Quality Parameters and the Modeling of the Microwave Drying Kinetics of Basil ‘Nufar’ (Ocimum basilicum L.) Leaves

Authors: Martha López-Hernández, Miguel Ángel Montealegre, Jenifer Criollo, Henry Alexander Váquiro, Angélica Sandoval-Aldana

Source: AgriEngineering, Vol 6, Iss 3, Pp 2417-2428 (2024)

Subject Terms: theoretical model, polyphenolic compounds, antioxidant capacity, thin layer, basil, drying kinetics, Agriculture (General), S1-972, Engineering (General). Civil engineering (General), TA1-2040

File Description: electronic resource

Relation: https://www.mdpi.com/2624-7402/6/3/141; https://doaj.org/toc/2624-7402

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

Authors: Martha López-Hernández, Jenifer Criollo-Nuñez, Jose Isidro Beltran, Angélica Sandoval-Aldana

Source: Food Chemistry Advances, Vol 5, Iss , Pp 100819- (2024)

Subject Terms: Aromatic plants, Linalool, Antioxidant properties, Edaphoclimatic conditions, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772753X24002144; https://doaj.org/toc/2772-753X

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Evaluation of drying techniques for postharvest residue utilization in 'Nufar' Basil (Ocimum basilicum L.) production

Authors: Jenifer Criollo, José R. Rodríguez, Kelly J. Pedroza, Juan M. Sánchez

Source: Dyna, Vol 91, Iss 233 (2024)

Subject Terms: Ocimum basilicum L., agroindustry, drying systems, residues use, Technology, Mining engineering. Metallurgy, TN1-997

File Description: electronic resource

Relation: https://revistas.unal.edu.co/index.php/dyna/article/view/114774; https://doaj.org/toc/0012-7353; https://doaj.org/toc/2346-2183

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Dynamics of cocoa fermentation and its effect on quality

Authors: Ana M. Calvo, Blanca L. Botina, Maria C. García, William A. Cardona, Andrea C. Montenegro, Jenifer Criollo

Source: Scientific Reports, Vol 11, Iss 1, Pp 1-15 (2021)

Subject Terms: Medicine, Science

File Description: electronic resource

Relation: https://doaj.org/toc/2045-2322

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Biotechnological methods for pulping copoazú (Theobroma grandiflorum (Wild. ex Spring) Schum) seed and their influence on the fermentation stage

Authors: Jenifer Criollo nuñez, Angélica Piedad Sandoval-Aldana, Dagoberto Criollo-Cruz, Martha del Pilar López-Hernández

Source: Dyna, Vol 89, Iss 220 (2022)

Subject Terms: enzymes, semi-solid fermentation, hydrolases, pectinases, Technology, Mining engineering. Metallurgy, TN1-997

File Description: electronic resource

Relation: https://revistas.unal.edu.co/index.php/dyna/article/view/95734; https://doaj.org/toc/0012-7353; https://doaj.org/toc/2346-2183

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Estudio morfoagronómico de materiales de cacao (Theobroma cacao L.) de diferentes zonas productoras en Colombia

Authors: Martha del Pilar López Hernández, Angélica Piedad Sandoval Aldana, Jairo García Lozano, Jenifer Criollo Nuñez

Source: Ciencia y Agricultura, Vol 18, Iss 3 (2021)

Subject Terms: Descriptores, Diversidad Genética, Componentes Principales, Influencia Del Ambiente, Genotipo, Agriculture, Agriculture (General), S1-972

File Description: electronic resource

Relation: https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/12570; https://doaj.org/toc/0122-8420; https://doaj.org/toc/2539-0899

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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

Authors: Jorge Daniel Fonseca Blanco, Martha del Pilar López Hernandez, Laura Sabrina Ortiz Galeano, Jenifer Criollo Nuñez, María Denis Lozano Tovar

Source: Coffee and Cocoa Research Journal, Vol 36, Iss 2 (2020)

Subject Terms: cocoa yeast, lactic acid bacteria, acetic acid bacteria, organoleptic propperties, CCN 51 cocoa clone, starter cultures, Agriculture

File Description: electronic resource

Relation: https://www.ccrjournal.com/index.php/ccrj/article/view/438; https://doaj.org/toc/0215-0212; https://doaj.org/toc/2406-9574

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

Authors: Jenifer Criollo, Dagoberto Criollo, Angélica Sandoval Aldana

Source: Ciencia y Tecnología Agropecuaria, Vol 11, Iss 2 (2010)

Subject Terms: Análisis sensorial, Licor, Levaduras, Agriculture, Agriculture (General), S1-972, Animal culture, SF1-1100

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Relation: https://revistacta.agrosavia.co/index.php/revista/article/view/200; https://doaj.org/toc/2500-5308

Access URL: https://doaj.org/article/9c30536e421d4c9dbd0622c09acfa2c2

Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages

Authors: Martha del Pilar López Hernández, Jenifer Criollo Núñez, María Soledad Hernández Gómez, María Denis Lozano Tovar

Source: Revista Brasileira de Fruticultura, Vol 41, Iss 3

Subject Terms: Maturidade, microrganismos, qualidade, Theobroma cacao, Plant culture, SB1-1110

File Description: electronic resource

Relation: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000300903&lng=en&tlng=en; https://doaj.org/toc/1806-9967

Access URL: https://doaj.org/article/c00835c6ce98418db7484ce297676d6f

Physicochemical and microbiological dynamics of the fermentation of the ccn51 cocoa material in three maturity stages

Authors: Hernández, Martha del Pilar López, Núñez, Jenifer Criollo, Gómez, María Soledad Hernández, Tovar, María Denis Lozano

Source: Revista Brasileira de Fruticultura. January 2019 41(3)

Subject Terms: Maturity, microorganisms, quality, Theobroma cacao

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Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000300903