Evaluación del potencial de uso de epicarpio de maracuyá deshidratado (Passiflora edulis f. flavicarpa O. Deg.) en la formulación de yogurt

by Daniela Arias-Lamos, Junior Bernardo Molina-Hernández, Margarita María Andrade-Mahecha
Published 2019-01-01

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

by Johannes Delgado-Ospina, Junior Bernardo Molina-Hernández, Clemencia Chaves-López, Gianfranco Romanazzi, Antonello Paparella
Published 2021-03-01

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

by Johannes Delgado-Ospina, Laura Acquaticci, Junior Bernardo Molina-Hernandez, Kalliopi Rantsiou, Maria Martuscelli, Astride Franks Kamgang-Nzekoue, Sauro Vittori, Antonello Paparella, Clemencia Chaves-López
Published 2021-12-01

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

by Johannes Delgado-Ospina, Maria Martuscelli, Carlos David Grande-Tovar, Raquel Lucas-González, Junior Bernardo Molina-Hernandez, Manuel Viuda-Martos, Juana Fernández-López, José Ángel Pérez-Álvarez, Clemencia Chaves-López
Published 2021-05-01