Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru D Cortez, L Quispe-Sanchez, M Mestanza, M Oliva-Cruz, I Yoplac, ... Current Research in Food Science 6, 100494, 2023 | 17 | 2023 |
Obtención de una bebida alcohólica a partir de la fermentación de leche LMQ Sánchez Revista Científica UNTRM: Ciencias Naturales e Ingeniería 1 (3), 46-51, 2018 | 8 | 2018 |
Oxidative stability and physicochemical changes of dark chocolates with essential oils addition L Quispe-Sanchez, M Mestanza, M Oliva-Cruz, N Rimarachín, ... Heliyon 9 (7), 2023 | 6 | 2023 |
Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours L Quispe-Sanchez, M Mestanza, M Goñas, ERA Gill, M Oliva-Cruz, ... Frontiers in Nutrition 9, 990887, 2022 | 6 | 2022 |
The fault tree analysis (FTA) to support management decisions on pesticide control in the reception of peruvian parchment coffee GA Guadalupe, L García, L Quispe-Sánchez, E Doménech Food Control 166, 110729, 2024 | 3 | 2024 |
Fatty acid profile and rheological properties of cocoa paste from north-eastern Peru L Quispe-Sanchez, AC Caetano, D Baca, M Oliva-Cruz, ... Journal of Food Composition and Analysis 123, 105580, 2023 | 3 | 2023 |
Modeling of drying kinetics and chemical analysis for optimal preservation of pitahaya, aguaymanto and pineapple fruits using a parabolic solar dehydrator in the Amazon region … MY Chappa, WG Angeles, L Quispe-Sanchez, DCM Servan, HS Gomez, ... Journal of Agriculture and Food Research, 101696, 2025 | | 2025 |
Effect of lecithin incorporation on the physical properties of dark chocolates R Oblitas, L Quispe Sanchez, M Oliva, S Chavez | | 2023 |
Perfil de ácidos grasos y características reológicas de pasta de cacao fino de aroma del Nororiente del Perú. LM Quispe Sanchez | | 2022 |
Comparison of substrates in the sexual and asexual propagation of the cinchona tree (Cinchona officinalis). JH Vásquez Castañeda, E Lápiz Sabaleta, MKY Barboza Hernández, ... | | 2018 |