Franco Pedreschi

Santiago, RM 6904411, Chile

Last Updated: 09/26/2026

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Found 25 publications

Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance.

Estimating Acrylamide and 5-Hydroxymethylfurfural Levels in Crackers Using Computer Vision: Effects on Consumer Acceptance.

Journal: Foods (Basel, Switzerland)

Published: April 30, 2026

Role of Endogenous and Exogenous Phenolic Compounds on the Formation of Acrylamide and Fluorescent Advanced Glycation End Products in Heated Quinoa and Cañihua Flours.

Role of Endogenous and Exogenous Phenolic Compounds on the Formation of Acrylamide and Fluorescent Advanced Glycation End Products in Heated Quinoa and Cañihua Flours.

Journal: Foods (Basel, Switzerland)

Published: April 29, 2026

Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents.

Reduction of the formation and toxicity of heterocyclic aromatic amines (PhIP, IQ, MeIQ, MeIQx) in food: potential of nucleophilic compounds as mitigating agents.

Journal: Critical reviews in food science and nutrition

Published: July 24, 2025

Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties.

Inhibition of the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3,8-dimethyl-3H-imidazo[4,5-f]quinoxaline (MeIQx) by phenolics in model systems and beef patties.

Journal: Food chemistry

Published: October 15, 2024

Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying.

Analysis of Maillard reaction precursors and secondary metabolites in Chilean potatoes and neoformed contaminants during frying.

Journal: Food chemistry

Published: April 11, 2024

Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips.

Atmospheric immersion and vacuum impregnation of gallotannins and hydrolysed gallotannins from tara pods (Caesalpinia spinosa) mitigate acrylamide and enhances the antioxidant power in potato chips.

Journal: Food chemistry

Published: June 25, 2023

Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica).

Integrated effect of yeast inoculation and roasting process conditions on the neo formed contaminants and bioactive compounds of Colombian roasted coffee (Coffea arábica).

Journal: Food research international (Ottawa, Ont.)

Published: September 13, 2022

Effect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers.

Effect of the Integrated Addition of a Red Tara Pods (Caesalpinia spinosa) Extract and NaCl over the Neo-Formed Contaminants Content and Sensory Properties of Crackers.

Journal: Molecules (Basel, Switzerland)

Published: December 05, 2021

Pressurized Hot Liquid Extraction with 15% v/v Glycerol-Water as An Effective Environment-Friendly Process to Obtain Durvillaea incurvata and Lessonia spicata Phlorotannin Extracts with Antioxidant and Antihyperglycemic Potential.

Pressurized Hot Liquid Extraction with 15% v/v Glycerol-Water as An Effective Environment-Friendly Process to Obtain Durvillaea incurvata and Lessonia spicata Phlorotannin Extracts with Antioxidant and Antihyperglycemic Potential.

Journal: Antioxidants (Basel, Switzerland)

Published: June 17, 2021

Is the dietary acrylamide exposure in Chile a public health problem?

Is the dietary acrylamide exposure in Chile a public health problem?

Journal: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Published: May 14, 2021

The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts.

The Impact of Temperature and Ethanol Concentration on the Global Recovery of Specific Polyphenols in an Integrated HPLE/RP Process on Carménère Pomace Extracts.

Journal: Molecules (Basel, Switzerland)

Published: July 13, 2019

Predicting furan content in a fried dough system using image analysis.

Predicting furan content in a fried dough system using image analysis.

Journal: Food chemistry

Published: September 28, 2018

Showing 1-12 of 25

Last Updated: 09/26/2026