| Tipo Producción |
Título |
Autor |
Año de Producción |
DOI |
Revista |
Fuente |
Cuartil de ScimagoJR o JCR* |
|
Artículo en revista científica
|
PCA, PLS, and MCR-ALS applied to the analysis of miscibility and quantification of Cupuassu butter, Passion fruit oil and Sacha Inchi oil blended in Cocoa butter
|
Balcázar-Zumaeta C.R.
|
2025
|
10.1016/J.AFRES.2024.100678
|
Applied Food Research
|
|
S/C***
|
|
Artículo en revista científica
|
Exploring chemical properties of essential oils from citrus peels using green solvent
|
Vasquez-Gomez K.L.
|
2024
|
10.1016/J.HELIYON.2024.E40088
|
Heliyon
|
|
Q1
|
|
Journal - Article
|
A Novel Technique Using Confocal Raman Spectroscopy Coupled with PLS-DA to Identify the Types of Sugar in Three Tropical Fruits
|
Balcazar-Zumaeta, Cesar R. | Maicelo-Quintana, Jorge L. | Salon-Llanos, Geidy | Barrena, Miguel | Munoz-Astecker, Lucas D. | Cayo-Colca, Ilse S. | Torrejon-Valqui, Llisela | Castro-Alayo, Efrain M.
|
2024
|
10.3390/APP14188476
|
APPLIED SCIENCES-BASEL
|
|
2024: No disponible**, 2022: Q2
|
|
Artículo en revista científica
|
A Novel Technique Using Confocal Raman Spectroscopy Coupled with PLS-DA to Identify the Types of Sugar in Three Tropical Fruits
|
Balcázar-Zumaeta C.R.
|
2024
|
10.3390/APP14188476
|
Applied Sciences (Switzerland)
|
|
Q2
|
|
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
|
|
Q1
|
|
Journal - Article
|
Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates
|
Castro-Alayo, Efrain M. | Balcazar-Zumaeta, Cesar R. | Torrejon-Valqui, Llisela | Medina-Mendoza, Marleni | Cayo-Colca, Ilse S. | Cardenas-Toro, Fiorella P.
|
2023
|
10.1016/J.LWT.2022.114402
|
LWT-FOOD SCIENCE AND TECHNOLOGY
|
|
2023: No disponible**, 2022: Q1
|
|
Artículo en revista científica
|
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
|
Castro‐alayo E.M.
|
2022
|
10.3390/FOODS11121769
|
Foods
|
|
Q1
|
|
Journal - Article
|
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
|
Castro-Alayo, Efrain M. | Torrejon-Valqui, Llisela | Medina-Mendoza, Marleni | Cayo-Colca, Ilse S. | Cardenas-Toro, Fiorella P.
|
2022
|
10.3390/FOODS11121769
|
Foods
|
|
Q1
|
|
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
|
|
Journal - Article
|
Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Araza (<i>Eugenia stipitata</i>) Pulp
|
Balcazar-Zumaeta, Cesar R. | Castro-Alayo, Efrain M. | Medina-Mendoza, Marleni | Munoz-Astecker, Lucas D. | Torrejon-Valqui, Llisela | Rodriguez-Perez, Roxana J. | Rojas-Ocampo, Elizabeth | Cayo-Colca, Ilse S.
|
2022
|
10.3746/PNF.2022.27.4.474
|
|
|
S/C***
|
|
Journal - Article
|
Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (<i>Plukenetia volubilis</i> L.) oil
|
Medina-Mendoza, Marleni | Rodriguez-Perez, Roxana J. | Rojas-Ocampo, Elizabeth | Torrejon-Valqui, Llisela | Fernandez-Jeri, Armstrong B. | Idrogo-Vasquez, Guillermo | Cayo-Colca, Ilse S. | Castro-Alayo, Efrain M.
|
2021
|
10.1016/J.HELIYON.2021.E06154
|
Heliyon
|
|
Q2
|
|
Artículo en revista científica
|
Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil
|
Medina-Mendoza M.
|
2021
|
10.1016/J.HELIYON.2021.E06154
|
Heliyon
|
|
Q1
|
|
Artículo en revista científica
|
Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries
|
Rojas-Ocampo E.
|
2021
|
10.1016/J.HELIYON.2021.E07787
|
Heliyon
|
|
Q1
|
|
Journal - Article
|
Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries
|
Rojas-Ocampo, Elizabeth | Torrejon-Valqui, Llisela | Munoz-Astecker, Lucas D. | Medina-Mendoza, Marleni | Mori-Mestanza, Diner | Castro-Alayo, Efrain M.
|
2021
|
10.1016/J.HELIYON.2021.E07787
|
Heliyon
|
|
Q2
|
|
Artículo en revista científica
|
Evaluation of the miscibility of novel cocoa butter equivalents by Raman mapping and multivariate curve resolution–alternating least squares
|
Castro-Alayo E.M.
|
2021
|
10.3390/FOODS10123101
|
Foods
|
|
Q1
|
|
Journal - Article
|
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least Squares
|
Castro-Alayo, Efrain M. | Torrejon-Valqui, Llisela | Cayo-Colca, Ilse S. | Cardenas-Toro, Fiorella P.
|
2021
|
10.3390/FOODS10123101
|
Foods
|
|
Q1
|
|
Article
|
Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil
|
Medina-Mendoza, Marleni
|
2021
|
|
|
|
No Aplica
|
|
BachelorThesis
|
Influencia de la actividad de agua de carne precocida de cuy (Cavia porcellus) secado y envasado al vacío sobre su conservación
|
Torrejón Valqui, Llisela
|
2014
|
|
|
|
No Aplica
|