Llisela Torrejón-Valqui

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

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

Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

Efraín M. Castro–Alayo, Llisela Torrejón-Valqui, Marleni Medina-Mendoza et al. · Foods · 2022 · 16 citations · Full text

Engineering, Food Biophysics, Chocolate Aroma Precursors +17

Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Efraín M. Castro–Alayo, Llisela Torrejón-Valqui, Ilse S. Cayo-Colca et al. · Foods · 2021 · 13 citations · Full text