Food Science and Technology

• Comparative analysis of the physicochemical properties and antioxidant capacity of a morphotype of oregano (Origanum vulgare L.) cultivated in two locations of the ecuadorian sierra

  Tamara Fukalova Fukalova , Beatriz Brito G., Tania Novoa C., Evelyn Sagñay T., Iván Samaniego M., Marcelo Tacan P., Iván Tapia C.

  e2289

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  Detection of mycotoxins (aflatoxins) in primary and processed foods for humans and farm animals, in Riobamba-Ecuador

  Kristina Velarde Escobar, Pablo Ramón, Franklin Román Cárdenas, Byron Leoncio Díaz Monroy

  e4126