| Nombre | OSCAR TONATHIU ANTONIO GUTIERREZ |
|---|---|
| Área | INGENIERÍAS Y DESARROLLO TECNOLÓGICO |
| Campo | INGENIERÍAS Y DESARROLLO TECNOLÓGICO |
| Disciplina | TECNOLOGÍA DE LOS ALIMENTOS |
| Especialidad | JUGOS |
| CVU | 443188 |
| Institución | |
|---|---|
| Dependencia | NO APLICA |
| Entidad | NO APLICA |
| Nivel | 1 |
| Vigencia | Inicio: 01/01/2023 |
| Fin: 31/12/2027 |
Publicaciones ORCID
- 2026
- Tailoring mechanical and water vapor barrier properties on cranberry juice-based films functionalized with alginate and chitosan by UVC irradiation Polymer Bulletin
- 2025
- Ultrasound-assisted extraction using natural deep eutectic solvent of secondary metabolites from Tagetes erecta flowers irradiated with UVC light South African Journal of Chemical Engineering
- Post-harvest quality preservation of red globe grapes using grape juice-based edible coatings combined with UVC treatment Food Chemistry
- 2024
- Enhancement of phenolic compounds in vanilla curing with the application of UVC light, microwaves and ultrasound Journal of Food Science and Technology
- 2023
- Factors influencing droplet size in pneumatic and ultrasonic atomization and its application in food processing Discover Food
- Microwave-Assisted Hydrodistillation of Essential Oil from Plectranthus amboinicus: Evaluation of Its Antifungal Effect and Chemical Composition Life
- Effect of Microwave and Ultrasound during the Killing Stage of the Curing Process of Vanilla (Vanilla planifolia, Andrews) Pods Foods
- 2022
- Insights on the effectiveness of pneumatic and ultrasonic atomization in combination with UVC light for processing of fruit juices Journal of Food Science and Technology
- 2020
- Performance of combined technologies for the inactivation of Saccharomyces cerevisiae and Escherichia coli in pomegranate juice: The effects of a continuous‐flow UV‐Microwave system Journal of Food Process Engineering
- 2019
- Characterization and effectiveness of short-wave ultraviolet irradiation reactors operating in continuous recirculation mode to inactivate Saccharomyces cerevisiae in grape juice Journal of Food Engineering