Ice morphology: fundamentals and technological applications in foods G Petzold, JM Aguilera Food Biophysics 4, 378-396, 2009 | 435 | 2009 |
Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices G Petzold, J Moreno, P Lastra, K Rojas, P Orellana Innovative Food Science & Emerging Technologies 30, 192-197, 2015 | 106 | 2015 |
Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis) J Moreno, G Bugueño, V Velasco, G Petzold, G Tabilo‐Munizaga Journal of Food Science 69 (3), FEP102-FEP106, 2004 | 96 | 2004 |
Centrifugal freeze concentration G Petzold, JM Aguilera Innovative Food Science & Emerging Technologies 20, 253-258, 2013 | 89 | 2013 |
Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue) J Moreno, M Gonzales, P Zúñiga, G Petzold, K Mella, O Muñoz Innovative Food Science & Emerging Technologies 36, 112-119, 2016 | 88 | 2016 |
Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith) J Moreno, R Simpson, N Pizarro, C Pavez, F Dorvil, G Petzold, ... Innovative Food Science & Emerging Technologies 20, 198-207, 2013 | 85 | 2013 |
Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers S Lillo-Pérez, M Guerra-Valle, P Orellana-Palma, G Petzold Lwt 151, 112106, 2021 | 78 | 2021 |
Vacuum-assisted freeze concentration of sucrose solutions G Petzold, K Niranjan, JM Aguilera Journal of Food Engineering 115 (3), 357-361, 2013 | 64 | 2013 |
Vacuum-assisted block freeze concentration applied to wine G Petzold, P Orellana, J Moreno, E Cerda, P Parra Innovative Food Science & Emerging Technologies 36, 330-335, 2016 | 62 | 2016 |
Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid J Moreno, C Espinoza, R Simpson, G Petzold, H Nuñez, MP Gianelli Innovative Food Science & Emerging Technologies 33, 381-386, 2016 | 56 | 2016 |
Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration P Orellana-Palma, G Petzold, L Pierre, JM Pensaben Food and Chemical Toxicology 109, 1093-1102, 2017 | 53 | 2017 |
Impact of block cryoconcentration on polyphenol retention in blueberry juice P Orellana-Palma, G Petzold, M Guerra-Valle, M Astudillo-Lagos Food Bioscience 20, 149-158, 2017 | 51 | 2017 |
Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review G Tobar‐Bolaños, N Casas‐Forero, P Orellana‐Palma, G Petzold Journal of food science 86 (12), 5062-5077, 2021 | 39 | 2021 |
Considerations for the development of innovative foods to improve nutrition in older adults M Lutz, G Petzold, C Albala Nutrients 11 (6), 1275, 2019 | 39 | 2019 |
Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice N Casas-Forero, P Orellana-Palma, G Petzold Food Science and Technology 40 (suppl 2), 387-394, 2020 | 38 | 2020 |
Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads G Petzold, MP Gianelli, G Bugueño, R Celan, C Pavez, P Orellana Journal of food science and technology 51, 183-190, 2014 | 37 | 2014 |
Formulación de una pasta gelificada a partir del descarte de arándanos (Vaccinium corymbosum) R Stückrath, GR Petzold Información tecnológica 18 (2), 53-60, 2007 | 37 | 2007 |
Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage P Orellana-Palma, G Tobar-Bolaños, N Casas-Forero, RN Zúñiga, ... Foods 9 (9), 1314, 2020 | 34 | 2020 |
Plant-Based Polyphenols: Anti-Helicobacter pylori Effect and Improvement of Gut Microbiota M Guerra-Valle, P Orellana-Palma, G Petzold Antioxidants 11 (1), 109, 2022 | 32 | 2022 |
Improvement of centrifugal cryoconcentration by ice recovery applied to orange juice P Orellana-Palma, Y González, G Petzold Chemical Engineering & Technology 42 (4), 925-931, 2019 | 32 | 2019 |