All Stories

  1. 3D Printing of Unconventional Starches from Andean Tubers: Microstructural, Textural, and Rheological Properties

    Article • Food Biophysics, August 2025, Springer Science + Business Media

    Angelica Sandoval Aldana

  2. Acrylamide: An approach to its knowledge and importance for roasted coffee

    Article • Food Chemistry, February 2025, Elsevier

    Angelica Sandoval Aldana

  3. Chemical composition and antioxidant activity of ‘Nufar’ basil (Ocimum basilicum L.) essential oil from three municipalities of Tolima, Colombia

    Article • Food Chemistry Advances, December 2024, Elsevier

    Angelica Sandoval Aldana

  4. Systematic Literature Review of Barriers and Enablers to Implementing Food Informatics Technologies: Unlocking Agri-Food Chain Innovation

    Article • Foods, October 2024, MDPI AG

    Angelica Sandoval Aldana

  5. Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (Ocimum basilicum L.) Leaves

    Article • AgriEngineering, July 2024, MDPI AG

    Angelica Sandoval Aldana

  6. Study of the physicochemical properties of hass avocado oil encapsulated by complex coacervation

    Article • LWT, July 2024, Elsevier

    Angelica Sandoval Aldana

  7. Selección de levaduras promisorias para el desarrollo de un iniciador microbiológico promotor de la fermentación del cacao

    Article • Ingeniería y Competitividad, May 2024, Universidad del Valle

    Angelica Sandoval Aldana

  8. Microencapsulation of Theobroma cacao L polyphenols: A high-value approach with in vitro anti-Trypanosoma cruzi, immunomodulatory and antioxidant activities

    Article • Biomedicine & Pharmacotherapy, April 2024, Elsevier

    Angelica Sandoval Aldana

  9. Effect of the incorporation of sugars and citric acid in low cocoa butter emulsions

    Article • Journal of Food Engineering, January 2024, Elsevier

    Angelica Sandoval Aldana

  10. Postharvest Treatments of Hass Avocado (Persea americana Mill.) and Estimation of Its Quality Using Hyperspectral Imaging (HSI)

    Article • ACS Food Science & Technology, May 2023, American Chemical Society (ACS)

    Angelica Sandoval Aldana

  11. Effect of Essential Oils from Lemongrass and Tahiti Lime Residues on the Physicochemical Properties of Chitosan-Based Biodegradable Films

    Article • Foods, April 2023, MDPI AG

    Angelica Sandoval Aldana

  12. Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype

    Article • Journal of the Science of Food and Agriculture, January 2023, Wiley

    Angelica Sandoval Aldana

  13. estudio comparativo de dos enzimas pectinolíticas en la licuefacción de la pulpa de copoazú (Theobroma grandiflorum) y extracción de fibra dietaría

    Article • Ingeniería y Competitividad, May 2022, Universidad del Valle

    Angelica Sandoval Aldana

  14. Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage

    Article • DYNA, March 2022, Universidad Nacional de Colombia

    Angelica Sandoval Aldana

  15. Annealing treatment of ulluco starch: Effect of moisture content and time on the physicochemical properties

    Article • Journal of Food Processing and Preservation, January 2022, Hindawi Publishing Corporation

    Angelica Sandoval Aldana

  16. Efecto de la dinámica de tostado sobre las propiedades del licor de copoazú (Theobroma grandiflorum Willd. ex Spreng. Schum.)

    Article • Acta Agronómica, November 2021, Universidad Nacional de Colombia

    Angelica Sandoval Aldana

  17. Estudio morfoagronómico de materiales de cacao (Theobroma cacao L.) de diferentes zonas productoras en Colombia

    Article • Ciencia y agricultura, November 2021, Universidad Pedagogica y Tecnologica de Colombia

    Angelica Sandoval Aldana

  18. Effect of ulluco starch coating on the preservation of harvested goldenberries ( Physalis peruviana L.)

    Article • Journal of Food Processing and Preservation, October 2021, Hindawi Publishing Corporation

    Angelica Sandoval Aldana

  19. Theobroma cacao L. compounds: Theoretical study and molecular modeling as inhibitors of main SARS-CoV-2 protease

    Article • Biomedicine & Pharmacotherapy, August 2021, Elsevier

    Angelica Sandoval Aldana, Dr Maria João Matos

  20. Prediction of dry matter content of recently harvested ‘Hass’ avocado fruits using hyperspectral imaging

    Article • Journal of the Science of Food and Agriculture, August 2020, Wiley

    Angelica Sandoval Aldana

  21. Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia.

    Article • DYNA, July 2019, Universidad Nacional de Colombia

    Angelica Sandoval Aldana

  22. CARACTERÍSTICAS FISICOQUÍMICAS DE LA GRASA DE SEMILLA DE VEINTE CULTIVARES DE MANGO (Mangifera indica L.) EN COLOMBIA

    Article • Revista Brasileira de Fruticultura, February 2016, FapUNIFESP (SciELO)

    Angelica Sandoval Aldana

  23. Encapsulación de Aditivos para la Industria de Alimentos

    Article • Ingeniería y Competitividad, June 2011, Universidad del Valle

    Angelica Sandoval Aldana

  24. Viscoelastic properties of reconstituted cassava dough

    Article • International Journal of Food Science & Technology, December 2008, Oxford University Press (OUP)

    Angelica Sandoval Aldana

  25. EFFECT OF COOKING TIME AND STORAGE TEMPERATURE ON THE TEXTURAL PROPERTIES OF CASSAVA DOUGH

    Article • Journal of Texture Studies, February 2008, Wiley

    Angelica Sandoval Aldana