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Fiorella P. Cardenas-Toro
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Fiorella P. Cardenas-Toro
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Fiorella P. Cardenas-Toro
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1
Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
by
Efraín M. Castro-Alayo
,
Guillermo Idrogo-Vásquez
,
Raúl Siche
,
Fiorella P. Cardenas-Toro
Published 2019-01-01
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Article
2
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares
by
Efraín M. Castro-Alayo
,
Llisela Torrejón-Valqui
,
Ilse S. Cayo-Colca
,
Fiorella P. Cárdenas-Toro
Published 2021-12-01
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Article
3
The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa
by
Editha Fernández-Romero
,
Segundo G. Chavez-Quintana
,
Raúl Siche
,
Efraín M. Castro-Alayo
,
Fiorella P. Cardenas-Toro
Published 2020-02-01
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Article
4
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
by
Efraín M. Castro-Alayo
,
Llisela Torrejón-Valqui
,
Marleni Medina-Mendoza
,
Ilse S. Cayo-Colca
,
Fiorella P. Cárdenas-Toro
Published 2022-06-01
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Article
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