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Development of dark chocolate with inulin and sweetened with stevia extract obtained by pressurized hot water by Hinojosa-González, Juan José

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Different blanching methods and their application in fruits and vegetables by Tigreros, Jaime Andres

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Food design: from reflection to formulation process by Ramírez-Navas, Juan Sebastián

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Effect of freezing on polyphenol levels and antioxidant capacity of the fruit pulp of Syzygium paniculatum (eugenio) by López-Marín, Beatriz Estella

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Effect of dehydration of tomato waste on the content of phenolic compounds, carotenoids and antioxidant capacity by Armenta-Gorosave, Julio Cesar

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Effect of muyuyo gum (Cordia lutea) as a stabilizing agent and on the shelf life of orange nectar (Citrus x sinensis) by Dueñas-Rivadeneira, Alex Alberto

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Effect of the incorporation of polyols, fructooligosaccharides and antihypertensive peptides in a deposited marshmallow by Sánchez Orozco, Mike Douglas

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Effect of thermal immersion treatments on physicochemical characteristics of date cv. Mejhoul during postharvest storage by Geronimo Cruz, Anabel

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Effects of two fermentative methods on cacao (Theobroma cacao L.) Trinitario, induced with Rhizobium japonicum to reduce cadmium by Vera Chang, Jaime Fabián

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State of the art postgraduate programs in Food Safety and Biotechnological Processes (FSBP) by Guevara Guerrero, Beatriz

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Standardization of the formulation and freezing of native potato Solanum phureja llapingachos by Bustamante Melo, Jesus

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Standardization of the oil extraction process of Mauritia flexuosa from Guaviare, Colombia. by Acosta Chinchilla, Jasbleidy Marcela

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Comparative study of two edible coatings based on biopolymers and cinnamaldehyde in the conservation of cucumber Cucumis sativus L. by Cevallos-Lino, José Luis

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Nutritional labeling: historical landmarks in Colombia and the world by López-Ramírez, María Patricia

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Nutritional labeling: a review of its comprehensive approach to nutrition and health by Juan-Sebastián, Juan-Sebastián

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Evaluation of the digital gap of the Urabá antioqueño cocoa farmer by Toro Beleño , Luis Felipe

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Evaluation of the physicochemical characteristics of mango, artificially matured with calcium acetylide by Tuárez-García, Diego

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Physicochemical and sensory characteristics of bread leaf enriched with Kiwicha (Amaranthus caudatus L.) and Cañihua (Chenopodium pallidicaule Aellen) by Chamorro-Gómez, Ruth Esther

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Evaluation of mechanical properties of matrices derived from fish scale collagen by Sánchez-Soto, Juan Manuel

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Extraction and characterization of proteins present in concentrates from quality protein maize (QPM) by Garrido Balam, Mariel

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