Recommendation System for a Delivery Food Application Based on Number of Orders por Claudia N. Sánchez, Julieta Domínguez-Soberanes, Alejandra Arreola, Mario Graff

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Sensory Profiles of Cheeses Manufactured in Mexico and the US and the Influence of Judges’ Cultural Context: A Pilot Study por Paulina Freire, Julieta Domínguez-Soberanes, Carmen C. Licon, Antonio Estevez-Rioja

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Analysis of beef quality according to color changes using computer vision and white-box machine learning techniques por Claudia N. Sánchez, María Teresa Orvañanos-Guerrero, Julieta Domínguez-Soberanes, Yenizey M. Álvarez-Cisneros

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Development of functional panela cheese enriched with prebiotics and probiotics por Karina Tiscareño-Ortega, Norma Angélica Chávez-Vela, Julieta Domínguez-Soberanes, Gabriela Mariana Rodríguez-Serrno

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A Multisensor Data Fusion Approach for Predicting Consumer Acceptance of Food Products por Víctor M. Álvarez-Pato, Claudia N. Sánchez, Julieta Domínguez-Soberanes, David E. Méndoza-Pérez, Ramiro Velázquez

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Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricket Acheta domesticus por Salvador O. Cruz-López, Héctor B. Escalona-Buendía, Isadora Martinez-Arellano, Julieta Domínguez-Soberanes, Yenizey M. Alvarez-Cisneros

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Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (<i>Sphenarium purpurascens</i>) Flour por Salvador O. Cruz-López, Yenizey M. Álvarez-Cisneros, Julieta Domínguez-Soberanes, Héctor B. Escalona-Buendía, Claudia N. Sánchez

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Sensory characterization of functional guava symbiotic petit cheese product por Victor Iván Morales-Cortés, Julieta Domínguez-Soberanes, Linda Carolina Hernández-Lozano, Carmen C. Licon, Antonio Estevez-Rioja, Mayeli Peralta-Contreras

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Images dataset of beef meat samples with different shelf life por Julieta Domínguez-Soberanes, María T. Orvañanos-Guerrero, Claudia N. Sánchez, Maximiliano Lara, Esteban García, Juan Pablo Cisneros, Luis Enrique Orozco, Ernesto Rosales-Tavera

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Health benefits and risks of fermented foods—the PIMENTO initiative por Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères

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