Pedro Valencia

Scopus Author ID ResearcherID Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 20

Top Venues

Foods (Basel, Switzerland)

Marine drugs

Journal of food science

Insects

Universidad Tecnica Federico Santa Maria

Pontificia Univerisdad Catolica de Valparaiso (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidad Tecnica Federico Santa Maria Mar 01 2010

Chile

Reasearch Associate :: Chemical Engineering

Education History

Pontificia Univerisdad Catolica de Valparaiso Mar 01 2005 - Jun 02 2010

Chile

PHD :: School of Biochemical Engineering

Pontificia Univerisdad Catolica de Valparaiso Aug 25 1999 - Sep 12 2002

Chile

MSC :: School of Biochemical Engineering

Publications

Marlene Pinto, Cynthia Kusch, Karyn Belmonte, Silvana Valdivia, Pedro Valencia, Cristian Ramírez, Sergio Almonacid
Application of CO 2 -Laser Micro-Perforation Technology to Freeze-Drying Whole Strawberry ( Fragaria ananassa Duch .): Effect on Primary Drying Time and Fruit Quality. Foods (Basel, Switzerland) 13 (10) (2024)
Benjamín Torres, Alvaro Perez, Paula García, Paula Jiménez, Karen Abrigo, Pedro Valencia, Cristian Ramírez, Marlene Pinto, Sergio Almonacid, Manuel Ruz
Fish Bones as Calcium Source: Bioavailability of Micro and Nano Particles. Foods (Basel, Switzerland) 13 (12) (2024)
Suleivys M Nuñez, Pedro Valencia, Tamara Solís, Silvana Valdivia, Constanza Cárdenas, Fanny Gúzman, Marlene Pinto, Sergio Almonacid
Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity. Foods (Basel, Switzerland) 13 (9) (2024)
Camila Matamala, Paula Garcia, Pedro Valencia, Alvaro Perez, Manuel Ruz, Leyla Sanhueza, Sergio Almonacid, Cristian Ramirez, Marlene Pinto, Paula Jiménez
Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties. Foods (Basel, Switzerland) 13 (11) (2024)
Benjamín Torres, Alvaro Perez, Paula García, Paula Jiménez, Karen Abrigo, Pedro Valencia, Cristian Ramírez, Marlene Pinto, Sergio Almonacid, Manuel Ruz
Fish Bones as Calcium Source: Bioavailability of Micro and Nano Particles. Foods (Basel, Switzerland) 13 (12) (2024)
Marlene Pinto, Cynthia Kusch, Karyn Belmonte, Silvana Valdivia, Pedro Valencia, Cristian Ramírez, Sergio Almonacid
Application of CO 2 -Laser Micro-Perforation Technology to Freeze-Drying Whole Strawberry ( Fragaria ananassa Duch .): Effect on Primary Drying Time and Fruit Quality. Foods (Basel, Switzerland) 13 (10) (2024)
Suleivys M Nuñez, Pedro Valencia, Tamara Solís, Silvana Valdivia, Constanza Cárdenas, Fanny Gúzman, Marlene Pinto, Sergio Almonacid
Enzymatic Hydrolysis of Salmon Frame Proteins Using a Sequential Batch Operational Strategy: An Improvement in Water-Holding Capacity. Foods (Basel, Switzerland) 13 (9) (2024)
Camila Matamala, Paula Garcia, Pedro Valencia, Alvaro Perez, Manuel Ruz, Leyla Sanhueza, Sergio Almonacid, Cristian Ramirez, Marlene Pinto, Paula Jiménez
Valorization of the Salmon Frame as a High-Calcium Ingredient in the Formulation of Nuggets: Evaluation of the Nutritional and Sensory Properties. Foods (Basel, Switzerland) 13 (11) (2024)
Suleivys M Nuñez, Constanza Cárdenas, Pedro Valencia, Marlene Pinto, Javier Silva, Ernesto Pino-Cortés, Sergio Almonacid
Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing. Foods (Basel, Switzerland) 12 (7) (2023)
Pedro Valencia, Karen Espinoza, Carolina Astudillo-Castro, Fernando N Salazar
Modeling Tool for Studying the Influence of Operating Conditions on the Enzymatic Hydrolysis of Milk Proteins. Foods (Basel, Switzerland) 11 (24) (2022)
Pedro Valencia, Karen Espinoza, Carolina Astudillo-Castro, Fernando N Salazar
Modeling Tool for Studying the Influence of Operating Conditions on the Enzymatic Hydrolysis of Milk Proteins. Foods (Basel, Switzerland) 11 (24) (2022)
Pedro Valencia, Karen Espinoza, Carolina Astudillo-Castro, Fernando N Salazar
Modeling Tool for Studying the Influence of Operating Conditions on the Enzymatic Hydrolysis of Milk Proteins. Foods (Basel, Switzerland) 11 (24) (2022)
Wendy Franco, Sergio Benavides, Pedro Valencia, Cristian Ramírez, Alejandra Urtubia
Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile). Foods (Basel, Switzerland) 10 (8) (2021)
Matías Fardella, Cristian Ramírez, Eduardo Caballero, Elizabeth Sánchez, Marlene Pinto, Helena Núñez, Pedro Valencia, Sergio Almonacid, Ricardo Simpson
Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food. Foods (Basel, Switzerland) 10 (9) (2021)
Pedro Valencia, Silvana Valdivia, Suleivys Nuñez, Reza Ovissipour, Marlene Pinto, Cristian Ramirez, Alvaro Perez, Manuel Ruz, Paula Garcia, Paula Jimenez, Sergio Almonacid
Assessing the Enzymatic Hydrolysis of Salmon Frame Proteins through Different By-Product/Water Ratios and pH Regimes. Foods (Basel, Switzerland) 10 (12) (2021)
Pablo Munzenmayer, Jaime Ulloa, Marlene Pinto, Cristian Ramirez, Pedro Valencia, Ricardo Simpson, Sergio Almonacid
Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality. Foods (Basel, Switzerland) 9 (2) (2020)
Inayat Batish, Devon Brits, Pedro Valencia, Caio Miyai, Shamil Rafeeq, Yixiang Xu, Magdalini Galanopoulos, Edward Sismour, Reza Ovissipour
Effects of Enzymatic Hydrolysis on the Functional Properties, Antioxidant Activity and Protein Structure of Black Soldier Fly (Hermetia illucens) Protein. Insects 11 (12) (2020)
Valentina González, María José Vargas-Straube, Walter O Beys-da-Silva, Lucelia Santi, Pedro Valencia, Fabrizio Beltrametti, Beatriz Cámara
Enzyme Bioprospection of Marine-Derived Actinobacteria from the Chilean Coast and New Insight in the Mechanism of Keratin Degradation in Streptomyces sp. G11C. Marine drugs 18 (11) (2020)
Suleivys M Nuñez, Constanza Cárdenas, Marlene Pinto, Pedro Valencia, Patricio Cataldo, Fanny Guzmán, Sergio Almonacid
Bovine skin gelatin hydrolysates as potential substitutes for polyphosphates: The role of degree of hydrolysis and pH on water-holding capacity. Journal of food science 85 (7) (2020)
Carolina Astudillo-Castro, Andrés Cordova, Vinka Oyanedel-Craver, Carmen Soto-Maldonado, Pedro Valencia, Paola Henriquez, Rafael Jimenez-Flores
Prediction of the Limiting Flux and Its Correlation with the Reynolds Number during the Microfiltration of Skim Milk Using an Improved Model. Foods (Basel, Switzerland) 9 (11) (2020)

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Publication Activity (10 Years)

Top Topics

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Pedro Valencia