Wladimir Silva-Vera

Anisotropic diffusion assessment in salmon (salmo salar) composite muscle tissue: Theoretical and image-processing experimental approaches

R. Simpson, M. Pinto, S. Almonacid, 2020 .

Comparative transcriptomic study of Escherichia coli O157:H7 in response to ohmic heating and conventional heating.

Xiaojing Tian, Xingmin Li, Qianqian Yu, 2021, Food research international.

CO2 laser drilling coupled with moderate electric fields for enhancement of the mass transfer phenomenon in a tomato (Lycopersicon esculentum) peeling process

S. Almonacid, R. Simpson, H. Núñez, 2020 .

Surface Free Energy Utilization to Evaluate Wettability of Hydrocolloid Suspension on Different Vegetable Epicarps

O. Skurtys, R. Villalobos-Carvajal, F. Osorio, 2017 .

Comparative analysis of quality uniformity of ohmic and water bath heating treated pork batter with different fat content

Qianqian Yu, Xiaojing Tian, Ruitong Dai, 2020 .

Study of Spray System Applications of Edible Coating Suspensions Based on Hydrocolloids Containing Cellulose Nanofibers on Grape Surface (Vitis vinifera L.)

A. Silva-Weiss, Wladimir Silva-Vera, Marcela Zamorano-Riquelme, 2018, Food and Bioprocess Technology.