 10162–10169

Pedreschi F., Bunger A., Skurtys O., Allen P. and Rojas X. (2012)

Grading of potato chips according to their sensory quality determined by color. http://dx.doi.org/10.1007/s11947-011-0559-x

Food and Bioprocess Technology 5 6 2401-2408

Zúñiga R.N., Skurtys O., Osorio F., Aguilera J.M. and Pedreschi F. (2012)

Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure. http://dx.doi.org/10.1016/j.carbpol.2012.06.066

Carbohydrate Polymers 90 2 1147-1158

Matiacevich S., Mery D. and Pedreschi F. (2012)

Prediction of mechanical properties of corn and tortilla chips by using computer vision. http://dx.doi.org/10.1007/s11947-011-0662-z

Food and Bioprocess Technology 5 5 2025-2030

Zuñiga R. and Pedreschi F. (2012)

Study of the pseudo-equilibrium during osmotic dehydration of apples and its effect on the estimation of water and sucrose effective diffusivity coefficients. http://dx.doi.org/10.1007/s11947-011-0621-8

Food and Bioprocess Technology 5 7 2717-2727

Acevedo C., López D., Tapia M.J., Enrione J., Skurtys O., Pedreschi F., Brown D., Creixell W. and Osorio F. (2012)

Using RGB image processing for designing an alginate edible film. http://dx.doi.org/10.1007/s11947-010-0453-y

Food and Bioprocess Technology 5 5 1511-1520

Pedreschi F., Mariotti S., Granby K. and Risum J. (2011)

Acrylamide reduction in potato chips by using commercial asparaginase in combination with conventional blanching. http://dx.doi.org/10.1016/j.lwt.2011.02.004

LWT-Food Science and Technology 44 6 1473-1476

(2011)

ACRYLAMIDE: A CHEMICAL TOXIC GENERATED DURING HEAT PROCESSING OF STARCHY FOODS

Alimentos hoy. Revista de la Asociacion colombiana de ciencia y tecnologia de alimentos 24 106-103

Pedreschi F., Mery D., Bunger A. and Yañez V. (2011)

Computer vision classification of potato chips by color. http://dx.doi.org/10.1111/j.1745-4530.2009.00540.x

Journal of Food Process Engineering 34 5 1714-1728

Quevedo R., Ronceros B., Garcia K., Lopéz P. and Pedreschi F. (2011)

Enzymatic browning in sliced and puréed avocado: a fractal kinetic study. http://dx.doi.org/10.1016/j.foodeng.2011.02.12

Journal of Food Engineering 105 2 210-215

(2011)

Patented Techniques for Acrylamide Mitigation in High-Temperature Processed Foods

Recent Patents on Food, Nutrition & Agriculture 3 158-171

Pedreschi F., Granby K. and Risum J. (2010)

Acrylamide mitigation in potato chips by using NaCl.

Food and Bioprocess Technology 3 6 917-921

Quevedo R., Aguilera J.M. and Pedreschi F. (2010)

Color of Salmon Fillets by computer vision and sensory panel. http://dx.doi.org/10.1007/s11947-008-0106-6

Food and Bioprocess Technology 3 5 637-643

Pedreschi F., Segtnan V. and Knutsen S. (2010)

On-line monitoring of fat, dry matter and acrylamide contents in potato chips using near infrared interactance and visual reflectance imaging

Food Chemistry 121 2 616-620

Enrione J., Osorio F., Pedreschi F. and Hill S. (2010)

Prediction of the glass transition temperature on extruded waxy maize and rice starches in presence of glycerol. http://dx.doi.org/10.1007/s11947-010-0345-1

Food and Bioprocess Technology

Acevedo C.A., Skurtys O., Young M.E., Enrione J., Pedreschi F. and Osorio F. (2009)

A non-destructive digital imaging method to predict immobilized yeast-biomass. http://dx.doi.org/10.1016/j.lwt.2009.03.013

LWT-Food Science and Technology 42 8 1444-1449

Capítulo de libro. Pedreschi, F. & Zuñiga, R. (2009). Acrylamide and oil reduction procedures in fried potatoes: A review. In: Yee N, Bussel W (Eds) Potato IV. Food 3 (Special Issue 2), 82-82. (2009)

Acrylamide and oil reduction procedures in fried potatoes: A review

In: Yee N, Bussel W (Eds) Potato IV. Food 3 (Special Issue 2), 82-82.

Capítulo de libro. Pedreschi, F. (2009). Acrylamide formationreduction in fried potatoes. In “Processing effects on safetyquality of foods”. Edited by Enrique Ortega-Rivas. Taylor and Francis, USA. (2009)

Acrylamide formation and reduction in fried potatoes

In “Processing effects on safety and quality of foods”. Edited by Enrique Ortega-Rivas. Taylor and F

Quevedo R., Díaz O., Ronceros B., Pedreschi F. and Aguilera J.M. (2009)

Description of the kinetic enzymatic browning in banana (musa cavendish) slices using non-uniform color information from digital images. http://dx.doi.org/10.1016/j.foodres.2009.04.004

Food Research International 42 9 1309–1314

Capítulo de libro. Skurtys, O., Acevedo, C., Pedreschi, F., Enrione, J., Osorio, F. & Aguilera, J.M. (2009). Food Hydrocolloids: Characteristics, PropertiesStructures, Ed. C. Hollingworth, Food Hydrocolloid Edible Films and Coatings, Nova Publishers. ISBN: 978-1-60876-222-4 (2009)

Food Hydrocolloids: Characteristics, Properties and Structures

Capítulo de libro. Pedreschi, F. (2009). Pedreschi, F. (2009). Frieddehydrated potato products. In “Advances in Potato ChemistryTechnology”. Edited by Jaspreet Singh and Lovedeep Kaur. Elsevier, USA. (2009)

Fried and dehydrated potato products

In “Advances in Potato Chemistry and Technology”. Edited by Jaspreet Singh and Lovedeep Kaur. Elsevi

Quevedo R., Jaramillo M., Díaz O., Pedreschi P. and Aguilera J.M. (2009)

Quantification of enzymatic browning in apple slices applying the fractal texture fourier image. http://dx.doi.org/10.1016/j.jfoodeng.2009.05.007

Journal of Food Engineering 95 285-290