PDI - Resultado de Búsqueda

roberto agustin quevedo leon

académico

Universidad de Los Lagos

osorno, Chile

ciencias de la ingenieria, PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE. Chile, 2002
tecnología de los alimentos, UNIVERSIDAD DE SANTIAGO DE CHILE. Chile, 1995
ingenieria en industrias alimentarias, UNIVERSIDAD NACIONAL AGRARIA LA MOLINA. Chile, 1991

académico Full Time

UNIVERSIDAD DE LOS LAGOS

osorno, Chile

1996 - A la fecha


Kinetic Modeling of Thermal Degradation of Color, Lycopene, and Ascorbic Acid in Crushed Tomato Badin, E. E.; Ribotta, P. D.; Lespinard, A. R. Article ISI FOOD AND BIOPROCESS TECHNOLOGY (2021)
Agricultural, forestry, textile and food waste used in the manufacture of biomass briquettes: a review Bastias Montes, Jose; Aburto Vargas, Haroldo Article ISI SCIENTIA AGROPECUARIA (2020)
Chemoprotective and antiobesity effects of tocols from seed oil of Maqui-berry: Their antioxidative and digestive enzyme inhibition potential Monterrosa K.; AcuÃ±a-Nelson S.M.; Quevedo-Leon R.; Kubo I.; Domiguez-Lopez M. Article ISI SCOPUS (2020)
Effect of electrohydrodynamic pretreatment on drying rate and rehydration properties of Chilean sea cucumber (Athyonidium chilensis) Emilio Diaz-Alvarez, Rodrigo Article ISI FOOD AND BIOPRODUCTS PROCESSING (2020)
Inactivation of Coronaviruses in food industry: The use of inorganic and organic disinfectants, ozone, and UV radiation Miguel Bastias-Montes, Jose; Munoz, Ociel Article ISI SCIENTIA AGROPECUARIA (2020)
Shelf-life prediction and quality changes in dried Chilean sea cucumber (Athyonidium chilensis) during accelerated storage Fernando Guzman-Meza, Marco; Agustin Quevedo-Leon, Roberto Article ISI JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)
Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras Flores-Varela L.-E.; Reyes-CalderÃ³n O.-A.; Vidal-San-MartÃn C. Article ISI SCOPUS AGRONOMY-BASEL (2020)
Cryoconcentration procedure for aqueous extracts of maqui fruits prepared by centrifugation and filtration from fruits harvested in different years from the same localities BastÃas-Montes J.M.; Vidal-San MartÃn C.; MuÃ±oz-FariÃ±a O.; Petzold-Maldonado G.; Quevedo-LeÃ³n R. Article ISI SCOPUS JOURNAL OF BERRY RESEARCH (2019)
Effect of spray drying at 150, 160, and 170 degrees C on the physical and chemical properties of maqui extract (Aristotelia chilensis (Molina) Stuntz) José Miguel Bastías-Montes; Mónica Consuelo Choque-Chávez; Julio Alarcón-Enos; Roberto Quevedo-León; Ociel Muñoz-Fariña; Carla Vidal-San-Martín Article ISI SCIELO SCOPUS CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (2019)
Supercritical extraction with carbon dioxide and co-solvent from Leptocarpha rivularis Uquiche E.L.; Toro M.T.; Quevedo R.A. Article ISI SCOPUS JOURNAL OF APPLIED RESEARCH ON MEDICINAL AND AROMATIC PLANTS (2019)
Determination of starch content in adulterated fresh cheese using hyperspectral imaging Barreto, A; Cruz-Tiradoa, JP; Siche, R; Quevedo, R Article FOOD BIOSCIENCE (2018)
Kinetic modeling of deterioration of frozen industrial burgers based on oxidative rancidity and color Quevedo, Roberto.; Pedreschi, Franco; Valencia, Emir Article ISI SCOPUS JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Quantification of the Browning Kinetic on Pita Bread Using Fractal Method Quevedo, R; Rojas, R; Pedreschi, F; Bastias, JM; Siche, R; Uquiche, E; Silva, D; Diaz, O Article FOOD AND BIOPROCESS TECHNOLOGY (2018)
An application based on the decision tree to classify the marbling of beef by hyperspectral imaging Velásquez L., Cruz-Tirado J.P.; Siche R., Quevedo R. Article Meat Science (2017)
Determining the effect of different cooking methods on the nutritional composition of salmon (Salmo salar) and chilean jack mackerel (Trachurus murphyi) fillets Bastías J.M., Balladares P.; Acuña S., Quevedo R. Article PLoS ONE (2017)
Correlation of the fractal enzymatic browning rate with the temperature in mushroom, pear and apple slices Quevedo, R.; Pedreschi, F; Díaz O. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Differences Between the Order Model and the Weibull Model in the Modeling of the Enzymatic Browning Article FOOD AND BIOPROCESS TECHNOLOGY (2016)
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI) Raúl Siche, Ricardo Vejarano; Victor Aredo, L. Velasquez Article Food Engineering Reviews (2016)
Determinación del contenido de Nitratos y Nitritos en Brócoli (Brassica olerácea var. Italica) Comercializados en la Ciudad de Osorno, Chile. Emir Valencia., Eugenia Valenzuela., Roberto Quevedo y Vilma Aedo Article Información Tecnológica (2015)
Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis) Moreno, J.; Pia, C; Reyes, J.; Quevedo, R.; Muñoz, O. Article ISI SCOPUS Innovative Food Science & Emerging Technologies (2015)
Evaluation of Food Quality and Safety with Hyperspectral Imaging (HSI) Siche, R.; Vejarano R.; Aredo V.; Velasquez L.; Saldaña E.; Quevedo, R. Article SCOPUS Food Engineering Reviews (2015)
Kinetics of protein and textural changes in Atlantic salmon under frozen storage Aguilera, F., Quevedo, R. and Lopéz, P. Article Food Chemistry (2015)
Characterizing the Variability of Enzymatic Browning in Fresh-Cut Apple Slices Quevedo, R.; Valencia E.; Lopez P.; Gunckel, E; Pedreschi, F; Bastias, J Article ISI SCOPUS FOOD AND BIOPROCESS TECHNOLOGY (2014)
Measurement parameter of color on yacon (Smallanthus sonchifolius) slices using a computer vision system Saldaña E.; Siche, R.; Castro W.; Huaman, R; Quevedo, R. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Changes on image texture features of breakfast flakes cereals during water absorption Medina WT, Quevedo; RA, Aguilera JM. Article Food Science and Technology International (2013)
Changes on image texture features of breakfast flakes cereals during water absorption Medina, WT; Quevedo, RA; Aguilera, JM Article FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2013)
Color changes in the surface of fresh cut meat: A fractal kinetic application Quevedo, R.; Valencia E.; Cuevas, G.; Ronceros, B.; Pedreschi, F Article ISI SCOPUS Food Research International (2013)
Comparison of Whiteness Index vs. Fractal Fourier in the Determination of Bloom Chocolate Using Image Analysis Quevedo, R.; Valencia E.; Alvarado, F.; Ronceros, B. Article ISI SCOPUS Food and Bioprocess Technology (2013)
Enzymatic browning in sliced and pureed avocado: A fractal kinetic study Quevedo, R.; Ronceros, B.; García K.; Lopez P.; Pedreschi, F Article ISI SCOPUS Journal of Food Engineering (2011)
Image Processing Applied to Classification of Avocado Variety Hass (Persea americana Mill.) During the Ripening Process Arzate-Vazquez, I; Perea-Flores, MD; Calderon-Dominguez G.; Moreno-Armendariz, MA; Calvo H.; Godoy-Calderon S.; Quevedo, R.; Gutierrez-Lopez, G Article ISI SCOPUS Food and Bioprocess Technology (2011)
Color of Salmon Fillets By Computer Vision and Sensory Panel Quevedo, RA; Aguilera JM., Pedreschi Article Food and Bioprocess Technology (2010)
Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets Quevedo, R. Article ISI SCOPUS Food and Bioprocess Technology (2010)
Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images Quevedo, R.; Díaz O.; Ronceros, B.; Pedreschi, F Article ISI SCOPUS FOOD RESEARCH INTERNATIONAL (2009)
Quantification of enzymatic browning in apple slices applying the fractal texture Fourier image Quevedo, R.; Jaramillo M.; Díaz O.; Pedreschi, F Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2009)
Quantification of enzymatic browning kinetics in pear slices using non-homogenous L* color information from digital images Quevedo, R.; Díaz O.; Caqueo, A.; Ronceros, B. Article ISI SCOPUS LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Determination of senescent spotting in banana (Musa cavendish) using fractal texture Fourier image Quevedo, R.; Mendoza, F; Chanona, J; Gutierrez-Lopez, G Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2008)
Effect of calcium foliar application on the characteristics of blueberry fruit during storage Stuckrath, R; Quevedo, R.; De la Fuente, L; Hernández, A; Sepulveda, V. Article ISI SCOPUS JOURNAL OF PLANT NUTRITION (2008)
Effect of foliar application of calcium on the quality of blueberry fruits Stuckrath, R; Quevedo, R.; De la Fuente, L; Hernández, A; Sepulveda, V. Article ISI SCOPUS JOURNAL OF PLANT NUTRITION (2008)
Efecto de un Pretratamiento Químico en el Deshidratado del Arándano por Métodos Combinados Ronceros, Betty A; Quevedo, Roberto A; Leiva, Javier I Article SCIELO Revista Información Tecnológica (2007)
Surface roughness during storage of chocolate: Fractal analysis and possible mechanisms Quevedo, R.; Brown C.; Bouchon, P. Article ISI SCOPUS JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2005)
Characterization of food surface roughness using the glistening points method Quevedo, R. Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2004)
Description of the convective air-drying of a food model by means of the fractal theory Quevedo, R. Article ISI FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2003)
Description of food surfaces and microstructural changes using fractal image texture analysis Quevedo, R.; Cadoche, L Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2002)


Description of the enzymatic browning in avocado slice using GLCM image texture Quevedo, R.; Valencia E.; Bastias J.M.; cardenas, S ConferencePaper SCOPUS Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics) (2014)


Diseño y desarrollo de descriptor para codificación automática de cinéticas de oscurecimiento en muestras de alimentos sólidos empleando técnicas de extracción de información robustas frente a cambios de escala, rotación e iluminación Universidad de Los Lagos (FNI 09/15) Proyecto 2015-2017 Inv. Patrocinante
Determination of kinetic of browning and oxidation in solid food using computer vision and the differential pixel method. FONDEF (1130745) Proyecto 2013-2015 Inv. Responsable
Modelación de la cinética de deterioro de filetes de salmón almacenado bajo condiciones de congelación. Universidad de Los Lagos (FISE 03/12.) Proyecto 2012-2014 Inv. Patrocinante
=> CUANTIFICACION DE LOS CAMBIOS EN LA ESTRUCTURA SUPERFICIAL DE FILETES DE SALMONES USANDO ANALISIS DE IMAGENES EN 3D=> RELACION EN EL GRADO DE FRESCURA A TRAVES DE LA TEXTURA O ELASTICIDAD FONDEF (1060355) Proyecto 2006-2008 Inv. Responsable