Juan Reyes Parra

Revistas indexadas

• Pérez-Won, M., Cepero-Betancourt, Y., Reyes-Parra, J., Palma-Acevedo, A., Tabilo-Munizaga, G., Roco, T., Aubourg, S.P. & Lemus-Mondaca, R. 2021. Combined PEF, CO₂ and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions. Innovative Food Science Emerging Technologies. 74:102832. https://doi.org/10.1016/j.ifset.2021.102832
• Louis, E., Villalobos-Carvajal, R., Reyes-Parra, J., Jara-Quijada, E., Ruiz, C., Andrades, P., Gacitúa, J. & Beldarraín-Iznaga, T. 2021. Preservation of mushrooms (Agaricus bisporus) by an alginate-based-coating containing a cinnamaldehyde essential oil nanoemulsion. Food Packaging and Shelf Life, 28: 100662. https://doi.org/10.1016/j.fpsl.2021.100662
• Orel, R., Tabilo-Munizaga, G., Cepero-Betancourt, Y., Reyes-Parra, J., Badillo-Ortiz, A. & Pérez-Won, M. 2020. Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts. LWT. Food Science and Technology, 127: 109352. https://doi.org/10.1016/j.lwt.2020.109352
• Pérez-Won, M., Lemus-Mondaca, R., Herrera-Lavados, C., Reyes, J.E., Roco, T., Palma-Acevedo, A., Tabilo-Munizaga, G., Aubourg, S.P. 2020. Combined treatments of high hydrostatic pressure and CO₂in Coho Salmon (Oncorhynchus kisutch): Effects on enzyme inactivation, physicochemical properties, and microbial shelf life. Foods, 9 (3):273. DOI: 3390/foods9030273
• Roco, T., Torres, M.J., Briones-Labarca, V., Reyes, J.E., Tabilo-Munizaga, G., Stucken, K., Lemus-Mondaca, R. & Pérez-Won, M. 2018. Effect of high hydrostatic pressure treament  on physical, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violácea) under chilled storage. Food Research International, 108:192-202.  https://doi.org/10.1016/j.foodres.2018.03.009
• Segura-Ponce, L.A., Reyes, J. E., Troncoso-Contreras Gissella. & Valenzuela-Tapia, Guineth (2018). Effect of low-pressure cold plasma (LPCP) on the wettability and the inactivation of Escherichia coliand Listeria innocua on fresh-cut apple (Granny Smith) skin. Foods and Bioprocess Technology, 11: 1075-1086. https://doi.org/10.1016/B978-0-12-411479-1.00031-0.
• Vega-Gálvez, A., Díaz, R., López, J., Galotto, M.J., Reyes, J.E., Pérez-Won, M., Puente-Díaz, L. & Di Scala, K. (2016). Assessment of quality parameters and microbial characteristics of Cape gooseberry pulp (Physalis peruviana) subjected to high hydrostatic pressure treatment. Food and Bioproducts Processing, 97:30-40. https://doi.org/10.1016/j.fbp.2015.09.008
• Bastías, J.M., Moreno, J., Pia, C., Reyes, J., Quevedo, R., Muñoz, O. (2015). Effect of ohmic heating on texture, microbial load, and cadmium and lead content of Chilean blue mussel (Mytilus chilensis). Innovative Food Science and Emerging Technologies, 30: 90-102. https://doi.org/10.1016/j.ifset.2015.05.011
• Reyes, J.E., Tabilo-Munizaga, G., Pérez-Won, M., Maluenda, D. & Roco, T. (2015). Effect high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi). Innovative Food Science and Emerging Technologies, 29: 107-112. https://doi.org/10.1016/j.ifset.2015.01.010
• Reyes, J.E., Guanoquiza,I., Tabilo-Munizaga, G., Vega-Galvez, A., Miranda, M. & Pérez-Won, M. (2012). Microbiological stabilization of Aloe vera (Aloe barbadensis Miller) gel by high hydrostatic pressure treatment. International Journal of Food Microbiology, 158: 218-224. https://doi.org/10.1016/j.ijfoodmicro.2012.07.019
• Moreno, J., Simpson, R., Pizarro, N., Parada, K., Pinilla, N., Reyes, J.E. & Almonacid, S. (2012). Effect of ohmic heating and vacuum impregnation on the quality and microbial stability of osmotically dehydrated strawberries (cv. Camarosa). Journal of Food Engineering, 110:310-316. https://doi.org/10.1016/j.jfoodeng.2011.03.005
• Vega-Gálvez, A., Giovagnoli, C., Pérez-Won, M., Reyes, J.E., Vergara, J., Miranda, M., Uribe, E. & Di Scala, K. (2012). Application of high hydrostatic pressure to Aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters. Innovative Food Science and Emerging Technologies, 13:57-63. https://doi.org/10.1016/j.ifset.2011.07.013
• Benavides, S., Villalobos-Carvajal, R. & Reyes, J.E. (2012). Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration. Journal of Food Engineering, 110:232-239. https://doi.org/10.1016/j.jfoodeng.2011.05.023
• Ríos-Romero, E., Tabilo-Munizaga, G., Morales-Castro, J., Reyes, J.E, Pérez-Won, M. & Ochoa-Martínez, A. (2012). Effect of high hydrostatic pressure processing on microbial inactivation and physicochemical properties of pomegranate arils. CyTa Journal of Food, 10:152-159. DOI: 10.1080/19476337.2011.604876
• Varela-Santos, E., Ochoa-Martínez, A., Tabilo-Munizaga, G., Reyes, J.E., Pérez-Won, M., Briones-Labarca, V. & Morales-Castro, J. (2012). Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innovative Food science and Emerging Technologies, 13: 13-22. https://doi.org/10.1016/j.ifset.2011.10.009
• Venturini, M.E., Reyes, J.E., Rivera, C.S., Oria, R. & Blanco, D. (2011). Microbiological quality and safety of fresh cultivated and wild mushrooms commercialized in Spain. Food Microbiology, 28: 1492-1498. https://doi.org/10.1016/j.fm.2011.08.007
• Briones, L.S., Reyes, J.E., Tabilo-Munizaga, G. & Pérez-Won, M. (2010). Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and Abalone (Haliotis rufescens) by high hydrostatic pressure treatment. Food Control, 21: 1530-1535. https://doi.org/10.1016/j.foodcont.2010.04.027
• Aubourg, S., Tabilo-Munizaga, G, Reyes, J., Rodríguez A. & Pérez-Won M. (2010). Effect of high pressure treatment on microbial activity and lipid oxidation in chilled coho salmon (Oncorhynchus kisutch). European Journal Lipid Science and Technology, 112: 362-372. https://doi.org/10.1002/ejlt.200900173
• Reyes, J.E., Bastías, J.M., Gutiérrez, M.R. & Rodríguez, M.O. (2007). Prevalence of Bacillus cereus in dried milk products used by Chilean School Feeding Program. Food Microbiology, 24:1-6. https://doi.org/10.1016/j.fm.2006.04.004
• Reyes, J.E., Venturini, E, Oria, R. & Blanco, D. (2004). Prevalence of Ewingella americana in retail fresh cultivated mushroom (Agaricus bisporus, Lentinula edodes and Pleurotus ostreatus) in Zaragoza (Spain). FEMS Ecology Microbiology, 47: 291-296. https://doi.org/10.1016/S0168-6496(03)00283-6

  Patentes  

• N° Registro patente (INAPI): 64909

Fecha de Concesión: 21/07/2022 Título: Proceso para producir productos cárnicos reducidos en sodio que comprende: control de calidad de materias primas, acondicionamiento, inyección de solución para marinado, masaje, embutido de las piezas en tripas artificiales, cocción, enfriamiento, deshilachado, envasado, aplicación de altas presiones hidrostáticas, embalaje y almacenamiento Inventores: Reyes, J.E., Tabilo-Munizaga, G., Pérez-Won, M.  

• N° Registro Patente (INAPI): 59264

Fecha de Concesión: 13/05/2020 Título: Un proceso de vinificación que utiliza homogenización por alta presión, que reduce y/o elimina el uso de SO₂ y bentonita en vinos sauvignon blanc, que comprende someter al mosto a una presión entre 300- 350 MPa; fermentar el mosto tratado con levadura Saccharomyces cerevisiae; y volver a presurizar el vino a una presión entre 300 - 350 MPa.

• Inventores: Tabilo-Munizaga, G., Reyes, J.E, Pérez-Won, M, Salazar, F