Food Technology forecasting: A based bibliometric update in functional chocolates

por Balcázar-Zumaeta, César R., Castro-Alayo, Efraín M., Muñoz-Astecker, Lucas D., Cayo-Colca, Ilse S., Velayarce-Vallejos, Fredy
Publicado 2023

Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

por Medina-Mendoza, Marleni, Castro-Alayo, Efrain M., Balcazar-Zumaeta, Cesar R., Silva-Zuta, Miguelina Z., Maicelo-Quintana, Jorge L., Cayo-Colca, Ilse S.
Publicado 2023

Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp

por Balcázar-Zumaeta, César R., Castro-Alayo, Efraín M., Medina-Mendoza, Marleni, Muñoz-Astecker, Lucas D., Torrejón-Valqui, Llisela, Rodriguez-Perez, Roxana J., Rojas-Ocampo, Elizabeth, Cayo-Colca, Ilse S.
Publicado 2022

Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

por 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.
Publicado 2023