FRANCO WILFREDO PEDRESCHI PLASENCIA

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

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

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 extractionmacroporous 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

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 718725

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 ExtractionResin 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 235242

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

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.

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 270282

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

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

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

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

Pedreschi F. (2012)

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

Drying Technology 30 7 707725

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 1016210169

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

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

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

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 13091314

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

FRANCO PEDRESCHI

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