Efraín M. Castro–Alayo

Antioxidant capacity, total phenolic content and phenolic compounds of pulp and bagasse of four Peruvian berries

Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Lucas D. Muñóz-Astecker et al. · Heliyon · 2021 · 60 citations · Full text

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Marleni Medina-Mendoza, Roxana J. Rodriguez-Pérez, Elizabeth Rojas-Ocampo et al. · Heliyon · 2021 · 36 citations · Full text

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

Editha Fernández-Romero, Segundo G. Chávez, Raúl Siché et al. · Antioxidants · 2020 · 35 citations · Full text

Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates

Efraín M. Castro–Alayo, César R. Balcázar-Zumaeta, Llisela Torrejón-Valqui et al. · LWT · 2022 · 25 citations · Full text

Engineering, Functional Property, Food Biophysics +16

Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization

César R. Balcázar-Zumaeta, Alexa J. Pajuelo-Muñoz, Deisy F. Trigoso-Rojas et al. · Foods · 2023 · 17 citations · Full text

Desirable Volatile Compounds, Antioxidant Profile, Food Fermentation +15