José Rodrigo Vergara‐Salinas

Effects of Temperature and Time on Polyphenolic Content and Antioxidant Activity in the Pressurized Hot Water Extraction of Deodorized Thyme (Thymus vulgaris)

José Rodrigo Vergara‐Salinas, Jara Pérez‐Jiménez, Josep Lluı́s Torres et al. · Journal of Agricultural and Food Chemistry · 2012 · 176 citations

Polyphenol Profiles, Food Preservation, Polyphenolics +16

Effect of Pressurized Hot Water Extraction on Antioxidants from Grape Pomace before and after Enological Fermentation

José Rodrigo Vergara‐Salinas, Pedro Bulnes, María Carolina Zúñiga et al. · Journal of Agricultural and Food Chemistry · 2013 · 130 citations

Purification of phlorotannins from Macrocystis pyrifera using macroporous resins

Allison Leyton, José Rodrigo Vergara‐Salinas, José Ricardo Pérez‐Correa et al. · Food Chemistry · 2017 · 66 citations · Full text

Macrocystis Pyrifera, Environmental Microbiology, Cyanobacteria

Characterization of pressurized hot water extracts of grape pomace: Chemical and biological antioxidant activity

José Rodrigo Vergara‐Salinas, Mauricio Vergara, Claudia Altamirano et al. · Food Chemistry · 2014 · 59 citations

Food Chemistry, Grape Pomace, Phytochemical +4

Macromolecular Antioxidants and Dietary Fiber in Edible Seaweeds

Nerea Sanz‐Pintos, Jara Pérez‐Jiménez, Alejandro H. Buschmann et al. · Journal of Food Science · 2017 · 57 citations

Food Chemistry, Dietary Fiber, Nutrition +14