Development of Powdered Beverage with Cushuro (<i>Nostoc commune</i>) Concentrated Protein and Quinoa (<i>Chenopodium quinoa</i>) by Nancy Chasquibol, Axel Sotelo, Rafael Alarcón

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Estabilidad oxidativa de los aceites de sacha inchi (Plukenetia huayllabambana y Plukenetia volubilis) y su importancia en la industria alimentaria by Nancy Chasquibol, Karen Iparraguirre, José Huamán, Rafael Alarcón

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Microencapsulation of Sacha Inchi (<em>Plukenetia huayllabambana</em>) Oil by Spray Drying with Camu Camu (<em>Myrciaria dubia</em> (H.B.K.) Mc Vaugh) and Mango (<em>Mangifera indi... by Rafael Alarcón, Billy Gonzales, Axel Sotelo, Gabriela Gallardo, María del Carmen Pérez-Camino, Nancy Chasquibol

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Co-Microencapsulation of Sacha Inchi (<i>Plukenetia huayllabambana</i>) Oil with Natural Antioxidants Extracts by Nancy Chasquibol, Billy Francisco Gonzales, Rafael Alarcón, Axel Sotelo, Gabriela Gallardo, Belén García, María del Carmen Pérez-Camino

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Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi <i>P. huayllabambana</i> Oil and Antioxidant Extracts of Camu Camu and Mango Skins by Nancy Chasquibol, Rafael Alarcón, Billy Francisco Gonzales, Axel Sotelo, Lourdes Landoni, Gabriela Gallardo, Belén García, M. Carmen Pérez-Camino

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Optimisation and Characterisation of the Protein Hydrolysate of Scallops (<i>Argopecten purpuratus</i>) Visceral By-Products by Nancy Chasquibol, Billy Francisco Gonzales, Rafael Alarcón, Axel Sotelo, José Carlos Márquez-López, Noelia M. Rodríguez-Martin, María del Carmen Millán-Linares, Francisco Millán, Justo Pedroche

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