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Isolation of amylolitic, cellulolytic and ligninolytic microorganisms from Bogotá’s wetland soils by Buitrago Morales, Sonia Marcela

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Extraction and identification of pepper (Capsicum annuum) farming associate microorganisms at La Mesa (Cundinamarca by Escobar Pardo, Óscar Fradique

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Utilization of honey bee broods with potential sustainable food in Yucatan, Mexico by García López, Daniel

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Use of agroindustrial vegetable waste for the development of a seasoning with low sodium content by Mendez-Trujillo, Vianey

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Postmortem changes in the meat quality of Amazonian fish of the species (Piaractus brachypomus, Arapaima gigas, Brycon amazonicus, Pseudoplatystoma punctifer, Colossoma macropomum.... by Enriquez Estrella, Miguel Angel

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Physicochemical characterization of cereals grains and functionality of amaranth (Amaranthus caudatus) and quinoa (Chenopodium quinoa) flours by Urbina Dicao, Karen Solange

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Chemical and functional properties of Stevia rebaudiana Bertoni stems as an agro-industrial byproduct for potential use in functional foods by Betancur-Ancona, David Abram

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Volatile organic compounds present in the aroma of 17 exotic fruits in Colombia: review by Taborda-Ocampo, Gonzalo

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3D printed food system development based on nanoencapsulated and micro powder nutritious ingredients by Mejía-Vásquez, Hernán-Darío

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Evaluation of rheological properties and gluten content in wheat (Triticum aestivum L.) varieties harvested in Quito, Ecuador by Chancusig-Pila, Silvia Alexandra

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Determination of antioxidant activity and phenolic compounds in different Mexican craft beers by González Mendoza, Daniel

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Development of analytical methodologies for the quality control of liquors using nearby infrared spectroscopy and multivariate analysis by Tapiero Cuellar, José Libardo

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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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