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P

Pedro Valencia

pontificia universidad catolica de valparaiso

H指数:21

被引数:1,004

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One-Pot Enzymatic Bioconversion of Native Whey for the Simultaneous Production of Galacto-Oligosaccharides and Antioxidant Peptides

一锅法酶促生物转化天然乳清，以同时生产半乳糖寡糖和抗氧化肽

IF5.1

2026-02-270

OAAI

Bibliometric Analysis of the Scientific Productivity on Functional Properties and Enzymatic Hydrolysis of Proteins from By-Products

蛋白质副产物功能性及酶解作用的科研产出文献计量分析

Foods 2025, Vol. 14, Page 3693

IF5.1

2025-10-290

OAAI

Effect of Ultrasonic Pretreatment on Enzymatic Hydrolysis of Proteins from Food Industry By-Products and Their Functional Properties

食品工业副产物中蛋白质的酶解及其功能特性受超声波预处理的影响

IF0

2025-08-210

OAAI

Enhancing the enzymatic nitrogen recovery from salmon frame proteins: Sequential batch strategy

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2023-07-014

OAAI

Mathematical modeling to estimate furan formation in thermally processed foods: A preliminary analysis considering carrots as a model food

JOURNAL OF FOOD ENGINEERING

IF5.8

2022-11-013

PRE

Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes

FERMENTATION-BASEL

IF3.3

2021-12-144

OA

Water-holding capacity of enzymatic protein hydrolysates: A study on the synergistic effects of peptide fractions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-12-0114

PRE

Development of an Araucaria araucana Beer-like Beverage: Process and Product

FERMENTATION-BASEL

IF3.3

2021-08-282

OA

Enzyme Bioprospection of Marine-Derived Actinobacteria from the Chilean Coast and New Insight in the Mechanism of Keratin Degradation in Streptomyces sp. G11C

IF5.4

2020-10-2817

OAAI

Estimating the Product Inhibition Constant from Enzyme Kinetic Equations Using the Direct Linear Plot Method in One-Stage Treatment

IF4

2020-08-011

OAAI

Recent advances and perspectives of ultrasound assisted membrane food processing

FOOD RESEARCH INTERNATIONAL

IF8

2020-07-0138

PRE

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

IF3.4

2020-06-2919

PREAI

Estimation of the Effectiveness Factor for Immobilized Enzyme Catalysts through a Simple Conversion Assay

IF4

2019-11-077

OAAI

Dehydration of salmon (Atlantic salmon), beef, and apple (Granny Smith) using Refractance window™: Effect on diffusion behavior, texture, and color changes

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2019-03-0134

PREAI

Proteolytic susceptibility of food by-product proteins: An evaluation by means of a quantitative index

PROCESS BIOCHEMISTRY

IF4

2019-02-014

PREAI

Novel modeling methodology for the characterization of enzymatic hydrolysis of proteins

用于表征蛋白质酶促水解的新型建模方法

PROCESS BIOCHEMISTRY

IF4

2015-04-0132

PREAI

Study of effect of sodium alginate on potato starch digestibility during in vitro digestion

海藻酸钠对马铃薯淀粉体外消化性能影响的研究

FOOD HYDROCOLLOIDS

IF12.4

2015-02-0143

PREAI

Theoretical analysis of intrinsic reaction kinetics and the behavior of immobilized enzymes system for steady-state conditions

BIOCHEMICAL ENGINEERING JOURNAL

IF3.8

2014-10-0126

PREAI

Identification of the key mechanisms involved in the hydrolysis of fish protein by Alcalase

PROCESS BIOCHEMISTRY

IF4

2014-02-0164

PREAI

Kinetic Parameter Determination for Enzyme Hydrolysis of Fish Protein Residue Using D-optimal Design

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2011-06-156

PREAI