Author

Sergio Almonacid

UNIVERSIDAD T

Biography

Food Engineer, PONTIFICIA UNIVERSIDAD CATOLICA DE VALPARAISO. Chile, 1988 Master os Science, OREGON STATE UNIVERSITY. Estados Unidos, 1992 Doctor of Philosophy, Major: Bioresourde Engineering, OREGON STATE UNIVERSITY. Chile,
Title
Cited by
Year
Kinetic modeling of phenolic compound degradation during drum-drying of apple peel by-products
C Henríquez, A Córdova, S Almonacid, J SaavedraJournal of Food Engineering 143, 146-153, 2014201
99
2014
Effect of drum drying temperature on drying kinetic and polyphenol contents in pomegranate peel
P Galaz, M Valdenegro, C Ramírez, H Nuñez, S Almonacid, R SimpsonJournal of Food Engineering 208, 19-27, 2017201
80
2017
Identification of the key mechanisms involved in the hydrolysis of fish protein by Alcalase
P Valencia, M Pinto, S AlmonacidProcess Biochemistry 49 (2), 258-264, 2014201
73
2014
Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa)
J Moreno, R Simpson, N Pizarro, K Parada, N Pinilla, JE Reyes, ...Journal of Food Engineering 110 (2), 310-316, 2012201
69
2012
Thermal processes| pasteurization
FVM Silva, PA Gibbs, H Nunez, S Almonacid, R SimpsonAcademic Press, 2014201
48
2014
Novel modeling methodology for the characterization of enzymatic hydrolysis of proteins
P Valencia, K Espinoza, A Ceballos, M Pinto, S AlmonacidProcess Biochemistry 50 (4), 589-597, 2015201
47
2015
The effects of drying processes on organoleptic characteristics and the health quality of food ingredients obtained from goldenberry fruits (Physalis peruviana)
M Valdenegro, S Almonacid, C Henríquez, M Lutz, L Fuentes, R SimpsonOpen Access Scientific Reports 2 (2), 642, 2013201
39
2013
Comparison of three drying processes to obtain an apple peel food ingredient
M Henríquez, S Almonacid, M Lutz, R Simpson, M ValdenegroCyTA-Journal of Food 11 (2), 127-135, 2013201
39
2013
TIME‐TEMPERATURE INDICATOR TO MONITOR COLD CHAIN DISTRIBUTION OF FRESH SALMON (SALMO SALAR)
R Simpson, S Almonacid, H Nuñez, M Pinto, A Abakarov, A TeixeiraJournal of Food Process Engineering 35 (5), 742-750, 2012201
38
2012
Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality
P Munzenmayer, J Ulloa, M Pinto, C Ramirez, P Valencia, R Simpson, ...Foods 9 (2), 211, 2020202
25
2020
Inverse method for the simultaneous estimation of the thermophysical properties of foods at freezing temperatures
I Cornejo, G Cornejo, C Ramírez, S Almonacid, R SimpsonJournal of Food Engineering 191, 37-47, 2016201
23
2016
Assessment and outlook of variable retort temperature profiles for the thermal processing of packaged foods: Plant productivity, product quality, and energy consumption
R Simpson, D Jiménez, S Almonacid, H Nunez, M Pinto, C Ramírez, ...Journal of Food Engineering 275, 109839, 2020202
23
2020
Collagen as a source of bioactive peptides: A bioinformatics approach
SM Nuñez, F Guzmán, P Valencia, S Almonacid, C CárdenasElectronic Journal of Biotechnology 48, 101-108, 2020202
22
2020
Commercially Sterilized Mussel Meats (Mytilus chilensis): A Study on Process Yield
S Almonacid, J Bustamante, R Simpson, A Urtubia, M Pinto, A TeixeiraJournal of Food Science 77 (6), R127-R135, 121
20
2012
Addition of fish protein hydrolysate for enhanced water retention in Sous Vide processing of salmon.
JP Ibarra, A Teixeira, R Simpson, P Valencia, M Pinto, S AlmonacidJournal of Food Processing and Technology 4 (7), 131
20
2013
CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process
W Silva-Vera, N Avendaño-Muñoz, H Nuñez, C Ramírez, S Almonacid, ...Journal of Food Engineering 276, 109870,
20
2020
Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water‐holding capacity
SM Nuñez, C Cárdenas, M Pinto, P Valencia, P Cataldo, F Guzmán, ...Journal of Food Science 85 (7), 1988-1996, 2020202
13
2020
Crystallisation and glass transition behaviour of Chilean raisins in relation to their sugar compositions
T Truong, D Dahal, P Urrutia, L Alvarez, S Almonacid, B BhandariFood chemistry 311, 5929, 2020202
12
2020
Simultaneous multi-product sterilization: Revisited, explored, and optimized
R Simpson, C Ramirez, D Jimenez, S Almonacid, H Nunez, A AnguloJournal of Food Engineering 241, 149-158, 2019201
11
2019
Early recognition of problematic wine fermentations through multivariate data analyses
M Emparán, R Simpson, S Almonacid, A Teixeira, A UrtubiaFood control 27 (1), 248-253, 2012201
11
2012

Referred From: https://scholar.google.com/citations?user=2YCiYHEAAAAJ&hl=es

Cited by
Citations 2248
h-index 29
i10-index 50
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