| Nombre | DULCE DEL CARMEN VELASQUEZ REYES |
|---|---|
| Área | BIOLOGÍA Y QUÍMICA |
| Campo | BIOTECNOLOGÍA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | OTRAS |
| CVU | 880791 |
| Institución | |
|---|---|
| Dependencia | UNIVERSIDAD VERACRUZANA REGION XALAPA |
| Entidad | VERACRUZ DE IGNACIO DE LA LLAVE |
| Nivel | C |
| Vigencia | Inicio: 01/01/2026 |
| Fin: 31/12/2029 |
Publicaciones ORCID
- 2025
- Contribution of post-harvest processing in cocoa bean: Chemometric and metagenomic analysis in fermentation step Food Chemistry
- 2024
- Cacao post-harvest processing: From tradition to modernization and its role to quality diversification Sustainable Cacao Cultivation in Latin America
- Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time Food Research International
- 2023
- Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor Heliyon
- 2021
- Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation Heliyon
