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Fernando Ramos Escudero

Universidad de San Martín de Porres

36

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Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

2021 Lwt - Food Science and Technology
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Phenology of Oenocarpus mapora H. Karst in Low-Terrace and High-Terrace Forests of the Madre de Dios Region, Peru

2021 Forests
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Efecto de la ingesta de frutas nativas como guanábana, sachatomate, aguaymanto y tumbo serrano sobre la glicemia a través del índice glicémico

2021 Revista Espanola De Nutricion Comunitaria-spanish Journal of Community Nutrition
- Roxana Fernández-Condori
- Fernando Ramos Escudero
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Sanky (Corryocactus brevistylus) Peel as Low-Cost Adsorbent for Removal of Phosphate from Aqueous Solutions

2021 Sustainability
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Sacha Inchi Seed ( Plukenetia volubilis L.) Oil: Terpenoids

2021
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Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits.

2020 Heliyon
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LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications

2020 Molecules
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Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation

2020 Food Research International
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Elaboración de un pan libre de gluten a base de harina de cañihua (Chenopodium pallidicaule Aellen) y evaluación de la aceptabilidad sensorial

2019
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Quality, stability, carotenoids and chromatic parameters of commercial Sacha inchi oil originating from Peruvian cultivars

2019 Journal of Food Science and Technology-mysore
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