Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp
Cesar R. Balcazar-Zumaeta, Efrain M. Castro-Alayo, Marleni Medina-Mendoza, Lucas D. Munoz-Astecker, Llisela Torrejon-Valqui, Roxana J. Rodriguez-Perez, Elizabeth Rojas-Ocampo, Ilse S. Cayo-Colca
Published in Preventive nutrition and food science (31.12.2022)
Published in Preventive nutrition and food science (31.12.2022)
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Journal Article
Potential application of bee products in food industry: An exploratory review
Maicelo-Quintana, Jorge L., Reyna-Gonzales, Katherine, Balcázar-Zumaeta, César R., Auquiñivin-Silva, Erick A., Castro-Alayo, Efrain M., Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Maldonado-Ramirez, Italo, Silva-Zuta, Miguelina Z.
Published in Heliyon (15.01.2024)
Published in Heliyon (15.01.2024)
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Journal Article
Amino acid profile behavior during the fermentation of Criollo cocoa beans
Balcázar-Zumaeta, César R., Fernández-Romero, Editha, Lopes, Alessandra Santos, Ferreira, Nelson Rosa, Chagas-Júnior, Gilson Celso Albuquerque, Yoplac, Ives, López-Trigoso, Heydi A., Tuesta-Occ, Mery L., Maldonado-Ramirez, Italo, Maicelo-Quintana, Jorge L., Cayo-Colca, Ilse S., Castro-Alayo, Efrain M.
Published in Food Chemistry: X (30.06.2024)
Published in Food Chemistry: X (30.06.2024)
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Journal Article
Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization
Balcázar-Zumaeta, César R, Pajuelo-Muñoz, Alexa J, Trigoso-Rojas, Deisy F, Iliquin-Chavez, Angel F, Fernández-Romero, Editha, Yoplac, Ives, Muñoz-Astecker, Lucas D, Rodríguez-Hamamura, Nadia, Maza Mejía, Ily M, Cayo-Colca, Ilse S, Chagas-Junior, Gilson C. A, Maicelo-Quintana, Jorge L, Castro-Alayo, Efrain M
Published in Foods (01.09.2023)
Published in Foods (01.09.2023)
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Journal Article
Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review
Balcázar-Zumaeta, César R., Castro-Alayo, Efraín M., Cayo-Colca, Ilse S., Idrogo-Vásquez, Guillermo, Muñoz-Astecker, Lucas D.
Published in Food research international (01.01.2023)
Published in Food research international (01.01.2023)
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Journal Article
A Novel Technique Using Confocal Raman Spectroscopy Coupled with PLS-DA to Identify the Types of Sugar in Three Tropical Fruits
Balcázar-Zumaeta, César R., Maicelo-Quintana, Jorge L., Salón-Llanos, Geidy, Barrena, Miguel, Muñoz-Astecker, Lucas D., Cayo-Colca, Ilse S., Torrejón-Valqui, Llisela, Castro-Alayo, Efraín M.
Published in Applied sciences (20.09.2024)
Published in Applied sciences (20.09.2024)
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Journal Article
Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties
Huaman-Rojas, Delli, Maicelo-Quintana, Jorge L., Mori-Mestanza, Diner, Auquiñivin-Silva, Erick A., Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Maldonado-Ramirez, Italo, Castro-Alayo, Efrain M., Balcázar-Zumaeta, César R.
Published in Applied Food Research (01.06.2024)
Published in Applied Food Research (01.06.2024)
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Journal Article
Polifenoles totales, carotenoides y actividad antioxidante en frutos de Passiflora tripartita “pur-pur” de cuatro localidades del nororiente del Perú
Balcázar-Zumaeta, César R, Gupioc-Jimenez, Marleny A, Castro-Alayo, Efraín M, Velayarce-Vallejos, Fredy, Zuta-Chamoli, Veronica
Published in Bioagro (01.01.2024)
Published in Bioagro (01.01.2024)
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Journal Article
Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates
Castro-Alayo, Efraín M., Balcázar-Zumaeta, César R., Torrejón-Valqui, Llisela, Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.
Published in Food science & technology (01.01.2023)
Published in Food science & technology (01.01.2023)
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Journal Article
CHANGES IN BIOACTIVE COMPOUNDS IN FRUITS OF Eriobotrya japonica GROWN IN THREE DIFFERENT LOCATIONS IN NORTHEASTERN PERU
Castillo-Chuquizuta, Nelson, Balcázar-Zumaeta, César Rafael, Ricce-Villanueva, Milagros de Jesús, Chavez-Quintana, Segundo Grimaldo
Published in Agrociencia (Montecillo) (19.05.2023)
Published in Agrociencia (Montecillo) (19.05.2023)
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Journal Article
The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru
Valle-Epquín, Marvin G., Balcázar-Zumaeta, César R., Auquiñivín-Silva, Erick A., Fernández-Jeri, Armstrong B., Idrogo-Vásquez, Guillermo, Castro-Alayo, Efraín M.
Published in Scientia agropecuaria (01.12.2020)
Published in Scientia agropecuaria (01.12.2020)
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Journal Article
Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate
Medina-Mendoza, Marleni, Castro-Alayo, Efrain M., Balcazar-Zumaeta, Cesar R., Silva-Zuta, Miguelina Z., Maicelo-Quintana, Jorge L., Cayo-Colca, Ilse S.
Published in Heliyon (01.09.2023)
Published in Heliyon (01.09.2023)
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Journal Article