Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso by Jenifer Criollo, Dagoberto Criollo, Angélica Sandoval Aldana

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Aplicación del análisis por calorimetría diferencial de barrido (DSC) para la caracterización de las modificaciones del almidón by ANGELICA SANDOVAL ALDANA, EDUARDO RODRIGUEZ SANDOVAL, ALEJANDRO FERNANDEZ QUINTERO

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Systematic Literature Review of Barriers and Enablers to Implementing Food Informatics Technologies: Unlocking Agri-Food Chain Innovation by William Alejandro Orjuela-Garzon, Angélica Sandoval-Aldana, Jonh Jairo Mendez-Arteaga

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Chemical composition and antioxidant activity of ‘Nufar’ basil (Ocimum basilicum L.) essential oil from three municipalities of Tolima, Colombia by Martha López-Hernández, Jenifer Criollo-Nuñez, Jose Isidro Beltran, Angélica Sandoval-Aldana

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Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves by Martha López-Hernández, Miguel Ángel Montealegre, Jenifer Criollo, Henry Alexander Váquiro, Angélica Sandoval-Aldana

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Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films by Luis Daniel Daza, Miguel Ángel Montealegre, Angélica Sandoval Aldana, Mónica Obando, Henry Alexander Váquiro, Valeria Soledad Eim, Susana Simal

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