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Amino acid profile behavior during the fermentation of Criollo cocoa beans.
Food Chem X. 2024 May 18;22:101486. doi: 10.1016/j.fochx.2024.101486. eCollection 2024 Jun 30.
Food Chem X. 2024.
PMID: 38840720
Free PMC article.
Potential application of bee products in food industry: An exploratory review.
Maicelo-Quintana JL, Reyna-Gonzales K, Balcázar-Zumaeta CR, Auquiñivin-Silva EA, Castro-Alayo EM, Medina-Mendoza M, Cayo-Colca IS, Maldonado-Ramirez I, Silva-Zuta MZ.
Maicelo-Quintana JL, et al. Among authors: balcazar zumaeta cr.
Heliyon. 2024 Jan 6;10(1):e24056. doi: 10.1016/j.heliyon.2024.e24056. eCollection 2024 Jan 15.
Heliyon. 2024.
PMID: 38268589
Free PMC article.
Review.
Item in Clipboard
Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate.
Medina-Mendoza M, Castro-Alayo EM, Balcazar-Zumaeta CR, Silva-Zuta MZ, Maicelo-Quintana JL, Cayo-Colca IS.
Medina-Mendoza M, et al. Among authors: balcazar zumaeta cr.
Heliyon. 2023 Sep 6;9(9):e19886. doi: 10.1016/j.heliyon.2023.e19886. eCollection 2023 Sep.
Heliyon. 2023.
PMID: 37809724
Free PMC article.
Item in Clipboard
Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization.
Balcázar-Zumaeta CR, Pajuelo-Muñoz AJ, Trigoso-Rojas DF, Iliquin-Chavez AF, Fernández-Romero E, Yoplac I, Muñoz-Astecker LD, Rodríguez-Hamamura N, Maza Mejía IM, Cayo-Colca IS, Chagas-Junior GCA, Maicelo-Quintana JL, Castro-Alayo EM.
Balcázar-Zumaeta CR, et al.
Foods. 2023 Sep 1;12(17):3291. doi: 10.3390/foods12173291.
Foods. 2023.
PMID: 37685224
Free PMC article.
Item in Clipboard
Food Technology forecasting: A based bibliometric update in functional chocolates.
Balcázar-Zumaeta CR, Castro-Alayo EM, Muñoz-Astecker LD, Cayo-Colca IS, Velayarce-Vallejos F.
Balcázar-Zumaeta CR, et al.
Heliyon. 2023 Aug 28;9(9):e19578. doi: 10.1016/j.heliyon.2023.e19578. eCollection 2023 Sep.
Heliyon. 2023.
PMID: 37681142
Free PMC article.
Review.
Item in Clipboard
Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp.
Balcázar-Zumaeta CR, Castro-Alayo EM, Medina-Mendoza M, Muñoz-Astecker LD, Torrejón-Valqui L, Rodriguez-Perez RJ, Rojas-Ocampo E, Cayo-Colca IS.
Balcázar-Zumaeta CR, et al.
Prev Nutr Food Sci. 2022 Dec 31;27(4):474-482. doi: 10.3746/pnf.2022.27.4.474.
Prev Nutr Food Sci. 2022.
PMID: 36721755
Free PMC article.
Item in Clipboard
Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review.
Balcázar-Zumaeta CR, Castro-Alayo EM, Cayo-Colca IS, Idrogo-Vásquez G, Muñoz-Astecker LD.
Balcázar-Zumaeta CR, et al.
Food Res Int. 2023 Jan;163:112190. doi: 10.1016/j.foodres.2022.112190. Epub 2022 Nov 19.
Food Res Int. 2023.
PMID: 36596129
Free article.
Review.
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