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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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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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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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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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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