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Heliyon
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February 19, 2019
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
Efraín M Castro-Alayo, Guillermo Idrogo-Vásquez, Raúl Siche, et al.
Foods (Basel, Switzerland)
|
December 24, 2021
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least Squares
Efraín M Castro-Alayo, Llisela Torrejón-Valqui, Ilse S Cayo-Colca, et al.
Antioxidants (Basel, Switzerland)
|
February 14, 2020
The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa
Editha Fernández-Romero, Segundo G Chavez-Quintana, Raúl Siche, et al.
Foods (Basel, Switzerland)
|
June 24, 2022
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
Efraín M Castro-Alayo, Llisela Torrejón-Valqui, Marleni Medina-Mendoza, et al.
Antioxidants (Basel, Switzerland)
|
April 30, 2021
Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties
Dorila E Grández-Yoplac, Diner Mori-Mestanza, Lucas D Muñóz-Astecker, et al.
Heliyon
|
September 8, 2023
Food Technology forecasting: A based bibliometric update in functional chocolates
César R Balcázar-Zumaeta, Efraín M Castro-Alayo, Lucas D Muñoz-Astecker, et al.
Food Research International (Ottawa, Ont.)
|
January 3, 2023
Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review
César R Balcázar-Zumaeta, Efraín M Castro-Alayo, Ilse S Cayo-Colca, et al.
Heliyon
|
August 25, 2021
Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries
Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Lucas D Muñóz-Astecker, et al.
Molecules (Basel, Switzerland)
|
March 14, 2026
Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages
Alexa J Pajuelo-Muñoz, Ilse S Cayo-Colca, Carlos Granda-Wong, et al.
Gels (Basel, Switzerland)
|
September 27, 2024
Oleogel Systems for Chocolate Production: A Systematic Review
Jheniffer E Valdivia-Culqui, Jorge L Maicelo-Quintana, Ilse S Cayo-Colca, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 19) with videos related to
Sort By:
Page
of 2
Heliyon
|
February 19, 2019
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
Efraín M Castro-Alayo, Guillermo Idrogo-Vásquez, Raúl Siche, et al.
Foods (Basel, Switzerland)
|
December 24, 2021
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least Squares
Efraín M Castro-Alayo, Llisela Torrejón-Valqui, Ilse S Cayo-Colca, et al.
Antioxidants (Basel, Switzerland)
|
February 14, 2020
The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa
Editha Fernández-Romero, Segundo G Chavez-Quintana, Raúl Siche, et al.
Foods (Basel, Switzerland)
|
June 24, 2022
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
Efraín M Castro-Alayo, Llisela Torrejón-Valqui, Marleni Medina-Mendoza, et al.
Antioxidants (Basel, Switzerland)
|
April 30, 2021
Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties
Dorila E Grández-Yoplac, Diner Mori-Mestanza, Lucas D Muñóz-Astecker, et al.
Heliyon
|
September 8, 2023
Food Technology forecasting: A based bibliometric update in functional chocolates
César R Balcázar-Zumaeta, Efraín M Castro-Alayo, Lucas D Muñoz-Astecker, et al.
Food Research International (Ottawa, Ont.)
|
January 3, 2023
Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review
César R Balcázar-Zumaeta, Efraín M Castro-Alayo, Ilse S Cayo-Colca, et al.
Heliyon
|
August 25, 2021
Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries
Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Lucas D Muñóz-Astecker, et al.
Molecules (Basel, Switzerland)
|
March 14, 2026
Tracking Aromatic Volatile Biomarkers Through Coffee Bean Postharvest Stages
Alexa J Pajuelo-Muñoz, Ilse S Cayo-Colca, Carlos Granda-Wong, et al.
Gels (Basel, Switzerland)
|
September 27, 2024
Oleogel Systems for Chocolate Production: A Systematic Review
Jheniffer E Valdivia-Culqui, Jorge L Maicelo-Quintana, Ilse S Cayo-Colca, et al.
Page
of 2