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Development of innovative and high nutritional value foods from native legume species
(Elena Collado Marín, 2020)
Obtención de un extracto de cacao y café con alto contenido de compuestos bioactivos
(Elly Vannesa Acosta Otálvaro, 2021)
Innovative development and validation of nanomaterials as ethylene adsorbers to extend the shelf-life of horticultural commodities
(Marianela Hazel Álvarez Hernández, 2021)
Variability in the response of salmonella and listeria strains to different strategies for inactivation
(Marta Clemente Carazo, 2020)
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