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Page 1
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa.
Heliyon. 2019 Jan 29;5(1):e01157. doi: 10.1016/j.heliyon.2019.e01157. eCollection 2019 Jan.
Heliyon. 2019.
PMID: 30775565
Free PMC article.
Review.
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process.
Castro-Alayo EM, Torrejón-Valqui L, Medina-Mendoza M, Cayo-Colca IS, Cárdenas-Toro FP.
Castro-Alayo EM, et al. Among authors: cardenas toro fp.
Foods. 2022 Jun 15;11(12):1769. doi: 10.3390/foods11121769.
Foods. 2022.
PMID: 35741966
Free PMC article.
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Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least Squares.
Castro-Alayo EM, Torrejón-Valqui L, Cayo-Colca IS, Cárdenas-Toro FP.
Castro-Alayo EM, et al. Among authors: cardenas toro fp.
Foods. 2021 Dec 14;10(12):3101. doi: 10.3390/foods10123101.
Foods. 2021.
PMID: 34945652
Free PMC article.
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The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa.
Fernández-Romero E, Chavez-Quintana SG, Siche R, Castro-Alayo EM, Cardenas-Toro FP.
Fernández-Romero E, et al. Among authors: cardenas toro fp.
Antioxidants (Basel). 2020 Feb 9;9(2):146. doi: 10.3390/antiox9020146.
Antioxidants (Basel). 2020.
PMID: 32050504
Free PMC article.
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