Wendy Verónica Franco
email wfranco@uc.cl
Keywords from publications:
Lactic Acid Fermentation Fermentation Beer Insects Yeasts Lachancea Ver más...Profile
Soy una cientista en alimentos interesada en el estudio de microorganismos. En particular mis intereses se centran en el estudio de comunidades de microorganismos y el rol que tienen en el procesamiento de productos alimenticios y bebidas. También es de mi interés el estudio de organismos patogénicos y sus mecanismos de sobrevivencia en productos alimenticios diversos, así como evaluar formas para su prevención y control. Mi meta es incorporar conocimiento científico y aplicaciones prácticas para desarrollar productos alimenticios nuevos e inocuos.
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Keywords from publications
| Title | Year | Doi |
|---|---|---|
| <i>Lachancea quebecensis</i> a Novel Isolate for the Production of Craft Beer | 2023 | https://doi.org/10.3390/foods12183347 |
| Fermentation of Murta (<i>Ugni molinae</i>) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation | 2023 | https://doi.org/10.3390/ijms242015197 |
| Innovative Integration of Arrayan (<i>Luma apiculata</i>) Extracts in Chitosan Coating for Fresh Strawberry Preservation | 2023 | https://doi.org/10.3390/ijms241914681 |
| Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics | 2021 | https://doi.org/10.3390/fermentation7030115 |
| Evaluation of Indigenous <i>Candida oleophila</i> and <i>Candida boidinii</i> in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines | 2022 | https://doi.org/10.3390/jof8030259 |
| Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes | 2021 | https://doi.org/10.3390/fermentation7040313 |
| Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile) | 2021 | https://doi.org/10.3390/foods10081737 |
| Thyme essential oil loaded microspheres for fish fungal infection: microstructure, <i>in vitro</i> dynamic release and antifungal activity | 2021 | https://doi.org/10.1080/02652048.2020.1836055 |
| Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (<i>Chenopodium Quinoa)</i> Sourdough Fermentation | 2020 | https://doi.org/10.3390/foods9030337 |
| Screening native yeast and lactic acid bacteria from different Chilean cultivars: Potential species for production of reduced ethanol wines | 2019 | https://doi.org/10.1051/bioconf/20191202022 |
| Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization | 2024 | https://doi.org/10.3390/foods13101582 |
| Impact of homolactic fermentation using Lactobacillus acidophilus on plant-based protein hydrolysis in quinoa and chickpea flour blended beverages | 2025 | https://doi.org/10.1016/j.foodchem.2024.141110 |
| Role of Quinoa (<i>Chenopodium quinoa</i> Willd) and Chickpea (<i>Cicer arietinum</i> L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage | 2024 | https://doi.org/10.3390/foods13152462 |
| Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives | 2024 | https://doi.org/10.1080/19476337.2024.2425838 |
| Multiobjective optimization of Murta<i> (Ugni</i><i> molinae</i> Turcz) juice lactic acid fermentation with monocultures and cocultures of<i> Lactobacillus</i><i> acidophilus</i> and Lactiplantibacillus plantarum | 2025 | https://doi.org/10.1016/j.afres.2025.100996 |
| Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes | 2025 | https://doi.org/10.3390/foods14010143 |
| Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces Yeasts <i>Candida boidinii</i>, <i>C. oleophila</i>, and <i>C. zemplinina</i> | 2024 | https://doi.org/10.3390/foods13244166 |
School Co-Authors
* Authors who are no longer vigent are not clickable.
External Co-Authors
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John J. Hurtado-Murillo3 publications
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Ingrid Contardo2 publications
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Sergio Benavides1 publication
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Rommy N. Zuniga1 publication
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Valeria Galaz1 publication
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A. Rodriguez-Machado1 publication
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Camila Mella Caro1 publication
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Consuelo Ceppi De Lecco1 publication
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Natalia Escobar-Beiza1 publication
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Carla Vargas-Luna1 publication
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Alejandra Urtubia1 publication
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C. J. Gomes-Lobo1 publication
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Sergio Benavides1 publication
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Liliana Godoy1 publication
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Cristian J. Gomes Lobo1 publication
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R. Luna1 publication
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Adrian Rodriguez Machado1 publication