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Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
Food Res Int. 2020 Mar;129:108834. doi: 10.1016/j.foodres.2019.108834. Epub 2019 Nov 29.
Food Res Int. 2020.
PMID: 32036902
Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America.
Calva-Estrada SJ, Utrilla-Vázquez M, Vallejo-Cardona A, Roblero-Pérez DB, Lugo-Cervantes E.
Calva-Estrada SJ, et al. Among authors: utrilla vazquez m.
Food Res Int. 2020 Oct;136:109594. doi: 10.1016/j.foodres.2020.109594. Epub 2020 Jul 25.
Food Res Int. 2020.
PMID: 32846619
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Relative Populations and IR Spectra of Cu38 Cluster at Finite Temperature Based on DFT and Statistical Thermodynamics Calculations.
Buelna-García CE, Castillo-Quevedo C, Quiroz-Castillo JM, Paredes-Sotelo E, Cortez-Valadez M, Martin-Del-Campo-Solis MF, López-Luke T, Utrilla-Vázquez M, Mendoza-Wilson AM, Rodríguez-Kessler PL, Vazquez-Espinal A, Pan S, de Leon-Flores A, Mis-May JR, Rodríguez-Domínguez AR, Martínez-Guajardo G, Cabellos JL.
Buelna-García CE, et al. Among authors: utrilla vazquez m.
Front Chem. 2022 Mar 1;10:841964. doi: 10.3389/fchem.2022.841964. eCollection 2022.
Front Chem. 2022.
PMID: 35300385
Free PMC article.
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