Maribel Alexandra Quelal-Vásconez
0000-0003-4968-0636
UTEQ
29
Coauthors
6
Documentos
4
H-index Scopus
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2018 | 1 |
| 2019 | 1 |
| 2020 | 2 |
| 2022 | 1 |
| 2023 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 5 |
| Agricultura | 1 |
| Desarrollo sostenible | 1 |
| Ciencias Agrícolas | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Química analítica | 3 |
| Tecnología alimentaria | 2 |
| Tecnología de las bebidas | 2 |
| Pequeños trabajos de forja (herrería) | 1 |
| Agricultura y tecnologías afines | 1 |
| Economía de la tierra y la energía | 1 |
| Cultura e instituciones | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 6 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Pérez-Esteve É. | 5 |
| Barat J.M. | 5 |
| Talens P. | 5 |
| Lerma-García M.J. | 4 |
| Arnau-Bonachera A. | 3 |
| Bro R. | 1 |
| Petersen M.A. | 1 |
| Livi G. | 1 |
| Macchioni R. | 1 |
| sara Latorre | 1 |
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Top Keywords
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Publicaciones del autor
The challenges of a sustainable cocoa value chain: A study of traditional and “fine or flavour” cocoa produced by the kichwas in the ecuadorian Amazon region
ArticleAbstract: Cocoa (beans) is one of the highest-value crops globally, yet some producer countries still follow aPalabras claves:Amazon region, Fine or flavour cocoa, Kichwa producers, Sustainability challenges, Upgrading, VALUE CHAINAutores:Maribel Alexandra Quelal-Vásconez, Michael Zambrano Godoy, Oswaldo Viteri Salazar, sara LatorreFuentes:scopusRapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy
ArticleAbstract: Cocoa powder is a highly valuable global product that can be adulterated with low-cost raw materialsPalabras claves:Adulteration, Carob flour, Cocoa powder, NIR, PCa, PLSAutores:Arnau-Bonachera A., Barat J.M., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusRoadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods
ArticleAbstract: Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy pPalabras claves:authenticity control, Chemometrics, cocoa quality roadmap, Multivariate analysis, nondestructive methodsAutores:Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusChanges in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
ArticleAbstract: Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) wasPalabras claves:Cocoa powder, Flavanols, HPLC, Methylxanthines, near-infrared spectroscopyAutores:Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusFast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
ArticleAbstract: Cocoa shell must be removed from the cocoa bean before or after the roasting process. In the case ofPalabras claves:Cocoa powder, Cocoa shell, NIR, PLS, PLS-DAAutores:Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopus