Alejandra Urtubia

7PUBLICATIONS
11CO-AUTHORS
Food chemistry and food sensory scienceNatural products and bioactive compoundsFood engineeringBioavailability and ecotoxicologyInstrumental methods (excl. immunological and bioassay methods)
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Publications (7)

|Jan 11, 2025
Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes.

Carla Vargas-Luna, Liliana Godoy, Sergio Benavides

|Jan 08, 2025
Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts Candida boidinii, C. oleophila, and C. zemplinina.

Claudia López-Lira, Pedro Valencia, Alejandra Urtubia

|Mar 25, 2022
Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines.

Sergio Benavides, Wendy Franco, Consuelo Ceppi De Lecco

|Mar 25, 2022
An Assessment of the Metal Removal Capability of Endemic Chilean Species.

Andrea Lazo, Pamela Lazo, Alejandra Urtubia

|Feb 25, 2022
Screening of Acrylamide of Par-Fried Frozen French Fries Using Portable FT-IR Spectroscopy.

Didem P Aykas, Alejandra Urtubia, Kevin Wong

|Aug 27, 2021
Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile).

Wendy Franco, Sergio Benavides, Pedro Valencia

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Frequent Collaborators

4 joint publications

Wendy Franco

2 joint publications

Andrea Lazo

2 joint publications

Sergio Benavides

2 joint publications

Pedro Valencia