Response surface optimization of the cacao criollo fermentation process in the province of Utcubamba, Amazonas-Peru von Mori, Diner, Barrena, Miguel, Oliva, Segundo, Chavez, Segundo

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Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries von Rojas-Ocampo, Elizabeth, Torrejón-Valqui, Llisela, Muñóz-Astecker, Lucas D., Medina-Mendoza, Marleni, Mori-Mestanza, Diner, Castro-Alayo, Efraín M.

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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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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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Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties von Grández-Yoplac, Dorila E, Mori-Mestanza, Diner, Muñóz-Astecker, Lucas D, Cayo-Colca, Ilse S, Castro-Alayo, Efraín M

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Efecto de la temperatura de agua en el desarrollo inicial de gamitana (Colossoma macropomum) en condiciones de selva alta von Fernández, Armstrong, Rodriguez, Yesica, Cruz, Rosita, Auquiñivin, Erick, Muñoz, Lucas, Mori, Roberto, Mori, Diner, Culqui, Carlos, Idrogo, Guillermo, Cruzalegui, Robert

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