Pedro Ávila García

Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (<i>Theobroma cacao</i>) beans

Teresa Romero‐Cortés, M.A. Salgado-Cervantes, Pedro Ávila García et al. · Journal of the Science of Food and Agriculture · 2013 · 61 citations

Mass transfer of water and volatile fatty acids in cocoa beans during drying

D. Páramo, Pedro Ávila García, M.A. Salgado-Cervantes et al. · Journal of Food Engineering · 2010 · 48 citations

Food Chemistry, Cocoa Beans, Volatile Fatty Acids +4

Comparative pyrolysis studies of lignocellulosic biomasses: Online gas quantification, kinetics triplets, and thermodynamic parameters of the process

Diakaridia Sangaré, Stéphane Bostyn, Mario Moscosa-Santillán et al. · Bioresource Technology · 2021 · 46 citations

Liquefaction, Chemical Engineering, Kinetics Triplets +10

Moisture, acidity and temperature evolution during cacao drying

Pedro Ávila García, M.A. Salgado-Cervantes, Michel Barel et al. · Journal of Food Engineering · 2006 · 45 citations

Food Chemistry, Cacao Drying, Thermodynamics +1

Continuous Microalgal Cultivation for Antioxidants Production

Jenny Fabiola López-Hernández, Pedro Ávila García, D. Palma‐Ramírez et al. · Molecules · 2020 · 37 citations · Full text