Franco Pedreschi - Publications, H-index & Citations

Franco Pedreschi

Pontificia Universidad Católica de Chile

44H指数

136论文数

6.8K被引数

收录论文 77

发表时间

Role of Endogenous and Exogenous Phenolic Compounds on the Formation of Acrylamide and Fluorescent Advanced Glycation End Products in Heated Quinoa and Cañihua Flours 内源性和外源性酚类化合物在加热藜麦和卡尼瓦面粉中丙烯酰胺和荧光晚期糖基化终末产物形成中的作用

Foods

IF5.1

2026-06-04

OAAI

Ana Aguilar-Galvez; Diego García-Ríos; Teresa Quispe; Cristopher Ames; Andrés Figueroa-Merma; Rosana Chirinos; Franco Pedreschi; Romina Pedreschi; David Campos

Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance 利用计算机视觉估计饼干中丙烯酰胺和5-羟甲基糠醛含量：对消费者接受度的影响

Foods

IF5.1

2026-06-04

OAAI

Franco Pedreschi; Darwin Castillo; Andrea Bunger; Romina Pedreschi; Diego García-Ríos; Juan E. Alvaro; María Salomé Mariotti-Celis; Marcela Medel-Maraboli; Américo Contreras; Domingo Mery

Integrated strategies for reducing acrylamide, 5-HMF, and furan in colored native and commercial potato chips: Synergistic effects of nutrient solution conductivity and pre-frying treatments 减少有色原生及商业马铃薯片中的丙烯酰胺、5-羟甲基糠醛和呋喃的集成策略：营养液电导率和预炸处理的协同效应

LWT

IF0

2025-08-26

OAAI

Diego García-Ríos; Franco Pedreschi; María Salomé Mariotti-Celis; Carolina Contreras; David Campos; Juan E. Alvaro; Romina Pedreschi

Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents 减少食品中杂环芳香胺（PhIP、IQ、MeIQ、MeIQx）的形成和毒性：亲核化合物作为缓解剂的作用

Critical Reviews in Food Science and Nutrition

IF8.8

2025-07-24

OAAI

Angye D. Caro-Cabarcas; Franco Pedreschi; María Salomé Mariotti-Celis

Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b] pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties 酚类物质在模型体系和牛肉饼中对2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶(PhIP)和2-氨基-3,8-二甲基-3H-咪唑并[4,5-f]喹喔啉(MeIQx)生成的影响抑制作用

FOOD CHEMISTRY

IF9.8

2025-07-01

PREAI

Caro-Cabarcas, Angye D.; Alcon, Esmeralda; Mariotti-Cellis, Maria Salome; Pedreschi, Franco; Hidalgo, Francisco J.; Zamora, Rosario

Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying

FOOD CHEMISTRY

IF9.8

2024-12-01

PREAI

Garcia-Rios, Diego; Hernandez, Ignacia; Alvaro, Juan E.; Pedreschi, Franco; Campos, David; Behn, Anita; Pedreschi, Romina

Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips

FOOD CHEMISTRY

IF9.8

2024-03-01

PREAI

Campos, David; Chirinos, Rosana; Huaraca-Espinoza, Paola; Aguilar-Galvez, Ana; Garcia-Rios, Diego; Pedreschi, Franco; Pedreschi, Romina

Targeted Primary and Secondary Metabolite Analysis of Colored Potato Michune Negra Grown in Soilless Culture and during Prolonged Cold Storage: Implications in Acrylamide Formation during Frying

AGRONOMY-BASEL

IF3.4

2023-04-25

OAAI

Garcia-Rios, Diego; Alvaro, Juan E.; Zuniga, Maria Elvira; Campos, David; Aguilar-Galvez, Ana; Mariotti-Celis, Maria Salome; Pedreschi, Franco; Pedreschi, Romina

Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arabica)

FOOD RESEARCH INTERNATIONAL

IF8

2023-02-01

PREAI

-Rodriguez, Yeison Fernando Barrios; Gutierrez-Guzman, Nelson; Amorocho-Cruz, Claudia Milena; Pedreschi, Franco; Celis, Maria Salome Mariotti

Effect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers

MOLECULES

IF4.6

2022-02-02

OAAI

Pedreschi, Franco; Matus, Joans; Bunger, Andrea; Pedreschi, Romina; Huaman-Castilla, Nils Leander; Mariotti-Celis, Maria Salome

Rational design of technologies for the mitigation of neo-formed contaminants in roasted coffee

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2022-02-01

PREAI

Fernando Barrios-Rodriguez, Yeison; Gutierrez-Guzman, Nelson; Pedreschi, Franco; Salome Mariotti-Celis, Maria

Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5-hydroxymethylfurfural in potato chips

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2021-10-01

PREAI

Pedreschi, Franco; Ferrera, Alicia; Bunger, Andrea; Alvarez, Fernanda; Leander Huaman-Castilla, Nils; Salome Mariotti-Celis, Maria

Pressurized Hot Liquid Extraction with 15% v/v Glycerol-Water as An Effective Environment-Friendly Process to Obtain Durvillaea incurvata and Lessonia spicata Phlorotannin Extracts with Antioxidant and Antihyperglycemic Potential

ANTIOXIDANTS

IF6.6

2021-07-10

OAAI

Erpel, Fernanda; Mariotti-Celis, Maria Salome; Parada, Javier; Pedreschi, Franco; Perez-Correa, Jose Ricardo

In house validation for the direct determination of 5-hydroxymethyl-2-furfural (HMF) in dulce de leche

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2021-01-01

PREAI

Barrera, Josefina; Pedreschi, Franco; Pablo Gomez, Juan; Zuniga, Rommy N.; Salome Mariotti-Celis, Maria

Predicting furan content in a fried dough system using image analysis

FOOD CHEMISTRY

IF9.8

2019-11-01

PREAI

Leiva-Valenzuela, Gabriel A.; Quilaqueo, Marcela; Salome Mariotti-Celis, Maria; Letelier, Karis; Estay, Danilo; Pedreschi, Franco

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

MOLECULES

IF4.6

2019-08-29

OAAI

Leander Huaman-Castilla, Nils; Martinez-Cifuentes, Maximiliano; Camilo, Conrado; Pedreschi, Franco; Mariotti-Celis, Maria; Ricardo Perez-Correa, Jose

Tara pod (Caesalpinia spinosa) extract mitigates neo-contaminant formation in Chilean bread preserving their sensory attributes

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2018-09-01

PREAI

Pedreschi, Franco; Saavedra, Ilse; Bunger, Andrea; Zuiliga, Rommy N.; Pedreschi, Romina; Chirinos, Rosana; Campos, David; Mariotti-Celis, Maria Salome

Statistical pattern recognition classification with computer vision images for assessing the furan content of fried dough pieces

FOOD CHEMISTRY

IF9.8

2018-01-01

PREAI

Leiva-Valenzuela, Gabriel A.; Mariotti, Maria; Mondragon, German; Pedreschi, Franco

The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction-Resin Purification Process

MOLECULES

IF4.6

2017-12-22

OAAI

Salome Mariotti-Celis, Maria; Martinez-Cifuentes, Maximiliano; Huaman-Castilla, Nils; Vargas-Gonzalez, Mario; Pedreschi, Franco; Ricardo Perez-Correa, Jose

Quantification of the Browning Kinetic on Pita Bread Using Fractal Method

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2017-10-16

PREAI

Quevedo, Roberto; Rojas, Richard; Pedreschi, Franco; Miguel Bastias, Jose; Siche, Raul; Uquiche, Edgar; Silva, David; Diaz, Oscar

研究方向