Publicaciones realizadas por miembros de la Red ALISALSOS durante el año 2025

El comienzo del 2026 nos invita no solo a mirar hacia adelante, sino también a hacer una pausa para reconocer todo lo construido durante el 2025. Más que un simple cambio de calendario, este momento representa la continuidad del trabajo colaborativo, la consolidación de aprendizajes y la energía renovada para emprender nuevos retos académicos y científicos.

Como parte de esta reflexión, reunimos las publicaciones generadas en 2025 por los integrantes de la Red ALISALSOS, evidenciando el dinamismo y la solidez de sus líneas de investigación. Cada artículo se encuentra disponible mediante enlace directo, con el propósito de facilitar su consulta y visibilizar el alcance e impacto de las contribuciones desarrolladas a lo largo del año.

• Afedzi, A. E. K., Osei, E. D., Amotoe-Bondzie, A., Ivanišová, E., Encina-Zelada, C. R., Czaplicki, S., Čičová, I., Jančo, I., Gálik, B., & Afoakwah, N. A. (2025). Nutritional and bioactive characterization of Amaranthaceae seeds from Peru, Slovakia, and Poland: A comparative study. Food Science & Nutrition. Advance online publication. https://doi.org/10.1002/fsn3.70901

• Bongianino, N.F., Steffolani, M.E., Quiroga, F., Biasutti, C.A. & León A.E. (2025). Use of a polenta industry by-product in the production of Argentine alfajor biscuits. Agriscientia,42(2), 55-68. DOI:https://doi.org/10.31047/1668.298x.v42.n2.48209

• Carballo, D. E., Torres-Hermosillo, S., Piñón-Gómez, L., Mendoza, J., Sánchez-Ramírez, B., Quíntero-Ramos, A., … & Gutiérrez-Méndez, N. (2025). Development of food-grade microemulsions (F‒G μEms) for green extraction of bioactive compounds from Jalapeño waste (Capsicum annum var. Hot). Sustainable Chemistry and Pharmacy, 43, 101912. DOI: 1016/j.scp.2025.101912

• Comettant-Rabanal, R., Chávez-Llerena, R. T., Chavéz Hidalgo, D. W., Amorim Silva, B., Rimari-Barzola, R., Encina-Zelada, C. R., Delgado-Soriano, V., & Carvalho, C. W. P. (2025). Bread composite by wheat and novel Andean purple corn: Dough rheology and physical and bioactive characteristics. International Journal of Food Science and Technology. Advance online publication. https://doi.org/10.1093/ijfood/vvae060

• Comettant-Rabanal, R., Fuentes-Guevara, D., Delgado-Soriano, V., Encina-Zelada, C. R., Chávez-Llerena, R., Rimari-Barzola, R., Saldaña, E., & Elías-Peñafiel, C. (2025). Andean lupin and pecan cake as sustainable ingredients in breakfast cereals: A by-product approach to functional food development. Applied Food Research, *4*(1), 101444. https://doi.org/10.1016/j.afres.2025.101444

• de Pablo, S., Salvati, D., & Gómez, M. (2025). Adjustment of dough hydration to achieve standardised volume in gluten-free breads. Journal of Cereal Science, 104322. DOI:https://doi.org/10.1016/j.jcs.2025.104322

• Dehnavi, M., Martín, A., Mateo, J., Madsen, O., Giráldez, F. J., Ceciliani, F., de Vos, J., Biscarini, F., Faré, F., Cremonesi, P., Ghaffari, M. H., Santos, N., & Andrés, S. (2025). Early post-natal methionine supplementation in ewe lambs: Long-term effects on feed efficiency, milk yield and fatty acid profile, metabolism, gut microbiome, and epigenetic regulation. Animal Feed Science and Technology, 321. DOI:https://doi.org/10.1016/J.ANIFEEDSCI.2025.116245

• Dehnavi, M., Mateo, J., Martín, A., Giráldez, F. J., Caro, I., Morán, L., & Andrés, S. (2025). The Early Methionine Supplementation of Ewe Lambs (F0) Modifies Meat Quality Traits of the Progeny (F1, Male Fattening Lambs). Animals, 15(9). DOI: https://doi.org/10.3390/ANI15091290

• Dietz, R.M., Traffano-Schiffo, M.V., Maiocchi, M.G., León, A.E. & Avanza, M.V. (2025). Effect of high-intensity ultrasound on cowpea flours optimized by response surface methodology and the impact on their techno-functional properties. Food Bioscience, 68, 106469. DOI: https://doi.org/10.1016/j.fbio.2025.106469

• Durán, A. M. N., Cardona, V. Á., Quiroz, J. Q., & Gómez, G. L. C. (2025). Optimización del proceso de encapsulación asistido por electropulverización de una mezcla de uchuva y gulupa en hidrogeles de alginato. Alimentación y Ciencia de los Alimentos, 79-89. DOI:https://doi.org/10.32870/rayca.vi0.118

• García-Torres, S. M., Teixeira, J. A., Encina-Zelada, C. R., Silva, C. L. M., & Gomes, A. M. (2024). Effect of different disinfection procedures on the microbiological quality and germination efficacy of sprouted quinoa (Chenopodium quinoa) flour. Foods, *14*(18), 3196. https://doi.org/10.3390/foods14183196

• Gómez, M., Braojos, M., Fernández, R., & Parle, F. (2025). Utilization of by-products from the fruit and vegetable processing industry in pasta production. Applied Sciences, 15(4), 2189. DOI: https://doi.org/10.3390/app15042189

• Herrera, O. & de Bruijn, J. (2025). Advanced sustainable practices: Exploring alternatives for wastewater reuse and nutrient recovery from animal production effluents, a review. Chilean Journal of Agricultural Research, 85, 971-984. Doi: https://doi.org/10.4067/S0718-58392025000100147

• Hunziker, C., Arrieta, E.M., Díaz, M.P. & León, A.E. (2025). A Comparative Study Between the Dietary Pattern in Argentina and International Recommendations. Foods, 14, 1920. DOI: https://doi.org/10.3390/foods14111920

• Ivanišová, E., Osei, E. D., Amotoe-Bondzie, A., Encina-Zelada, C. R., Šípkovský, A., Kačániová, M., Gálik, B., & Afoakwah, N. A. (2024). Comprehensive profiling of coconut oil varieties: Fatty acids composition, oxidative stability, bioactive properties, and sensory attributes. Applied Sciences, *14*(20), 11070. https://doi.org/10.3390/app152011070

• Lezama-Guerra, K. S., Pascual-Chagman, G. J., Brandolini, A., Hidalgo, A., Florez-Jalixto, M. A., & Encina-Zelada, C. R. (2025). Influence of cellulase pretreatment on the quality characteristics, total phenolic content, and antioxidant capacity of hydraulic press-extracted grapeseed oil. Polish Journal of Food and Nutrition Sciences. Advance online publication. https://doi.org/10.31883/pjfns/214149

• Martín, A., Giráldez, F.J:, Mateos, I., Saro, C., Mateo, J., Andrés, S., Caro, I. & Ranilla, M.J. (2025). Feeding broccoli and cauliflower to dairy sheep: influence on feed intake, metabolic health status and milk production and composition. Animal, 19(6). DOI: https://doi.org/10.1016/J.ANIMAL.2025.101530

• Morales, D., Bustos, M., Pérez, G.T., Vanzetti, L. & León AE. (2025). Impact of the amylose/amylopectin ratio in wheat (Triticum aestivum) on the technological quality of bread, cookies, and pasta. Agriscientia, 42(2), 45-53. DOI: https://doi.org/10.31047/1668.298x.v42.n2.47268

• Mujić, E., Mateo, J., Dehnavi, M., Omanović, H., Džaferović, A., Begić, M. & Čorbo, S. (2025). Effect of extruded flaxseed supplementation during the indoor fattening of yearling bulls on beef carcass, meat composition, and fatty acid profile. Czech Journal of Animal Science, 70(12):518-527. DOI: https://doi.org/10.17221/5/2025-CJAS

• Navarro, J.L., López, S., Salvucci, E., León, A.E. & Steffolani, M.E. (2025). Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread. Foods, 14, 2805. DOI: https://doi.org/10.3390/foods14162805

• Ospina, N. T., Arenas, S. C., Rodríguez, J. J. A., Bedoya, D. C., & Quiroz, J. Q. (2025). Desarrollo de un producto lácteo fermentado para niños mayores de 1 año en etapa de alimentación complementaria. Alimentación y Ciencia de los Alimentos, 24-25. DOI:https://doi.org/10.32870/rayca.vi1.138

• Piñon-Gómez, L., Gutiérrez-Méndez, N., Rodríguez-Figueroa, J. C., Leal-Ramos, M. Y., Peralta-Pérez, M. R., Ruiz-Gutiérrez, M., … & Sánchez-Ramírez, B. E. (2025). Formulation and heat stability of self-assembled O/W food-grade microemulsions formulated with bile salts or tween 80 as surfactants. Colloids and Surfaces B: Biointerfaces, 251, 114589. DOI: 1016/j.colsurfb.2025.114589

• Quintero-Quiroz, J., Zuluaga-Arroyave, N., Valencia-Naranajo, A., Molina-Castillo, M. C., Varela-Garcia, N., Medina-Rodriguez, M., … & Henao-Rojas, J. C. (2026). Non-Thermal Hydrodynamic Cavitation for Surplus Fruits and Vegetables: Improved Vitamin C and Bioactive Preservation. Foods, 15(2), 268. DOI:https://doi.org/10.3390/foods15020268

• Quiroz, J. Q. (2025). Del laboratorio a la industria: tecnologías, desafíos y futuro social de la transformación alimentaria. Alimentación y Ciencia de los Alimentos, 9-10. DOI:https://doi.org/10.32870/rayca.vi1.130

• Rentería-Ríos, N. V., Maldonado-Estrada, M., Sánchez-Madrigal, M. Á., Meléndez-Pizarro, C. O., Valdez-Cárdenas, M.C., Eim-Iznardo, V. S., Mendoza, J., Espinoza-Hicks, J.C. & Quintero-Ramos, A. (2025). Continuous flow UV-C irradiation and free SO2 concentrations effects on the oenological, physicochemical properties of rosé wine and stability during storage. Applied Food Research, 5(1), 100769. DOI: https://doi.org/10.1016/j.afres.2025.100769

• Rimari-Barzola, R., Encina-Zelada, C. R., Casavilca-Hernandez, D., Moyano-Rojas, S., Huamán-Meza, K., Loayza-Salazar, S., Saldaña, E., & Carvalho, C. W. P. (2025). Development of sugar-free functional maize extrudates enriched with Spirulina and Peruvian carob fruit. International Journal of Food Science & Technology. Advance online publication. https://doi.org/10.1093/ijfood/vvaf287

• Rodriguez, M.D., Bongianino, N.F., León, A,E. & Bustos, M.C. (2025). Influence of Thermal Processing on In Vitro Starch Digestibility in Cereal-Based Infant Foods. Foods, 14, 1367. DOI: https://doi.org/10.3390/foods14081367

• Rusindo-Rodríguez, I. M., Gutiérrez-Méndez, N., Delgado, E., Mateo, J., Peralta-Pérez, M. d. R., García-Triana, A., & Rodríguez-Valdez, L.-M. (2025). [Rev. of Extraction techniques for protein recovery from edible insects: A review]. Journal of Food Composition and Analysis, 147. DOI: https://doi.org/10.1016/J.JFCA.2025.108070

• Salvati, D., Moreno, L., Antolín-Rodríguez, J. M., & Gómez, M. (2025). Pasting and Gel Behavior of Durum Wheat Derivatives. Gels, 11(12), 991. DOI: https://doi.org/10.3390/gels11120991

• Sánchez-García, Y. I., Gutiérrez-Méndez, N., Carballo, D. E., Sánchez-Ramírez, B. E., & Rodríguez-Valdez, L. M. (2025). Protection of green tea polyphenols through lactose-whey protein co-crystallization. Food Research International, 214, 116694. DOI: 1016/j.foodres.2025.116694

• Valdez-Cárdenas, M. C., Martínez-Rodríguez, B. A., Quintero-Ramos A., Meléndez-Pizarro, C. O., Mendoza, J., Sánchez-Madrigal, M. Á., Meza-Velázquez, J.A. & Linares-Morales, J. R. (2025). Effect of intensive smoking combined with drying process for chipotle pepper production: physicochemical properties, volatile compounds profile and anthraquinone level. Food Chemistry Advances, 101179. DOI: https://doi.org/10.1016/j.focha.2025.101179