Bekker, M.Z., Kulcsar, A.C., Jouin, A.L., and Laurie, V.F.
Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine
Food Chemistry 471, 142777.
2025
Olate-Olave, V.R., Pino-Ramos, L.L., Peña-Martínez, P.A., Castro, R.I. Muñoz-Vera, M., Reyes-Manríquez, S., Casaubon, G. and Laurie, V.F.
Red wine maceration with grapevine-cane residues: Influence of format and toasting level.
Heliyon 11, 3, e42164.
2025
Carrasco-Sánchez, V., Laurie, V.F., Muñoz-Vera, M., Cstro, R.I.
Halocellulose from a Winemaking By-Product to Develop a Biopolymeric System for Bacterial Immobilization: Adsorption of Ochratoxin A in Wine Model Solutions (Box–Behnken Design).
Toxins 17 (1), 26.
2024
Klerkx, L. & Villalobos, P.
Agrifoodtech Start-Ups as Drivers of Innovation for Food Systems Transformation: Synthesis and Research Agenda.
Available at SSRN.
2024
R Jara-Rojas, C Echeverría, R Fuentes, F Fuentes.
Agricultural Dynamics in Chile: Integrating Satellite Imagery, Agroclimatic Data, and Spatial Analysis for Sustainable Food Production.
2023 IEEE CHILEAN Conference on Electrical, Electronics Engineering.
