Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Guillermo Idrogo-Vasquez"'
Autor:
Katheryn L. Vasquez-Gomez, Diner Mori-Mestanza, Aline C. Caetano, Guillermo Idrogo-Vasquez, Carlos Culqui-Arce, Erick A. Auquiñivin-Silva, Efraín M. Castro-Alayo, Rosita Cruz-Lacerna, Harvey A. Perez-Ramos, César R. Balcázar-Zumaeta, Llisela Torrejón-Valqui, Cindy Yoplac-Collantes, Ives Yoplac, Segundo G. Chavez
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e40088- (2024)
The research explored the chemical characteristics of essential oils (EOs) extracted from the peels of four citrus fruits grown in northeastern Peru (lime, sweet lemon, mandarin and orange). The essential oils were extracted by hydrodistillation usin
Externí odkaz:
https://doaj.org/article/4f73333e602b4671a8943dd15f3e8b51
Autor:
Carlos A. Culqui-Arce, Alfredo Vázquez-Ovando, Lucas D. Muñoz-Astecker, Diner Mori-Mestanza, Cruzalegui, Robert J, Guillermo Idrogo-Vasquez, Efrain M. Castro-Alayo, César R. Balcázar-Zumaeta, Armstrong B. Fernández-Jeri, Erick A. Auquiñivin-Silva
The research objective was to obtain co-products from the agroindustry to elaborate edible coatings based on biopolymers (7 treatments, combining starch, pectin, whey and cinnamon essential oil) and to evaluate their effect on tomato (Solanum lycoper
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::126016f84343bed1f1f7be0bb6ab19f4
Autor:
Diner Mori-Mestanza, Darwin Perez-Ruiz, Veronica Zuta-Chamoli, Guillermo Idrogo-Vasquez, Armstrong Barnard Fernández Jeri, Lucas Dalvil Muñoz-Astecker, Robert Javier Cruzalegui Fernadez, Segundo Grimaldo Chavez Quintana
Among the particularities of a food are beneficial properties such as polyphenols, antioxidant activity and anthocyanins. In fact, recent research has shown that the biological activity of these compounds reduces cellular ageing, thus helping to prev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6f91d5a4d71e6f4c0d58517da4fbab4
https://doi.org/10.21203/rs.3.rs-1287358/v1
https://doi.org/10.21203/rs.3.rs-1287358/v1
Autor:
Roberto Carlos Mori Zabarburú, Carlos Millones, Grobert A. Guadalupe, Guillermo Idrogo-Vásquez, Fred William Chu-Koo, Armstrong B. Fernández-Jeri, Elizabeth Gill, Segundo G. Chavez, Ligia García
Publikováno v:
Agriculture, Vol 13, Iss 2, p 390 (2023)
In this research, aspects of sustainability and efficiency were evaluated to provide information to decision makers. First, 39 rainbow trout farms were characterized, sustainability indices were determined for 36 production units using Sarandon’s m
Externí odkaz:
https://doaj.org/article/35b089a19f0c4bb6a707861eb9da654e
Autor:
Marleni Medina-Mendoza, Roxana J. Rodriguez-Pérez, Elizabeth Rojas-Ocampo, Llisela Torrejón-Valqui, Armstrong B. Fernández-Jeri, Guillermo Idrogo-Vásquez, Ilse S. Cayo-Colca, Efraín M. Castro-Alayo
Publikováno v:
Heliyon, Vol 7, Iss 2, Pp e06154- (2021)
We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were
Externí odkaz:
https://doaj.org/article/084ba038ca6d451bba46e8a6a2e01834
Autor:
Marvin G. Valle-Epquín, César R. Balcázar-Zumaeta, Erick A. Auquiñivín-Silva, Armstrong B. Fernández-Jeri, Guillermo Idrogo-Vásquez, Efraín M. Castro-Alayo
Publikováno v:
Scientia Agropecuaria, Vol 11, Iss 4 (2020)
The Criollo cocoa bean is classified as “fine” or flavor cocoas, being perceived as aromatic or smooth with fruity, raisin, floral, spicy, nutty, molasses, and caramel notes. In the present work, gas chromatography coupled to mass spectrometry wa
Externí odkaz:
https://doaj.org/article/d092a0a4bba249b9b5727794b68d1730
Publikováno v:
Revista de Investigación en Agroproducción Sustentable, Vol 1, Iss 3, Pp 28-35 (2017)
La investigación se realizó en la localidad de Quipachacha- Levanto-Amazonas, donde se evaluó el efecto de las enmiendas cálcicas sobre el rendimiento y contenido nutricional de pastos en praderas naturales. Se utilizó dos tipos de enmiendas cá
Externí odkaz:
https://doaj.org/article/b6a3660052ea4ca6b34c6f8b6ddc44d2
Publikováno v:
Heliyon, Vol 5, Iss 1, Pp e01157- (2019)
There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute that determines their quality. Criollo cocoa is of the highest quali
Externí odkaz:
https://doaj.org/article/ce2bcf654463472797ca114a2870dcc4