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Agricultural, Forestry and Bioindustry Biotechnology and Biodiscovery(1)
Foods(1)
Journal of Food Protection(1)
Journal of Food Quality(1)
Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation
ArticleAbstract: Cacao demand is continuously increasing, and variations in cacao prices have been associated with thPalabras claves:aroma compounds, cacao bean fermentation, Nacional cacao, Trinitario cacaoAutores:Cynthia Sulay Zambrano-Vera, Joel Tigrero-Vaca, Juan Manuel Cevallos-Cevallos, Liao H.L., Lorena Monserrate Maggi, María Gabriela Maridueña-Zavala, Mónica Prado-LinceFuentes:googlescopusMicrobiological quality of high-demand food from three major cities in ecuador
ArticleAbstract: Bacterial foodborne diseases are among the most important public health issues worldwide, but in EcuPalabras claves:Aerobic mesophile, Coliform, ESCHERICHIA coli, food safety, LISTERIA MONOCYTOGENES, salmonellaAutores:Enrique Salazar-Llorente, Gu G., Ivette Sornoza, Johana Ortíz-Ulloa, Juan Manuel Cevallos-Cevallos, María Gabriela Maridueña-Zavala, María Morales, Nou X., Pedro Maldonado-AlvaradoFuentes:googlescopusTemperature profiles during the fermentation of Cacao 'Nacional' to understand chocolate quality
Book PartAbstract: The quality of chocolate is affected by a multitude of factors including cacao cultivar, maturity, fPalabras claves:Cacao 'Nacional', Chocolate quality, Fermentation, Temperature profilesAutores:Juan Manuel Cevallos-Cevallos, María Gabriela Maridueña-Zavala, Noël J., Pastorelly D., Pérez R., Reyes-De-Corcuera J.I., Victor HernándezFuentes:scopusTime-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans
ArticleAbstract: Chocolate is one of the most consumed foods worldwide and cacao fermentation contributes to the uniqPalabras claves:Autores:Gysel L., Juan Manuel Cevallos-Cevallos, María Gabriela Maridueña-Zavala, María José Molina-MirandaFuentes:scopus