Publicaciones en colaboración con investigadores/as de Universidad de Chile (27)

2024

  1. BASECOL2023 scientific content

    Astronomy and Astrophysics, Vol. 683

  2. Novel Derivatives of Phenylisoxazole-3/5-Carbaldehyde Semicarbazone: Synthesis, Characterization, and Computational Studies

    Journal of Chemistry, Vol. 2024

  3. OH as a probe of the warm-water cycle in planet-forming disks

    Nature Astronomy, Vol. 8, Núm. 5, pp. 577-586

2022

  1. The diversity of effects of yeast derivatives during sparkling wine aging

    Food Chemistry, Vol. 390

  2. Trypanocidal effect of alcoholic extract of Castanedia santamartensis (Asteraceae) leaves is based on altered mitochondrial function

    Biomedicine and Pharmacotherapy, Vol. 148

2021

  1. Phenylisoxazole-3/5-Carbaldehyde Isonicotinylhydrazone Derivatives: Synthesis, Characterization, and Antitubercular Activity

    Journal of Chemistry, Vol. 2021

2020

  1. Impact of berry size at harvest on red wine composition: a winemaker's approach

    Journal of the Science of Food and Agriculture, Vol. 100, Núm. 2, pp. 836-845

  2. Indole-3-carbaldehyde Semicarbazone Derivatives: Synthesis, Characterization, and Antibacterial Activities

    Journal of Chemistry, Vol. 2020

2019

  1. Erratum: Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478 (Molecules (Basel, Switzerland) (2019) 24 8 PII: E2385)

    Molecules (Basel, Switzerland)

  2. Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method

    Food Research International, Vol. 119, pp. 554-563

2018

  1. Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

    Oeno One, Vol. 52, Núm. 4, pp. 1-14

  2. Effectiveness of fibers from "cabernet sauvignon" (vitis vinifera) pomace as fining agents for red wines

    Journal of Food Quality, Vol. 2018

  3. Erratum: Author Correction: Influence of chromium hyperdoping on the electronic structure of CH3NH3PbI3 perovskite: a first-principles insight (Scientific reports (2018) 8 1 (2511))

    Scientific reports

  4. Influence of chromium hyperdoping on the electronic structure of CH3NH3PbI3 perovskite: A first-principles insight

    Scientific Reports, Vol. 8, Núm. 1

  5. Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region

    Food Research International, Vol. 106, pp. 729-735

2017

  1. Great diversity among commercial inactive dry-yeast based products

    Food Chemistry, Vol. 219, pp. 282-289

  2. Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the Pais Cultivar

    South african journal of enology and viticulture, Vol. 38, Núm. 2, pp. 201-211

  3. Influence of Maturity and Vineyard Location on Free and Bound Aroma Compounds of Grapes from the País Cultivar

    South African Journal of Enology and Viticulture, Vol. 38, Núm. 2, pp. 201-211

  4. Location Effects on the Aromatic Composition of Monovarietal cv. Carignan Wines

    American Journal of Enology and Viticulture, Vol. 68, Núm. 3, pp. 390-399

2016

  1. Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

    European Food Research and Technology, Vol. 242, Núm. 7, pp. 1069-1085