| Ice morphology: fundamentals and technological applications in foods G Petzold, JM Aguilera Food Biophysics 4, 378-396, 2009 | 422 | 2009 |
| Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices G Petzold, J Moreno, P Lastra, K Rojas, P Orellana Innovative Food Science & Emerging Technologies 30, 192-197, 2015 | 103 | 2015 |
| Osmotic Dehydration and Vacuum Impregnation on Physicochemical Properties of Chilean Papaya (Carica candamarcensis) J Moreno, G Bugueño, V Velasco, G Petzold, G Tabilo‐Munizaga Journal of food science 69 (3), FEP102-FEP106, 2004 | 96 | 2004 |
| Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith) J Moreno, R Simpson, N Pizarro, C Pavez, F Dorvil, G Petzold, ... Innovative Food Science & Emerging Technologies 20, 198-207, 2013 | 84 | 2013 |
| Centrifugal freeze concentration G Petzold, JM Aguilera Innovative food science & emerging technologies 20, 253-258, 2013 | 83 | 2013 |
| Ohmic heating and pulsed vacuum effect on dehydration processes and polyphenol component retention of osmodehydrated blueberries (cv. Tifblue) J Moreno, M Gonzales, P Zúñiga, G Petzold, K Mella, O Muñoz Innovative Food Science & Emerging Technologies 36, 112-119, 2016 | 82 | 2016 |
| Vacuum-assisted freeze concentration of sucrose solutions G Petzold, K Niranjan, JM Aguilera Journal of Food Engineering 115 (3), 357-361, 2013 | 63 | 2013 |
| Vacuum-assisted block freeze concentration applied to wine G Petzold, P Orellana, J Moreno, E Cerda, P Parra Innovative Food Science & Emerging Technologies 36, 330-335, 2016 | 62 | 2016 |
| Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers S Lillo-Pérez, M Guerra-Valle, P Orellana-Palma, G Petzold Lwt 151, 112106, 2021 | 60 | 2021 |
| Protection of polyphenols in blueberry juice by vacuum-assisted block freeze concentration P Orellana-Palma, G Petzold, L Pierre, JM Pensaben Food and Chemical Toxicology 109, 1093-1102, 2017 | 52 | 2017 |
| Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid J Moreno, C Espinoza, R Simpson, G Petzold, H Nuñez, MP Gianelli Innovative Food Science & Emerging Technologies 33, 381-386, 2016 | 51 | 2016 |
| Impact of block cryoconcentration on polyphenol retention in blueberry juice P Orellana-Palma, G Petzold, M Guerra-Valle, M Astudillo-Lagos Food Bioscience 20, 149-158, 2017 | 49 | 2017 |
| Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice N Casas-Forero, P Orellana-Palma, G Petzold Food Science and Technology 40, 387-394, 2020 | 35 | 2020 |
| Considerations for the development of innovative foods to improve nutrition in older adults M Lutz, G Petzold, C Albala Nutrients 11 (6), 1275, 2019 | 34 | 2019 |
| Encapsulation of liquid smoke flavoring in ca-alginate and ca-alginate-chitosan beads G Petzold, MP Gianelli, G Bugueño, R Celan, C Pavez, P Orellana Journal of food science and technology 51, 183-190, 2014 | 34 | 2014 |
| Quality Attributes of Cryoconcentrated Calafate (Berberis microphylla) Juice during Refrigerated Storage P Orellana-Palma, G Tobar-Bolaños, N Casas-Forero, RN Zúñiga, ... Foods 9 (9), 1314, 2020 | 33 | 2020 |
| Improvement of centrifugal cryoconcentration by ice recovery applied to orange juice P Orellana-Palma, Y González, G Petzold Chemical Engineering & Technology 42 (4), 925-931, 2019 | 31 | 2019 |
| Formulación de una pasta gelificada a partir del descarte de arándanos (Vaccinium corymbosum) R Stückrath, GR Petzold Información tecnológica 18 (2), 53-60, 2007 | 31 | 2007 |
| Retention of ascorbic acid and solid concentration via centrifugal freeze concentration of orange juice P Orellana-Palma, G Petzold, I Andana, N Torres, C Cuevas Journal of Food Quality 2017, 2017 | 30 | 2017 |
| Blueberry juice: Bioactive compounds, health impact, and concentration technologies—A review G Tobar‐Bolaños, N Casas‐Forero, P Orellana‐Palma, G Petzold Journal of food science 86 (12), 5062-5077, 2021 | 29 | 2021 |
Patricio Orellana PalmaUniversidad de La SerenaVerified email at userena.cl
