Tipo Producción |
Título |
Autor |
Año de Producción |
DOI |
Revista |
Fuente |
Cuartil de ScimagoJR o JCR* |
ArtÃculo en revista cientÃfica
|
Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties
|
Huaman-Rojas D.
|
2024
|
10.1016/J.AFRES.2024.100433
|
Applied Food Research
|
|
S/C***
|
Artículo en revista científica
|
Amino acid profile behavior during the fermentation of Criollo cocoa beans
|
Balcázar-Zumaeta C.R.
|
2024
|
10.1016/J.FOCHX.2024.101486
|
Food Chemistry: X
|
|
2024: No disponible**, 2020: Q1
|
Review
|
Potential application of bee products in food industry: An exploratory review
|
Maicelo-Quintana J.L.
|
2024
|
10.1016/J.HELIYON.2024.E24056
|
Heliyon
|
|
2024: No disponible**, 2020: Q1
|
Artículo en revista científica
|
Total polyphenols, carotenoids and antioxidant activity in Passiflora tripartita from four locations in northeastern Peru
|
Balcázar-Zumaeta C.R.
|
2024
|
10.51372/BIOAGRO361.4
|
Bioagro
|
|
2024: No disponible**, 2020: Q3
|
Review
|
Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review
|
Balcázar-Zumaeta C.R.
|
2023
|
10.1016/J.FOODRES.2022.112190
|
Food Research International
|
|
2023: No disponible**, 2020: Q1
|
Review
|
Food Technology forecasting: A based bibliometric update in functional chocolates
|
Balcázar-Zumaeta C.R.
|
2023
|
10.1016/J.HELIYON.2023.E19578
|
Heliyon
|
|
2023: No disponible**, 2020: Q1
|
Artículo en revista científica
|
Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate
|
Medina-Mendoza M.
|
2023
|
10.1016/J.HELIYON.2023.E19886
|
Heliyon
|
|
2023: No disponible**, 2020: Q1
|
Artículo en revista científica
|
Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates
|
Castro-Alayo E.M.
|
2023
|
10.1016/J.LWT.2022.114402
|
LWT
|
|
2023: No disponible**, 2020: Q1
|
Artículo en revista científica
|
Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization
|
Balcázar-Zumaeta C.R.
|
2023
|
10.3390/FOODS12173291
|
Foods
|
|
2023: No disponible**, 2020: Q1
|
Artículo en revista científica
|
CHANGES IN BIOACTIVE COMPOUNDS IN FRUITS OF Eriobotrya japonica GROWN IN THREE DIFFERENT LOCATIONS IN NORTHEASTERN PERU
|
Castillo-Chuquizuta N.
|
2023
|
10.47163/AGROCIENCIA.V57I4.2566
|
Agrociencia
|
|
2023: No disponible**, 2020: Q3
|
Artículo en revista científica
|
Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp
|
Balcázar-Zumaeta C.R.
|
2022
|
10.3746/PNF.2022.27.4.474
|
Preventive Nutrition and Food Science
|
|
Q2
|
Article
|
Physical and sensory characterization of almonds from elite cacao plants (Theobroma cacao L.) in Bagua, Peru
|
More Calderon, Jhon
|
2022
|
10.46925//rdluz.36.04
|
REVISTA DE LA UNIVERSIDAD DEL ZULIA
|
|
S/C***
|
Artículo en revista científica
|
The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru
|
Valle-Epquín M.G.
|
2020
|
10.17268/SCI.AGROPECU.2020.04.16
|
Scientia Agropecuaria
|
|
Q4
|
MasterThesis
|
Evaluación de la eficiencia técnica de las escuelas profesionales de la Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas mediante análisis envolvente de datos.
|
Balcázar Zumaeta, César Rafael
|
2020
|
|
|
|
No Aplica
|
|
Percepción de los actores del sector agrario respecto a la reforma agraria en el Perú y la Región Amazonas
|
Balcazar Zumaeta, Cesar Rafael
|
2017
|
|
|
|
No Aplica
|