The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts

Nils Leander Huamán-Castilla, Maximiliano Martínez‐Cifuentes, Conrado Camilo, +3

Molecules

Heterologous production of the epoxycarotenoid violaxanthin in Saccharomyces cerevisiae

Vicente F. Cataldo, N Arenas, Valeria Salgado, +3

Metabolic Engineering

BiologyBiosynthesisEngineeringBiotechnologySynthetic Biology +3

Engineering Saccharomyces cerevisiae for the Overproduction of β-Ionone and Its Precursor β-Carotene

Javiera López, D.P. Jaramillo Bustos, Conrado Camilo, +3

Frontiers in Bioengineering and Biotechnology

A macroporous resin purification process to obtain food-grade phlorotannin-rich extracts with α-glucosidase inhibitory activity from Chilean brown seaweeds: An UHPLC-MS profiling

Fernanda Erpel, Conrado Camilo, Raquel Mateos, +1

Food Chemistry

Food Chemistryα-Glucosidase Inhibitory ActivityUhplc-ms ProfilingBiochemistryMedicine +8

Fatty acid composition of soybean/sunflower mix oil, fish oil and butterfat applying the AOCS Ce 1j-07 method with a modified temperature program

L. Masson, Tiago M. Alfaro, Conrado Camilo, +6

Grasas y Aceites

Lipid AnalysisEngineeringSupercritical Fluid ChromatographyFood AnalysisModified Temperature Program +15

Multi-response optimal hot pressurized liquid recovery of extractable polyphenols from leaves of maqui (Aristotelia chilensis [Mol.] Stuntz)

Pamela Raquel Rivera-Tovar, María Dolores Torres, Conrado Camilo, +3

Food Chemistry

Solvent ExtractionPolyphenolicsEnvironmental EngineeringLiquid RecoveryPost-harvest Physiology +4

Chemical evidence of prehistoric passive tobacco consumption by a human perinate (early Formative Period, South-Central Andes)

Hermann M. Niemeyer, Patricio de Souza, Conrado Camilo, +1

Journal of Archaeological Science

South-central AndesPaleolithic ArchaeologyBioarchaeologyChemical EvidenceAmerican Archaeology +5

Concentrating n-3 fatty acids from crude and refined commercial salmon oil

Ma Elsa Pando, Beatriz Navarro Bravo, M. Macarena Berríos, +8

Czech Journal of Food Sciences

Food ChemistryLipid AnalysisUrea ComplexationEngineeringBiochemistry +12

Acrylamide in fried potatoes: An updated review

Lilia Masson, José Reinaldo Muñoz, Nalda Romero, +5

Grasas y Aceites

Food ChemistryFried PotatoesPotato CrispsFood AnalysisCommon Foods +9

Characterization of the seed oil from chilean palm (Jubaea chilensis)

Lilia Masson, Conrado Camilo, M.E. Torija

Grasas y Aceites