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Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization.
Balcázar-Zumaeta CR, Pajuelo-Muñoz AJ, Trigoso-Rojas DF, Iliquin-Chavez AF, Fernández-Romero E, Yoplac I, Muñoz-Astecker LD, Rodríguez-Hamamura N, Maza Mejía IM, Cayo-Colca IS, Chagas-Junior GCA, Maicelo-Quintana JL, Castro-Alayo EM. Balcázar-Zumaeta CR, et al. Among authors: castro alayo em. Foods. 2023 Sep 1;12(17):3291. doi: 10.3390/foods12173291. Foods. 2023. PMID: 37685224 Free PMC article.
Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp.
Balcázar-Zumaeta CR, Castro-Alayo EM, Medina-Mendoza M, Muñoz-Astecker LD, Torrejón-Valqui L, Rodriguez-Perez RJ, Rojas-Ocampo E, Cayo-Colca IS. Balcázar-Zumaeta CR, et al. Among authors: castro alayo em. Prev Nutr Food Sci. 2022 Dec 31;27(4):474-482. doi: 10.3746/pnf.2022.27.4.474. Prev Nutr Food Sci. 2022. PMID: 36721755 Free PMC article.
Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil.
Medina-Mendoza M, Rodriguez-Pérez RJ, Rojas-Ocampo E, Torrejón-Valqui L, Fernández-Jeri AB, Idrogo-Vásquez G, Cayo-Colca IS, Castro-Alayo EM. Medina-Mendoza M, et al. Heliyon. 2021 Feb 2;7(2):e06154. doi: 10.1016/j.heliyon.2021.e06154. eCollection 2021 Feb. Heliyon. 2021. PMID: 33644458 Free PMC article.
13 results