V. Felipe Laurie - Publications, H-index & Citations

V. Felipe Laurie

universidad de talca

21H指数

69论文数

1.7K被引数

收录论文 38

发表时间

Sodium Alginate Decreases the Concentration of Calcium in Wines, Possibly Lowering the Risk of Calcium Tartrate Instability 海藻酸钠降低葡萄酒中钙浓度，可能降低酒石酸钙不稳定的风险

Foods

IF5.1

2026-04-13

OAAI

V. Felipe Laurie; Bárbara Hormazabal-Moya; Ricardo I. Castro; Cristina Ubeda; Mariona Gil i Cortiella

The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory-Scale Trials 发酵罐形状对实验室规模试验中白葡萄酒酒精发酵性能及最终葡萄酒成分的影响

Journal of Food Science

IF3.4

2025-07-21

OAAI

Paloma Córdova-Palominos; Carla Jara; V. Felipe Laurie; Álvaro Peña-Neira; Mariona Gil i Cortiella

Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine 单宁的添加降低了葡萄酒类模型溶液和葡萄酒中产生不良气味的挥发性硫化合物浓度。

FOOD CHEMISTRY

IF9.8

2025-04-01

OAAI

Bekker, Marlize Zaretha; Kulcsar, Allie Cherie; Jouin, Alicia Loreto; Laurie, Victor Felipe

Holocellulose from a Winemaking By-Product to Develop a Biopolymeric System for Bacterial Immobilization: Adsorption of Ochratoxin A in Wine Model Solutions (Box-Behnken Design)

TOXINS

IF4

2025-01-06

OAAI

Carrasco-Sanchez, Veronica; Laurie, V. Felipe; Munoz-Vera, Marcelo; Castro, Ricardo Ignacio

Protein extracts from amaranth and quinoa as novel fining agents for red wines

FOOD CHEMISTRY

IF9.8

2024-08-01

PREAI

Pino-Ramos, Liudis L.; Gomez-Plaza, Encarna; Olate-Olave, Veronica R.; Laurie, V. Felipe; Bautista-Ortin, Ana Belen

Grape ripening and phenolic content monitoring in Cabernet Sauvignon under regulated deficit irrigation using spectral reflectance indices

SCIENTIA HORTICULTURAE

IF4.2

2024-03-01

PREAI

Gamboa, M. J.; Ortega-Farias, S.; de la Fuente, D.; Fuentes-Penailillo, F.; Vargas, S.; Laurie, V. F.

How resilient are wine tourism destinations to health-related security threats? A winery perspective

JOURNAL OF DESTINATION MARKETING & MANAGEMENT

IF7.4

2022-06-01

PREAI

Niklas, Britta; Guedes, Alexandre; Back, Robin M.; Rebelo, Joao; Laurie, V. Felipe

Quinoa protein extract: an effective alternative for the fining of wine phenolics

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-05-26

OAAI

Pino-Ramos, Liudis L.; Pena-Martinez, Paula A.; Laurie, V. Felipe

Removal of Ochratoxin A from Red Wine Using Alginate-PVA-L. plantarum (APLP) Complexes: A Preliminary Study

TOXINS

IF4

2022-03-22

OAAI

Ignacio Castro, Ricardo; Felipe Laurie, V; Padilla, Carlos; Carrasco-Sanchez, Veronica

Red wine astringency: Correlations between chemical and sensory features

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-01

OAAI

Pavez, Carolina; Gonzalez-Munoz, Beatriz; O'Brien, Jose A.; Felipe Laurie, V; Osorio, Fernando; Nunez, Emerson; Vega, Ricardo E.; Bordeu, Edmundo; Brossard, Natalia

Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc

FOOD CHEMISTRY

IF9.8

2021-09-01

PREAI

Diaz, Irina; Castro, Ricardo, I; Ubeda, Cristina; Loyola, Rodrigo; Laurie, V. Felipe

Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines

MOLECULES

IF4.6

2021-01-21

OAAI

Cortiella, Mariona; Ubeda, Cristina; Covarrubias, Jose Ignacio; Laurie, V. Felipe; Pena-Neira, Alvaro

Polymeric substances for the removal of ochratoxin A from red wine followed by computational modeling of the complexes formed

FOOD CHEMISTRY

IF9.8

2018-11-01

OAAI

Carrasco-Sanchez, Veronica; Marican, Adolfo; Vergara-Jaque, Ariela; Folch-Cano, Christian; Comer, Jeffrey; Felipe Laurie, V.

Polyaniline Based Materials as a Method to Eliminate Haloanisoles in Spirits Beverages

INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

IF3.9

2018-05-30

PREAI

Valdes, Oscar; Marican, Adolfo; Avila-Salas, Fabian; Ignacio Castro, Ricardo; Amalraj, John; Felipe Laurie, V; Santos, Leonardo S.

Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine (vol 20, 14312, 2015)

MOLECULES

IF4.6

2017-11-07

OAAI

Carrasco-Sanchez, Veronica; John, Amalraj; Marican, Adolfo; Santos, Leonardo S.; Felipe Laurie, V.

On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines

FOOD CHEMISTRY

IF9.8

2017-08-01

PREAI

Nevares, Ignacio; Martinez-Martinez, Victor; Martinez-Gil, Ana; Martin, Roberto; Felipe Laurie, V.; del Alamo-Sanza, Maria

Removal of fumonisin B1 and B2 from model solutions and red wine using polymeric substances

FOOD CHEMISTRY

IF9.8

2017-06-01

PREAI

Carrasco-Sanchez, Veronica; Kreitman, Gal Y.; Folch-Cano, Christian; Elias, Ryan J.; Felipe Laurie, V.

New polymer for removal of wine phenolics: Poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA)

FOOD CHEMISTRY

IF9.8

2016-12-01

PREAI

Castro, Ricardo I.; Forero-Doria, Oscar; Guzman, Luis; Felipe Laurie, V.; Valdes, Oscar; Avila-Salas, Fabian; Lopez-Cortes, Xaviera; Santos, Leonardo S.

Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast

FRONTIERS IN MICROBIOLOGY

IF4.5

2016-05-17

OAAI

Jara, Carla; Laurie, V. Felipe; Mas, Albert; Romero, Jaime

Removal of 4-Ethylphenol and 4-Ethylguaiacol with Polyaniline-Based Compounds in Wine-Like Model Solutions and Red Wine

MOLECULES

IF4.6

2015-08-05

OAAI

Carrasco-Sanchez, Veronica; John, Amalraj; Marican, Adolfo; Santos, Leonardo S.; Laurie, V. Felipe

研究方向