All Stories

  1. Pulpa de camu camu (Myrciaria dubia (H.B.K.) Mc Vaugh) en tres estados de madurez: efecto de la concentración al vacío, congelamiento y del tratamiento con ultrasonido en sus propiedades funcionales

    Article • Research Society and Development, April 2020, Research, Society and Development

    Dr. Pedro Pablo Peláez

  2. Macro and microelements, lead, cadmium, functional compounds, antioxidant capacity in fresh, dry cocoa beans and cocoa paste

    Article • Scientia Agropecuaria, December 2019, Scientia Agropecuaria

    Dr. Pedro Pablo Peláez

  3. Influence of three agroforestry systems of cocoa cultivation on carbon capture and storage

    Article • Scientia Agropecuaria, December 2018, Scientia Agropecuaria

    Dr. Pedro Pablo Peláez

  4. Development of functional cookies with wheat flour, banana flour (Musa paradisiaca), sesame seeds (Sesamum indicum) and storage stability

    Article • Scientia Agropecuaria, December 2017, Scientia Agropecuaria

    Dr. Pedro Pablo Peláez

  5. Methylxanthine and catechin content of fresh and fermented cocoa beans, dried cocoa beans, and cocoa liquor

    Article • Scientia Agropecuaria, December 2016, Scientia Agropecuaria

    Scientia Agropecuaria, Dr. Pedro Pablo Peláez

  6. Changes in physical and chemical characteristics of fermented cocoa (Theobroma cacao) beans with manual and semi-mechanized transfer, between fermentation boxes

    Article • Scientia Agropecuaria, June 2016, Scientia Agropecuaria

    Dr. Pedro Pablo Peláez