Search Results - López Mejía, Natali

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  1. 1
    Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia

    Standardization of Traditional and Contemporary Pineapple-based Food Preparations Identified in the Municipality of Dagua, Colombia by López Mejía, Natali, Morales Posada, Nelly Bibiana, Robayo Rodríguez, Aycardo Emilio

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  2. 2
    Biostimulating activity of biomass extracts and supernatants from a culture of Arthrospira platensis enriched with L-tryptophan

    Biostimulating activity of biomass extracts and supernatants from a culture of Arthrospira platensis enriched with L-tryptophan by López Mejía, Natali, Martínez Correa, Hugo Alexander, Lobatón García, Hugo Fabian

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  3. 3
    Squash pulp as a source of carotenoids and dietary fiber in dried handmade spaghetti

    Squash pulp as a source of carotenoids and dietary fiber in dried handmade spaghetti by Natali López Mejía, Andrade-Mahecha, Margarita María, María Gabriela Vernaza Leoro

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  4. 4
    Gastronomic preparations based on pineapple identified in the municipality of Lebrija, Santander, Colombia, and deconstruction of a traditional recipe

    Gastronomic preparations based on pineapple identified in the municipality of Lebrija, Santander, Colombia, and deconstruction of a traditional recipe by López-Mejía, Natali, Morales Posada, Nelly Bibiana, Bernal Antolinez, Juan Carlos

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  5. 5
    Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life

    Pancake ready mix enriched with dehydrated squash pulp (Cucurbita moschata): formulation and shelf life by López-Mejía, Natali, Martínez-Correa, Hugo Alexander, Andrade-Mahecha, Margarita María

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  6. 6
    Efecto del tiempo de almacenamiento y sistema de envase en el color del pimentón verde (Capsicum annuum) mínimamente procesado

    Efecto del tiempo de almacenamiento y sistema de envase en el color del pimentón verde (Capsicum annuum) mínimamente procesado by López-Mejía, Natalí, Ordóñez-Santos, Luis Eduardo

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  7. 7
    Effect of storage time and packaging system on minimally processed green pepper (Capsicum annuum)

    Effect of storage time and packaging system on minimally processed green pepper (Capsicum annuum) by Natalí López-Mejía, Luis Eduardo Ordóñez-Santos

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