| Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation VR Dulce, G Anne, K Manuel, AA Carlos, RC Jacobo, CES de Jesús, ... Heliyon 7 (8), e07694, 2021 | 31 | 2021 |
| Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor D Velasquez-Reyes, J Rodríguez-Campos, C Avendaño-Arrazate, ... Heliyon, 2023 | 17 | 2023 |
| Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time LM Coria-Hinojosa, D Velásquez-Reyes, M Alcázar-Valle, MR Kirchmayr, ... Food Research International 193, 114821, 2024 | 2 | 2024 |
| Phenolic Content and Antioxidant Potential of Cocoa Beans and Pod Husk From Three Endemic Varieties of South Mexico LCA Mares, M Alcazar, E del Carmen Lugo, L Mojica, D Velázquez Current Developments in Nutrition 8, 2024 | 2 | 2024 |
| Inóculos fermentativos:¿ De qué sabor vas a querer tu chocolate? DCV Reyes, MR Kirchmayr, AG Mathis Revista de divulgación científica iBIO 5 (3), M138-M138, 2023 | 1 | 2023 |
| Cacao post-harvest processing: From tradition to modernization and its role to quality diversification Z Papalexandratou, M Kirchmayr, E Lugo-Cervantes, D Velásquez-Reyes, ... Sustainable Cacao Cultivation in Latin America, 193-234, 2025 | | 2025 |
| Cacao criollo cultivado en México: características fisicoquímicas, aromáticas y bioactivas L Acévez-Mares, D Velásquez-Reyes, M Alcázar-Valle, L Mojica, ... Horizontes Transdisciplinarios 1 (2), 117-132, 2024 | | 2024 |
| Fermentación de cacao: UN CARNAVAL DE SABORES D del Carmen Velásquez Reyes Revista Veracruzenials, 23-24, 2023 | | 2023 |
| El arte del proceso de un buen chocolate DCV Reyes Revista de divulgación científica iBIO 4 (2), 14-17, 2022 | | 2022 |
