Publicaciones realizadas por miembros de la Red ALISALSOS durante el año 2023

Al llegar el final de cada año, se presenta la ocasión propicia para reflexionar sobre los aspectos positivos y negativos de nuestras experiencias a lo largo del 2023. No obstante, al dar la bienvenida al <2024> resulta fundamental detenernos y expresar nuestros más sinceros deseos a nuestros amigos, familiares, colegas, pareja e hijos.

A continuación, se enlistan los trabajos que fueron publicados por los miembros de la Red ALISALSOS durante todo el año 2023. Cada una de las entradas incluye un link directo al trabajo publicado. 

• Apáez-Barrios, J., Ocampo-López, J., Soto-Simental, S., Aguilar-Raymundo, V. G., Ayala-Martínez, M. (2023). Dietary Supplementation with Pithecellobium dulce (Roxb) Benth Fruits to Fattening Rabbits. Animals, 13(20), 3249. https://doi.org/10.3390/ani13203249
• Bongianino N. F., Steffolani M. E., Morales C. D., Biasutti C. A., León A. E. (2023). Technological and Sensory Quality of Gluten-Free Pasta Made from Flint Maize Cultivars. Foods, 12: 2780. https://doi.org/10.3390/foods12142780
• Bravo-Nuñez, A., Golding, M., Gómez, M., Matia-Merino, L. (2023) Emulsification properties of garlic aqueous extract: Effect of heat treatment and pH modification. Foods, 12(20), 3721. https://doi.org/10.3390/foods12203721
• Bravo-Nuñez, A., Gómez, M. (2023) Enrichment of Cakes and Cookies with Pulse Flours. A Review. Food Reviews International, 39, 2895-2913. https://doi.org/10.1080/87559129.2021.1983591
• Bugarín, R., Gómez, M. (2023) Can citrus fiber improve the quality of gluten-free breads? Foods, 12 (7), 1357. https://doi.org/10.3390/foods12071357
• Caro, I., Portales, S., Gómez, M. (2023) Microbial characterization of discarded breads. LWT-Food Science and Technology, 173, 114291. https://doi.org/10.1016/j.lwt.2022.114291
• Carrillo-López, L. M., Huerta-Jiménez, M., Morales-Rodríguez, S., Gámez-Piñón, J. R., Carballo-Carballo, D. E., Gutiérrez-Méndez, N., & Alarcón-Rojo, A. D. (2023). Textural, Rheological, and Sensory Modifications in Oaxaca Cheese Made with Ultrasonicated Raw Milk. Processes, 11(4), 1122. https://doi.org/10.3390/pr11041122
• Cerrón-Mercado, F.; Perez-Alvarez, J.A.; Nolazco-Cama, D.; Salva-Ruíz, B.; Tellez-Monzon, L.; Fernández-López, J.; Viuda-Martos, M. (2023). Chemical Composition, Antioxidant and Antibacterial Activities of Essential Oil Obtained from Chincho (Tagetes ellipticaSm) Leaves Grown in the Peruvian Andes. Foods  12, 894. https://doi.org/10.3390/foods12040894
• Chávez-Salazar, Á. l, Guevara-Pérez, A., Encina-Zelada, C., Vidaurre-Rojas, P., Muñoz-Delgado, V. (2023). Condiciones de Fermentación y Secado en las Características Físico Químicas del Cacao (Theobroma cacao) Cultivar CCN 51. Revista Agrotecnológica Amazónica, 3(2), e555. https://doi.org/10.51252/raa.v3i2.555
• de Bruijn, J., Fuentes, N., Solar, V., Valdebenito, A., Vidal, L., Melín, P., Fagundes, F., Valdés, H. (2023). The effect of visible light on postharvest life of tomatoes (Solanum lycopersicum). Horticulturae. 9(01), 94. https://doi.org/10.3390/horticulturae9010094
• Gómez, M., Casado, A., Caro, I. (2023). Assessing the effect of flour and process in mycotoxins content in bread. Foods, 12, 4240. https://doi.org/10.3390/foods12234240
• Kasaiyan, S. A., Caro, I., Ramos, D. D., Salvá, B. K., Carhuallanqui, A., Dehnavi, M., Mateo, J. (2023). Effects of the use of raw or cooked chickpeas and the sausage cooking time on the quality of a lamb-meat, olive-oil emulsion-type sausage. Meat Science 202, 109217. https://doi.org/10.1016/j.meatsci.2023.109217
• Kasaiyan, S., Ferreira, I., Villalobos-Delgado, L.H., Rigueiro, S., Caro, I., Bermúdez, R., Mateo, J. (2023). Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants. Processes, 11 (7), 2062. https://doi.org/3390/pr11072062
• Lira, E. M., Simental, S. S., Juárez, V. M. M., Lira, A. Q. Martini, J. P. (2023). Proximate chemical, functional, and texture characterization of papaya seed flour (Carica papaya) for the preparation of bread. International Journal of Gastronomy and Food Science, 31, 100675. https://doi.org/10.1016/j.ijgfs.2023.100675
• Lucas J. R., Cárcel J. A., Velasco R., Benedito J., Cabeza M. C. (2023). Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation. Innovative Food Science & Emerging Technologies 84, 103296. https://doi.org/10.1016/j.ifset.2023.103296
• Luján-Torres, V. E., Gutiérrez-Méndez, N., Carballo-Carballo, D. E., Leal-Ramos, M. Y., Salmerón, I., Pérez-Vega, S. B., Martínez-Monteagudo, S. (2023). Co-crystallization of lactose-flavonoids using Panela cheese whey. Journal of Food Engineering, 111598. https://doi.org/10.1016/j.jfoodeng.2023.111598
• Luján-Torres, V. E., Gutiérrez-Méndez N., Leal-Ramos M. Y., Sánchez-Ramírez B., Sánchez-García Y. I., and Orozco-Mena R. (2023). Lactose recovery from Panela cheese whey: Effect of whey acidification on spontaneous and stirring-induced crystallisation. International Journal of Dairy Technology 76(4):955-966. https://doi.org/10.1111/1471-307.12995  
• Martínez, M. M., Gómez, M. (2023) Redistribution of surplus bread particles into the food supply chain. LWT-Food Science and Technology, 173, 114281. https://doi.org/1016/j.lwt.2022.114281
• Mateo, J., Caro, I., Soto, S., Andrés, S., Aláiz-Rodríguez, R., Serrano, E. (2023). Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage. Animals 13 (2), 261. https://doi.org/10.3390/ani13020261
• Orta, E. P., González, L. O., Aguilar, J. M. M., Martínez, M. A., Simental, S. S. (2023). Efecto del consumo de desperdicio de chile sobre la calidad de la canal y de la carne de pollo. Latin American Archives of Animal Production, 31(Suplemento), 295-298. https://doi.org/10.53588/alpa.310551
• Reche C., Rosselló C., Eim V., León A. E., Simal S. (2023). High-Power Ultrasound in Gas Phase: Effects on the Bioactive Compounds Release from Red Bell Pepper during In Vitro Gastrointestinal Digestion. Antioxidants 12: 356. https://doi.org/10.3390/antiox12020356
• Ríos-Pérez, M. F., Quintero-Lira, A., Piloni-Martini, J., Soto-Simental, S., López-Palestina, C. U., Urrutia-Hernández, T. A., Reyes-Munguía, A. (2023). Antioxidant Capacity and Physicochemical Characterization of Microencapsulated Aqueous Extracts of Cinnamon (Cinnamon zeylanicum) by Spray-Dryer. https://doi.org/10.33263/BRIAC136.537
• Sigüenza-Andrés, T., Gómez, M., Rodríguez-Nogales, J.M., Caro, I. (2023) Development of a fermented plant-based beverage from discarded bread flour. LWT-Food Science and Technology, 182, 114795. https://doi.org/1016/j.lwt.2023.114795
• Sosa, A. I. C., Martínez, M. A., Simental, S. S., Gonzaález, L. O. (2023). Efecto de la bugambilia (Bouganvillea glabra choisy) sobre la calidad de huevo en gallinas. Latin American Archives of Animal Production, 31(Suplemento), 147-151. https://doi.org/10.53588/alpa.310526
• Valdez-Cárdenas, M., Quintero-Ramos, A., Mendoza, J., Meléndez-Pizarro, C. O., Sánchez-Madrigal, M. A., Espinoza-Hicks, J. C., Talamás-Lara, D. (2024). Influence of wood type on anthraquinone levels and quality properties of smoked chipotle pepper. Food Control, 157, 110156. https://doi.org/10.1016/j.foodcont.2023.110156
• Vasconcelos, L., Dias, L.G., Leite, A., Ferreira, I., Pereira, E., Bona, E., Mateo, J., Rodrigues, S., Teixeira, A. 2023. Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin? Foods 12 (23),4335. https://doi.org/3390/foods12234335
• Vilcapoma, W., de Bruijn, J., Elías-Peñafiel, C., Espinoza, C., Farfán-Rodríguez, L., López, J, Encina-Zelada, C.R. (2023). Optimization of Ultrasound-Assisted Extraction of Dietary Fiber from Yellow Dragon Fruit Peels and Its Application in Low-Fat Alpaca-Based Sausages.  Foods, 12(15), 2945. https://doi.org/10.3390/foods12152945
• Zafra-Ciprián, D. I., Nevárez-Moorillón, G. V., Soto-Simental, S., Guzmán-Pantoja, L. E., López- Hernández, L. H., Santiago-Castro, J. T., Villalobos-Delgado, L. H. (2023). Ataulfo Mango (Mangifera indica) Peel Extract as a Potential Natural Antioxidant in Ground Beef. Processes, 11(6), 1772. https://doi.org/10.3390/pr11061772