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Emirates Journal of Food and Agriculture(2)
International Journal of Food Science(1)
Journal of Food Science(1)
Medicinal Plants for the Treatment of Metabolic Disorders: Part 2(1)
Revista Facultad Nacional de Agronomia Medellin(1)
Bioactive compounds in Apis mellifera monofloral honeys
ReviewAbstract: Abstract: Honey is a natural product with a sweet flavor. Honey is made by the honeybee (Apis mellifPalabras claves:Apis mellifera, bioactive compounds, botanical origin, functional food, HoneyAutores:Giordano A., Montenegro G., Rafael Viteri, Zacconi F.C.Fuentes:googlescopusGINGER: ANALYSIS OF THE RAW RHIZOME, ESSENTIAL OIL AND ALCOHOL EXTRACT OF TWO VARIETIES GROWN IN ECUADOR
Book PartAbstract: Ginger is one of the most used species in traditional and ancestral medicine in different countries.Palabras claves:Autores:Gabriela Carrillo Lavid, Maribary Monsalve Paredes, Migdalia Mirandaínez Mart, Rafael ViteriFuentes:scopusEffect of Cocoa Bean Shell Addition on Metabolite Profile and Antioxidant Activity of Herbal Infusions
ArticleAbstract: Cocoa bean shell (CBS) is a by-product with aromatic characteristics that can enhance the aroma andPalabras claves:Autores:Ana Barragán, Daynet Sosa Del Castillo, Ivan Chóez-Guaranda, María Quijano-Avilés, Patricia Manzano Santana, Rafael ViteriFuentes:googlescopusEffect of drying methods on physical and chemical properties of ilex guayusa leaves
ArticleAbstract: The influence of air-drying (AD), convection oven (CO) and solar drying (SOD) on the physical and chPalabras claves:Air drying, caffeine, Conventional oven, Ilex guayusa, Solar dryingAutores:Ana Barragán, Cinthia Camacho, Daysi Martínez, Ivan Chóez-Guaranda, María Quijano-Avilés, Miranda Migdalia Martínez, Patricia Manzano Santana, Rafael ViteriFuentes:googlescopusPhysicochemical characterization of Theobroma cacao L. sweatings in Ecuadorian coast
ArticleAbstract: In 2014, Ecuador generated 141,000 MT of cocoa sweatings equivalent to 12,320 MT of reducing sugarsPalabras claves:Bioethanol, COCOA, Leachate, Mucilage, theobroma cacaoAutores:Ana Barragán, Carlos Balladares, Daynet Sosa, Daynet Sosa Del Castillo, González J.E., Ivan Chóez-Guaranda, Jairo García, María Quijano-Avilés, Patricia Manzano Santana, Pérez S., Rafael ViteriFuentes:googlescopusPolyphenols extracted from Theobroma cacao waste and its utility as antioxidant
ArticleAbstract: Cocoa production is economically significant in Ecuador but large quantities of waste are generatedPalabras claves:Cocoa shell, Dpph, Folin-ciocalteu, Free fatty acids, Peroxide valueAutores:Ana Barragán, Ivan Chóez-Guaranda, Jéssica Hernández, María Quijano-Avilés, Oswaldo Valle, Patricia Manzano Santana, Rafael ViteriFuentes:scopus