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Fernando Noe Salazar Gonzalez

Full professor

Pontificia Universidad Católica de Valparaíso

Valparaíso, Chile

Pathogenesis-related Proteins in Grape Juice and Wines, Winemaking, Brewing and Distilling, Food microbiology and Food Allergens

Food Engineer, UNIVERSIDAD DEL BIO-BIO. Chile, 1999
Agricultural Engineering, UNIVERSIDAD DE CONCEPCION. Chile, 2003
Chemical and Process Engineering, UNIVERSITAT ROVIRA I VIRGILI. Chile, 2008

Postdoctoral research Full Time

PONTIFICIA UNIVERSIDAD CATOLICA DE CHILE

Engineer

Chile

2008 - 2008
Postdoctoral research Full Time

UNIVERSIDAD DE CHILE

Agronomy

Santiago, Chile

2008 - 2010
Visiting research Other

AUSTRALIAN WINE RESEARCH INSTITUTE

Adelaide, Australia

2007 - 2007
Visiting research Full Time

UNIVERSITE DE BORDEAUX II

Faculté d'Oenologie

Bordeaux, Francia

2005 - 2005


Effect of Optimized UV-LED Technology on Modeling, Inactivation Kinetics and Microbiological Safety in Tomato Juice Salazar, Fernando; Pizarro-Oteiza, Sebastian; Molinett, Sebastian; Labbe, Mariela Article ISI FOODS (2024)
Effect of pulsed ultraviolet light on the degree of antigenicity and hydrolysis in cow's milk proteins Salazar, Fernando; Pizarro-Oteiza, Sebastian; Kasahara, Ismael; Labbe, Mariela; Estay, Camila; Tarnok, Maria Elena; Aguilar, Luis; Ibanez, Rodrigo A. Article ISI JOURNAL OF FOOD PROCESS ENGINEERING (2024)
Novel protein stabilization in white wine: A study on thermally treated zirconia-alumina composites Silva-Barbieri, Daniela; Escalona, Nestor; Salazar, Fernando N.; Lopez, Francisco; Perez-Correa, Jose R. Article ISI FOOD RESEARCH INTERNATIONAL (2024)
Advances in White Wine Protein Stabilization Technologies Silva-Barbieri, Daniela; Salazar, Fernando N.; Lopez, Francisco; Brossard, Natalia; Escalona, Nestor; Perez-Correa, Jose R. Article ISI MOLECULES (2022)
Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice Pizarro-Oteiza, Sebastian; Salazar, Fernando Article ISI INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)
Modeling Tool for Studying the Influence of Operating Conditions on the Enzymatic Hydrolysis of Milk Proteins Valencia, Pedro; Espinoza, Karen; Astudillo-Castro, Carolina; Salazar, Fernando Article ISI FOODS (2022)
A Theoretical Approach for Understanding the Haze Phenomenon in Bottled White Wines at Molecular Level TOLEDO-CARVAJAL, LEA NATALIA; SALAZAR-GONZALEZ, FERNANDO NOE; Aquino, A. J. A. Article ISI SCOPUS SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (2017)
Effect of the Addition of Propolis Extract on Bioactive Compounds and Antioxidant Activity of Craft Beer Ulloa, PA; Vidal, J; Avila, MI; Labbé, M; Cohen, S; Salazar, FN Article ISI SCOPUS Journal of Chemistry (2017)
Oenological and Quality Characteristic on Young White Wines ( Sauvignon Blanc )=> Effects of High Hydrostatic Pressure Processing Vilbett Briones-Labarca, Mario Perez-Wom; George Habib, Claudia Giovagnoli-Vicuña; Raúl Cañas-Sarazua, Gipsy Tabilo-Munizaga and Fernando N. Salazar Article JOURNAL OF FOOD QUALITY (2017)
Characterization of chemical compositions and bioactive compounds in juices from pomegranates ('Wonderful', 'Chaca' and 'Codpa') at different maturity stages Mariela Labbe; Pablo A Ulloa; Francisco Lopez; Carmen Saenz; Álvaro Peña; Fernando N Salazar Article ISI SCIELO SCOPUS CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (2016)
Impact of Bentonite Additions during Vinification on Protein Stability and Volatile Compounds of Albarino Wines Lira, E; Rodriguez-Bencomo, JJ; Salazar, FN; Orriols I., Fornos; D, López F Article Journal of Agricultural and Food Chemistry (2015)
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine Lira, E; Salazar, FN; Rodriguez-Bencomo, JJ; Vincenzi, S; Curioni, A Article International Journal of Food Science and Technology (2014)
Effects of high hydrostatic pressure (HHP) on the protein structure and thermal stability of Sauvignon blanc wine Tabilo-Munizaga, G; Gordon, TA; Villalobos-Carvajal, R; Moreno-Osorio, L; Salazar, FN; Perez-Won, M Article Food Chemistry (2014)
Effect of bentonite fining during fermentation on protein content in Macabeu wines: comparison of pilot- and industrial-scale experiments Eugenio Lira Miranda, Fernando Noé Salazar González, Simone Vincenzi, Andrea Curioni, Francisco López Bonillo Article Journal International des Sciences de la Vigne et du Vin (2013)
Effect of using bentonite during fermentation on protein stabilisation and sensory properties of white wine. Eugenio Lira, Fernando N. Salazar, Juan J. Rodríguez-Bencomo, Simone Vincenzi, Andrea Curioni, Francisco López. Article International Journal of Food Science and Technology (2013)
Evaluation of pathogenesis-related protein content and protein instability of seven white grape (Vitis vinifera L.) clones from Casablanca Valley, Chile Salazar F.N.; López F; Chiffelle I.; Lopez R.; Pena Neira A. Article ISI SCOPUS European Food Research and Technology (2012)
The effect of bentonite fining at different white winemaking stages on protein instability K.F. Pocock, F.N. Salazar, E.J. Waters Article Australian Journal of Grape and Wine Research (2011)
Protein stabilization in sparkling base wine using zirconia and bentonite: influence on the foam parameters and protein fractions Salazar, F.N, F. Zamora, J.M. Canals, F. López Article Journal International des Sciences de la Vigne et du Vin (2010)
CONTINUOUS STABILIZATION OF CHARDONNAY WITH ION-EXCHANGE RESIN: INFLUENCE ON PROTEIN AND PHENOLIC PROFILES OF WINE de Bruijn, J.; Valdebenito A.; Loyola, C; Serra, I.; Salazar F.; López F Article ISI CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (2009)
Improvement of wine crossflow microfiltration by a new hybrid process Salazar, FN; De Bruijn, JPF; Seminario, L; Guell, C; López F Article ISI SCOPUS JOURNAL OF FOOD ENGINEERING (2007)
Comparative study of protein stabilization in white wine using zirconia and bentonite: physicochemical and wine sensory analysis. Salazar F.N., Achaerandio I., Labbé, M.A., Güell, C., López, F. Article Journal of Agricultural and Food Chemistry (2006)
Membrane blocking in ultrafiltration - A new approach to fouling De Bruijn, JPF; Salazar, FN; Bórquez R Article ISI SCOPUS FOOD AND BIOPRODUCTS PROCESSING (2005)


Effects of optimized osmotic vacuum impregnation on quality properties of red abalone (<i>Haliotis rufescens</i>) drying (Jun, 10.1007/s11694-023-01987-5, 2023) Pizarro-Oteiza, Sebastian; Giovagnoli-Vicuna, Claudia; Briones-Labarca, Vilbett; Salazar, Fernando Correction ISI JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2023)


Antimicrobial activity of compounds from hop<i> (Humulus</i><i> lupulus</i> L.) following supercritical fluid extraction: An overview Betancur, Maria; Lopez, Jessica; Salazar, Fernando Review ISI CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (2023)
Effect of ultraviolet light-emitting diode processing on fruit and vegetable-based liquid foods: A review Salazar, Fernando; Pizarro-Oteiza, Sebastian; Kasahara, Ismael; Labbe, Mariela Review ISI FRONTIERS IN NUTRITION (2022)