All Stories

  1. Fermentation of Murta (Ugni molinae) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation
  2. Cochayuyo (Durvillaea incurvata) Extracts: Their Impact on Starch Breakdown and Antioxidant Activity in Pasta during In Vitro Digestion
  3. Cochayuyo (Durvillaea incurvata) Extracts: Their Impact on Starch Breakdown and Antioxidant Activity in Pasta During In Vitro Digestion.
  4. Enhanced Polyphenols Recovery from Grape Pomace: A Comparison of Pressurized and Atmospheric Extractions with Deep Eutectic Solvent Aqueous Mixtures
  5. A macroporous resin purification process to obtain food-grade phlorotannin-rich extracts with α-glucosidase inhibitory activity from Chilean brown seaweeds: An UHPLC-MS profiling
  6. Multicriteria optimal design of emamectin benzoate microparticles obtained by spray drying and ionic gelation
  7. Determination of the Dissolution/Permeation and Apparent Solubility for Microencapsulated Emamectin Benzoate Using In Vitro and Ex Vivo Salmo salar Intestine Membranes
  8. Advances in White Wine Protein Stabilization Technologies
  9. Adsorption of low molecular weight food relevant polyphenols on cross-linked agarose gel
  10. Modeling and Simulation of a Packed Column Batch Still for Fruit Wine Distillations
  11. Impact of deep eutectic solvents and their constituents on the aqueous solubility of phloroglucinol dihydrate
  12. Robust control of fed-batch high-cell density cultures: a simulation-based assessment
  13. Pressurized Hot Water Extraction and Bio-Hydrogels Formulation with Aristotelia chilensis [Mol.] Stuntz Leaves
  14. Multi-response optimal hot pressurized liquid recovery of extractable polyphenols from leaves of maqui (Aristotelia chilensis [Mol.] Stuntz)
  15. A robust hybrid observer for monitoring high-cell density cultures exhibiting overflow metabolism
  16. Pressurized Hot Liquid Extraction with 15% v/v Glycerol-Water as An Effective Environment-Friendly Process to Obtain Durvillaea incurvata and Lessonia spicata Phlorotannin Extracts with Antioxidant and Antihyperglycemic Potential
  17. Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations
  18. Hot Pressurized Liquid Extraction of Polyphenols from the Skin and Seeds of Vitis vinifera L. cv. Negra Criolla Pomace a Peruvian Native Pisco Industry Waste
  19. Chemical Properties of Vitis Vinifera Carménère Pomace Extracts Obtained by Hot Pressurized Liquid Extraction, and Their Inhibitory Effect on Type 2 Diabetes Mellitus Related Enzymes
  20. Design of optimal wine distillation recipes using multi-criteria decision-making techniques
  21. Measurement and PC-SAFT Modeling of the Solubility of Gallic Acid in Aqueous Mixtures of Deep Eutectic Solvents
  22. Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria
  23. Phlorotannins: From isolation and structural characterization, to the evaluation of their antidiabetic and anticancer potential
  24. Bioactive Properties of Marine Phenolics
  25. Bioactive Polyphenols from Southern Chile Seaweed as Inhibitors of Enzymes for Starch Digestion
  26. Glycerol as Alternative Co-Solvent for Water Extraction of Polyphenols from Carménère Pomace: Hot Pressurized Liquid Extraction and Computational Chemistry Calculations
  27. Fractional Sliding Mode Nonlinear Procedure for Robust Control of an Eutrophying Microalgae Photobioreactor
  28. Aroma compounds evolution in fruit spirits under different storage conditions analyzed with multiway anova and artificial neural networks
  29. The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts
  30. Review on the health benefits of polyphenols discarded from the brewery process
  31. Quality aroma improvement of Muscat wine spirits: A new approach using first-principles model-based design and multi-objective dynamic optimisation through multi-variable analysis techniques
  32. Design of low glycemic response foods using polyphenols from seaweed
  33. Selecting optimal mixtures of natural sweeteners for carbonated soft drinks through multi-objective decision modeling and sensory validation
  34. Using molecular dynamics simulations to predict the effect of temperature on aqueous solubility for aromatic compounds
  35. Automatic Control on Batch and Continuous Distillation Columns
  36. Maqui and Murta are Native Chilean Berries which are Rich in Polyphenol Compounds
  37. White wines aroma recovery and enrichment: Sensory-led aroma selection and consumer perception
  38. Aroma profile design of wine spirits: Multi-objective optimization using response surface methodology
  39. Optimizing ethanol recovery in a spinning cone column
  40. Minimizing methanol content in experimental charentais alembic distillations
  41. The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction–Resin Purification Process
  42. Modeling Metabolic Interactions in a Consortium of the Infant Gut Microbiome
  43. Purification of phlorotannins from Macrocystis pyrifera using macroporous resins
  44. Impact of an integrated process of hot pressurised liquid extraction-macroporous resin purification over the polyphenols, hydroxymethylfurfural and reducing sugars content of Vitis vinifera ‘Carménère’ pomace extracts
  45. Polyphenols of Carménère Grapes
  46. Dynamic genome-scale metabolic modeling of the yeast Pichia pastoris
  47. Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds
  48. Automated algorithm to determinekLaconsidering system delay
  49. Foreword
  50. Fruit Brandies
  51. Floral aroma improvement of Muscat spirits by packed column distillation with variable internal reflux
  52. Improved estimation of PC-SAFT equation of state parameters using a multi-objective variable-weight cost function
  53. Intelligent control applications on a binary distillation column
  54. Spirit Distillation Strategies for Aroma Improvement Using Variable Internal Column Reflux
  55. The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods
  56. Robust State Estimation in Presence of Parametric Uncertainty by NL-PI observers. An Application to Continuous Microbial Cultures
  57. Modelling the oxygen dissolution rate during oenological fermentation
  58. Near-infrared chemical imaging and its correlation with the mechanical properties of chitosan–gelatin edible films
  59. Comparison of PID-IMC and Hill Control applied to heating power of a fruit-derived alcohol production alembic
  60. Robust Control for cultivation of microorganisms in a high density fed-batch bioreactor
  61. Automatic System Distillation for Wine Fruit
  62. Characterization of pressurized hot water extracts of grape pomace: Chemical and biological antioxidant activity
  63. Pressurized hot water extraction of polyphenols from plant material
  64. A New Application of the Hill Repressor Function: Automatic Control of a Conic Tank Level and Local Stability Analysis
  65. HIPPO: An Iterative Reparametrization Method for Identification and Calibration of Dynamic Bioreactor Models of Complex Processes
  66. Solubility of (+)-catechin in water and water-ethanol mixtures within the temperature range 277.6–331.2K: Fundamental data to design polyphenol extraction processes
  67. Effects of Distillation System and Yeast Strain on the Aroma Profile of Albariño (Vitis vinifera L.) Grape Pomace Spirits
  68. Construction of robust dynamic genome-scale metabolic model structures of Saccharomyces cerevisiae through iterative re-parameterization
  69. Effective Dissolved Oxygen Control Strategy for High-Cell-Density Cultures
  70. Correction to “Comments on ‘Experimental Measurements of Vapor–Liquid Equilibrium Data for the Binary Systems of Methanol + 2-Butyl Acetate, 2-Butyl Alcohol + 2-Butyl Acetate, and Methyl Acetate + 2-Butyl Acetate at 101.33 kPa’”
  71. Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations
  72. Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system
  73. Comments on “Experimental Measurements of Vapor–Liquid Equilibrium Data for the Binary Systems of Methanol + 2-Butyl Acetate, 2-Butyl Alcohol + 2-Butyl Acetate, and Methyl Acetate + 2-Butyl Acetate at 101.33 kPa”
  74. Dynamic modeling and simulation of an alembic pear wine distillation
  75. Impact of carbon dioxide injection on oxygen dissolution rate during oxygen additions in a bubble column
  76. Operation Strategies to Minimize Methanol Recovery in Batch Distillation of Hydroalcoholic Mixtures
  77. The enhancement of antioxidant compounds extracted from Thymus vulgaris using enzymes and the effect of extracting solvent
  78. Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation
  79. Recent Developments on Amylase Production by Fermentation using Agroindustrial Residues as Substrates
  80. Aromatically Enhanced Pear Distillates from Blanquilla and Conference Varieties Using a Packed Column
  81. Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)
  82. Dynamic Optimization
  83. Aromatic Characterization of Pot Distilled Kiwi Spirits
  84. Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations
  85. Experimental determination and theoretical modeling of the vapor–liquid equilibrium and surface tensions of hexane+tetrahydro-2H-pyran
  86. Hybrid simulation-optimization based approach for the optimal design of single-product biotechnological processes
  87. Vapor–Liquid Equilibrium, Densities, and Interfacial Tensions of the System Ethanol + Tetrahydro-2H-pyran
  88. Improved calibration of a solid substrate fermentation model
  89. Modelling methanol recovery in wine distillation stills with packing columns
  90. Solid–liquid equilibrium using the SAFT-VR equation of state: Solubility of naphthalene and acetic acid in binary mixtures and calculation of phase diagrams
  91. The lack of reproducibility of different distillation techniques and its impact on pear spirit composition
  92. Expanding a dynamic flux balance model of yeast fermentation to genome-scale
  93. Modeling temperature gradients in wine fermentation tanks
  94. Spinning cone column isolation of rosemary essential oil
  95. Dynamic modelling of copper solvent extraction mixer–settler units
  97. Study of Principal Components on Classification of Problematic Wine Fermentations
  98. Soft-sensor for on-line estimation of ethanol concentrations in wine stills
  99. Exploring the applicability of MIR spectroscopy to detect early indications of wine fermentation problems
  100. Ultrasound based measurements of sugar and ethanol concentrations in hydroalcoholic solutions
  101. Using data mining techniques to predict industrial wine problem fermentations
  102. Realistic model of a solid substrate fermentation packed-bed pilot bioreactor
  103. Fast and reliable calibration of solid substrate fermentation kinetic models using advanced non-linear programming techniques
  104. Coupling kinetic expressions and metabolic networks for predicting wine fermentations
  105. Predictive controller evaluation including non-stationary high frequency noise and outliers for batch solid substrate fermentation bioreactors
  106. Parameter estimation in metabolic flux balance models for batch fermentation—Formulation & Solution using Differential Variational Inequalities (DVIs)
  107. Air-pollution modelling in an urban area: Correlating turbulent diffusion coefficients by means of an artificial neural network approach
  108. Application of Automatic Control Strategies to SSF Bioreactors
  109. Design of the Air Preparation System for SSF Bioreactors
  110. Group IVb: Intermittently-Mixed Forcefully-Aerated Bioreactors
  111. Wine Distillates:  Practical Operating Recipe Formulation for Stills
  112. Control strategies for intermittently mixed, forcefully aerated solid-state fermentation bioreactors based on the analysis of a distributed parameter model
  113. Monitoring large scale wine fermentations with infrared spectroscopy
  114. Rigorous dynamic modeling and simulation of wine distillations
  115. Energy and water balances using kinetic modeling in a pilot-scale SSF bioreactor
  116. Comparison of Experimental Methods for Measuring Infinite Dilution Volatilities of Aroma Compounds in Water/Ethanol Mixtures
  117. Data reconciliation and parameter estimation in flux-balance analysis
  118. Modeling of yeast metabolism and process dynamics in batch fermentation
  119. On-line estimation of bed water content and temperature in a SSC bioreactor using a modular neural network model
  120. Modelling Gibberella fujikuroi growth and GA3 production in solid-state fermentation
  121. Experimental evaluation of combined model reference adaptive controller in a pH regulation process
  122. Indirect measurement of water content in an aseptic solid substrate cultivation pilot-scale bioreactor
  123. Reassessment of the estimation of dissolved oxygen concentration profile and KLa in solid-state fermentation
  124. Solid substrate cultivation of Gibberella fujikuroi on an inert support
  125. A hybrid representation approach for modelling complex dynamic bioprocesses
  126. Solid Substrate Fermentation of Monascus purpureus: Growth, Carbon Balance, and Consistency Analysis
  127. Data processing for solid substrate cultivation bioreactors
  128. Solid Substrate Fermentation ofMonascus purpureus: Growth, Carbon Balance, and Consistency Analysis
  129. Assessment of expert fuzzy controllers for conventional flotation plants
  130. Forecasting ozone daily maximum levels at Santiago, Chile
  131. Dynamic simulation and control of direct rotary dryers
  132. Dynamic modelling and advanced multivariable control of conventional flotation circuits
  133. An aseptic pilot bioreactor for solid substrate cultivation processes
  134. Fungal biomass estimation in batch solid substrate cultivation using asymptotic observation
  135. Multivariable model predictive control of a solid substrate pilot bioreactor: A simulation study
  136. Automation of a solid substrate cultivation pilot reactor
  137. Modelling and Simulation of a Direct Contact Rotary Dryer
  138. Modelling and control of a spray dryer: a simulation study
  139. Adaptive control in a heating vessel: A comparative study
  140. Recent advances in process control and their potential applications to food processing
  141. Behaviour of absorption/stripping columns for the CO2-MEA system; Modelling and experiments
  142. Model based control of centrifugal atomizer spray drying
  143. Dissolved oxygen control through an adaptive non-linear model approach: a simulation study
  144. An extended horizon feedback/feedforward self-tuning controller
  145. A State-Space Multivariable Extended Horizon Self-Tuning Controller
  146. Fundamentals of Process Control
  147. Instrumentation for Monitoring SSF Bioreactors