Solutions are needed to address both hunger and the promotion of healthy and sustainable diets. Quinoa, a nutritious and sustainable Andean grain, is a versatile option for creating new foods. Over the years, several technological advancements have been made to include quinoa in various food products. However, there is still a need for solid scientific evidence on the impact of quinoa on the product's acceptance. To address this scientific knowledge gap, this work aims to analyze the scientific literature over the last three decades regarding the sensory and hedonic impact of adding quinoa to food products. To do so, bibliometric methods based on the Scopus and Annual Scientific Production databases were used. After selecting and screening using the PRISMA method, seventy-four articles from 1991 to 2024 were analyzed, identifying relationships between keywords in the analyzed studies, forming a co-occurrence and co-authorship network. Results showed that quinoa has great nutritional potential when added to different food products, but its instrumental and sensory properties are modified. The nine-point hedonic scale was used to measure product acceptability in 47% of the articles. Studies on bakery products have shown that increasing the concentration of quinoa in the product formulation decreases the acceptance of the final product in 67% of cases. It is recommended to include consumer demands from a sensory and hedonic perspective when developing new products. The scientific and industrial community is encouraged to develop new food products catering to a broader consumer range.

Sustainable watershed management stands at the forefront of global efforts to tackle pressing environmental and socio-economic challenges. This study offers a pioneering assessment of the state of research on Peru's watersheds, integrating geographical, environmental, and socio-economic dimensions. By harnessing cutting-edge bibliometric tools, including Bibliometrix and VOSviewer, and adhering to PRISMA guidelines for a systematic review, this work maps the scientific landscape of watershed management in Peru. Utilizing comprehensive databases such as Scopus and Web of Science, the study identifies and analyses key thematic clusters, revealing an escalating focus on the urgent issues of climate change and urbanization, particularly within the critical Rimac River Basin. This basin, vital to the water supply of Lima, the world's second-largest desert city, faces severe threats from pollution and climate instability. Our findings not only chart the evolution of research in this domain but also spotlight emerging opportunities to modernize water management practices through the integration of climate change models, advanced data monitoring, and artificial intelligence. The study makes a compelling case for a collaborative approach, urging stronger alliances among local communities, research institutions, and international stakeholders to foster more resilient and sustainable watershed management strategies in Peru. This paper provides actionable insights, making it an indispensable resource for policymakers and practitioners aiming to secure Peru's water future.

In recent decades, rates of childhood overweight and obesity have increased worldwide, surpassing those of adults. Understanding the factors influencing children’s food choices is essential to promote healthy eating habits. This study examined why school-aged children make healthy and unhealthy food choices and how parents’ eating habits influence their children’s choices. Children’s ability to rank 25 food pictures according to their healthfulness was assessed using a free sorting task (FST), while parents made a free list of healthy and unhealthy foods, and the cognitive salience index (CSI) was calculated. Children were grouped into two groups based on their responses: one mainly from Moquegua and the other from Puno. In general, children from Moquegua demonstrated a greater ability to identify healthy foods than those from Puno. The CSI provided information on healthy and unhealthy foods in each region. These findings underline the potential of selecting palatable and healthy foods to improve children’s diets in the short term and contribute to the development of healthier products in the food industry. In addition, studies in other regions of Peru are recommended to understand children’s perceptions better.

Pisco is an emblematic spirit in Peru and Chile, made from fermented grapes, gaining growing scientific interest over the last two decades. This study aimed to map 20 years of research on Pisco through a systematic bibliometric review. A search was conducted in the Scopus database covering the period from 2004 to 2024, applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) methodology for the transparent selection of scientific articles. The search strategy considered titles, abstracts, and keywords, using the terms “Pisco” and “schnapps”, excluding unrelated fields such as geology (basin, seismic, fossil). The initial search yielded 360 records. After removing non-original articles (books, book chapters, conference papers, and reviews), 101 articles remained. A further screening excluded irrelevant studies (e.g., those referring to the city of Pisco rather than the beverage), resulting in 78 articles included for final analysis. It was observed that 19% of the studies focus on the history, culture, and appellation of origin; 14% on environmental sustainability; 10% on innovation and quality; and 9% on the bioactive properties of by-products. Other areas include extraction technologies (9%), distillation process modeling (8%), and marketing and economics (8%), among others. Recent trends are related to clean production practices. Thus, Pisco by-products and their components can be exploited by applying technologies such as supercritical fluids, drying, and biofilms, while, for waste management, the processes of composting, solar photo-Fenton, and ozonation can be applied. Moreover, it is important to highlight that the valorization of Pisco by-products opens opportunities for translation into the market, particularly in developing cosmetics, nutritional supplements, and bio-packaging materials, contributing to sustainability and innovation in new industries. However, a more holistic view is still needed in Pisco research. These findings suggest that future research should prioritize the integration of consumer-based sensory evaluations and sustainable production innovations to optimize Pisco’s quality, enhance market acceptance, and promote environmentally responsible industry practices.

Cañihua (Chenopodium pallidicaule) is an underutilized Andean pseudocereal of strategic interest for sustainable agriculture in high-altitude, climate-constrained environments, where its tolerance to frost, drought, and saline soils positions it as a potential climate-resilient crop. Despite its high nutritional value and potential for functional food applications, its research landscape remains fragmented and unevenly developed across agronomic, nutritional, and technological dimensions. This study aimed to systematically and bibliometrically analyze the scientific literature on cañihua published between 1995 and 2025. A total of 104 documents indexed in the Scopus database were evaluated following the PRISMA 2020 approach, including analyses of publication trends, geographic distribution, collaboration networks, and thematic structures, together with a qualitative critical appraisal of the included evidence. Results indicate a marked increase in scientific output since 2006, with research predominantly concentrated in food science and technology and limited development in agronomy, clinical nutrition, and socio-economic domains. Thematic analysis reveals a strong focus on bioactive compounds, nutritional composition, and processing technologies, while clinical, socio-economic, and large-scale agricultural studies remain limited. Processing strategies such as germination, malting, and fermentation enhance nutrient bioavailability, reduce antinutritional factors, and improve sensory properties, supporting the incorporation of cañihua into functional and gluten-free foods at levels of up to 25%. Significant gaps persist in clinical validation, agronomic standardization, production scalability, genetic improvement, and integration across research domains. Overall, cañihua shows strong potential to contribute to sustainable Andean agriculture, food security, and functional food innovation, although further interdisciplinary and translational research linking agricultural production with nutritional and technological outcomes is required to realize its full applied potential.