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Heliyon|October 9, 2023
Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolateMarleni Medina-Mendoza, Efrain M Castro-Alayo, Cesar R Balcazar-Zumaeta, et al.Gels (Basel, Switzerland)|September 27, 2024
Oleogel Systems for Chocolate Production: A Systematic ReviewJheniffer E Valdivia-Culqui, Jorge L Maicelo-Quintana, Ilse S Cayo-Colca, et al.Frontiers in Plant Science|July 11, 2022
Genetic Groups of Fine-Aroma Native Cacao Based on Morphological and Sensory Descriptors in Northeast PeruManuel Oliva-Cruz, Malluri Goñas, Leidy G Bobadilla, et al.Epidemiologia (Basel, Switzerland)|November 23, 2022
Epidemiological Analysis of COVID-19 Cases in Native Amazonian Communities from PeruCecilia Pajuelo-Reyes, Hugo J Valencia, Carla C Montenegro, 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.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 1