Predictive model of microorganism mesophiles in processed meat products during storage under fluctuating temperatures by María Juliana Herrera-Mejía, Alfonso Tullio Sarmiento, Luz Indira Sotelo-Díaz

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Techno-Functional Properties of Corn Flour with Cowpea (<i>Vigna unguilata</i>) Powders Obtained by Extrusion by Luz Indira Sotelo-Díaz, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

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Effect of amplitude and pulse in low frequency ultrasound on oil/water emulsions by María Alejandra Cabrera-Trujillo, Luz Indira Sotelo-Díaz, María Ximena Quintanilla-Carvajal

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Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation by Torrez-Ortiz Katherine Sofia, Luz Indira Sotelo-Díaz, Gabriela R Caez-Ramírez

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Effect of Cricket (<i>Acheta domesticus</i>) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics by Ariadna Montoro, Luz Indira Sotelo-Díaz, Annamaria Filomena-Ambrosio, Marta Igual, Javier Martínez-Monzó, Purificación García-Segovia

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