Nicol Mejias

Av. Raúl Bitrán 1305
La Serena, CO 1700000, Chile

Last Updated: 09/26/2026

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Found 8 publications

Exploring the Potential of Low-Temperature Vacuum Drying to Improve the Bioactive Compound Content and Health-Promoting Properties of Chilean Wild Murta.

Exploring the Potential of Low-Temperature Vacuum Drying to Improve the Bioactive Compound Content and Health-Promoting Properties of Chilean Wild Murta.

Journal: Antioxidants (Basel, Switzerland)

Published: August 25, 2025

Exploring the Potential of Low-Temperature Vacuum Drying for Red Cabbage: Focus on Bioactive Compound Retention and Associated Antioxidant, Cytotoxic, and Antimicrobial Properties.

Exploring the Potential of Low-Temperature Vacuum Drying for Red Cabbage: Focus on Bioactive Compound Retention and Associated Antioxidant, Cytotoxic, and Antimicrobial Properties.

Journal: Journal of food science

Published: June 27, 2025

Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage.

Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage.

Journal: Foods (Basel, Switzerland)

Published: April 19, 2025

Drying: A Practical Technology for Blueberries (Vaccinium corymbosum L.)-Processes and their Effects on Selected Health-Promoting Properties.

Drying: A Practical Technology for Blueberries (Vaccinium corymbosum L.)-Processes and their Effects on Selected Health-Promoting Properties.

Journal: Antioxidants (Basel, Switzerland)

Published: November 13, 2024

Comprehensive Assessment of Anti-Inflammatory, Antiproliferative and Neuroprotective Properties of Cauliflower after Dehydration by Different Drying Methods.

Comprehensive Assessment of Anti-Inflammatory, Antiproliferative and Neuroprotective Properties of Cauliflower after Dehydration by Different Drying Methods.

Journal: Foods (Basel, Switzerland)

Published: August 31, 2024

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention.

Health-Promoting Properties of Processed Red Cabbage (Brassica oleracea var. capitata f. rubra): Effects of Drying Methods on Bio-Compound Retention.

Journal: Foods (Basel, Switzerland)

Published: February 05, 2024

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures.

Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage (Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures.

Journal: Antioxidants (Basel, Switzerland)

Published: July 28, 2023

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants.

Comprehensive Evaluation of the Bioactive Composition and Neuroprotective and Antimicrobial Properties of Vacuum-Dried Broccoli (Brassica oleracea var. italica) Powder and Its Antioxidants.

Journal: Molecules (Basel, Switzerland)

Published: December 03, 2022

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Last Updated: 09/26/2026