Carolina Shene - Concepedia

Author

Carolina Shene

Universidad de La Frontera ORCID

Also Known As

Antarc Thraustochytrid, C SHENE, C Shene, C. SHENE, C. Shene, Carolina Shene, Shene C., Shene, C.

103

Publications

2.9K

Citations

H-Index

116

Concepts

All Affiliations

Universidad de La Frontera University of Chile Fraunhofer Chile Research Foundation Massey University Agriaquaculture Nutritional Genomic Center

About

Carolina Shene is an author at Universidad de La Frontera specializing in engineering, biotechnology, and biochemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	21	33	1.1K
2	Health Sciences	15	18	859
3	Medicine	15	19	904
4	Natural Sciences	3	3	48
5	Public Health	1	1	13

Carolina Shene

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
FLAXSEED AS A SOURCE OF FUNCTIONAL INGREDIENTS Mónica Rubilar, C Gutiérrez, M Verdugo, Journal of soil science and plant nutrition	2010	192
Extracts of Maqui (Aristotelia chilensis) and Murta (Ugni molinae Turcz.): Sources of Antioxidant Compounds and α-Glucosidase/α-Amylase Inhibitors Mónica Rubilar, Claudio Merino Jara, Yohany Poo, Journal of Agricultural and Food Chemistry	2011	155
High carotenoid bioaccessibility through linseed oil nanoemulsions with enhanced physical and oxidative stability Daniela Sotomayor-Gerding, B. Dave Oomah, Francisca Acevedo, Food Chemistry Food ChemistryOil NanoemulsionsChemical EngineeringCarotenoidEngineering	2015	127
Effective Lactobacillus plantarum and Bifidobacterium infantis encapsulation with chia seed (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) mucilage and soluble protein by spray drying Mariela Bustamante, B. Dave Oomah, Mónica Rubilar, Food Chemistry ProbioticBiomanufacturingSpray DryingChia SeedInfant Nutrition	2016	123
Separation and HPLC-MS Identification of Phenolic Antioxidants from Agricultural Residues: Almond Hulls and Grape Pomace Mónica Rubilar, Manuel Pinelo, Carolina Shene, Journal of Agricultural and Food Chemistry Hplc-ms IdentificationNutraceutical IngredientFood AnalysisGlycobiologyPolyphenolics	2007	122
Development of a soup powder enriched with microencapsulated linseed oil as a source of omega‐3 fatty acids Mónica Rubilar, Eduardo A. Morales, Karla Contreras, European Journal of Lipid Science and Technology Food ChemistryLipid AnalysisChemical EngineeringBiomanufacturingEngineering	2012	85
Docosahexaenoic acid (C22:6n−3, DHA) and astaxanthin production by Thraustochytriidae sp. AS4-A1 a native strain with high similitude to Ulkenia sp.: Evaluation of liquid residues from food industry as nutrient sources Benita Quilodrán, I. Hinzpeter, Emilio Hormazábal, Enzyme and Microbial Technology Food ChemistryDocosahexaenoic AcidAgricultural ChemistryBiosynthesisUlkenia Sp	2010	83
FLAXSEED AND FLAXSEED CAKE AS A SOURCE OF COMPOUNDS FOR FOOD INDUSTRY C Gutiérrez, Mónica Rubilar, César Jara, Journal of soil science and plant nutrition	2010	82
Inclusion of piperine in β-cyclodextrin complexes improves their bioaccessibility and in vitro antioxidant capacity Marcela Quilaqueo, Sonia Millao, Iván Luzardo‐Ocampo, Food Hydrocolloids Biochemistryβ-Cyclodextrin ComplexesVitro Antioxidant CapacityMedicineCyclodextrin Production	2019	71
Plant location and extraction procedure strongly alter the antimicrobial activity of murta extracts Carolina Shene, Agnes K. Reyes, Mario Villarroel, European Food Research and Technology Bioassay-guided IsolationMedicineHerbal MedicinePlant LocationPhytopharmacology	2008	68

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