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Ilse S. Cayo-Colca

Observed names: I. S. Cayo-Colca, I.S. Cayo-Colca, Ilse Cayo, Ilse Cayo Colca, Ilse Cayo-Colca, Ilse S. Cayo, Ilse S. Cayo Colca, Ilse Silvia Cayo Colca, Ilse Silvia Cayo-Colca, Ilse Silvia Cayo‐Colca
ORCID: 0000-0001-6518-0979
Observed ORCID: 0000-0001-6518-0979
OpenAlex ID: A5046107441
Metabolomics during the spontaneous fermentation in cocoa (Theobroma cacao L.): An exploraty review
2022 · César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, et al. · Food Research International · 63
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Potential application of bee products in food industry: An exploratory review
2024 · Jorge L. Maicelo-Quintana, Katherine Reyna-Gonzales, et al. · Heliyon · 54
Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil
2021 · Marleni Medina-Mendoza, Roxana J. Rodriguez-Pérez, et al. · Heliyon · 40
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A combination of FSH and dibutyryl cyclic AMP promote growth and acquisition of meiotic competence of oocytes from early porcine antral follicles
2011 · Ilse Silvia Cayo-Colca, Yukiko Yamagami, et al. · Theriogenology · 37
Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates
2022 · Efraín M. Castro-Alayo, César R. Balcázar-Zumaeta, et al. · LWT · 36
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Reduction in the Cocoa Spontaneous and Starter Culture Fermentation Time Based on the Antioxidant Profile Characterization
2023 · César R. Balcázar-Zumaeta, Alexa J. Pajuelo-Muñoz, et al. · Foods · 32
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Effect of estradiol‐17β during in vitro growth culture on the growth, maturation, cumulus expansion and development of porcine oocytes from early antral follicles
2014 · Naoko Kubo, Ilse Silvia Cayo‐Colca, et al. · Animal Science Journal · 32
Optimizing roasting time and temperature to enhance the physicochemical properties, and retention of bioactive compounds of three coffee arabica subvarieties
2025 · César R. Balcázar-Zumaeta, Katherine Reyna-Gonzales, et al. · Applied Food Research · 26
Oleogel Systems for Chocolate Production: A Systematic Review
2024 · Jheniffer E. Valdivia-Culqui, Jorge L. Maicelo-Quintana, et al. · Gels · 25
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Amino acid profile behavior during the fermentation of Criollo cocoa beans
2024 · César R. Balcázar-Zumaeta, Editha Fernández-Romero, et al. · Food Chemistry X · 24
Polymers Derived from Agro-Industrial Waste in the Development of Bioactive Films in Food
2025 · Carlos Culqui-Arce, Diner Mori-Mestanza, et al. · Polymers · 21
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Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process
2022 · Efraín M. Castro-Alayo, Llisela Torrejón-Valqui, et al. · Foods · 21
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Physicochemical Properties of Nanoencapsulated Essential Oils: Optimizing D-Limonene Preservation
2025 · Diner Mori-Mestanza, Iraida Valqui-Rojas, et al. · Polymers · 17
Food Technology forecasting: A based bibliometric update in functional chocolates
2023 · César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, et al. · Heliyon · 17
Zoometric Characterization of Creole Cows from the Southern Amazon Region of Peru
2021 · Ricardo Encina Ruiz, José Américo Saucedo-Uriarte, et al. · Diversity · 16
A Novel Technique Using Confocal Raman Spectroscopy Coupled with PLS-DA to Identify the Types of Sugar in Three Tropical Fruits
2024 · César R. Balcázar-Zumaeta, Jorge L. Maicelo-Quintana, et al. · Applied Sciences · 15
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Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties
2021 · Dorila E. Grández-Yoplac, Diner Mori-Mestanza, et al. · Antioxidants · 15
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Characterization of Terpenoids in Aromatic Plants Using Raman Spectroscopy and Gas Chromatography–Mass Spectrometry (GC–MS)
2025 · Milagros Granda-Santos, Katherine Reyna-Gonzales, et al. · International Journal of Molecular Sciences · 14
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Constraints on Public Policy Design and Formulation: A Case Study on the Conservation of Natural Resources in Local Governments of the Amazonia, Peru
2024 · Einstein Bravo, Carlos A. Amasifuen, et al. · Sustainability · 14
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Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties
2024 · Delli Huaman-Rojas, Jorge L. Maicelo-Quintana, et al. · Applied Food Research · 14
Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate
2023 · Marleni Medina-Mendoza, Efrain M. Castro-Alayo, et al. · Heliyon · 14
Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares
2021 · Efraín M. Castro-Alayo, Llisela Torrejón-Valqui, et al. · Foods · 13
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Modeling of Forest Fire Risk Areas of Amazonas Department, Peru: Comparative Evaluation of Three Machine Learning Methods
2025 · Alex J. Vergara, Sivmny V. Valqui-Reina, et al. · Forests · 12
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Advances in cocoa butter and alternative fats: composition and crystallization dynamics in chocolate production
2026 · César R. Balcázar-Zumaeta, Gilson C. A. Chagas-Júnior, et al. · European Food Research and Technology · 11
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Physicochemical Exploration of Cocoa Butter During Spontaneous Fermentation: A Comparative Study Across Three Latin American Countries
2025 · César R. Balcázar-Zumaeta, Jorge L. Maicelo-Quintana, et al. · Fermentation · 8
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Works count: 69
Citation count: 699
H-index: 15
I10-index: 24
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