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Mori-Mestanza, Diner
16  Ergebnisse:
Personensuche X
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1

Enriching white chocolates with native Amazonian blackberri..:

Huaman-Rojas, Delli ; Maicelo-Quintana, Jorge L. ; Mori-Mestanza, Diner...
Applied Food Research.  4 (2024)  1 - p. 100433 , 2024
Link: https://doi.org/10.1016/..
 
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2

Kinetics Drying of Blackberry Bagasse and Degradation of An..:

Grández-Yoplac, Dorila E. ; Mori-Mestanza, Diner ; Muñóz-Astecker, Lucas D...
Antioxidants.  10 (2021)  4 - p. 548 , 2021
Link: https://doi.org/10.3390/..
 
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3

Antioxidant capacity, total phenolic content and phenolic c..:

Rojas-Ocampo, Elizabeth ; Torrejón-Valqui, Llisela ; Muñóz-Astecker, Lucas D....
Heliyon.  7 (2021)  8 - p. e07787 , 2021
Link: https://doi.org/10.1016/..
 
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4

Análisis de los compuestos volátiles de cacao nativo fino d..:

Mori Mestanza, Diner ; Zuta Chamoli, Verónica ; Barrena Gurbillon, Miguel Ángel..
Revista Científica Pakamuros.  9 (2023)  4 - p. , 2023
Link: https://doi.org/10.37787..
 
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5

Efecto del NPK del suelo y el piso altitudinal en la acidez..:

Idrogo, Guillermo ; Zuta Chamoli, Veronica ; Mori Mestanza, Diner..
Revista Científica Pakamuros.  11 (2023)  1 - p. , 2023
Link: https://doi.org/10.37787..
 
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6

Análisis de los compuestos volátiles de cacao nativo fino d..:

Mori Mestanza, Diner ; Zuta Chamoli, Veronica ; Barrena Gurbillón, Miguel Ángel..
Revista Científica Pakamuros.  9 (2021)  4 - p. 133-147 , 2021
Link: https://doi.org/10.37787..
 
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7

Kinetics Drying of Blackberry Bagasse and Degradation of An..:

Grández-Yoplac, Dorila E ; Mori-Mestanza, Diner ; Muñóz-Astecker, Lucas D..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8065409/.  , 2021
Link: http://www.ncbi.nlm.nih...
 
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8

Antioxidant capacity, total phenolic content and phenolic c..:

Rojas-Ocampo, Elizabeth ; Torrejón-Valqui, Llisela ; Muñóz-Astecker, Lucas D...
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8367789/.  , 2021
Link: http://www.ncbi.nlm.nih...
 
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9

OBTAINING BIOPOLYMERS FROM CO-PRODUCTS AND THEIR APPLICATIO..:

Carlos A. Culqui-Arce ; Alfredo Vázquez-Ovando ; Lucas D. Muñoz-Astecker...
doi:10.5281/zenodo.7630593.  , 2023
Link: https://zenodo.org/recor..
 
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10

Kinetics Drying of Blackberry Bagasse and Degradation of An..:

Dorila E. Grández-Yoplac ; Diner Mori-Mestanza ; Lucas D. Muñóz-Astecker..
https://www.mdpi.com/2076-3921/10/4/548.  , 2021
Link: https://doi.org/10.3390/..
 
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11

Kinetics Drying of Blackberry Bagasse and Degradation of An..:

Dorila E. Grández-Yoplac ; Diner Mori-Mestanza ; Lucas D. Muñóz-Astecker..
Natural and Synthetic Antioxidants.  , 2021
Link: https://doi.org/10.3390/..
 
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12

Antioxidant capacity, total phenolic content and phenolic c..:

Elizabeth Rojas-Ocampo ; Llisela Torrejón-Valqui ; Lucas D. Muñóz-Astecker...
http://www.sciencedirect.com/science/article/pii/S2405844021018909.  , 2021
Link: https://doi.org/10.1016/..
 
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13

Response surface optimization of the cacao criollo fermenta..:

Mori Mestanza, Diner ; Barrena Gurbillón, Miguel ; Oliva Cruz, Segundo.
https://www.produccioncientificaluz.org/index.php/agronomia/article/view/37712/41432.  , 2022
Link: https://www.produccionci..
 
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14

Estandarización de la fermentación de cacao (Theobroma caca..:

Mori Mestanza, Diner
https://hdl.handle.net/20.500.14077/2380.  , 2021
Link: https://hdl.handle.net/2..
 
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15

Influencia de la dilución y tiempo de pasteurización en las..:

Mori Mestanza, Diner ; López Muijahuanca, José Reyes
FIA_141.pdf.  , 2016
Link: https://hdl.handle.net/2..
 
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