| 1 | 02-sep-2024 | EFFECT OF FERMENTATION PARAMETERS ON THE ANTIOXIDANT ACTIVITY OF ECUADORIAN COCOA (THEOBROMA CACAO L.) | MANOSALVAS QUIROZ LUIS ARMANDO, ORBE CHAMORRO MAYRA ALEXANDRA, PINTO MOSQUERA NICOLÁS SEBASTIÁN, SAMANIEGO MAIGUA IVÁN |
| 2 | 19-sep-2023 | IMPACT OF EXTRUSION ON THE PHYSICOCHEMICAL PARAMETERS OF TWO VARIETIES OF CORN (ZEA MAYS) | CALDERON MINDA CINTHYA CAROLINA, MANOSALVAS QUIROZ LUIS ARMANDO, VILLACIS PARRA NICOLE MARIANELA, ELENA VILLACRÉS, MARIA QUELAL |
| 3 | 30-ene-2023 | PECTIN EXTRACTION FROM RESIDUES OF THE COCOA FRUIT (THEOBROMA CACAO L.) BY DIFFERENT ORGANIC ACIDS: A COMPARATIVE STUDY | ESPIN VALLADARES ROSARIO DEL CARMEN, JARRIN CHACON JENNY PAOLA, MANOSALVAS QUIROZ LUIS ARMANDO, NUÑEZ PEREZ JIMMY, PAIS CHANFRAU JOSÉ MANUEL, HORTENSIA MARIA RODRÍGUEZ CABRERA |
| 4 | 31-dic-2019 | EFECTO DE LA HUMEDAD DE ALIMENTACIÓN Y TEMPERATURA DE EXTRUSIÓN SOBRE EL CONTENIDO NUTRICIONAL DE UN SNACK A BASE DE MAÍZ, CHOCHO Y PAPA | MANOSALVAS QUIROZ LUIS ARMANDO, TAIMAL QUELAL RICHARD MAURICIO, CLARA ELENA VILLACRÉS |
