Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties by Dorila E. Grández-Yoplac, Diner Mori-Mestanza, Lucas D. Muñóz-Astecker, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo

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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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Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries by Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Lucas D. Muñóz-Astecker, Marleni Medina-Mendoza, Diner Mori-Mestanza, Efraín M. Castro-Alayo

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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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