Food Technology forecasting: A based bibliometric update in functional chocolates by César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, Lucas D. Muñoz-Astecker, Ilse S. Cayo-Colca, Fredy Velayarce-Vallejos

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Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate by Marleni Medina-Mendoza, Efrain M. Castro-Alayo, Cesar R. Balcazar-Zumaeta, Miguelina Z. Silva-Zuta, Jorge L. Maicelo-Quintana, Ilse S. Cayo-Colca

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The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru by Marvin G. Valle-Epquín, César R. Balcázar-Zumaeta, Erick A. Auquiñivín-Silva, Armstrong B. Fernández-Jeri, Guillermo Idrogo-Vásquez, Efraín M. Castro-Alayo

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Potential application of bee products in food industry: An exploratory review by Jorge L. Maicelo-Quintana, Katherine Reyna-Gonzales, César R. Balcázar-Zumaeta, Erick A. Auquiñivin-Silva, Efrain M. Castro-Alayo, Marleni Medina-Mendoza, Ilse S. Cayo-Colca, Italo Maldonado-Ramirez, Miguelina Z. Silva-Zuta

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Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization by César R. Balcázar-Zumaeta, Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas, Angel F. Iliquin-Chavez, Editha Fernández-Romero, Ives Yoplac, Lucas D. Muñoz-Astecker, Nadia Rodríguez-Hamamura, Ily M. Maza Mejía, Ilse S. Cayo-Colca, Gilson C. A. Chagas-Junior, Jorge L. Maicelo-Quintana, Efrain M. Castro-Alayo

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