Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food by Jaime Valdiviezo-Marcelo, Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Edwin Jorge Vega-Portalatino, Luis Alberto Ruiz-Flores, Carmen Tamariz-Angeles, Percy Olivera-Gonzales, Miriam Marleni Rosales-Cuentas, Luis Alfredo Espinoza-Espinoza

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Sensorially accepted Mangifera indica and Myrciaria dubia yogurts with high ascorbic acid content by Juan Carlos Barrios Renteria, Luis Alfredo Espinoza-Espinoza, Jaime Valdiviezo-Marcelo, Luz Arelis Moreno-Quispe

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Antimicrobial and production of hydrolytic enzymes potentials of bacteria and fungi associated with macroalgae and their applications: a review by Edwin Jorge Vega-Portalatino, Edwin Jorge Vega-Portalatino, Miriam Marleni Rosales-Cuentas, Jaime Valdiviezo-Marcelo, Jaime Valdiviezo-Marcelo, Nancy Maribel Arana-Torres, Luis Alfredo Espinoza-Espinoza, Luz Arelis Moreno-Quispe, Heber Peleg Cornelio-Santiago

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Influence of the pulp of Mangifera indica and Myrciaria dubia on the bioactive and sensory properties of ice cream by Enrique Alonso Mauricio-Sandoval, Luis Alfredo Espinoza-Espinoza, Luis Alberto Ruiz-Flores, Jaime Valdiviezo-Marcelo, Luz Arelis Moreno-Quispe, Heber Peleg Cornelio-Santiago

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Microencapsulated iron in food, techniques, coating material, efficiency, and sensory analysis: a review by Henry Daniel Muñoz-More, Juliana Maricielo Nole-Jaramillo, Jaime Valdiviezo-Marcelo, Milagros del Pilar Espinoza-Delgado, Zury Mabell Socola-Juarez, Luis Alberto Ruiz-Flores, Luis Alfredo Espinoza-Espinoza

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