September 25 – Afternoon session

2:00-5:40

Topic 2 – Effect of nonthermal processing on food structure and functionality

Session Chairs:

Gipsy Tabilo-Munizaga

Universidad del Bío-Bío, Chile

Oleksii Parniakov

Elea Vertriebs und Vermarktungsgesellschaft, Germany

2:00-3:00 – Oral presentations

Modification of food and food ingredients using high pressure homogenization

Kemal Aganovic

German Institute of Food Technologies DIL e. V., Germany

Rheological and functional properties of high pressure assisted gelation of potato proteins

H. Katzav, Z. Okun, Avi Shpigelman

Israel Institute of Technology – Technion, Israel

Influence of Pulsed Electric Field (PEF) pre-treatment on the convective drying kinetics and quality of dried industry onions

*Robin Ostermeier**^1,2, O. Parniakov¹, C. Siemer¹, S. Toepfl¹, H. Jaeger²*

¹Elea VermarktungsgesellschaftmbH, Germany

²University of Natural Resources and Life Sciences, Austria

Nonthermal technologies to process muscle foods

Kezban Candoğan¹, G.V. Barbosa-Cánovas²

¹Ankara University, Turkey

²Washington State University, USA

Application of high power ultrasound on food and dairy structure and functionality – selected proteins and starches

Anet Režek Jambrak

University of Zagreb, Croatia

Exploitation of biopolymer-based aerogels prepared by supercritical-CO2-drying as templates for edible oleogel preparation

S. Plazzotta, Sonia Calligaris, L. Manzocco

University of Udine, Italy

3:00-3:50 – Flash presentations of selected posters

Influence of wall material on the physical and functional properties of multilayer microparticles containing curcumin

Javier Leiva-Vega¹, R. Villalobos-Carvajal¹, G. Ferrari^2,3, F. Donsì², T. Beldarrain-Iznaga¹

¹Universidad del Bío-Bío, Chile

²University of Salerno, Italy

³ProdAl Scarl, Italy

The effect of pulsed electric field treatment on freeze-drying of plant tissue

Alica Lammerskitten^1,3, A. Wiktor², O. Parniakov³, C. Siemer³, S. Töpfl³

¹ University of Applied Science Osnabrück, Germany

²Warsaw University of Life Sciences, Poland

³Elea Vertriebs- und Vermarktungsgesellschaft mbH., Germany

Potato starch hydrogels produced by high hydrostatic pressure: A first approach

Dominique Larrea-Wachtendorff², G. Tabilo-Munizaga³, G. Ferrari^1,2

¹ProdAl Scarl, Italy

²University of Salerno, Italy

³University of Bio-Bio, Chile

Effects of electric field processing on vacuum freeze-drying kinetics and physical properties of freeze-dried blueberries

*Rodrigo Díaz-Álvarez**, Y. Tamarit-Pino, L. Segura-Ponce*

Universidad del Bío-Bío, Chile

Rheological behavior of pulse protein nanoemulsions treated by High-Pressure Homogenization

Gipsy Tabilo-Munizaga¹, R. Villalobos-Carvajal¹, C. Herrera-Lavados¹, L. Moreno-Osorio¹, M. Jarpa-Parra², M. Pérez-Won³

¹Universidad del Bío-Bío, Chile

²Universidad Adventista de Chile, Chile

³Universidad de La Serena, Chile

High pressure homogenization (HPH) of strawberry juice and puree: Potential advantages and limitations

A. Moscovici Joubran, Z. Okun, R. Ori, M. Davidocivh-Pinhas, Avi Shpigelman

Israel Institute of Technology – Technion, Israel

Effect of pulsed electric field treatment on the anthocyanin composition of Grenache wines obtained with different maceration times and aging in oak barrels

*Marcos Maza**^1,2, J. M. Martínez², I. Álvarez², J. Raso²*

¹Universidad Nacional de Cuyo, Argentina

²Universidad de Zaragoza, España

Baroprotective effect of disaccharides on phycobiliprotein upon high pressure treatment

*Lilia Neri**, M. Faieta, P. Pittia*

University of Teramo, Italy

Factorial design of centrifugation-assisted freeze concentration applied to blueberry juice

*Tamara Santana Hermida**, J. Moreno Cuevas, G. Petzold Maldonado*

Universidad del Bío-Bío, Chile

Effect of high pressure treatment on physical and chemical characteristics of fresh scallop (Nodipecten Nodosus)

R. Bonfim¹, D. Chávez¹, H. Barbora², W. Leal Junior², A. Iraidy Brígida², R. Godoy², Amauri Rosenthal²

¹Federal Rural University of Rio de Janeiro, Brasil

²Embrapa Agroindústria de Alimentos, Brasil

3:50-4:40 – Tea break + Poster session

Effects of high pressure processing on instrumental colour and consumer acceptance of tilapia fillets

*Laura Y. Suemitsu**, M. Cristianini*

University of Campinas, Brazil

Application of ultrasounds to enhance the extractability of flavonoid glycosides and antioxidant activity in prickly pear (Opuntia ficus-indica L. Mill) tissues

T. García-Cayuela^1,2, A. Gómez-Maqueo^1,2, B. Nuño-Escobar², D. Guajardo-Flores¹, J. Welti-Chanes¹, M. Pilar Cano^1,2

¹Tecnológico de Monterrey, México

²Universidad Autonóma de Madrid – CSIC, CIAL, Spain

Adaption of laboratory scale freeze-drying at a low cost for assessing dehydrating curves at different heating conditions, by technology Arduino-based

*Rodrigo Díaz-Álvarez**, L. Segura-Ponce*

Universidad del Bío-Bío, Chile

Effects of different drying methods combined with pulsed electric fields on characteristics of fried potato

Caiyun Liu¹, N. Grimi¹, N. Lebovka^1,2, E. Vorobiev¹

¹Sorbonne Universités, Université de Technologie de Compiègne, France

²National Academy of Sciences of Ukraine, Ukraine

High pressure processing impacts on morphology and pasting properties of sorghum (Sorghum bicolor L.) starch granules

*Ludmilla de Carvalho Oliveira**, M.T. Pedrosa Silva Clerici, M. Cristianini*

State University of Campinas, Brazil

Effect of high pressure processing on bioactive compounds of minimally processed peaches

*Gabriela Inés Denoya**^1,2, N. Apóstolo³, C. Sanow¹, G.A. Polenta¹, Sergio R. Vaudagna^1,2*

¹Instituto Nacional de Tecnología Agropecuaria – INTA, Argentina

² Consejo Nacional de Investigaciones Científicas y Técnicas – CONICET, Argentina

³Universidad Nacional de Luján, Argentina

Increasing the isoflavone content of soymilk through the application of ultrasound and pulsed electric fields

Mariana Morales-de la Peña¹, O. Martín-Belloso^1,2, J. Welti-Chanes¹

¹Tecnologico de Monterrey, Mexico

²University of Lleida, Spain

Impact of high pressure homogenization on the functional properties of wheat starch granules

D. Peressini, Sofia Melchior, S. Calligaris, M.C. Nicoli

University of Udine, Italy

Nonthermal technologies for the valorization of yeast biomass

*George Dimopoulos**, A. Limnaios, M. Tsantes, V. Andreou, P. Taoukis*

National Technical University of Athens, Greece

Effect of pulsed light (PL) fluence on the structure of whey protein using a continuous flow pulsed light system

Md A.B. Siddique², G. Ferrari^1,2, Gianpiero Pataro¹

¹University of Salerno, Italy

²ProdAl Scarl, Italy

In vitro bioaccessibility of phenolic compounds in carrots treated by pulsed electric fields

*Gloria López-Gámez**, P. Elez-Martínez, O. Martín-Belloso, R. Soliva-Fortuny*

University of Lleida, Spain

Application of High Pressure and PEF in the production of high quality olive oil and the valorization of olive pomace

*Varvara Andreou**, M. Psarianos, G. Dimopoulos, P. Taoukis*

National Technical University of Athens, Greece

Ultrasound technology to reduce technological adjuvants when hydrating thawed cod fillets

*Adriana Antunes-Rohling**, J. Raso, G. Cebrián, I. Álvarez*

Universidad de Zaragoza-CITA, Spain

Pulsed Electric Fields (PEF)-assisted extraction of total glycoalkaloids from potato peel and cost evaluation

*Isabel Clemente**, S. Condón-Abanto, C. Apel, N. Brunton, J. Lyng*

University College Dublin – UCD, Ireland

Extraction of biocompounds from cucumber waste assisted by novel technologies

*Raquel Ibarz**, R. Soliva-Fortuny, O. Martín-Belloso*

University of Lleida, Spain

High pressure carbon dioxide inactivation of protease, lipase, and collagenase enzymes in chilled Coho salmon (Oncorhynchus kisutch) fillets

Mario Perez-Won¹, R. Lemus-Mondaca², G. Tabilo-Munizaga³, A. Palma¹, T. Roco¹

¹Universidad de La Serena, Chile

²Universidad de Chile, Chile

³Universidad del Bío-Bío, Chile

Response surface methodology to study the effects of pressure level and mild temperatures on physicochemical, color and textural properties of Superficial pectoralis beef muscle

E. Wilder¹, A. Andreone², L.C. Sanow³, A.M. Sancho³, Sergio R. Vaudagna^3,4, N. Szerman^3,4

¹Universidad Tecnológica Nacional, Argentina

²Universidad de Buenos Aires, Argentina

³ Instituto Nacional de Tecnología Agropecuaria – INTA, Argentina

⁴Consejo Nacional de Investigaciones Científicas y Técnicas – CONICET, Argentina

On the inactivation of listeria innocua in carrot-orange juice blends by high hydrostatic pressure

Prashant Raj Pokhrel¹, C. Boulet^1,2, S. Sablani¹, J. Tang¹, G.V. Barbosa-Cánovas¹

¹ Washington State University, USA

²Université de Lorraine, France

High pressure carbon dioxide inactivation of protease, lipase, and collagenase enzymes in chilled Coho salmon (Oncorhynchus kisutch) fillets

M. Perez-Won¹, Roberto Lemus-Mondaca², G. Tabilo-Munizaga³, A. Palma¹, T. Roco¹

¹Universidad de La Serena, Chile

²Universidad de Chile, Chile

³Universidad del Bío-Bío, Chile

Influence of wall material on the physical and functional properties of multilayer microparticles containing curcumin

Javier Leiva-Vega¹, R. Villalobos-Carvajal¹, G. Ferrari^2,3, F. Donsì², T. Beldarrain-Iznaga¹

¹Universidad del Bío-Bío, Chile

²University of Salerno, Italy

³ProdAl Scarl, Italy

The effect of pulsed electric field treatment on freeze-drying of plant tissue

Alica Lammerskitten^1,3, A. Wiktor², O. Parniakov³, C. Siemer³, S. Töpfl³

¹University of Applied Science Osnabrück, Germany

²Warsaw University of Life Sciences, Poland

³Elea Vertriebs- und Vermarktungsgesellschaft mbH., Germany

Potato starch hydrogels produced by high hydrostatic pressure: A first approach

Dominique Larrea-Wachtendorff², G. Tabilo-Munizaga³, G. Ferrari^1,2

¹ProdAl Scarl, Italy

²University of Salerno, Italy

³University of Bio-Bio, Chile

Effects of electric field processing on vacuum freeze-drying kinetics and physical properties of freeze-dried blueberries

*Rodrigo Díaz-Álvarez**, Y. Tamarit-Pino, L. Segura-Ponce*

Universidad del Bío-Bío, Chile

Rheological behavior of pulse protein nanoemulsions treated by High-Pressure Homogenization

Gipsy Tabilo-Munizaga¹, R. Villalobos-Carvajal¹, C. Herrera-Lavados¹, L. Moreno-Osorio¹, M. Jarpa-Parra², M. Pérez-Won³

¹Universidad del Bío-Bío, Chile

²Universidad Adventista de Chile, Chile

³Universidad de La Serena, Chile

High pressure homogenization (HPH) of strawberry juice and puree: Potential advantages and limitations

A. Moscovici Joubran, Z. Okun, R. Ori, M. Davidocivh-Pinhas, Avi Shpigelman

Israel Institute of Technology – Technion, Israel

Effect of pulsed electric field treatment on the anthocyanin composition of Grenache wines obtained with different maceration times and aging in oak barrels

*Marcos Maza**^1,2, J. M. Martínez², I. Álvarez², J. Raso²*

¹Universidad Nacional de Cuyo, Argentina

²Universidad de Zaragoza, España

Baroprotective effect of disaccharides on phycobiliprotein upon high pressure treatment

*Lilia Neri**, M. Faieta, P. Pittia*

University of Teramo, Italy

Factorial design of centrifugation-assisted freeze concentration applied to blueberry juice

*Tamara Santana Hermida**, J. Moreno Cuevas, G. Petzold Maldonado*

Universidad del Bío-Bío, Chile

Effect of high pressure treatment on physical and chemical characteristics of fresh scallop (Nodipecten Nodosus)

R. Bonfim¹, D. Chávez¹, H. Barbora², W. Leal Junior², A. Iraidy Brígida², R. Godoy², Amauri Rosenthal²

¹Federal Rural University of Rio de Janeiro, Brasil

²Embrapa Agroindústria de Alimentos, Brasil

4:40-5:10 – Oral presentations

Protein oxidation affecting quality parameters of haddock and mackerel minces subjected to high-pressure pre-treatment and frozen storage

Janna Cropotova¹, R. Mozuraityte², I.B. Standal², T. Rustad¹, B. Tiwari³

¹Norwegian University of Science and Technology, Norway

²SINTEF Ocean, Norway

³Teagasc Food Research Centre, Ireland

Effect of high-pressure homogenization on structural properties and stability of pulse protein-based nanoemulsions

Luis Moreno-Osorio¹, C. Herrera-Lavados¹, G. Tabilo-Munizaga¹, R. Villalobos-Carvajal¹, M. Perez-Won²

¹Universidad del Bío-Bío, Chile

²Universidad del Bío-Bío, Chile

September 25 – Afternoon session

2:00-5:40

Topic 2 – Effect of nonthermal processing on food structure and functionality

Session Chairs:

Gipsy Tabilo-Munizaga

Oleksii Parniakov

2:00-3:00 – Oral presentations

Modification of food and food ingredients using high pressure homogenization

Kemal Aganovic

Rheological and functional properties of high pressure assisted gelation of potato proteins

H. Katzav, Z. Okun, Avi Shpigelman

Influence of Pulsed Electric Field (PEF) pre-treatment on the convective drying kinetics and quality of dried industry onions

Robin Ostermeier1,2, O. Parniakov1, C. Siemer1, S. Toepfl1, H. Jaeger2

Nonthermal technologies to process muscle foods

Kezban Candoğan1, G.V. Barbosa-Cánovas2

Application of high power ultrasound on food and dairy structure and functionality – selected proteins and starches

Anet Režek Jambrak

Exploitation of biopolymer-based aerogels prepared by supercritical-CO2-drying as templates for edible oleogel preparation

S. Plazzotta, Sonia Calligaris, L. Manzocco

3:00-3:50 – Flash presentations of selected posters

Influence of wall material on the physical and functional properties of multilayer microparticles containing curcumin

Javier Leiva-Vega1, R. Villalobos-Carvajal1, G. Ferrari2,3, F. Donsì2, T. Beldarrain-Iznaga1

The effect of pulsed electric field treatment on freeze-drying of plant tissue

Alica Lammerskitten1,3, A. Wiktor2, O. Parniakov3, C. Siemer3, S. Töpfl3

Potato starch hydrogels produced by high hydrostatic pressure: A first approach

Dominique Larrea-Wachtendorff2, G. Tabilo-Munizaga3, G. Ferrari1,2

Effects of electric field processing on vacuum freeze-drying kinetics and physical properties of freeze-dried blueberries

Rodrigo Díaz-Álvarez, Y. Tamarit-Pino, L. Segura-Ponce

Rheological behavior of pulse protein nanoemulsions treated by High-Pressure Homogenization

Gipsy Tabilo-Munizaga1, R. Villalobos-Carvajal1, C. Herrera-Lavados1, L. Moreno-Osorio1, M. Jarpa-Parra2, M. Pérez-Won3

High pressure homogenization (HPH) of strawberry juice and puree: Potential advantages and limitations

A. Moscovici Joubran, Z. Okun, R. Ori, M. Davidocivh-Pinhas, Avi Shpigelman

Effect of pulsed electric field treatment on the anthocyanin composition of Grenache wines obtained with different maceration times and aging in oak barrels

Marcos Maza1,2, J. M. Martínez2, I. Álvarez2, J. Raso2

Baroprotective effect of disaccharides on phycobiliprotein upon high pressure treatment

Lilia Neri, M. Faieta, P. Pittia

Factorial design of centrifugation-assisted freeze concentration applied to blueberry juice

Tamara Santana Hermida, J. Moreno Cuevas, G. Petzold Maldonado

Effect of high pressure treatment on physical and chemical characteristics of fresh scallop (Nodipecten Nodosus)

R. Bonfim1, D. Chávez1, H. Barbora2, W. Leal Junior2, A. Iraidy Brígida2, R. Godoy2, Amauri Rosenthal2

3:50-4:40 – Tea break + Poster session

Effects of high pressure processing on instrumental colour and consumer acceptance of tilapia fillets

Laura Y. Suemitsu, M. Cristianini

Application of ultrasounds to enhance the extractability of flavonoid glycosides and antioxidant activity in prickly pear (Opuntia ficus-indica L. Mill) tissues

T. García-Cayuela1,2, A. Gómez-Maqueo1,2, B. Nuño-Escobar2, D. Guajardo-Flores1, J. Welti-Chanes1, M. Pilar Cano1,2

Adaption of laboratory scale freeze-drying at a low cost for assessing dehydrating curves at different heating conditions, by technology Arduino-based

Rodrigo Díaz-Álvarez, L. Segura-Ponce

Effects of different drying methods combined with pulsed electric fields on characteristics of fried potato

Caiyun Liu1, N. Grimi1, N. Lebovka1,2, E. Vorobiev1

High pressure processing impacts on morphology and pasting properties of sorghum (Sorghum bicolor L.) starch granules

Ludmilla de Carvalho Oliveira, M.T. Pedrosa Silva Clerici, M. Cristianini

Effect of high pressure processing on bioactive compounds of minimally processed peaches

Gabriela Inés Denoya1,2, N. Apóstolo3, C. Sanow1, G.A. Polenta1, Sergio R. Vaudagna1,2

Increasing the isoflavone content of soymilk through the application of ultrasound and pulsed electric fields

Mariana Morales-de la Peña1, O. Martín-Belloso1,2, J. Welti-Chanes1

Impact of high pressure homogenization on the functional properties of wheat starch granules

D. Peressini, Sofia Melchior, S. Calligaris, M.C. Nicoli

Nonthermal technologies for the valorization of yeast biomass

George Dimopoulos, A. Limnaios, M. Tsantes, V. Andreou, P. Taoukis

Effect of pulsed light (PL) fluence on the structure of whey protein using a continuous flow pulsed light system

Md A.B. Siddique2, G. Ferrari1,2, Gianpiero Pataro1

In vitro bioaccessibility of phenolic compounds in carrots treated by pulsed electric fields

Gloria López-Gámez, P. Elez-Martínez, O. Martín-Belloso, R. Soliva-Fortuny

Application of High Pressure and PEF in the production of high quality olive oil and the valorization of olive pomace

Varvara Andreou, M. Psarianos, G. Dimopoulos, P. Taoukis

Ultrasound technology to reduce technological adjuvants when hydrating thawed cod fillets

Adriana Antunes-Rohling, J. Raso, G. Cebrián, I. Álvarez

Pulsed Electric Fields (PEF)-assisted extraction of total glycoalkaloids from potato peel and cost evaluation

Isabel Clemente, S. Condón-Abanto, C. Apel, N. Brunton, J. Lyng

Extraction of biocompounds from cucumber waste assisted by novel technologies

Raquel Ibarz, R. Soliva-Fortuny, O. Martín-Belloso

High pressure carbon dioxide inactivation of protease, lipase, and collagenase enzymes in chilled Coho salmon (Oncorhynchus kisutch) fillets

Mario Perez-Won1, R. Lemus-Mondaca2, G. Tabilo-Munizaga3, A. Palma1, T. Roco1

Response surface methodology to study the effects of pressure level and mild temperatures on physicochemical, color and textural properties of Superficial pectoralis beef muscle

E. Wilder1, A. Andreone2, L.C. Sanow3, A.M. Sancho3, Sergio R. Vaudagna3,4, N. Szerman3,4

On the inactivation of listeria innocua in carrot-orange juice blends by high hydrostatic pressure

Prashant Raj Pokhrel1, C. Boulet1,2, S. Sablani1, J. Tang1, G.V. Barbosa-Cánovas1

High pressure carbon dioxide inactivation of protease, lipase, and collagenase enzymes in chilled Coho salmon (Oncorhynchus kisutch) fillets

M. Perez-Won1, Roberto Lemus-Mondaca2, G. Tabilo-Munizaga3, A. Palma1, T. Roco1

Influence of wall material on the physical and functional properties of multilayer microparticles containing curcumin

*Robin Ostermeier**^1,2, O. Parniakov¹, C. Siemer¹, S. Toepfl¹, H. Jaeger²*

Kezban Candoğan¹, G.V. Barbosa-Cánovas²

Javier Leiva-Vega¹, R. Villalobos-Carvajal¹, G. Ferrari^2,3, F. Donsì², T. Beldarrain-Iznaga¹

Alica Lammerskitten^1,3, A. Wiktor², O. Parniakov³, C. Siemer³, S. Töpfl³

Dominique Larrea-Wachtendorff², G. Tabilo-Munizaga³, G. Ferrari^1,2

*Rodrigo Díaz-Álvarez**, Y. Tamarit-Pino, L. Segura-Ponce*

Gipsy Tabilo-Munizaga¹, R. Villalobos-Carvajal¹, C. Herrera-Lavados¹, L. Moreno-Osorio¹, M. Jarpa-Parra², M. Pérez-Won³

*Marcos Maza**^1,2, J. M. Martínez², I. Álvarez², J. Raso²*

*Lilia Neri**, M. Faieta, P. Pittia*

*Tamara Santana Hermida**, J. Moreno Cuevas, G. Petzold Maldonado*

R. Bonfim¹, D. Chávez¹, H. Barbora², W. Leal Junior², A. Iraidy Brígida², R. Godoy², Amauri Rosenthal²

*Laura Y. Suemitsu**, M. Cristianini*

T. García-Cayuela^1,2, A. Gómez-Maqueo^1,2, B. Nuño-Escobar², D. Guajardo-Flores¹, J. Welti-Chanes¹, M. Pilar Cano^1,2

*Rodrigo Díaz-Álvarez**, L. Segura-Ponce*

Caiyun Liu¹, N. Grimi¹, N. Lebovka^1,2, E. Vorobiev¹

*Ludmilla de Carvalho Oliveira**, M.T. Pedrosa Silva Clerici, M. Cristianini*

*Gabriela Inés Denoya**^1,2, N. Apóstolo³, C. Sanow¹, G.A. Polenta¹, Sergio R. Vaudagna^1,2*

Mariana Morales-de la Peña¹, O. Martín-Belloso^1,2, J. Welti-Chanes¹

*George Dimopoulos**, A. Limnaios, M. Tsantes, V. Andreou, P. Taoukis*

Md A.B. Siddique², G. Ferrari^1,2, Gianpiero Pataro¹

*Gloria López-Gámez**, P. Elez-Martínez, O. Martín-Belloso, R. Soliva-Fortuny*

*Varvara Andreou**, M. Psarianos, G. Dimopoulos, P. Taoukis*

*Adriana Antunes-Rohling**, J. Raso, G. Cebrián, I. Álvarez*

*Isabel Clemente**, S. Condón-Abanto, C. Apel, N. Brunton, J. Lyng*

*Raquel Ibarz**, R. Soliva-Fortuny, O. Martín-Belloso*

Mario Perez-Won¹, R. Lemus-Mondaca², G. Tabilo-Munizaga³, A. Palma¹, T. Roco¹

E. Wilder¹, A. Andreone², L.C. Sanow³, A.M. Sancho³, Sergio R. Vaudagna^3,4, N. Szerman^3,4

Prashant Raj Pokhrel¹, C. Boulet^1,2, S. Sablani¹, J. Tang¹, G.V. Barbosa-Cánovas¹

M. Perez-Won¹, Roberto Lemus-Mondaca², G. Tabilo-Munizaga³, A. Palma¹, T. Roco¹

Javier Leiva-Vega¹, R. Villalobos-Carvajal¹, G. Ferrari^2,3, F. Donsì², T. Beldarrain-Iznaga¹

Alica Lammerskitten^1,3, A. Wiktor², O. Parniakov³, C. Siemer³, S. Töpfl³

Dominique Larrea-Wachtendorff², G. Tabilo-Munizaga³, G. Ferrari^1,2

*Rodrigo Díaz-Álvarez**, Y. Tamarit-Pino, L. Segura-Ponce*

Gipsy Tabilo-Munizaga¹, R. Villalobos-Carvajal¹, C. Herrera-Lavados¹, L. Moreno-Osorio¹, M. Jarpa-Parra², M. Pérez-Won³

*Marcos Maza**^1,2, J. M. Martínez², I. Álvarez², J. Raso²*

*Lilia Neri**, M. Faieta, P. Pittia*

*Tamara Santana Hermida**, J. Moreno Cuevas, G. Petzold Maldonado*

R. Bonfim¹, D. Chávez¹, H. Barbora², W. Leal Junior², A. Iraidy Brígida², R. Godoy², Amauri Rosenthal²

Janna Cropotova¹, R. Mozuraityte², I.B. Standal², T. Rustad¹, B. Tiwari³

Luis Moreno-Osorio¹, C. Herrera-Lavados¹, G. Tabilo-Munizaga¹, R. Villalobos-Carvajal¹, M. Perez-Won²