Ciencia y Tecnología de Alimentos

Current Issue

Vol. 35 No. 3 (2025)

Septiembre-Diciembre

Published: 2025-12-29

Original articles

Development of a syrup based on blood and honey

Urselia Hernández-López, Margarita Nuñez de Villavicencio- Ferrer, Yisel León-Alomá, José Luis Rodríguez-Sánchez, Ivania Rodríguez-Álvarez, Sheila Alejandra Palacio-Oliver, Aracelys Herrera-Martínez, Silvia Falcó-Manso

1-7
- pdf (Spanish)
Validation of the pivot profile method with untrained evaluators for the sensory description of hams

Ivania Rodríguez-Álvarez, Urselia Hernández-López

8-16
- pdf (Spanish)
Development of a calcium-fortified gelatin powder for the elderly

Claudia Ramírez-Alfonso, Ivania Rodríguez-Álvarez, Jennifer Rodríguez-Delgado, Margarita Nuñez de Villavicencio- Ferrer, Silvia Falcó-Manso

17-24
- pdf (Spanish)
Sensory, emotional, and consumption evaluation and characterization of cookies sweetened with agroecologically grown Stevia rebaudiana Bertoni leaves

Guillermina Ailén Guerrero , Marisa Beatriz Vázquez, Gastón Ezequiel Maraulo, Clarisa Elena Beaufort, Marina Laura Wallinger

25-32
- pdf (Spanish)
Characterization of a pound cake enriched with vitamins and minerals

Gwendolyne Hernández-Rodríguez, Marta Álvarez-González, Ivania Rodríguez-Álvarez

33-38
- pdf (Spanish)
Projective map for the sensory evaluation of natural yogurts with untrained tasters

Ivania Rodríguez-Álvarez, Mayté Gómez-García

39-48
- pdf (Spanish)
“Cata” method for the descriptive evaluation of chocolates with untrained evaluators

Leyra Llanes-Herrera , Ivania Rodríguez-Álvarez, Magela Manresa-Velázquez

49-58
- pdf (Spanish)
Sensory analysis applied to the preservation of strawberry and pineapple flavored waters

Cira Duarte-García, Ariel Ortega-Luis

59-67
- pdf (Spanish)
Rheological evaluation of cassava flour and corn starch mixtures

Marta Álvarez-González, Gwendolyne Hernández-Rodríguez

68-73
- pdf (Spanish)
Storage study of fermented dairy dessert

Yisel León-Alomá, Urselia Hernández-López, Ivania Rodríguez-Álvarez, Carola Iñiguez-Roja

74-81
- pdf (Spanish)

Bibliographic reviews

Analytical methodologies for identification and quantification of radionuclides in food

Elsa Ruth Arias-Patrón, Iván Camilo Sánchez-Barrera

81-84
- pdf (Spanish)

View All Issues

Ciencia y Tecnología de Alimentos

Current Issue

Original articles

Development of a syrup based on blood and honey

Validation of the pivot profile method with untrained evaluators for the sensory description of hams

Development of a calcium-fortified gelatin powder for the elderly

Sensory, emotional, and consumption evaluation and characterization of cookies sweetened with agroecologically grown Stevia rebaudiana Bertoni leaves

Characterization of a pound cake enriched with vitamins and minerals

Projective map for the sensory evaluation of natural yogurts with untrained tasters

“Cata” method for the descriptive evaluation of chocolates with untrained evaluators

Sensory analysis applied to the preservation of strawberry and pineapple flavored waters

Rheological evaluation of cassava flour and corn starch mixtures

Storage study of fermented dairy dessert

Bibliographic reviews

Analytical methodologies for identification and quantification of radionuclides in food

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