Ph.D. Universidad de Buenos Aires, Buenos Aires, 2008. Biologist. Universidad de Buenos Aires; Buenos Aires, 2003. Postdoctoral Position, Universidad de Santiago de Chile, Chile, 2008-2009. Postdoctoral Position, Conicyt Bicentenary Program, Universidad de Santiago de Chile, 2009-until now.; I am Argentinian, Biologist and I obtained my PhD in Food Industry at Universidad de Buenos Aires on 2008 under the supervision of Professor Maria del Pilar Buera on Maillard reaction from model and biological systems. After a postdoctoral work with Professor Franco Pedreschi on prediction of physical properties on tortillas chips using computer vision I joined the Universidad de Santiago through Bicentenary Program on Preservation and Physical Properties of Foods Group where I have been working until now; Thanks to a Conicet Fellowship and the support of Conicyt and the University of Santiago.
My research is focused on physico-chemical properties, quality and preservation of foods. We have studied: Food quality using computer vision: Examples include
- the effect on food quality by different ambient factors during storage time, the effects introduced by coatings on food's shelf life and how these coatings affect the foods' visual appeal and studies of permeability on fruit cuticles in vivo.
- The effect on antimicrobial properties of antimicrobial-biopolymer based film by their structural (glassy or rubbery) state.
Students involved Undergraduated in Food Engineering. - Carolina Herrera-Patricia Silva-Paulina Nuñez-Valeria Valenzuela. Magister Food Science-Daniela Celis-Julia Arango-Lina Ramirez-Herman Vivanco.
Matiacevich, S. B.; Castellión, M. L.; Maldonado, S. B.; Buera, M. P. Thermal Transitions of Quinoa Embryos and Seeds as Affected by Water Content. In Water Properties of Food, Pharmaceutical and Biological Materials; Buera, P.; Welti-Chanes, J.; Corti, H.; Lillford, P., Eds.; CRC Press: Argentina, 2006, Serie 9. pp 565-570.
Matiacevich SM, Inostroza MP, Mery D, Pedreschi F. “Predicción de propiedades mecánicas de tortillas chips utilizando análisis de imágenes a través de visión computacional.” En: Ciencia y Tecnología de los Alimentos: Avances en Análisis Físicos, Químicos y Sensoriales. Wunderlin y Borneo (Eds.). Córdoba, Argentina. Pag. 207-212. ISBN: 978-0-8138-1273-1.
Farroni, Abel, Matiacevich, Silvia B., Guerrero, Sandra, Alzamora, Stella and Buera, M. Pilar. “Thermal transitions, mechanical properties and molecular mobility in corn flakes as affected by water content”. Water Properties of Food, Pharmaceutical and Biological Systems. Isopow10. Reid, D., Sajjaanantaku, Tl (Eds); Wiley-Blackwell. Serie 10. 2009 (in press). ISBN: 978-0-8138-1273-1.
Santagapita, P. R., Matiacevich, S. B. and Buera, M.P. “Non-Enzymatic Browning may be inhibited or accelerated by MgCl2 according to the level of water availability and saccharide specific interactions. Water Properties of Food, Pharmaceutical and Biological Systems. Isopow10. Reid, D., Sajjaanantaku, Tl (Eds); Wiley-Blackwell. Serie 10. 2009 (in press). ISBN: 978-0-8138-1273-1.
Blueberry Color Changes during storage using Image Analysis in Color in Food: Technological and Psychophysical Aspects
Silvia Matiacevich, Patricia Silva, Fernando Osorio and Javier Enrione
Edited by José Luis Caivano and María del Pilar Buera. CRC Publisher (accepted) (2012)
Freezing rate on thermal transition of blueberries in Water stress in biological, chemical, pharmaceutical and food system: ISOPOW 11
Díaz, P., Henríquez, O., Enrione, J. and Matiacevich, S.
Edited by Gustavo Gutierrez and Juliana Alamilla. Springer Publisher (submitted) (2012)
Mechanical and structural stability of an extruded starch-protein-polyol food system.
Enrione J., Díaz P., Matiacevich S., Hill S.
Journal of Food Research (accepted). (2012)
Brama australis gel obtention and rheological characterization.
Fernando A. Osorio, Jennifer Crisostomo, Sergio Baeza, Silvia Matiacevich, Javier Enrione, Olivier Skurtys, Ruben Bustos.
Procedia Food Science 1, pp 302 – 307 (2011)
Characteristics of hydroxy propyl methyl cellulose (HPMC) based edible film developed for blueberry coatings.
Fernando A. Osorio, Paulina Molina, Silvia Matiacevich, Javier Enrione, Olivier Skurtys
Procedia Food Science 1, pp .287-293 (2011)
Characterization of salmon gelatin based film on antimicrobial properties of chitosan against E. coli.
Celis D., Azocar R., Enrione J., Paez M., Matiacevich S.
Procedia Food Science 1, pp 399 – 403. (2011)
Quality assessment of blueberries by computer vision.
Matiacevich S., Silva S., Enrione J., Osorio F
Procedia Food Science 1, pp 421 – 425 (2011)
State Diagram of Salmon (Salmo salar) Gelatin Films.
Paulo Díaz, Daniel López, Silvia Matiacevich, Fernando Osorio; Javier Enrione
Journal of the Science of Food and Agriculture. 91, pp 2558–256. (2011)
Thermal Transitions of Pulp And Cuticle of Blueberries.
Paulo Díaz; Olivia Henríquez; Javier Enrione, Silvia Matiacevich
Thermochimica Acta. 525, pp 56 – 61. (2011)
Wetting Behavior of Chitosan Solutions on Blueberry Epicarp with or without Epicuticular Waxes.
O. Skurtys, P. Velásquez, O. Henríquez, S. Matiacevich, J. Enrione, F. Osorio
LWT - Food Science and Technology. 44, pp 1449-1457. (2011)
MgCl2, affects the kinetics of Maillard reaction according to water availability
S. B. Matiacevich, P.R. Santagapita, and M.del P. Buera
Food Chemistry. 118, 103-108 (2010)
Prediction of mechanical properties of corn and tortillas chips by using computer vision
S. Matiacevich, D. Mery and F. Pedreschi
Journal of Food Engineering. 2010. Submitted. (2010)
Prediction of oil content in tortillas chips during frying by image analysis using computer vision
SM. Matiacevich, O. Henríquez, D. Mery and F. Pedreschi
LWT-Food Science and Technology. 2010. Submitted. (2010)
Protein deterioration and longevity of quinoa seeds during long-term storage
M.I. Castellión, S.B. Matiacevich, M.del P. Buera, and S.B. Maldonado
Food Chemistry. 121, 952-958 (2010)
Wetting behaviour of chitosan solutions on blueberry epicarp with or without epicuticular waxes
O. Skurtys, P. Velázquez, C. Henriquez, S. Matiacevich, J. Enrione, and F. Osorio
LWT Food Science and Technology Vol. 44, 1449-1457 (2010)
Immobilization of urease in sol-gel-derived silica nanocomposites containing trehalose or glycerol
M. Desimone, S. Matiacevich, M.del P. Buera, and L.E. Díaz
Enzyme and Microbial Technology. 47 (2), 583-588 (2008)
Multilevel approach for the analysis of water effects in corn flakes
A. Farroni, S. Matiacevich, S. Guerrero, S. Alzamora, and M.del P. Buera
Journal of Agricultural and Food Chemistry. 56, 6447-6453 (2008)
A critical evaluation of fluorescence as a potential marker for the Maillard reaction
S. Matiacevich, and M.del P. Buera
Food Chemistry. 95, 423-430 (2006)
Water-content dependent thermal transitions in Quinoa embryos
S.B. Matiacevich, M.L. Castellión, S.B. Maldonado, and M.P. Buera
Thermochimica Acta. 448, 117-122 (2006)
Fluorescence from Maillard reaction and its potential applications in Food Science
S.B. Matiacevich, P.R. Santagapita, and M.P. Buera
Critical Reviews in Food Science and Nutrition. 45(6):483-495 (2005)