Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Lili Dahiana Becerra Garcia; Ruth Yolanda Ruiz Pardo; Maria Ximena Quintanilla Carvajal; Sebastián Escobar Parra

doi:10.1016/j.fbio.2023.102526

Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

Lili Dahiana Becerra Garcia (PHD Student)
, Ruth Yolanda Ruiz Pardo (Thesis Director)
, Maria Ximena Quintanilla Carvajal (Second Author)
, Sebastián Escobar Parra (Thesis Advisor)

Grupo de Investigación en Procesos Agroindustriales

agrosavi

Research output: Contribution to journal › Article › peer-review

27 Scopus citations

Translated title of the contribution	Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions
Original language	Undefined/Unknown
Pages (from-to)	1-10
Number of pages	9
Journal	Food Bioscience
DOIs	https://doi.org/10.1016/j.fbio.2023.102526
State	Published - 4 Mar 2023

Article Classification

Full research article

Indexación Internacional (Artículo)

ISI Y SCOPUS

Scopus-Q Quartil

Q1

ISI- Q Quartil

Q1

Categoría Publindex

A1

Access to Document

10.1016/j.fbio.2023.102526License: CC BY-ND

https://www.sciencedirect.com/science/article/pii/s2212429223001773?via%3dihubLicense: CC BY-ND

Cite this

@article{139b43bccd284c23857db4f8fcc3429c,

title = "Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions",

author = "\{Becerra Garcia\}, \{Lili Dahiana\} and \{Ruiz Pardo\}, \{Ruth Yolanda\} and \{Quintanilla Carvajal\}, \{Maria Ximena\} and \{Escobar Parra\}, Sebasti{\'a}n",

year = "2023",

month = mar,

day = "4",

doi = "10.1016/j.fbio.2023.102526",

language = "Indefinido/desconocido",

pages = "1--10",

journal = "Food Bioscience",

issn = "2212-4306",

publisher = "Elsevier Ltd",

}

Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions. / Becerra Garcia, Lili Dahiana (PHD Student); Ruiz Pardo, Ruth Yolanda (Thesis Director); Quintanilla Carvajal, Maria Ximena (Second Author) et al.
In: Food Bioscience, 04.03.2023, p. 1-10.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions

AU - Quintanilla Carvajal, Maria Ximena

A2 - Becerra Garcia, Lili Dahiana

A2 - Ruiz Pardo, Ruth Yolanda

A2 - Escobar Parra, Sebastián

PY - 2023/3/4

Y1 - 2023/3/4

U2 - 10.1016/j.fbio.2023.102526

DO - 10.1016/j.fbio.2023.102526

M3 - Artículo

SN - 2212-4306

SP - 1

EP - 10

JO - Food Bioscience

JF - Food Bioscience

ER -