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Pavez, C., Gonzalez-Munoz, B., O'Brien, JA., Laurie, VF., Osorio, F., Nunez, E., Vega, RE. Bordeu, E., Brossard, N. 2022. Red wine astringency: Correlations between chemical and sensory features. LWT- Food Science and Technology (IF: 4,952)
Castro, R. I., Morales-Quintana, L., Alvarado, N., Guzmán, L., Forero-Doria, O., Valenzuela-Riffo, F., & Laurie, V. F. 2021. Design and optimization of a self-assembling complex based on microencapsulated calcium alginate and glutathione (Cag) using response surface methodology. Polymers. (IF: 4,329)
Mirabal-Gallardo, Y., Soriano, M. del P. C., Olate, V. R., Jofré, L. G., Pyarasani, R. D., John, A., & Laurie, V. F. 2021. Characterization of five Chilean agribusiness by-products and their potential use as food supplements. Emirates Journal of Food and Agriculture. (IF: 1,041)
Diaz, I., Castro, R. I., Ubeda, C., Loyola, R., & Laurie, V. F. 2021. Combined effects of sulfur dioxide, glutathione and light exposure on the conservation of bottled Sauvignon blanc. Food Chemistry. (IF: 7,514)
Cortiella, M. G. I., Ubeda, C., Covarrubias, J. I., Laurie, V. F., & Pena-Neira, A. 2021. Chemical and Physical Implications of the Use of Alternative Vessels to Oak Barrels during the Production of White Wines. Molecules (IF: 4,412)
Gil i Cortiella, M., Úbeda, C., Peña-Neira, A., & Laurie, V.F. 2021. Use of alternative vessels to oak barrels during fermentation of Sauvignon Blanc: a comparison of stainless-steel, concrete and polyethylene tanks and clay jars. Wine & Viticulture Journal (Australia), 4, 18-23.
Pañitrur-de la Fuente, C, Valdés-Gómez, H., Roudet, J., Verdugo-Vásquez, N., Mirabal, Y., Laurie, V.F., Goutouly, J-P., Acevedo Opazo, C., Fermaud, M. 2020. Vigor thresholded NDVI is a key early risk indicator of Botrytis bunch rot in vineyards. Oeno one 54(2), 279-297 (IF: 2,831)
Carrasco-Sánchez, V., Marican, A., Vergara-Jaque, A., Folch-Cano, C., Comer, J., and V.F. Laurie 2018. Polymeric substances for the removal of ochratoxin A from red wine followed by computational modeling of the complexes formed. Food Chemistry 265, 159-164.
Mirabal-Gallardo, Y., Caroca, M.A., Muñoz, L., Meneses, M., and V.F. Laurie. 2018. Multi-element analysis and differentiation of Chilean wines using mineral composition and multivariate statistics. Ciencia e Investigación Agraria 45 (2), 181-191.
Valdés, O., Marican, A., Avila-Salas, F., Castro, R.I., Amalraj, J., Laurie, V.F., and L.S. Santos. 2018. Polyaniline Based Materials as a Method to Eliminate Haloanisoles in Spirits Beverages. Industrial & Engineering Chemistry Research 57 (24), 8308-8318.
Ponce, F., Mirabal-Gallardo, Y., Versari, A., and V.F. Laurie. 2018. The use of cation exchange resins in wines: Effects on pH, tartrate stability, and metal content. Ciencia e Investigación Agraria 45 (1), 82-92.
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