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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, 26(3). https://doi.org/10.3390/molecules26030554

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, 13(13), 2080. https://doi.org/10.3390/polym13132080

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, 356, 129689. https://doi.org/10.1016/j.foodchem.2021.129689

Mirabal-Gallardo, Y., Soriano, M. del P. C., Olate, V. R., Jofré, L. G., Pyarasani, R. D., John, A., & Laurie, F. (2021). Characterization of five Chilean agribusiness by-products and their potential use as food supplements. Emirates Journal of Food and Agriculture, 33(7), 607–612. https://doi.org/10.9755/ejfa.2021.v33.i7.2730

Pavez, C., González-Muñoz, B., O’Brien, J.A., Laurie, V.F., Osorio, F., Núñez, E., Vega, R.E., Bordeu, E., & Brossard, N. (2022). Red wine astringency: Correlations between chemical and sensory features. LWT Food Science and Technology. 154, 1126552. https://doi.org/10.1016/j.lwt.2021.112656

Castro, R.I., Laurie, V.F., Padilla, C., & Carrasco-Sánchez, V. (2022). Removal of Ochratoxin A from Red Wine Using Alginate-PVA-L. plantarum (APLP) Complexes: A Preliminary Study. Toxins 14 (4), 230. https://doi.org/10.3390/toxins14040230

Niklas, B., Guedes, A., Back, R.M., Rebelo, J., & Laurie V.F. (2022). How resilient are wine tourism destinations to health-related security threats? A winery perspective. Journal of Destination Marketing & Management. 24, 100707. https://doi.org/10.1016/j.jdmm.2022.100707

Pino‐Ramos, L.L., Peña‐Martínez, P.A., & Laurie, V.F. (2022). Quinoa protein extract: An effective alternative for the fining of wine phenolics. Journal of the Science of Food and Agriculture 102: 6320–6327. https://doi.org/10.1002/jsfa.11982

Aguilar-Zuniga, K.; Laurie, V.F.; Moore-Carrasco, R.; Ortiz-Villeda, B.; & V. Carrasco-Sánchez (2023). Agro-industrial Waste Products as Mycotoxin Biosorbents: A Review of in Vitro and in Vivo Studies. Food Reviews International 39 (5), 2914-2930. https://doi.org/10.1080/87559129.2021.2001653

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Pino-Ramos, L.L.; Gómez-Plaza, E.; Olate-Olave, V.R.; Laurie, V.F.; & A.B. Bautista-Ortín (2024). Protein extracts from amaranth and quinoa as novel fining agents for red wines. Food Chemistry 448, 139055. https://doi.org/10.1016/j.foodchem.2024.139055