Publicaciones y patentes
Artículos de Revistas
  • Moreno, P. Mphachoe, G. Sáez-Trautmann, M. Guerra-Valle, R. Simpson, H. Nuñez. Comparison of moderate electric field and conventional marination methods applied to chicken breast muscles. Food Process Engineering, 2020; e13455. https://doi.org/10.1111/jfpe.13455
  • Santana, J. Moreno, G. Petzold, R. Santana, G. Saez. Evaluation of the temperature and time in centrifugation-assited freeze Concentration, Applied Science, 2020; 10 (24):9130. https://doi.org/10.3390/app10249130
  • Nuñez, G. Cavada, C. Ramírez, J. Moreno, G. Cornejo, A. Jaquez, M. Pinto, O. Vega, R. Simpson. Effect of a moderate electric field on the salting of atlantic salmon (Salmo salar): an experimental study and phenomenal undertanding. Food Research International, 2020; 137:109475. https://doi.org/10.1016/j.foodres.2020.109475
  • Pavez, S. Ferreira, S. Mazzutti, M.E. Guerra-Valle, G. Saez, J. Moreno. Influence of in vitro digestion on antioxidant activity of enriched apple snacks with grape juice, Foods, 2020; 9(11):1681. https://doi.org/10.3390/foods9111681
  • Hernández, C. Ramírez, J. Moreno, et al. Effect of Refractance Window on dehydration of osmotically pretreated apple slices: Color and texture evaluation. Food Process Engineering, 2019: e13304. https://doi.org/10.1111/jfpe.13304
  • Petzold, P. Orellana, J. Moreno, Prisila Valeria. Physicochemical properties of cryoconcentrated Orange juice. Chemical Engineering Transactions, 2019; 75; 37-42. https://doi.org/10.3303/CET1975007
  • E. Guerra-Valle, J. Moreno, S. Lillo-Pérez, G. Petzold, R. Simpson, H. Nuñez. Enrichment of Apple Slices with Bioactive Compounds from Pomegranate Cryoconcentrated Juice as an Osmodehydration Agent. Journal of Quality, 2018; 9. https://doi.org/10.1155/2018/7241981
  • Simpson, H. Nuñez, A. Jaques, C. Ramírez, N. Quiroz, J. Moreno, S. Sastry. Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon (Salmo salar). Journal of Food Process Engineering, 2018; 41(6). https://doi.org/10.1111/jfpe.12846
  • Moreno, J. Echeverria, A. Silva, A. Escudero, G. Petzold, K. Mella, C Escudero. Apple snack enriched with L-arginine using vacuum impregnation/ohmic heating technology. Food Science and Technology International, 2017; 23(5):448-456. https://doi.org/10.1177/1082013217701354
  • Moreno, P. Zuñiga, F. Dorvil, G. Petzold, K. Mella, G. Bugueño. Osmodehydration assisted by ohmic heating/pulse vacuum in apples (cv. Fuji): retention of polyphenols during refrigerated storage. International Journal of Food Science and Technology, 2017; 52:1203–1210. https://doi.org/10.1111/ijfs.13385
  • Moreno, C. Espinoza, R. Simpson, G. Petzold, H. Nuñez, M.P. Gianelli. Application of ohmic heating/vacuum impregnation treatments and air drying to develop an apple snack enriched in folic acid. Innovative Food Science and Emerging Technologies, 2016; 33:381-386. https://doi.org/10.1016/j.ifset.2015.12.014
  • Simpson, C. Ramírez, V. Birchmeier, A. Almonacid, J. Moreno, H. Nuñez, A. Jaques. Diffusion mechanisms during the osmotic dehydration of Granny Smith apples subjected to a moderate electric field. Journal of Food Engineering, 2015; 166:204-211. https://doi.org/10.1016/j.jfoodeng.2015.05.027
  • Petzold, M. Caro, J. Moreno. Influence of blanching, freezing and frozen storage on physicochemical properties of broad beans (Vicia faba L). International Journal of Refrigeration, 2014; 40:429-434. https://doi.org/10.1016/j.ijrefrig.2013.05.007
  • Moreno, R. Simpson, N. Pizarro, C. Pavez, F. Dorvil, G. Petzold, G. Bugueño (2013). Influence of ohmic heating/osmotic dehydration treatments on polyphenoloxidase inactivation, physical properties and microbial stability of apples (cv. Granny Smith). Innovative Food Science & Emerging Technologies, 2013; 20:198-207. https://doi.org/10.1016/j.ifset.2013.06.006
  • Escudero, G. Petzold, J. Moreno, M, Gonzalez, J. Junod, C. Aguayo, J. Acurio, C. Escudero (2013). Supplementation with Apple Enriched with L-Arginine May Improve Metabolic Control and Survival Rate in Alloxan-Induced Diabetic Rats. BioFactors, 2013; 39(5): 564-574. https://doi.org/10.1002/biof.1103
  • Moreno, R. Simpson, N. Pizarro, K. Parada, N. Pinilla, J.E. Reyes and S. Almonacid. Effect of Ohmic Heating and Vacuum Impregnation on the Quality and Microbial Stability of Osmotically Dehydrated Strawberries (cv. Camarosa). Journal of Food Engineering, 2012; 110:310-316. https://doi.org/10.1016/j.jfoodeng.2011.03.005
  • Moreno, R. Simpson, A. Baeza, J. Morales, C. Muñoz, S. Sastry & S. Almonacid. Effect of Ohmic Heating and Vacuum Impregnation on the Osmodehydration Kinetics and Microstructure of Strawberries (cv. Camarosa). LWT – Food Science and Technologies, 2012; 45:148-154. https://doi.org/10.1016/j.lwt.2011.09.010
  • Moreno, R. Simpson, D. Estrada, S. Lorenzen, D. Moraga and S. Almonacid. Effect of Pulsed-Vacuum and Ohmic Heating on the Osmodehydration Kinetics, Physical Properties and Microstructure of Apples (cv. Granny Smith). Innovative Food Science and Emerging Technologies, 2011; 12:562-568. https://doi.org/10.1016/j.ifset.2011.06.011
  • Moreno, R. Simpson, M. Sayas, I. Segura, O. Aldana and S. Almonacid. Influence of Ohmic Heating and Vacuum Impregnation on the Osmotic Dehydration Kinetics and Microstructure of Pears (cv. Packham`s Triumph). Journal of Food Engineering, 2011;104:621-627. https://doi.org/10.1016/j.jfoodeng.2011.01.029

Libro
  • Ohmic Heating and Bioactive Compounds: Innovative Processing Technologies for Food with Bioactive Compounds, (Jorge J. Moreno, editor libro), CRC Press, USA, (2016), ISBN: 13:978-1-4987-1484-6.

Capítulos de Libro
  • Approach of food technologies for preservation and enrichment of bioactive compounds, improving the organoleptic properties. Handbook of Food Bioengineering: Food Processing for Increased Quality and Consumption, CRC Press, USA, Chapter 3, (2018). ISBN: 13:978-1-4822-1229-7.
  • Refrigeration and Frozen Preservation of Vegetables. Handbook of Food Bioengineering: Food Processing for Increased Quality and Consumption, CRC Press, USA, 210-207 (2016). ISBN: 13:978-1-4822-1229-7
  • Strawberries: Antioxidant Properties, Health Benefits and Innovative Technologies. Strawberries: Cultivation, Antioxidant Properties and Health Benefits. Nova Science Publishers, NY, USA. 189-214 (2014). ISBN: 13: 978-1-4200-7108-5.
  • Ohmic heating behavior of foods. Ohmic Heating in Food Processing. CRC Press, Boca Ratón, Florida USA, 131-140 (2014). ISBN: 978-1-63321-551-1

Patente
  • Patente de Invención, Equipo tostador chips de madera nativa, código 2015-00705, Junio, 2017.
Proyectos
  • Transferencia revalorización de los procesos vitivinícolas de la zona de rezago. Director Proyecto, FNDR-ÑUBLE 40038815. (2022-2024).
  • Diseño y elaboración de un protocolo para la medición y reporte de las perdidas y desperdicios de alimentos generados en servicios de alimentación y nutrición que entregan el programa de alimentación escolar PAE JUNAEB. Co-investigador INNOVACIÓN UBB INN I+D22-54. (2022-2023).
  • Optimization of classical food conservation processes by accelerating the heat and mass transfer rate through food microstructure modification: simultaneous application of moderate electric fields, vacuum and CO2-laser micro-perforations. Co-investigador, FONDECYT 1181270. (2018-2021).
  • Application of ohmic heating, vacuum impregnation and an enriched osmotic solution with bioactive compounds to obtain high value added osmodehydrated apple plates in short processing time. Investigador Principal, FONDECYT 1160761. (2016-2018).
  • Desarrollo y evaluación de una barra de frutas fortificadas con componentes bioactivos utilizando tecnología combinada de impregnación a vacío y secado a temperaturas moderadas. Director proyecto, FONDEF IDeA ID15I10180. (2016-2018).
  • Obtención de alimento funcional a partir de arándanos parcialmente deshidratados (tiernizado) utilizando previamente un tratamiento con tecnología de ultrasonido como alternativa de generar valor agregado para la exportación. Co-investigador FIA PYT 2015-0220. (2015).
  • Desarrollo de nuevo método para la obtención de concentrado microencapsulado de antocianinas a partir de cultivares de maqui (Aristotelia chilensis) domesticado para la fabricación de alimentos funcionales y productos nutracéuticos. Director Alterno, FIA PYT 2015-0219. (2015).
  • Modelling and phenomenological characterization of salting and marinating processing coupled with electric field. Co-investigador, FONDECYT 1151380. (2015-2018).
  • Grupo de Investigación Consolidado UBB - Tecnologías Emergentes y componentes Bioactivos en Alimentos. Director Proyecto. (2015-2016).
  • Obtención de un snack de manzana con propiedades funcionales utilizando tecnología de impregnación a vacío. Director Proyecto, , Proyecto INNOVA CHILE 13IDL2-18566. (2013-2015).
  • Influence of ohmic heating and vacuum impregnation in polyphenols and aromatic compound of osmotically dehydrated fruits. Investigador Principal, Proyecto FONDECYT 1130453. (2013-2015).
  • Fractional calculus as a mathematical tool to improve the modelling of heat and mass transfer phenomena in food processing: exploratory analysis in osmotic dehydration. Co-investigador, Proyecto FONDECYT 1121113. (2012-2014).