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

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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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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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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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