Wendy Verónica Franco
email wfranco@uc.cl
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.
Network
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 |
School Co-Authors
* Authors who are no longer vigent are not clickable.
External Co-Authors
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John J. Hurtado-Murillo2 publications
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Ingrid Contardo1 publication
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Natalia Escobar-Beiza1 publication
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Sergio Benavides1 publication
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Cristian J. Gomes Lobo1 publication
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Adrian Rodriguez Machado1 publication
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Rommy N. Zuniga1 publication
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Valeria Galaz1 publication
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Camila Mella Caro1 publication