Showing results (11-20 of 18) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 18 results.
Polymers|February 13, 2025
Physicochemical Properties of Nanoencapsulated Essential Oils: Optimizing D-Limonene PreservationDiner Mori-Mestanza, Iraida Valqui-Rojas, Aline C Caetano, et al.
Heliyon|March 1, 2021
Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (<i>Plukenetia volubilis</i> L.) oilMarleni Medina-Mendoza, Roxana J Rodriguez-Pérez, Elizabeth Rojas-Ocampo, et al.
Preventive Nutrition and Food Science|February 1, 2023
Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Araz&aacute; (<i>Eugenia stipitata</i>) PulpCésar R Balcázar-Zumaeta, Efraín M Castro-Alayo, Marleni Medina-Mendoza, et al.
Heliyon|January 25, 2024
Potential application of bee products in food industry: An exploratory reviewJorge L Maicelo-Quintana, Katherine Reyna-Gonzales, César R Balcázar-Zumaeta, et al.
International Journal of Molecular Sciences|December 11, 2025
Characterization of Terpenoids in Aromatic Plants Using Raman Spectroscopy and Gas Chromatography-Mass Spectrometry (GC-MS)Milagros Granda-Santos, Katherine Reyna-Gonzales, Llisela Torrejón-Valqui, et al.
Polymers|February 13, 2025
Polymers Derived from Agro-Industrial Waste in the Development of Bioactive Films in FoodCarlos Culqui-Arce, Diner Mori-Mestanza, Armstrong B Fernández-Jeri, et al.
Food Chemistry: X|June 6, 2024
Amino acid profile behavior during the fermentation of Criollo cocoa beansCésar R Balcázar-Zumaeta, Editha Fernández-Romero, Alessandra Santos Lopes, et al.
Foods (Basel, Switzerland)|September 9, 2023
Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile CharacterizationCésar R Balcázar-Zumaeta, Alexa J Pajuelo-Muñoz, Deisy F Trigoso-Rojas, et al.
Pageof 2