Silvia Matiacevich

A critical evaluation of fluorescence as a potential marker for the Maillard reaction

Silvia Matiacevich · Food Chemistry · 2005 · 150 citations

Biochemistry, Photochemistry, Medicine +13

Comparing the effectiveness of natural and synthetic emulsifiers on oxidative and physical stability of avocado oil-based nanoemulsions

Carla Arancibia, Natalia Riquelme, Rommy N. Zúñiga et al. · Innovative Food Science & Emerging Technologies · 2017 · 115 citations

Chemical Engineering, Biomanufacturing, Physical Stability +6

Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability

Carla Arancibia, R. Navarro-Lisboa, Rommy N. Zúñiga et al. · International Journal of Polymer Science · 2016 · 96 citations · Full text

Food Colloid, Food Packaging, Engineering +19

Characteristics of hydroxy propyl methyl cellulose (HPMC) based edible film developed for blueberry coatings

Fernando Osorio, P Hayati N Contreras S Suarez Garcia D Ruiz Molina, Silvia Matiacevich et al. · Procedia Food Science · 2011 · 76 citations · Full text

Food Chemistry, Chemical Engineering, Edible Film +9

Encapsulation of Vitamins A and E as Spray-Dried Additives for the Feed Industry

Javiera Mujica, O. Gil-Castell, Pabla A. Barra et al. · Molecules · 2020 · 70 citations · Full text