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Origen botánico y propiedades químicas de las mieles de la región mediterránea árida de Chile
Pollen grains present in the honeys, produced during the season 2001-2002, in hives of the IV Region of Chile, were identified by microscopic analysis in order to determine their botanical origin.Expand
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Actividad antibacteriana y antifúngica de mieles monoflorales de Quillaja saponaria, especie endémica de Chile
Resumen. En mieles monoflorales de la especie chilena Quillaja saponaria se detectaron los compuestos fenólicos: ácido cumárico y ácido salicílico, la flavona naringenina y el flavonol kaempferol,Expand
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The importance of weeds as melliferous flora in central Chile
L. Grimau, M. Gómez, R. Figueroa, R. Pizarro, G. Núñez, and G. Montenegro. 2014. The importance of weeds as melliferous flora in central Chile. Cien. Inv. Agr. 41(3):387394. The use of native floraExpand
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AMS modeling of controlled switch for design optimization of capacitive vibration energy harvester
This paper presents an analysis, behavioral modeling and functional design of a capacitive vibration energy harvester, composed from a mechanical resonator, capacitive transducer and a conditioning circuit based on the BUCK DC-DC converter architecture. Expand
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Determination of the botanical origin and some chemical properties of honeys from the central zone of Chile (with 3 tables & 1 figure)
The determination of the honey botanical origin has been the aim of numerous studies during the past decade. In the present work we characterize the honey botanical origin from the centralExpand
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Multivariate analysis of pollen frequency of the native species Escallonia pulverulenta (Saxifragaceae) in Chilean honeys
The aim of this work was the identification of geographic zones suitable for the production of honeys in which pollen grains of Escallonia pulverulenta (Ruiz & Pav.) Pers. (Saxifragaceae) can beExpand
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Implementation de un panel sensorial para mieles chilenas
La evaluacion sensorial de los alimentos permite establecer la calidad de los productos desde el punto de vista de sus atributos. La miel no escapa a esta evaluacion y el analisis sensorial de aromasExpand
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