1. "Oral" Tribological Study on the Astringency Sensation of Red Wines. Issue 5 (5th April 2016) Authors: Brossard, Natalia; Cai, Huifang; Osorio, Fernando; Bordeu, Edmundo; Chen, Jianshe Journal: Journal of texture studies Issue: Volume 47:Issue 5(2016) Page Start: 392 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Astringency sub‐qualities of red wines and the influence of wine–saliva aggregates. (16th May 2021) Authors: Brossard, Natalia; Gonzalez‐Muñoz, Beatriz; Pavez, Carolina; Ricci, Arianna; Wang, Xinmiao; Osorio, Fernando; Bordeu, Edmundo; Paola Parpinello, Giuseppina; Chen, Jianshe Journal: International journal of food science & technology Issue: Volume 56:Number 10(2021) Page Start: 5382 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage. Issue 2 (29th May 2019) Authors: Ibáñez, Rodrigo A.; Vyhmeister, Stefanie; Muñoz, María F.; Brossard, Natalia; Osorio, Fernando; Salazar, Fernando N.; Fellenberg, María Angélica; Vargas-Bello-Pérez, Einar Journal: Journal of dairy research Issue: Volume 86:Issue 2(2019) Page Start: 248 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films. (5th June 2015) Authors: Rubilar, Javiera F.; Zúñiga, Rommy N.; Osorio, Fernando; Pedreschi, Franco Journal: Carbohydrate polymers Issue: Volume 123(2015) Page Start: 27 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content. (December 2016) Authors: Flores, Zoila; San Martín, Diego; Villalobos-Carvajal, Ricardo; Tabilo-Munizaga, Gipsy; Osorio, Fernando; Leiva-Vega, Javier Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 851 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Physicochemical characterization of chitosan-based coating-forming emulsions: Effect of homogenization method and carvacrol content. (December 2016) Authors: Flores, Zoila; San Martín, Diego; Villalobos-Carvajal, Ricardo; Tabilo-Munizaga, Gipsy; Osorio, Fernando; Leiva-Vega, Javier Journal: Food hydrocolloids Issue: Volume 61(2016:Dec.) Page Start: 851 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Quality Parameters of Six Cultivars of Blueberry Using Computer Vision. (9th April 2013) Authors: Matiacevich, Silvia; Celis Cofré, Daniela; Silva, Patricia; Enrione, Javier; Osorio, Fernando Other Names: Schaschke Carl J. Academic Editor. Journal: International journal of food science Issue: Volume 2013(2013) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Red wine astringency: Correlations between chemical and sensory features. (15th January 2022) Authors: Pavez, Carolina; González-Muñoz, Beatriz; O'Brien, José A.; Laurie, V. Felipe; Osorio, Fernando; Núñez, Emerson; Vega, Ricardo E.; Bordeu, Edmundo; Brossard, Natalia Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 154(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Rheological and physical properties of gelatin suspensions containing cellulose nanofibers for potential coatings. (July 2015) Authors: Andrade, Ricardo D; Skurtys, Olivier; Osorio, Fernando; Zuluaga, Robin; Gañán, Piedad; Castro, Cristina Journal: Food science and technology international Issue: Volume 21:Number 5(2015:Jul.) Page Start: 332 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Rheological study of tannin and protein interactions based on model systems. Issue 4 (12th March 2020) Authors: Brossard, Natalia; Bordeu, Edmundo; Ibáñez, Rodrigo A.; Chen, Jianshe; Osorio, Fernando Journal: Journal of texture studies Issue: Volume 51:Issue 4(2020) Page Start: 585 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗