Hasil Pencarian - Jenifer Criollo

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  1. 1
    Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso

    Fermentación de la almendra de copoazú (Theobroma grandiflorum [Willd. ex Spreng.] Schum.): evaluación y optimización del proceso oleh Jenifer Criollo, Dagoberto Criollo, Angélica Sandoval Aldana

    Diterbitkan 2010-11-01
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  2. 2
    Evaluation of drying techniques for postharvest residue utilization in 'Nufar' Basil (Ocimum basilicum L.) production

    Evaluation of drying techniques for postharvest residue utilization in 'Nufar' Basil (Ocimum basilicum L.) production oleh Jenifer Criollo, José R. Rodríguez, Kelly J. Pedroza, Juan M. Sánchez

    Diterbitkan 2024-09-01
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  3. 3
    Chemical composition and antioxidant activity of ‘Nufar’ basil (Ocimum basilicum L.) essential oil from three municipalities of Tolima, Colombia

    Chemical composition and antioxidant activity of ‘Nufar’ basil (Ocimum basilicum L.) essential oil from three municipalities of Tolima, Colombia oleh Martha López-Hernández, Jenifer Criollo-Nuñez, Jose Isidro Beltran, Angélica Sandoval-Aldana

    Diterbitkan 2024-12-01
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  4. 4
    Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves

    Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (<i>Ocimum basilicum</i> L.) Leaves oleh Martha López-Hernández, Miguel Ángel Montealegre, Jenifer Criollo, Henry Alexander Váquiro, Angélica Sandoval-Aldana

    Diterbitkan 2024-07-01
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  5. 5
    Estudio morfoagronómico de materiales de cacao (Theobroma cacao L.) de diferentes zonas productoras en Colombia

    Estudio morfoagronómico de materiales de cacao (Theobroma cacao L.) de diferentes zonas productoras en Colombia oleh Martha del Pilar López Hernández, Angélica Piedad Sandoval Aldana, Jairo García Lozano, Jenifer Criollo Nuñez

    Diterbitkan 2021-11-01
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  6. 6
    Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage

    Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage oleh Jenifer Criollo nuñez, Angélica Piedad Sandoval-Aldana, Dagoberto Criollo-Cruz, Martha del Pilar López-Hernández

    Diterbitkan 2022-03-01
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  7. 7
    Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages

    Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages oleh Martha del Pilar López Hernández, Jenifer Criollo Núñez, María Soledad Hernández Gómez, María Denis Lozano Tovar

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  8. 8
    Dynamics of cocoa fermentation and its effect on quality

    Dynamics of cocoa fermentation and its effect on quality oleh Ana M. Calvo, Blanca L. Botina, Maria C. García, William A. Cardona, Andrea C. Montenegro, Jenifer Criollo

    Diterbitkan 2021-08-01
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  9. 9
    Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia

    Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia oleh Jorge Daniel Fonseca Blanco, Martha del Pilar López Hernandez, Laura Sabrina Ortiz Galeano, Jenifer Criollo Nuñez, María Denis Lozano Tovar

    Diterbitkan 2020-08-01
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