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Torrejón-Valqui, Llisela
16  Ergebnisse:
Personensuche X
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1

Effect of tempering and cocoa butter equivalents on crystal..:

Castro-Alayo, Efraín M. ; Balcázar-Zumaeta, César R. ; Torrejón-Valqui, Llisela...
LWT.  173 (2023)  - p. 114402 , 2023
Link: https://doi.org/10.1016/..
 
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2

Kinetics Crystallization and Polymorphism of Cocoa Butter t..:

Castro-Alayo, Efraín M. ; Torrejón-Valqui, Llisela ; Medina-Mendoza, Marleni..
Foods.  11 (2022)  12 - p. 1769 , 2022
Link: https://doi.org/10.3390/..
 
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3

Physical and Chemical Properties of 70% Cocoa Dark Chocolat..:

Balcázar-Zumaeta, César R. ; Castro-Alayo, Efraín M. ; Medina-Mendoza, Marleni...
Preventive Nutrition and Food Science.  27 (2022)  4 - p. 474-482 , 2022
Link: https://doi.org/10.3746/..
 
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4

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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5

Evaluation of the Miscibility of Novel Cocoa Butter Equival..:

Castro-Alayo, Efraín M. ; Torrejón-Valqui, Llisela ; Cayo-Colca, Ilse S..
Foods.  10 (2021)  12 - p. 3101 , 2021
Link: https://doi.org/10.3390/..
 
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6

Rheological, bioactive properties and sensory preferences o..:

Medina-Mendoza, Marleni ; Rodriguez-Pérez, Roxana J. ; Rojas-Ocampo, Elizabeth...
Heliyon.  7 (2021)  2 - p. e06154 , 2021
Link: https://doi.org/10.1016/..
 
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7

Kinetics Crystallization and Polymorphism of Cocoa Butter t..:

Castro-Alayo, Efraín M ; Torrejón-Valqui, Llisela ; Medina-Mendoza, Marleni..
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222970/.  , 2022
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

Evaluation of the Miscibility of Novel Cocoa Butter Equival..:

Castro-Alayo, Efraín M ; Torrejón-Valqui, Llisela ; Cayo-Colca, Ilse S.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8700800/.  , 2021
Link: http://www.ncbi.nlm.nih...
 
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10

Kinetics Crystallization and Polymorphism of Cocoa Butter t..:

Efraín M. Castro-Alayo ; Llisela Torrejón-Valqui ; Marleni Medina-Mendoza..
https://www.mdpi.com/2304-8158/11/12/1769.  , 2022
Link: https://doi.org/10.3390/..
 
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11

Kinetics Crystallization and Polymorphism of Cocoa Butter t..:

Efraín M. Castro-Alayo ; Llisela Torrejón-Valqui ; Marleni Medina-Mendoza..
Food Physics and (Bio)Chemistry.  , 2022
Link: https://doi.org/10.3390/..
 
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12

Rheological, bioactive properties and sensory preferences o..:

Marleni Medina-Mendoza ; Roxana J. Rodriguez-Pérez ; Elizabeth Rojas-Ocampo...
http://www.sciencedirect.com/science/article/pii/S2405844021002590.  , 2021
Link: https://doi.org/10.1016/..
 
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13

Evaluation of the Miscibility of Novel Cocoa Butter Equival..:

Efraín M. Castro-Alayo ; Llisela Torrejón-Valqui ; Ilse S. Cayo-Colca.
https://www.mdpi.com/2304-8158/10/12/3101.  , 2021
Link: https://doi.org/10.3390/..
 
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14

Evaluation of the Miscibility of Novel Cocoa Butter Equival..:

Efraín M. Castro-Alayo ; Llisela Torrejón-Valqui ; Ilse S. Cayo-Colca.
Food Analytical Methods.  , 2021
Link: https://doi.org/10.3390/..
 
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15

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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