Search Results - "Ulloa, Pablo A."

Effects of Delaying the Storage of 'Hass' Avocados under a Controlled Atmosphere on Skin Color, Bioactive Compounds and Antioxidant Capacity by Olivares, Daniela, Ulloa, Pablo A, Vergara, Cristina, Hernández, Ignacia, García-Rojas, Miguel Ángel, Campos-Vargas, Reinaldo, Pedreschi, Romina, Defilippi, Bruno G

“…During ripening, 'Hass' avocado skin changes from green to purple/black. Low-temperature storage with a controlled atmosphere (CA) is the most widely used…”
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Modeling the release of antimicrobial agents (thymol and carvacrol) from two different encapsulation materials by Ulloa, Pablo A., Guarda, Abel, Valenzuela, Ximena, Rubilar, Javiera F., Galotto, María J.

“…The release of microencapsulated natural antimicrobial (AM) agents (thymol and carvacrol) from two encapsulating matrixes [maltodextrin (MD) and soy protein…”
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Response Mechanisms of “Hass” Avocado to Sequential 1–methylcyclopropene Applications at Different Maturity Stages during Cold Storage by Olivares, Daniela, García-Rojas, Miguel, Ulloa, Pablo A., Riveros, Aníbal, Pedreschi, Romina, Campos-Vargas, Reinaldo, Meneses, Claudio, Defilippi, Bruno G.

“…1–Methylcyclopropene (1–MCP) is used for extending the postharvest life of the avocado during storage. Evaluated the effect of 1–MCP application at different…”
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Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer by Cohen, Seth, Labbe, Mariela, Ávila, María I., Vidal, Juan, Ulloa, Pablo A., Salazar, Fernando N.

“…Antioxidant-rich foods and beverages play an essential role in the prevention of diseases. This study assessed the influence of the addition of ethanolic…”
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Physicochemical Parameters and Bioactive Compounds of Strawberry Tree (Arbutus unedo L.) Honey by Ulloa, Pablo A., Brigas, Amadeu F., Maia, Miguel

“…Botanical origin, physicochemical properties (ash, colour, diastase activity, electrical conductivity (EC), hydroxymethylfurfural (HMF), moisture, optical…”
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Determination of the botanical origin of honey by sensor fusion of impedance e-tongue and optical spectroscopy by Ulloa, Pablo A., Guerra, Rui, Cavaco, Ana M., Rosa da Costa, Ana M., Figueira, Ana C., Brigas, Amadeu F.

“…•E-tongue (ET) and optical spectroscopy (OS) are used to discriminate different honeys.•Individually, ET clearly outperforms the OS techniques…”
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Steady- and Unsteady-State Determination of the Water Vapor Permeance (WVP) of Polyethylene Film to Estimate the Moisture Gain of Packed Dry Mango by Salgado, Diana, Serment-Moreno, Vinicio, Ulloa, Pablo A., Velazquez, Gonzalo, Antonio Torres, J., Welti-Chanes, Jorge

“…The water vapor permeance ( WVP ; g m −2  d −1  Pa −1 ) of packaging films quantifying the water vapor transfer rate between foods and its surroundings is…”
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Antifungal effect of volatile organic compounds (VOCs) release from Antarctic bacteria under postharvest conditions by Ulloa, Pablo A., Valencia, Ana Luisa, Olivares, Daniela, Poblete-Morales, Matías, Silva-Moreno, Evelyn, Defilippi, Bruno G.

“…The generation of biological control agents for postharvest fungal control has prompted the search for different natural sources due to studies indicating…”
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Looking beyond Arthrospira: Comparison of antioxidant and anti-inflammatory properties of ten cyanobacteria strains by Gómez, Patricia I., Mayorga, Jaen, Flaig, David, Castro-Varela, Pablo, Jaupi, Alejandra, Ulloa, Pablo A., Soto-Bartierra, Jorge, Henríquez, Vitalia, Rojas, Verónica

“…Cyanobacteria are a widely distributed group of photosynthetic prokaryotes with potential to produce biologically active compounds. Arthrospira is the most…”
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Studies on Honey from the Algarve in View of Its Valorization by Fuentes, Pablo A. Ulloa

“…Several studies were conducted with different Portuguese honey samples from South area (Algarve) in view of exploiting its properties and increasing the…”
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Studies on Honey from the Algarve in View of Its Valorization by Ulloa Fuentes, Pablo A

“…Several studies were conducted with different Portuguese honey samples from South area (Algarve) in view of exploiting its properties and increasing the…”
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