Browsing by Author "df45d778-b02c-4164-9f71-a308d0f778cf"

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    • Grading of Potato Chips According to Their Sensory Quality Determined by Color 
      Pedreschi, Franco; Bunger Timmermann, Andrea; Skurtys, Olivier; Allen, Paula; Rojas, Ximena (2012)
      Potato chips were classified in quality categories according to their color after frying at oil temperatures (120, 140, 160, and 180 ± 1 °C) and undergoing some pre-treatments (control or unblanching, blanching, and blanching ...
    • Improving gold nanorod delivery to the central nervous system by conjugation to the shuttle Angiopep-2 
      Velasco Aguirre, Carolina; Morales Zavala, Francisco; Salas Huenuleo, Edison; Gallardo Toledo, Eduardo; Andonie, Oscar; Muñoz, Luis; Rojas, Ximena; Acosta, Gerardo; Sánchez Navarro, Macarena; Giralt, Ernest; Araya, Eyleen; Albericio, Fernando; Kogan Bocian, Marcelo (Future Medicine, 2017)
      Aim: To improve the in vivo delivery of gold nanorods (GNRs) to the central nervous system of rats, these gold nanoparticles were conjugated to Angiopep-2, a shuttle peptide that can cross the blood-brain barrier. Materials ...