Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru
Cortez, Denny, Quispe-Sanchez, Luz, Mestanza, Marilu, Oliva-Cruz, Manuel, Yoplac, Ives, Torres, Cesar, Chavez, Segundo G.
Published in Current research in food science (01.01.2023)
Published in Current research in food science (01.01.2023)
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Oxidative stability and physicochemical changes of dark chocolates with essential oils addition
Quispe-Sanchez, Luz, Mestanza, Marilu, Oliva-Cruz, Manuel, Rimarachín, Nelson, Caetano, Aline C., Chuquizuta, Tony, Goñas, Malluri, Ambler Gill, Elizabeth Renee, Chavez, Segundo G.
Published in Heliyon (01.07.2023)
Published in Heliyon (01.07.2023)
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Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours
Quispe-Sanchez, Luz, Mestanza, Marilu, Goñas, Malluri, Gill, Elizabeth Renee Ambler, Oliva-Cruz, Manuel, Chavez, Segundo G.
Published in Frontiers in nutrition (Lausanne) (20.09.2022)
Published in Frontiers in nutrition (Lausanne) (20.09.2022)
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Comparación de sustratos en la propagación sexual y asexual del árbol de la quina (Cinchona officinalis)
Vásquez Castañeda, Julvio Horacio, Lápiz Sabaleta, Epifanio, Barboza Hernández, Marlitt K. Y., Vásquez Meza, Stefany Nicole, Quispe Sánchez, Luz Maribel
Published in Revista de investigaci̤n en agroproducci̤n sustentable En línea (11.01.2019)
Published in Revista de investigaci̤n en agroproducci̤n sustentable En línea (11.01.2019)
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