All Stories

  1. Morphometric, Nutritional, and Phytochemical Characterization of Eugenia (Syzygium paniculatum Gaertn): A Berry with Under-Discovered Potential

    Article • Foods, July 2025, MDPI AG

    Liliana Acurio

  2. Current situation of Andean tubers and tuberous roots: ancestral, medicinal, and technological potential

    Article • Cogent Food & Agriculture, May 2025, Taylor & Francis

    Liliana Acurio

  3. Ecuadorian roots flours: Bioactive compounds and processing properties

    Article • Journal of Agriculture and Food Research, March 2025, Elsevier

    Liliana Acurio

  4. Tiempo De Vida De Anaquel De Papillas Instantáneas Desarrolladas En Base A Papas Nativas (Solanum Tuberosum Ssp) Del Ecuador

    Article • limentech Ciencia y Tecnología Alimentaria, December 2024, Universidad de Pamplona

    Liliana Acurio

  5. Viability of 3D printing of andean tubers and tuberous root puree

    Article • International Journal of Gastronomy and Food Science, December 2024, Elsevier

    Dr Alexis Debut, Liliana Acurio

  6. Physicochemical, rheological, sensory, and proximal properties of yogurt flavored with Aloe vera gel

    Article • Emirates Journal of Food and Agriculture, May 2024, Pensoft Publishers

    Liliana Acurio

  7. Physicochemical, rheological, sensory, and proximal properties of yogurt flavored with Aloe vera gel

    Article • Emirates Journal of Food and Agriculture, April 2024, Pensoft Publishers

    Liliana Acurio

  8. Effect of Low-calorie Sweeteners on Sensory, Physicochemical, and Quality Attributes of Goldenberry (Physalis peruviana L.) Juice

    Article • Current Nutrition & Food Science, January 2024, Bentham Science Publishers

    Liliana Acurio, MARIA PACHECO

  9. Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours

    Article • Current Research in Food Science, January 2024, Elsevier

    Liliana Acurio

  10. Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours

    Article • Foods, December 2023, MDPI AG

    Liliana Acurio

  11. Water-Sorption Isotherms and Air-Drying-Kinetics Modelling of Andean Tubers and Tuberous Roots

    Article • October 2023, MDPI AG

    Liliana Acurio

  12. Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization

    Article • Foods, May 2023, MDPI AG

    Liliana Acurio

  13. Microwave Expansion Kinetics of Third-Generation Extruded Corn Pellets under Different Moisture Contents

    Article • September 2022, MDPI AG

    Liliana Acurio

  14. Study of the Influence of Anthropogenic Sources on the Water Quality of the Ambato River, Tungurahua - Ecuador. A Growing Environmental Problem

    Article • January 2022, Springer Science + Business Media

    Liliana Acurio

  15. Cooking methods and their effect on canned Chontaduro.

    Article • Current Nutrition & Food Science, December 2020, Bentham Science Publishers

    Liliana Acurio

  16. Cañamo (Cannabis sativa L.) para uso industrial y farmacéutico: una visión desde la industria alimentaria

    Article • CienciAmérica, December 2020, Universidad Tecnologica Indoamerica

    Liliana Acurio

  17. Osmotic concentration of pineapple (Cayenne lisse) as a pretreatment for convection drying

    Article • IOP Conference Series Earth and Environmental Science, June 2019, Institute of Physics Publishing

    Liliana Acurio

  18. Antimicrobial potential ofChlorellaalgae isolated from stacked waters of the Andean Region of Ecuador

    Article • IOP Conference Series Earth and Environmental Science, May 2018, Institute of Physics Publishing

    Liliana Acurio

  19. Methane Emissions from Ecuadorian Hydropower Dams

    Article • IOP Conference Series Earth and Environmental Science, May 2018, Institute of Physics Publishing

    Liliana Acurio

  20. Development of newly enriched bread with quinoa flour and whey

    Article • IOP Conference Series Earth and Environmental Science, July 2017, Institute of Physics Publishing

    Liliana Acurio

  21. Formulación y caracterización de bebidas nutricionales con base a zapallo y lactosuero, enriquecidas con avena y maracuyá

    Article • Enfoque UTE, December 2015, Universidad Tecnologica Equinoccial

    Liliana Acurio