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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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Macro-propagation and quality of plantain seedlings (Musa AAB Simmonds) as a function of substrates and sprout size by Cedeño-García, Galo Alexander

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Cacao surveys using free software Qfield and Android devices for the SENA project SGPS8548- CACAO by Ortíz Muñoz, Juan Carlos

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Cladodes morphometry grown in Santander - Colombia: an exploratory study by Ramírez-Castaño, Adriana Patricia

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Unit operations for the production of dark, milk, and white chocolate. A systematic review by Villafuerte-Carrillo, Franklin Rolando

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Overproduction of gamma-aminobutyric acid and increased antioxidant capacity by Lactiplantibacillus pentosus TEJ4 through optimization by response surface methodology by Orantes-Pérez, Doryan Osmara

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Physicochemical evaluation of acid whey obtained from doble crema cheese produced in Belén, Boyacá, Colombia by Pineda, Erika

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Pickering emulsions as encapsulation means of bioactive compounds: review by Guevara-Guerrero, Beatriz

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Bioactive potential of strawberry crop residues (Fragaria x ananassa) in Costa Rica by Salas-Arias, Karla Melissa

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Salt precipitation of a crude extract with cellulolytic activity produced by Aspergillus niger UC33 by Morales Borrell, Dayana

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Production of Orellana mushroom (Pleurotus ostreatus) on agricultural residues and pastures generated in the community of Obonuco, Nariño by Obando, Gabriel Andres

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