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Recent Insights Into Microbial Pectin Lyases: A Review
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Process …,
2023 |
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[2]
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Fungal Pectinases: Production and Applications in Food Industries
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2021 |
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[3]
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Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry
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2020 |
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[4]
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Automatización de un sistema de fermentación de almendras de cacao (theobroma cacao l.) para pequeños productores de El Oro
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2019 |
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[5]
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Matrix effect on quantification of sugars and mannitol developed during the postharvest of cocoa: an alternative method for traceability of aroma precursors by liquid chromatography with an evaporative detector
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Journal of Food Science and Technology,
2019 |
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[6]
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Profile of cacao cultivated in Colombia: a study based onstandardized methods, indicators of quality and variety
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International Journal of Food and Nutrition Research,
2018 |
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[7]
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Aproximación quimiométrica del balance entre los compuestos neoformados y los responsables de la calidad desarrollados durante las etapas de poscosecha de cacaos especiales (Theobroma cacao L.) cultivados en Antioquia
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Thesis,
2018 |
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[8]
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Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans
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Plant Foods for Human Nutrition,
2018 |
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[9]
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Profile of cacao cultivated in Colombia: a study based on standardized methods, indicators of quality and variety
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2018 |
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[10]
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Análise de Diversidade Genética e Ecofisiologia de Germinação de Theobroma cacao L.
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2018 |
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[11]
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Risk Prevention of Fungal Contamination of Raw Cocoa Beans in Côte d'Ivoire: Case of Polyhexamethylene Guanidine Hydrochloride (PHMGH)
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Food and Public Health,
2017 |
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[12]
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Manejo postcosecha de 31 híbridos interclonales de cacao (Theobroma cacao L.) enla finca experimental La Represa.
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2017 |
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[13]
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Manejo postcosecha de 31 híbridos Inter clonales de cacao (Theobroma cacao L.) en la finca experimental La Represa.
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2017 |
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[14]
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Eficacia de los métodos de fermentación y secado para optimizar la calidad de las almendras de cacao theobroma cacao l
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2016 |
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[15]
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EFICACIA DE LOS MéTODOS DE FERMENTACIóN Y SECADO PARA OPTIMIZAR LA CALIDAD DE LAS ALMENDRAS DE CACAO (THEOBROMA CACAO L)
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THESIS,
2016 |
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[1]
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Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry
Critical Reviews in Food Science and Nutrition,
2022
DOI:10.1080/10408398.2020.1819769
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[2]
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Matrix effect on quantification of sugars and mannitol developed during the postharvest of cocoa: an alternative method for traceability of aroma precursors by liquid chromatography with an evaporative detector
Journal of Food Science and Technology,
2019
DOI:10.1007/s13197-019-04049-1
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