Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (<i>Solanum quitoense</i> Lam.) by Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Noelia Betoret

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Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion by Leidy Indira Hinestroza-Córdoba, Ester Betoret, Lucía Seguí, Cristina Barrera, Noelia Betoret

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Characterization of Powdered Lulo (<i>Solanum quitoense</i>) Bagasse as a Functional Food Ingredient by Leidy Indira Hinestroza-Córdoba, Stevens Duarte Serna, Lucía Seguí, Cristina Barrera, Noelia Betoret

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Estudio etnobotánico de especias, plantas aromáticas y medicinales utilizadas en La Molana, Atrato-Chocó, Colombia: Bases para la conservación de la biodiversidad by Miller Marmolejo Liloy, Jesús David Ponce Mendoza, Leidy Indira Hinestroza Córdoba, Harold Moreno Holguín

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High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability by José Mesa, Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí, Ester Betoret, Noelia Betoret

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