Karem Henríquez‐Aedo

Author

Also Known As

K Henriquez, K. Henríquez, K. Henríquez-Aedo, KAREM HENRÍQUEZ-AEDO, Karem Henriquez, Karem Henriquez-Aedo, Karem Henriquez‐Aedo, Karem Henríquez, Karem Henríquez-Aedo, Karem Henríquez‐Aedo

Publications

957

Citations

H-Index

Concepts

All Affiliations

University of Concepción Pontificia Universidad Católica de Chile Instituto de Agroquímica y Tecnología de Alimentos Universidad Católica del Norte University of Bío-Bío

About

Karem Henríquez‐Aedo is an author at University of Concepción specializing in food chemistry, medicine, and chromatography.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	8	8	394
2	Biochemistry	5	5	212
3	Engineering	4	4	170
4	Health Sciences	3	3	225
5	Natural Sciences	2	2	76

Karem Henríquez‐Aedo

Publications

892

Citations

H-Index

Page 1

	Year	Citations
Nutritional value and biological properties of Chilean wild and commercial edible mushrooms Benicio Jacinto-Azevedo, Natalia Valderrama, Karem Henríquez‐Aedo, Food Chemistry Food ChemistryNutritionCommercial Edible MushroomsFood CompositionFood Analysis	2021	105
Preliminary evaluation of biogenic amines content in Chilean young varietal wines by HPLC Ángela Pineda, Jonathan Carrasco‐Sandoval, Carlos Peña‐Farfal, Food Control Food ChemistryAgricultural ChemistryPolyphenolicsBiogenic Amines ContentBiochemistry	2011	74
Fast and selective method for biogenic amines determination in wines and beers by ultra high-performance liquid chromatography María Fernanda Angulo, Mauricio Flores, Mario Aranda, Food Chemistry Food ChemistryEngineeringBiochemistryGas ChromatographySelective Method	2019	72
Characterization of Lactobacillus fermentum UCO-979C, a probiotic strain with a potent anti-Helicobacter pylori activity Apolinaria García, Karen Navarro, Enrique Sanhueza, Electronic Journal of Biotechnology Probiotic StrainDysbiosisBacteriologyGastroenterologyPathology	2016	66
Genetic diversity and comparison of physicochemical and nutritional characteristics of six quinoa (Chenopodium quinoa willd.) genotypes cultivated in Chile Margarita Miranda, Antonio Vega‐Gálvez, Jéssica López, Food Science and Technology NutritionPlant GeneticsPlant AnalysisBotanyChemical Composition	2012	65
Bioaccessibility of different types of phenolic compounds co-encapsulated in alginate/chitosan-coated zein nanoparticles Jonathan Carrasco‐Sandoval, Mario Aranda, Karem Henríquez‐Aedo, LWT	2021	64
Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller) Antonio Vega‐Gálvez, Margarita Miranda, Mario Aranda, Food Chemistry Biopolymer GelFunctional PropertiesHigh Hydrostatic PressureBiomedical EngineeringAloe Vera Gel	2011	62
Identification of biogenic amines-producing lactic acid bacteria isolated from spontaneous malolactic fermentation of chilean red wines Karem Henríquez‐Aedo, Daniel Durán, Apolinaria García, LWT Food FermentationLactic Acid BacteriaSpontaneous Malolactic FermentationChilean Red WinesFood Microbiology	2015	54
Impact of molecular weight and deacetylation degree of chitosan on the bioaccessibility of quercetin encapsulated in alginate/chitosan-coated zein nanoparticles Jonathan Carrasco‐Sandoval, Mario Aranda, Karem Henríquez‐Aedo, International Journal of Biological Macromolecules EngineeringBio-based NanomaterialsPolysaccharideProtein NanoparticlesMixed Biopolymers	2023	53
Evaluation of biogenic amines content in chilean reserve varietal wines Karem Henríquez‐Aedo, Mario Vega, Sonia Prieto-Rodríguez, Food and Chemical Toxicology Food ChemistryAgricultural ChemistryBiogenic Amines ContentBotanyTannin	2012	44

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