Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa

por Castro-Alayo, Efraín M., Idrogo-Vásquez, Guillermo, Siche, Raúl, Cardenas-Toro, Fiorella P.
Publicado 2019

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

por Castro-Alayo, Efraín M., Torrejón-Valqui, Llisela, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.
Publicado 2021

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

por Fernández-Romero, Editha, Chavez-Quintana, Segundo G., Siche, Raúl, Castro-Alayo, Efraín M., Cardenas-Toro, Fiorella P.
Publicado 2020

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

por Castro-Alayo, Efraín M., Torrejón-Valqui, Llisela, Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.
Publicado 2022