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
Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil
Medina-Mendoza, Marleni, Rodriguez-Pérez, Roxana J., Rojas-Ocampo, Elizabeth, Torrejón-Valqui, Llisela, Fernández-Jeri, Armstrong B., Idrogo-Vásquez, Guillermo, Cayo-Colca, Ilse S., Castro-Alayo, Efraín M.
Published in Heliyon (01.02.2021)
Published in Heliyon (01.02.2021)
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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
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
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
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
Castro-Alayo, Efraín M., Idrogo-Vásquez, Guillermo, Siche, Raúl, Cardenas-Toro, Fiorella P.
Published in Heliyon (01.01.2019)
Published in Heliyon (01.01.2019)
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Journal Article
Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries
Rojas-Ocampo, Elizabeth, Torrejón-Valqui, Llisela, Muñóz-Astecker, Lucas D., Medina-Mendoza, Marleni, Mori-Mestanza, Diner, Castro-Alayo, Efraín M.
Published in Heliyon (01.08.2021)
Published in Heliyon (01.08.2021)
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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
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
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
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
Aceites esenciales de plantas nativas del Perú: Efecto del lugar de cultivo en las características fisicoquímicas y actividad antioxidante
Rodríguez Hamamura, Nadia, Auquiñivín Silva, Erick A, Olivas Orozco, Guadalupe Isela, Fernández Jerí, Armstrong, Chávez–Quintana, Segundo G, Acha De la Cruz, Otilia, Castro–Alayo, Efraín M, Sepúlveda Ahumada, David Roberto
Published in Scientia Agropecuaria (2019)
Published in Scientia Agropecuaria (2019)
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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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