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Article(3)
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Food Chemistry(1)
International Journal of Food Sciences and Nutrition(1)
Journal of Food Composition and Analysis(1)
Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans
ArticleAbstract: Cocoa presents a high fat content and a unique fatty acid profile defining its technological and nutPalabras claves:Arriba cocoa, FAT, fatty acid, Multivariate analysis, palmitic acid, Stearic acidAutores:Espín S., García-Viguera C., Mena P., Quiroz J., Rosales C., Samaniego I., Wilman Ismael Carrillo TeránFuentes:googlescopusEffect of the growing area on the methylxanthines and flavan-3-ols content in cocoa beans from Ecuador
ArticleAbstract: Nacional is a worldwide recognized Ecuadorian cocoa variety. However, little is known regarding itsPalabras claves:Flavanols, Methylxanthines, Multivariate analysis, Nacional cocoa, PolyphenolsAutores:Bladimir Ortiz, Espín S., García-Viguera C., Mena P., Quiroz J., Samaniego I., Wilman Ismael Carrillo TeránFuentes:scopusPhenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)
ArticleAbstract: Tree tomato fruits from the yellow giant, giant purple and New Zealand purple cultivars, cultivatedPalabras claves:ANTHOCYANINS, Antioxidant capacity, Hydroxycinnamic acids, rosmarinic acid, TAMARILLOAutores:Ayuda-Durán B., Espín S., Gonzalez-Manzano S., Gonzalez-Paramás A.M., Poveda C., Santos-Buelga C., Verónica TacoFuentes:scopus