Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate von Medina-Mendoza, Marleni, Castro-Alayo, Efrain M., Balcazar-Zumaeta, Cesar R., Silva-Zuta, Miguelina Z., Maicelo-Quintana, Jorge L., Cayo-Colca, Ilse S.

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

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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 von 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

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Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review von Balcázar-Zumaeta, César R., Castro-Alayo, Efraín M., Cayo-Colca, Ilse S., Idrogo-Vásquez, Guillermo, Muñoz-Astecker, Lucas D.

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Food Technology forecasting: A based bibliometric update in functional chocolates von Balcázar-Zumaeta, César R., Castro-Alayo, Efraín M., Muñoz-Astecker, Lucas D., Cayo-Colca, Ilse S., Velayarce-Vallejos, Fredy

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Oleogel Systems for Chocolate Production: A Systematic Review von Valdivia-Culqui, Jheniffer E, Maicelo-Quintana, Jorge L, Cayo-Colca, Ilse S, Medina-Mendoza, Marleni, Castro-Alayo, Efraín M, Balcázar-Zumaeta, César R

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Potential application of bee products in food industry: An exploratory review von 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.

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Amino acid profile behavior during the fermentation of Criollo cocoa beans von 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.

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

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PCA, PLS, and MCR-ALS applied to the analysis of miscibility and quantification of Cupuassu butter, Passion fruit oil and Sacha Inchi oil blended in Cocoa butter von Balcázar-Zumaeta, César R., Maicelo, Jorge L., Pajuelo-Muñoz, Alexa J., Torrejón-Valqui, Llisela, Muñóz-Astecker, Lucas D., Barrena, Miguel, Cayo-Colca, Ilse S., Castro-Alayo, Efraín M.

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Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties von 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.

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Exploring chemical properties of essential oils from citrus peels using green solvent von Vasquez-Gomez, Katheryn L., Mori-Mestanza, Diner, Caetano, Aline C., Idrogo-Vasquez, Guillermo, Culqui-Arce, Carlos, Auquiñivin-Silva, Erick A., Castro-Alayo, Efraín M., Cruz-Lacerna, Rosita, Perez-Ramos, Harvey A., Balcázar-Zumaeta, César R., Torrejón-Valqui, Llisela, Yoplac-Collantes, Cindy, Yoplac, Ives, Chavez, Segundo G.

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Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates von Castro-Alayo, Efraín M., Balcázar-Zumaeta, César R., Torrejón-Valqui, Llisela, Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.

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The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru von Valle-Epquín, Marvin G., Balcázar-Zumaeta, César R., Auquiñivín-Silva, Erick A., Fernández-Jeri, Armstrong B., Idrogo-Vásquez, Guillermo, Castro-Alayo, Efraín M.

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CHANGES IN BIOACTIVE COMPOUNDS IN FRUITS OF Eriobotrya japonica GROWN IN THREE DIFFERENT LOCATIONS IN NORTHEASTERN PERU von Castillo-Chuquizuta, Nelson, Balcázar-Zumaeta, César Rafael, Ricce-Villanueva, Milagros de Jesús, Chavez-Quintana, Segundo Grimaldo

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Polifenoles totales, carotenoides y actividad antioxidante en frutos de Passiflora tripartita “pur-pur” de cuatro localidades del nororiente del Perú von Balcázar-Zumaeta, César R, Gupioc-Jimenez, Marleny A, Castro-Alayo, Efraín M, Velayarce-Vallejos, Fredy, Zuta-Chamoli, Veronica

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Physicochemical Properties of Nanoencapsulated Essential Oils: Optimizing D-Limonene Preservation von Mori-Mestanza, Diner, Valqui-Rojas, Iraida, Caetano, Aline C., Culqui-Arce, Carlos, Cruz-Lacerna, Rosita, Cayo-Colca, Ilse S., Castro-Alayo, Efraín M., Balcázar-Zumaeta, César R.

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