Full Member
Dr. Priscilla Vásquez
Membership since:
2021
Field of activity:
Degrees:
2021
Doctorate
Agricultural Sciences
2016
Master
Agricultural Sciences
2007
Undergraduate
Engineering sciences
Publications resulting from Research
1. Chamorro, V., Vásquez, P., Pérez, C., Montenegro, L., Hennig, H., Pazos, A. Capacidad antioxidante y actividad antihipertensiva en carne de pacú (Pyaractus mesopotamicus). Revista Argentina de Producción Animal Vol. 40 Supl. 1 (2020).
2. Vásquez, P., & Zapata, J. E. (2018). Optimization of Enzymatic Hydrolysis of Viscera Proteins of Rainbow Trout (Oncorhynchus mykiss). Advance Journal of Food Science and Technology, 16, 292 - 300. doi:10.19026/ajfst.16.5970
3. Sierra Lopera, L. M., Sepúlveda Rincón, C. T., Vásquez Mazo, P., Figueroa Moreno, O. A., & Zapata Montoya, J. E. (2018). Byproducts of Aquaculture Processes: Development and Prospective Uses. Review. Vitae, 25(3), 128-140. doi:10.17533/udea.vitae.v25n3a03
2. Vásquez, P., & Zapata, J. E. (2018). Optimization of Enzymatic Hydrolysis of Viscera Proteins of Rainbow Trout (Oncorhynchus mykiss). Advance Journal of Food Science and Technology, 16, 292 - 300. doi:10.19026/ajfst.16.5970
3. Sierra Lopera, L. M., Sepúlveda Rincón, C. T., Vásquez Mazo, P., Figueroa Moreno, O. A., & Zapata Montoya, J. E. (2018). Byproducts of Aquaculture Processes: Development and Prospective Uses. Review. Vitae, 25(3), 128-140. doi:10.17533/udea.vitae.v25n3a03
43rd Argentine Congress of Animal Production
2025
Virtual
Antioxidant capacity and antihypertensive activity in pacú (Pyaractus mesopotamicus) meat.
VII International Congress of Food Science and Technology (CICYTAC)
2025
Córdoba, Argentina
Antioxidant activity of rainbow trout viscera and their protein hydrolysates subjected to in vitro gastrointestinal digestion
XI Ibero-American Congress of Food Engineering (CIBIA)
2025
Valparaíso, Chile
Protein hydrolysates from rainbow trout (Oncorhynchus mykiss) viscera
X Ibero-American Congress of Food Engineering (CIBIA X) + VII International Symposium on Food Innovation and Development
2025
Montevideo, Uruguay
Processing milk for making yogurt with ultraviolet light in a combined strategy
Institute of Food Technologists Annual Meeting. IFT 15
2025
Chicago, United State
Impact on Physical, Rheological and Sensory Properties of Yogurt Made from Thermally Vacuum Assisted Ultraviolet Light (TV-UVC) Treated Milk
III Ibero-American Symposium on Food and Culinary Sciences - Food Day
2025
Virtual
XI Ibero-American Congress of Food Engineering (CIBIA)
2025
Valparaíso, Chile
• V International Agricultural Food Symposium (SIAL)
2025
Barranquilla, Colombia