Caracterización química de una nueva variedad de Coffea arabica L. cosechado en 2016 en Huatusco, Veracruz-México by Oscar González Ríos, Mirna Leonor Suárez Quiroz, Robert Winkler, Ana Karen Ramírez-Hernández

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Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach by Gustavo Armando Rosas-Sánchez, Zorba Josué Hernández-Estrada, Mirna Leonor Suárez-Quiroz, Oscar González-Ríos, Patricia Rayas-Duarte

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Metabolomic Markers for the Early Selection of <i>Coffea canephora</i> Plants with Desirable Cup Quality Traits by Roberto Gamboa-Becerra, María Cecilia Hernández-Hernández, Óscar González-Ríos, Mirna L. Suárez-Quiroz, Eligio Gálvez-Ponce, José Juan Ordaz-Ortiz, Robert Winkler

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Coffee Chlorogenic Acids Incorporation for Bioactivity Enhancement of Foods: A Review by Alexis Rojas-González, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios, Mirna Leonor Suárez-Quiroz, Rosa María González-Amaro, Zorba Josué Hernández-Estrada, Patricia Rayas-Duarte

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Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production by Natali Hernández-Parada, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Claudia Yuritzi Figueroa-Hernández, Juan de Dios Figueroa-Cárdenas, Patricia Rayas-Duarte, María Cruz Figueroa-Espinoza

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Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios

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