‪Mylene Ross Arcena‬ - ‪Google Scholar‬

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Citations	49	49
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202020212022202320245 12 15 11 6

Co-authors

Biniam KebedeSenior Lecturer in Food Science, University of OtagoVerified email at otago.ac.nz
Sze Ying LeongDepartment of Food Science, University of OtagoVerified email at otago.ac.nz
Indrawati OeyUniversity of OtagoVerified email at otago.ac.nz

Mylene Ross Arcena

Mylene Ross Arcena

Junior Technology Management Assistant, University of the Philippines Mindanao

Verified email at up.edu.ph

Food Science Fermentation Biotechnology Food Processing Wine Science Metabolomics


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The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of … MR Arcena, SY Leong, S Then, M Hochberg, M Sack, G Mueller, J Sigler, ... Innovative Food Science & Emerging Technologies 70, 102698, 2021	18	2021
Feasibility of using integrated fingerprinting, profiling and chemometrics approach to understand (bio) chemical changes throughout commercial red winemaking: A case study on … MR Arcena, B Kebede, SY Leong, P Silcock, I Oey Food research international 127, 108767, 2020	16	2020
Evolution of volatile and phenolic compounds during bottle storage of merlot wines vinified using pulsed electric fields-treated grapes MR Arcena, SY Leong, M Hochberg, M Sack, G Mueller, J Sigler, ... Foods 9 (4), 443, 2020	15	2020
Integrated profiling, fingerprinting, and chemometrics as a tool for distinguishing the impact of Pulsed Electric Fields (PEF) pre-treatment, winemaking, and storage on Merlot … MR Arcena University of Otago, 2020		2020

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