Carmen Soto-Maldonado

6PUBLICATIONS
12CO-AUTHORS
Beverage chemistry and beverage sensory scienceFood properties (incl. characteristics and health benefits)Catalysis and mechanisms of reactionsExperimental methods in fluid flow, heat and mass transferHorticultural crop protection (incl. pests, diseases and weeds)
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Publications (6)

|Jul 15, 2026
Prebiotic Potential of Brewer's Spent Grain Residual Solid After Enzymatic Hydrolysis: Evidence from a Colonic Fermentation Study.

|Feb 27, 2026
Functional Benefits of Brewer's Spent Grain and the Challenge of Developing Food Ingredients for Human Health.

Carmen Soto-Maldonado, Alejandra Espinosa, José Luis Bucarey

|Nov 14, 2022
Development of solid-state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic, quinic, and caffeic acids.

Alejandra Arancibia-Díaz, Carolina Astudillo-Castro, Claudia Altamirano

|Feb 06, 2021
Antiproliferative Rapeseed Defatted Meal Protein and Their Hydrolysates on MCF-7 Breast Cancer Cells and Human Fibroblasts.

Romina L Ferrero, Carmen Soto-Maldonado, Caroline Weinstein-Oppenheimer

|Nov 11, 2020
Prediction of the Limiting Flux and Its Correlation with the Reynolds Number during the Microfiltration of Skim Milk Using an Improved Model.

Carolina Astudillo-Castro, Andrés Cordova, Vinka Oyanedel-Craver

|Sep 09, 2020
The effect of enzymatically treated ripe banana flour on the sensory quality and glycemic response of banana-wheat flour composite muffins.

Carmen Soto-Maldonado, Jacqueline Concha-Olmos, María Elvira Zúñiga-Hansen

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Frequent Collaborators

2 joint publications

Carolina Astudillo-Castro

2 joint publications

Andrés Cordova

2 joint publications

Lida Fuentes

1 joint publications

Vinka Oyanedel-Craver