All Stories

  1. Extraction of antioxidant compounds from Espino maulino (Vachellia caven) fruit using supercritical CO<sub>2</sub> and accelerated solvent extraction in a serial process: characterization and application in amodel lipid system

    Article • Quality Assurance and Safety of Crops & Foods, July 2025, Codon Publications

    Dr Cielo Char

  2. Functional Quality and Microbiological Stability of Grape Juice During Processing by UV-C Light Compared to Mild Heat Treatment and Evolution of the Parameters During Cold Storage

    Article • Foods, June 2025, MDPI AG

    Dr Cielo Char, Dr. Luis A. Puente

  3. Research Trends and Development Patterns in Microgreens Publications: A Bibliometric Study from 2004 to 2023

    Article • Sustainability, August 2024, MDPI AG

    Dr Cielo Char, Dr. Luis A. Puente

  4. Optimization of Oil and Tocopherol Extraction from Maqui (Aristotelia chilensis (Mol.) Stuntz) by Supercritical CO2 Procedure

    Article • Antioxidants, July 2024, MDPI AG

    Dr Cielo Char

  5. Encapsulation of Cinnamaldehyde and Vanillin as a Strategy to Increase Their Antimicrobial Activity

    Article • Foods, June 2024, MDPI AG

    Dr Cielo Char, Dr. Luis A. Puente

  6. Use of whey protein concentrate to encapsulate hydrophobic natural antimicrobials to improve their incorporation into high moisture foods enhancing their antimicrobial activity

    Article • Innovative Food Science & Emerging Technologies, June 2024, Elsevier

    Dr Cielo Char

  7. Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction

    Article • Foods, December 2023, MDPI AG

    Dr Cielo Char

  8. Sequential Biorefining of Bioactive Compounds of High Functional Value from Calafate Pomace (Berberis microphylla) Using Supercritical CO2 and Pressurized Liquids

    Article • Antioxidants, January 2023, MDPI AG

    Dr Cielo Char

  9. Heat sensitization of Escherichia coli by the natural antimicrobials vanillin and emulsified citral in blended carrot-orange juice

    Article • Food Microbiology, October 2022, Elsevier

    Dr Cielo Char

  10. Heat Sensitization of Escherichia Coli by the Natural Antimicrobials Vanillin and Emulsified Citral in Blended Carrot-Orange Juice

    Article • January 2022, Elsevier

    Dr Cielo Char

  11. Rheological and Structural Study of Salmon Gelatin with Controlled Molecular Weight

    Article • Polymers, July 2020, MDPI AG

    Dr Cielo Char

  12. Interaction and fragility study in salmon gelatin-oligosaccharide composite films at low moisture conditions

    Article • Food Hydrocolloids, December 2019, Elsevier

    Dr Cielo Char

  13. Characterization and Testing of a Novel Sprayable Crosslinked Edible Coating Based on Salmon Gelatin

    Article • Coatings, September 2019, MDPI AG

    Dr Cielo Char

  14. Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

    Article • International Journal of Food Science & Technology, January 2017, Wiley

    Dr Cielo Char

  15. Microbiological and Functional Quality of Ready-to-Eat Arugula as Treated by Combinations of UV-C and Nonconventional Modified Atmospheres

    Article • Journal of Food Processing and Preservation, July 2016, Wiley

    Dr Cielo Char

  16. ROLE OF FLOWER PRESERVATIVE SOLUTIONS DURING POSTHARVEST OF Hydrangea macrophylla CV. BELA

    Article • Ciencia e investigación agraria, January 2016, Pontificia Universidad Catolica de Chile

    Dr Cielo Char

  17. Application of UV-C Radiation in the Conservation of Minimally Processed Rocket (Eruca sativaMill.)

    Article • Journal of Food Processing and Preservation, October 2015, Wiley

    Dr Silvia Del Carmen Rodriguez, Dr Cielo Char

  18. Effect of emulsification on the antimicrobial activity of carvacrol

    Article • CyTA - Journal of Food, August 2015, Taylor & Francis

    Dr Cielo Char

  19. Use of Alternative Sanitizers on Minimally Processed Watercress Harvested in Two Different Seasons

    Article • Journal of Food Processing and Preservation, September 2014, Wiley

    Dr Cielo Char

  20. Hyaluronidase Inhibiting Activity and Radical Scavenging Potential of Flavonols in Processed Onion

    Article • Journal of Agricultural and Food Chemistry, May 2013, American Chemical Society (ACS)

    Dr Cielo Char

  21. Safety of Ready-to-Eat Watercress Using Environmentally Friendly Sanitization Methods

    Article • Journal of Food Quality, January 2013, Wiley

    Dr Cielo Char

  22. Effect of noble gas-enriched atmospheres on the overall quality of ready-to-eat arugula salads

    Article • Postharvest Biology and Technology, November 2012, Elsevier

    Dr Cielo Char

  23. Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices

    Article • Food and Bioprocess Technology, January 2010, Springer Science + Business Media

    Dr Cielo Char

  24. Comments on letter to the editor

    Article • Food Control, May 2009, Elsevier

    Dr Cielo Char

  25. Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition

    Article • Food Control, January 2009, Elsevier

    Dr Cielo Char

  26. Mild Thermal Process Combined with Vanillin Plus Citral to Help Shorten the Inactivation Time for Listeria innocua in Orange Juice

    Article • Food and Bioprocess Technology, November 2008, Springer Science + Business Media

    Dr Cielo Char

  27. GROWTH OF EUROTIUM CHEVALIERI IN MILK JAM: INFLUENCE OF PH, POTASSIUM SORBATE AND WATER ACTIVITY

    Article • Journal of Food Safety, January 2007, Wiley

    Dr Cielo Char

  28. Growth Response of Eurotium chevalieri, Aspergillus fumigatus and Penicillium brevicompactum in Argentine Milk Jam

    Article • Food Science and Technology International, August 2005, SAGE Publications

    Dr Cielo Char