Personal information

Other IDs

Scopus Author ID: 56988943000

Activities

Collapse all

Employment (2)

University of Wisconsin Madison: Madison, WI, US

2019-07-01 to present | Associate Scientist (Center for Dairy Research)
Employment
Source: Self-asserted source
Rodrigo A. Ibáñez

Pontificia Universidad Católica de Chile: Santiago, CL

2017-01-01 to 2019-06-30 | Assistant Professor
Employment
Source: Self-asserted source
Rodrigo A. Ibáñez

Education and qualifications (3)

University College Cork National University of Ireland: Cork, IE

2011-04-01 to 2016-09-30 | PhD
Education
Source: Self-asserted source
Rodrigo A. Ibáñez

Universidad de Chile: Santiago de Chile, CL

2007-03-01 to 2009-12-31 | MSc
Education
Source: Self-asserted source
Rodrigo A. Ibáñez

Universidad de Chile: Santiago de Chile, CL

2002-03-12 to 2007-12-31 | BSc
Education
Source: Self-asserted source
Rodrigo A. Ibáñez

Works (12)

Manufacture of Whey Protein Hydrolysates Using Plant Enzymes: Effect of Processing Conditions and Simulated Gastrointestinal Digestion on Angiotensin-I-Converting Enzyme (ACE) Inhibitory Activity

Foods
2022-08 | Journal article | Author
DOI: 10.3390/foods11162429
Contributors: Marie Peslerbes; Angelica Fellenberg; Julien JARDIN; Amélie Deglaire; Rodrigo A. Ibáñez
Source: check_circle
Multidisciplinary Digital Publishing Institute

Chemical Composition, Fatty Acid Profile and Sensory Characteristics of Chanco-Style Cheese from Early Lactation Dairy Cows Fed Winter Brassica Crops

Animals
2021-01 | Journal article | Author
DOI: 10.3390/ani11010107
Contributors: EINAR VARGAS-BELLO-PEREZ; Carolina Geldsetzer-Mendoza; Rodrigo A. Ibáñez; José Ramón Rodríguez; Christian Alvarado; Juan Keim
Source: check_circle
Multidisciplinary Digital Publishing Institute

Physico-Chemical, Sensory and Texture Properties of an Aged Mexican Manchego-Style Cheese Produced from Hair Sheep Milk

Foods
2020-11 | Journal article | Author
DOI: 10.3390/foods9111666
Contributors: Jesús Alberto Mezo-Solís; Víctor Manuel Moo-Huchin; Adriana Sánchez-Zarate; Gonzalez-Ronquillo M; Raciel Javier Estrada-León; Rodrigo A. Ibáñez; Paula Toro-Mujica; Alfonso Juventino Chay-Canul; EINAR VARGAS-BELLO-PEREZ
Source: check_circle
Multidisciplinary Digital Publishing Institute

Influence of milk pH on the chemical, physical and sensory properties of a milk-based alcoholic beverage

Journal of Dairy Research
2019 | Journal article
DOI: 10.1017/S0022029919000360
EID:

2-s2.0-85066429004
Contributors: Ibáñez, R.A.; Vyhmeister, S.; Muñoz, M.F.; Brossard, N.; Osorio, F.; Salazar, F.N.; Fellenberg, M.A.; Vargas-Bello-Pérez, E.
Source: Self-asserted source
Rodrigo A. Ibáñez via Scopus - Elsevier

Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition

LWT
2019 | Journal article
DOI: 10.1016/j.lwt.2019.05.124
EID:

2-s2.0-85066970958
Contributors: Vyhmeister, S.; Geldsetzer-Mendoza, C.; Medel-Marabolí, M.; Fellenberg, A.; Vargas-Bello-Pérez, E.; Ibáñez, R.A.
Source: Self-asserted source
Rodrigo A. Ibáñez via Scopus - Elsevier

Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production, Milk Composition, Milk Fatty Acid Profile, and Physicochemical and Sensory Characteristics of Ice Cream

Animals
2019-08-17 | Journal article
DOI: 10.3390/ani9080568
Part of ISSN: 2076-2615
Source: Self-asserted source
Rodrigo A. Ibáñez

Authentication of retail cheeses based on fatty acid composition and multivariate data analysis

International Dairy Journal
2018 | Journal article
DOI: 10.1016/j.idairyj.2018.06.011
EID:

2-s2.0-85049914219
Contributors: Vargas-Bello-Pérez, E.; Gómez-Cortés, P.; Geldsetzer-Mendoza, C.; Morales, M.S.; Toro-Mujica, P.; Fellenberg, M.A.; Ibáñez, R.A.
Source: Self-asserted source
Rodrigo A. Ibáñez via Scopus - Elsevier

Effect of olive oil in dairy cow diets on the fatty acid profile and sensory characteristics of cheese

International Dairy Journal
2018 | Journal article
DOI: 10.1016/j.idairyj.2018.04.006
EID:

2-s2.0-85047616988
Contributors: Vargas-Bello-Pérez, E.; Geldsetzer-Mendoza, C.; Morales, M.S.; Toro-Mujica, P.; Fellenberg, M.A.; Ibáñez, R.A.; Gómez-Cortés, P.; Garnsworthy, P.C.
Source: Self-asserted source
Rodrigo A. Ibáñez via Scopus - Elsevier

Factors affecting consumption of retail milk in Chile,Čimbenici koji utječu na potrošnju konzumnog mlijeka u Čileu

Mljekarstvo
2018 | Journal article
DOI: 10.15567/mljekarstvo.2018.0406
EID:

2-s2.0-85060471116
Contributors: Vargas-Bello-pérez, E.; Enríquez-Hidalgo, D.; Toro-Mujica, P.; Fellenberg, M.A.; Ibáñez, R.A.; Schnettler, B.
Source: Self-asserted source
Rodrigo A. Ibáñez via Scopus - Elsevier

Foodborne bacteria in dairy products: Detection by molecular techniques,Bacterias transmitidas por los alimentos en los productos lácteos: Detección por técnicas moleculares

Ciencia e Investigacion Agraria
2017 | Journal article
DOI: 10.7764/rcia.v44i3.1811
EID:

2-s2.0-85042358697
Contributors: Cancino-Padilla, N.; Fellenberg, M.A.; Franco, W.; Ibáñez, R.A.; Vargas-Bello-Pérez, E.
Source: Self-asserted source
Rodrigo A. Ibáñez via Scopus - Elsevier

Effect of fat content and temperature on the translucency of Cheddar cheese

International Dairy Journal
2016 | Journal article
DOI: 10.1016/j.idairyj.2015.10.004
EID:

2-s2.0-84949009887
Contributors: Ibáñez, R.A.; Waldron, D.S.; McSweeney, P.L.H.
Source: Self-asserted source
Rodrigo A. Ibáñez via Scopus - Elsevier

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Dairy Science and Technology
2016 | Journal article
DOI: 10.1007/s13594-015-0265-y
EID:

2-s2.0-84964462313
Contributors: Ibáñez, R.A.; Waldron, D.S.; McSweeney, P.L.H.
Source: Self-asserted source
Rodrigo A. Ibáñez via Scopus - Elsevier

Peer review (17 reviews for 5 publications/grants)

Review activity for Animals. (1)
Review activity for Dairy. (1)
Review activity for Fermentation. (1)
Review activity for Foods. (10)
Review activity for International dairy journal. (4)
How many people are using ORCID?