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      <title>Effect of thermal immersion treatments on physicochemical characteristics of date cv. Mejhoul during postharvest storage</title>
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      <title>Effects of two fermentative methods on cacao (Theobroma cacao L.) Trinitario, induced with Rhizobium japonicum to reduce cadmium</title>
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      <title>State of the art postgraduate programs in Food Safety and Biotechnological Processes (FSBP)</title>
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      <title>Comparative study of two edible coatings based on biopolymers and cinnamaldehyde in the conservation of cucumber Cucumis sativus L.</title>
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      <title>Nutritional labeling: historical landmarks in Colombia and the world</title>
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      <title>Evaluation of the physicochemical characteristics of mango, artificially matured with calcium acetylide</title>
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      <title>Physicochemical and sensory characteristics of bread leaf enriched with Kiwicha (Amaranthus caudatus L.) and Cañihua (Chenopodium pallidicaule Aellen)</title>
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      <title>Extraction and characterization of proteins present in concentrates from quality protein maize (QPM)</title>
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      <title>Freeze-dried pulp and peel from pitahaya (Selenicereus undatus): physicochemical properties and potential source of fructooligosaccharides</title>
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      <title>Critical humidity, glass transition, and chromatic properties of hard candies enriched with eucalyptus essential oil and Hibiscus sabdariffa L. tincture</title>
      <link>https://sena-descubridor.cloudbiteca.com/Record/citeisa-humedad-critica-transicion-vitrea-y-propiedades-cromaticas-de-co</link>
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      <title>Influence of additives on the wettability of the HeberNem-S product obtained through spray drying</title>
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      <title>Commercial inoculants in Baja California, Mexico: quality and capacity of biocontrol of phytopathogenic fungi</title>
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      <title>Omics disciplines in food science</title>
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      <title>Baseline for cocoa cultivation in Antioquia (Colombia): methodology, attributes, and implementation</title>
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      <title>Macro-propagation and quality of plantain seedlings (Musa AAB Simmonds) as a function of substrates and sprout size</title>
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      <title>Cacao surveys using free software Qfield and Android devices for the SENA project SGPS8548- CACAO</title>
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      <title>Cladodes morphometry grown in Santander - Colombia: an exploratory study</title>
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      <title>Unit operations for the production of dark, milk, and white chocolate. A systematic review</title>
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      <title>Overproduction of gamma-aminobutyric acid and increased antioxidant capacity by Lactiplantibacillus pentosus TEJ4 through optimization by response surface methodology</title>
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      <title>Physicochemical evaluation of acid whey obtained from doble crema cheese produced in Belén, Boyacá, Colombia</title>
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      <title>Pickering emulsions as encapsulation means of bioactive compounds: review</title>
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      <title>Bioactive potential of strawberry crop residues (Fragaria x ananassa) in Costa Rica</title>
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      <title>Salt precipitation of a crude extract with cellulolytic activity produced by Aspergillus niger UC33</title>
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      <title>Production of Orellana mushroom (Pleurotus ostreatus) on agricultural residues and pastures generated in the community of Obonuco, Nariño</title>
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      <title>Properties, benefits and effects of soursop (Annona muricata L.) on blood glucose and cancer</title>
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      <title>Partial substitution of wheat flour (Triticun aestivum L.) by chocho flour (Lupinus mutabilis) in the production of cookies</title>
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