Idioma
Prebiotic Potential of Brewer’s Spent Grain Residual Solid After Enzymatic Hydrolysis: Evidence from a Colonic Fermentation Study
Publicado en:

Foods, 15, 2378 (2026)

Investigadores:

María José Vargas-Straube; Francisca Rojas-Hidalgo; Jordana Nunes de Oliveira; Boris Arancibia; Thatyane Mariano de Albuquerque; Taliana Kênia Alencar Bezerra; Eike Guilherme Torres de Souza; Evandro Leite de Souza; María Salomé Mariotti-Celis; María Elvira Zuñiga; Lida Fuentes; Carmen Soto-Maldonado

Neuroprotective and antioxidant effects of fermented spent coffee ground fractions against Alzheimer’s-related oxysterol 27-hydroxycholesterol in SH-SY5Y neuronal cells
Publicado en:

Food Chemistry, 517 (2026)

Investigadores:

Alejandra Arancibia-Díaz; Sofía Trujillo-Fernandez; Carolina Astudillo-Castro; Mauricio Vergara-Castro; Carmen Soto-Maldonado; Andrés Cordova; María Elvira Zúniga-Hansen; Ana María Vega-Letter; Paloma Fuentes; Claudia Altamirano

Climate change and viticulture in Latin America: toward knowledge‑based and territory‑driven adaptation strategies
Publicado en:

OENO One; Vol. 60 No. 1 (2026)

Investigadores:

Sandra Ríos-Núñez; Andrea Durofil; Matteo Radice

Potential negative impacts of rising temperatures on fruit ripening and quality in raspberries, blackberries, and blueberries
Publicado en:

Scientia Horticulturae, 358 (2026)

Investigadores:

Lida Fuentes; Sebastian Rivera; Carolina Contreras

Functional Benefits of Brewer’s Spent Grain and the Challenge of Developing Food Ingredients for Human Health
Publicado en:

Antioxidants, 15(2), 247 (2026)

Investigadores:

• Carmen Soto-Maldonado; Alejandra Espinosa; José Luis Bucarey; Lida Fuentes

Increased Temperature Effects During Fruit Growth and Maturation on the Fruit Quality, Sensory and Antioxidant Properties of Raspberry (Rubus idaeus L.) cv. Heritage
Publicado en:

Foods, 14, 1201 (2025)

Investigadores:

Francisca Aguilar, Martina Salazar, Lida Fuentes, Daniel Calderini, Alejandro Jerez, Carolina Contreras

Enhanced antioxidant capacity and yield of release of chlorogenic acids and derivates by solid-state fermentation of spent coffee ground under controlled conditions of aeration and moisturizing
Publicado en:

Food Chemistry, 479, 143744 (2025)

Investigadores:

Alejandra Arancibia-Díaz, Carolina Astudillo-Castro, Claudia Altamirano, Mauricio Vergara-Castro, Carmen Soto-Maldonado, Andrés Córdova, Paloma Fuentes, María Elvira Zúñiga-Hansen, Javier Bravo

Chemical and biological antioxidant activity evaluation of extracts from berries pomaces
Publicado en:

Applied Food Research, 5 (1) 100781 (2025)

Investigadores:

Mauricio Vergara-Castro, Carmen Soto-Maldonado, María Elvira Zúñiga-Hansen, Alejandra Arancibia-Díaz, Paloma Fuentes, Claudia Altamirano

Comparative shelf-life study in dehydrated plums: Use of potassium sorbate and its effect on microbial spoilage.
Publicado en:

LWT,Volume 213,117004 (2024)

Investigadores:

Franco Cárdenas, Lida Fuentes-Viveros, Eduardo Caballero, Carmen Soto-Maldonado, Aníbal Ayala, Araceli Olivares

Characterization and comparative effect of drying process on antioxidant activity over Chilean sea cucumber (Athyonidiun chilensis).
Publicado en:

Aquaculture Reports (2024)

Investigadores:

Carmen Soto-Maldonado, Maximiliano Soto, Gabriela Yori, Araceli Olivares

Differences in primary metabolism related to quality of raspberry (Rubus idaeus L.) fruit under open field and protected soilless culture growing conditions.
Publicado en:

Frontiers in Plant Science, 14 (2024)

Investigadores:

Claudia Fuentealba, Fernanda Álvarez, Excequel Ponce, Sebastian Veas, Martina Salazar, Diego Romero, Anibal Ayala-Raso, Juan E. Alvaro, Monika Valdenegro, Carlos R. Figueroa, Lida Fuentes

Abscisic Acid Synthesis and Signaling during the Ripening of Raspberry (Rubus idaeus ‘Heritage’) Fruit.
Publicado en:

Plants, 12, 1882 (2023)

Investigadores:

Fernanda Álvarez, Mario Moya, Claudia Rivera-Mora, Paz E. Zúñiga, Karla Jara-Cornejo, Paula Muñoz, Aníbal Ayala-Raso, Sergi Munné-Bosch, Carlos R. Figueroa, Nicolás E. Figueroa, Mónika Valdenegro, Juan E. Alvaro, Wilfried Schwab, Bruno G. Defilippi, Lida Fuentes

Molecular dynamics simulation of the interaction of a raspberry polygalacturonase (RiPG) with a PG inhibiting protein (RiPGIP) isolated from ripening raspberry (Rubus idaeus cv. Heritage) fruit as a model to understand proteins interaction during fruit softening.
Publicado en:

Journal of Molecular Graphics and Modelling, 108502 (2023)

Investigadores:

Luis Morales-Quintana, Liliam Monsalve, Maricarmen Bernales, Carlos R. Figueroa, Mónika Valdenegro, Araceli Olivares, Fernanda Álvarez, Sam Cherian, Lida Fuentes

Development of solid-state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic, quinic, and caffeic acids.
Publicado en:

Journal of the Food Science and agriculture (2022)

Investigadores:

Alejandra Arancibia-Díaz, Carolina Astudillo-Castro, Claudia Altamirano, Carmen Soto-Maldonado, Mauricio Vergara-Castro, Andrés Córdova, María Elvira Zúñiga-Hansen

Effect of Drought Stress on Bioactives and Starch in Chilean Potato Landraces.
Publicado en:

Potato Research (2022)

Investigadores:

Guillaume Lacavé, Carmen Soto-Maldonado, Achim Walter, María Zúñiga-Hansen & Eduardo Pérez-Torres.

Relationship between Endogenous Ethylene Production and Firmness during the Ripening and Cold Storage of Raspberry (Rubus idaeus ‘Heritage’) Fruit.
Publicado en:

Horticulturae, 8, 262 (2022)

Investigadores:

Liliam Monsalve, Maricarmen Bernales, Aníbal Ayala-Raso, Fernanda Álvarez, Mónika Valdenegro, Juan-Eugenio Alvaro, Carlos Rodrigo Figueroa, Bruno Giorgio Defilippi, Lida Fuentes

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