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Foods (Basel, Switzerland)|July 9, 2022
Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial DiversityLuis Santiago Guerra, Juan Manuel Cevallos-Cevallos, Stefan Weckx, et al.
Foods (Basel, Switzerland)|January 25, 2025
Ecuadorian Cacao Mucilage as a Novel Culture Medium Ingredient: Unveiling Its Potential for Microbial Growth and Biotechnological ApplicationsTania María Guzmán-Armenteros, Luis Santiago Guerra, Jenny Ruales, et al.
Heliyon|February 6, 2024
Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth modelsTania María Guzmán-Armenteros, José Villacís-Chiriboga, Luis Santiago Guerra, et al.
Foods (Basel, Switzerland)|July 14, 2023
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation ParametersTania María Guzmán-Armenteros, Jenny Ruales, José Villacís-Chiriboga, et al.
Heliyon|August 4, 2023
Corrigendum to "Optimization of cacao beans fermentation by native species and electromagnetic fields" [Heliyon 9(4) April 2023 e15065]Tania María Guzman-Armenteros, Luis Alejandro Ramos-Guerrero, Luis Santiago Guerra, et al.
Heliyon|April 20, 2023
Optimization of cacao beans fermentation by native species and electromagnetic fieldsTania María Guzmán-Armenteros, Luis Alejandro Ramos-Guerrero, Luis Santiago Guerra, et al.
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