Javier Parada - Concepedia

Author

Javier Parada

Austral University of Chile ORCID

Also Known As

J. Parada, Javier A. Parada, Javier Alejandro Parada S, Javier Parada, Parada, J.

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

Austral University of Chile Pontificia Universidad Católica de Chile University of Chile Finis Terrae University Universidad de Santiago de Chile

About

Javier Parada is an author at Austral University of Chile specializing in health sciences, food chemistry, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	8	8	415
2	Biochemistry	4	4	221
3	Engineering	3	3	137
4	Medicine	3	3	166
5	Public Health	1	1	18

Javier Parada

Publications

986

Citations

H-Index

Page 1

	Year	Citations
Development of alginate microspheres containing thyme essential oil using ionic gelation Sergio Benavides, Pablo Cortés, Javier Parada, Food Chemistry Chemical EngineeringAlginate MicrospheresMicro-encapsulationIonic GelationThyme Essential Oil	2016	171
<i>In vitro</i> Digestibility and Glycemic Response of Potato Starch is Related to Granule Size and Degree of Gelatinization Javier Parada, José Miguel Aguilera Journal of Food Science NutritionFood AnalysisFood BiophysicsGlycobiologyImage Analysis	2008	95
The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility Carolina Fredes, Camila Becerra, Javier Parada, Molecules	2018	91
Effect of guar gum content on some physical and nutritional properties of extruded products Javier Parada, José Miguel Aguilera, Charles S. Brennan Journal of Food Engineering NutritionGuar Gum ContentExtruded ProductsFood EngineeringFood Processing	2010	72
Microencapsulation of Anthocyanin Extracted from Purple Flesh Cultivated Potatoes by Spray Drying and Its Effects on In Vitro Gastrointestinal Digestion Cristina Vergara, María Teresa Pérez Pino, Olga Zamora, Molecules Food ChemistryAgricultural ChemistrySpray DryingEngineeringAnthocyanin Extracted	2020	71
Stability and bioaccessibility of anthocyanins from maqui (Aristotelia chilensis [Mol.] Stuntz) juice microparticles Carolina Fredes, María Jesús Osorio, Javier Parada, LWT Food ChemistryBiologyJuice MicroparticlesBiotechnologyMicrobiology	2018	67
Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response Javier Parada, José Miguel Aguilera Food Research International Food ChemistryGelatinization BehaviorEngineeringBiochemistryFood Physic	2011	55
Role of maltodextrin and inulin as encapsulating agents on the protection of oleuropein during in vitro gastrointestinal digestion Estefania García González, Ana María Gómez‐Caravaca, Begoña Giménez, Food Chemistry BiochemistryGastrointestinal PharmacologyMedicineFood DigestionGastroenterology	2019	53
The effect of vacuum frying on starch gelatinization and its in vitro digestibility in starch–gluten matrices Ingrid Contardo, Javier Parada, Ángel Leiva, Food Chemistry Food ChemistryIn Vitro FermentationFood AnalysisGlycobiologyBiotechnology	2015	44
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 Nils Leander Huamán-Castilla, David Campos, Diego García‐Ríos, Antioxidants	2021	43

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