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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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Freeze-dried pulp and peel from pitahaya (Selenicereus undatus): physicochemical properties and potential source of fructooligosaccharides by Villafán-González , Diana Leticia

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Critical humidity, glass transition, and chromatic properties of hard candies enriched with eucalyptus essential oil and Hibiscus sabdariffa L. tincture by Salamanca-Grosso, Guillermo

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Influence of additives on the wettability of the HeberNem-S product obtained through spray drying by Paneque-Díaz, Yunier Luis

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Commercial inoculants in Baja California, Mexico: quality and capacity of biocontrol of phytopathogenic fungi by Mendez-Trujillo, Vianey

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Omics disciplines in food science by Ramírez-Navas, Juan Sebastián

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Baseline for cocoa cultivation in Antioquia (Colombia): methodology, attributes, and implementation by Flórez Ramos, Vanessa Lucia

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