Nalda Marcela Romero Palacios
Associate Professor
Department of Food Science and Technology Chemistry
Universidad de Chile
Spain
Biography
Associate Professor of the Faculty of Chemical and Pharmaceutical Sciences of the University of Chile. Since 1990, she has been an academic in this house of higher education in the area of ​​Food and Fats. In the last years he has taken his work to the study of olive oil developing national research projects (Fondecyt and Innova Corfo) and international cooperation with the Institute of Fat of Seville, Spain and with the Faculty of Agrarian Sciences of the National University of Cuyo, Mendoza, Argentina. He teaches and coordinates pre and postgraduate courses in areas of his specialty. Among the extension activities is the coordination of the Subcommittee on Compilation and Validation of Chemical Composition Data of the Chilean Chapter of Food Composition (CAPCHICAL) and collaborates with the Codex Vegetable Oils Subcommittee .
Research Interest
Pharmaceutical Chemistry
Publications
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Santos DT, Sotelo AF, Sarrouh BF, Salaue LM, Palacios NR, Silva SS. Supercritical technology as an alternative for biotechnological xylitol purification. Semina: Ciências Agrárias. 2011 Jul 12;32(2):621-32.
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Romero N, Saavedra J, Tapia F, Sepúlveda B, Aparicio R. Influence of agroclimatic parameters on phenolic and volatile compounds of Chilean virgin olive oils and characterization based on geographical origin, cultivar and ripening stage. Journal of the Science of Food and Agriculture. 2016 Jan 30;96(2):583-92.
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Romero N, Robert P, Masson L, Ortiz J, Pavez J, Garrido C, Foster M, Dobarganes C. Effect of αâ€tocopherol and αâ€tocotrienol on the performance of Chilean hazelnut oil (Gevuina avellana Mol) at high temperature. Journal of the Science of Food and Agriculture. 2004 Jul 1;84(9):943-8.
