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Foods (Basel, Switzerland)|December 24, 2021
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least SquaresEfraín M Castro-Alayo, Llisela Torrejón-Valqui, Ilse S Cayo-Colca, et al.
Foods (Basel, Switzerland)|June 24, 2022
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation ProcessEfraín M Castro-Alayo, Llisela Torrejón-Valqui, Marleni Medina-Mendoza, et al.
Heliyon|August 25, 2021
Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berriesElizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Lucas D Muñóz-Astecker, et al.
Heliyon|March 1, 2021
Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis 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 Arazá (Eugenia stipitata) PulpCésar R Balcázar-Zumaeta, Efraín M Castro-Alayo, Marleni Medina-Mendoza, 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.
Heliyon|November 19, 2024
Exploring chemical properties of essential oils from citrus peels using green solventKatheryn L Vasquez-Gomez, Diner Mori-Mestanza, Aline C Caetano, et al.
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