Carlos Hugo Avendaño-Arrazate

Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA

Marycarmen Utrilla-Vázquez, Jacobo Rodríguez-Campos, Carlos Hugo Avendaño-Arrazate et al. · Food Research International · 2019 · 92 citations

Food Chemistry, Maya Cocoa, Volatile Compounds +2

Production, Genetics, Postharvest Management and Pharmacological Characteristics of Sechium edule (Jacq.) Sw.

Jorge Cadena-Íñiguez, Ma. de Lourdes Arévalo-Galarza, Carlos Hugo Avendaño-Arrazate et al. · 2007 · 40 citations

Engineering, Botany, Puerto Rico +17

Infraspecific variation of Sechium edule (Jacq.) Sw. in the state of Veracruz, Mexico

Jorge Cadena-Íñiguez, Carlos Hugo Avendaño-Arrazate, Marcos Soto‐Hernández et al. · Genetic Resources and Crop Evolution · 2007 · 37 citations

Infraspecific Variation, Engineering, Sechium Edule +5

Paenibacillus polymyxa NMA1017 as a potential biocontrol agent of Phytophthora tropicalis, causal agent of cacao black pod rot in Chiapas, Mexico

Belén Chávez‐Ramírez, Nadia Denisse Rodríguez-Velázquez, Cecilia Melisa Mondragón-Talonia et al. · Antonie van Leeuwenhoek · 2020 · 23 citations

Engineering, Plant-microbe Interaction, Plant Pathology +8

Unique haplotypes of cacao trees as revealed by <i>trnH-psbA</i> chloroplast DNA

Nidia Gutiérrez-López, Isidro Ovando‐Medina, Miguel Salvador‐Figueroa et al. · PeerJ · 2016 · 19 citations · Full text