Katia Rodríguez

Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian)

Antonio Vega‐Gálvez, Karina Di Scala, Katia Rodríguez et al. · Food Chemistry · 2009 · 505 citations

Food Chemistry, Air-drying Temperature, Red Pepper +4

Influence of temperature on the drying kinetics, physicochemical properties, and antioxidant capacity of Aloe Vera (Aloe Barbadensis Miller) gel

Margarita Miranda, Héctor Maureira, Katia Rodríguez et al. · Journal of Food Engineering · 2008 · 237 citations

Food Chemistry, Aloe Barbadensis Miller, Drying Kinetics +1

Effective moisture diffusivity determination and mathematical modelling of the drying curves of the olive-waste cake

Antonio Vega‐Gálvez, Margarita Miranda, Luís Puente et al. · Bioresource Technology · 2010 · 182 citations

Desiccation, Food Physic, Rheology +3

Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying

Katia Rodríguez, Kong Ah‐Hen, Antonio Vega‐Gálvez et al. · LWT · 2015 · 99 citations

Food Chemistry, Nutrition, Engineering +10

Changes in bioactive compounds and antioxidant activity during convective drying of murta (<i>Ugni molinae </i><scp>T</scp>.) berries

Katia Rodríguez, Kong Ah‐Hen, Antonio Vega‐Gálvez et al. · International Journal of Food Science & Technology · 2013 · 49 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +12