Search Results - Cárdenas-Toro, Fiorella P.

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  1. 1
    Obtaining Bixin- and Tocotrienol-Rich Extracts from Peruvian Annatto Seeds Using Supercritical CO2 Extraction: Experimental and Economic Evaluation

    Obtaining Bixin- and Tocotrienol-Rich Extracts from Peruvian Annatto Seeds Using Supercritical CO2 Extraction: Experimental and Economic Evaluation by Cárdenas-Toro, Fiorella P., Meza-Coaquira, Jennifer H., Nakama-Hokamura, Gabriela K., Zabot, Giovani Leone

    Published in Foods
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  2. 2
    Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least Squares

    Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution-Alternating Least Squares by Castro-Alayo, Efraín M, Torrejón-Valqui, Llisela, Cayo-Colca, Ilse S, Cárdenas-Toro, Fiorella P

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  3. 3
    Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

    Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process by Castro-Alayo, Efraín M., Torrejón-Valqui, Llisela, Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.

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  4. 4
    Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa

    Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa by Castro-Alayo, Efraín M., Idrogo-Vásquez, Guillermo, Siche, Raúl, Cardenas-Toro, Fiorella P.

    Published in Heliyon
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  5. 5
    The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

    The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa by Fernández-Romero, Editha, Chavez-Quintana, Segundo G, Siche, Raúl, Castro-Alayo, Efraín M, Cardenas-Toro, Fiorella P

    Published in Antioxidants
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  6. 6
    Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates

    Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates by Castro-Alayo, Efraín M., Balcázar-Zumaeta, César R., Torrejón-Valqui, Llisela, Medina-Mendoza, Marleni, Cayo-Colca, Ilse S., Cárdenas-Toro, Fiorella P.

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  7. 7
    Pressurized liquid extraction and low-pressure solvent extraction of carotenoids from pressed palm fiber: Experimental and economical evaluation

    Pressurized liquid extraction and low-pressure solvent extraction of carotenoids from pressed palm fiber: Experimental and economical evaluation by Cardenas-Toro, Fiorella P., Alcázar-Alay, Sylvia C., Coutinho, Janclei P., Godoy, Helena Teixeira, Forster-Carneiro, Tânia, Meireles, M. Angela A.

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  8. 8
    Obtaining Bixin- and Tocotrienol-Rich Extracts from Peruvian Annatto Seeds Using Supercritical CO 2 Extraction: Experimental and Economic Evaluation

    Obtaining Bixin- and Tocotrienol-Rich Extracts from Peruvian Annatto Seeds Using Supercritical CO 2 Extraction: Experimental and Economic Evaluation by Cárdenas-Toro, Fiorella P, Meza-Coaquira, Jennifer H, Nakama-Hokamura, Gabriela K, Zabot, Giovani Leone

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  9. 9
    Obtaining Bixin- and Tocotrienol-Rich Extracts from Peruvian Annatto Seeds Using Supercritical CO[sub.2] Extraction: Experimental and Economic Evaluation

    Obtaining Bixin- and Tocotrienol-Rich Extracts from Peruvian Annatto Seeds Using Supercritical CO[sub.2] Extraction: Experimental and Economic Evaluation by Cárdenas-Toro, Fiorella P, Meza-Coaquira, Jennifer H, Nakama-Hokamura, Gabriela K, Zabot, Giovani Leone

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  10. 10
    Integrated supercritical fluid extraction and subcritical water hydrolysis for the recovery of bioactive compounds from pressed palm fiber

    Integrated supercritical fluid extraction and subcritical water hydrolysis for the recovery of bioactive compounds from pressed palm fiber by Cardenas-Toro, Fiorella P., Forster-Carneiro, Tania, Rostagno, Mauricio A., Petenate, Ademir J., Maugeri Filho, Francisco, Meireles, M. Angela A.

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  11. 11
    MAIN FATTY ACIDS, PHENOLIC COMPOUNDS, AND EVALUATION OF GASTROPROTECTIVE EFFECT OF MALBEC GRAPE SEEDS, A WINE INDUSTRY BY-PRODUCT

    MAIN FATTY ACIDS, PHENOLIC COMPOUNDS, AND EVALUATION OF GASTROPROTECTIVE EFFECT OF MALBEC GRAPE SEEDS, A WINE INDUSTRY BY-PRODUCT by Gonzales-Uscamayta, Miki, Chávez-Flores, Juana E., Obregón-Tinoco, Henry, Cardenas-Toro, Fiorella P., Simirgiotis, Mario J., Borquez, Jorge, Robles-Caycho, Juana

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