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César R. Balcázar-Zumaeta

Observed names: Balcázar-Zumaeta, César R., C.R. Balcazar-Zumaeta, Cesar Balcazar-Zumaeta, Cesar R. Balcazar Zumaeta, Cesar R. Balcazar-Zumaeta, César Balcázar Zumaeta, César Balcázar-Zumaeta, César Rafael Balcazar Zumaeta, César Rafael Balcázar Zumaeta, César Rafael Balcázar-Zumaeta
ORCID: 0000-0002-3033-6440
Observed ORCID: 0000-0002-3033-6440
OpenAlex ID: A5076481194
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
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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Exploring chemical properties of essential oils from citrus peels using green solvent
2024 · Katheryn L. Vasquez-Gomez, Diner Mori-Mestanza, et al. · Heliyon · 28
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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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
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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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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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
The roasting process and place of cultivation influence the volatile fingerprint of Criollo cocoa from Amazonas, Peru
2020 · Marvin G. Valle-Epquín, César R. Balcázar-Zumaeta, et al. · Scientia Agropecuaria · 13
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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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Unveiling the potential of starch from tubers and grains as primary source of biopolymers
2025 · Carlos Culqui-Arce, Luz Maria Paucar-Menacho, et al. · Discover Food · 8
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Optimizing dark chocolate production: Effect of conching time, berry by-products, and sacha inchi oil on antioxidant attributes
2025 · Marleni Medina-Mendoza, Diner Mori-Mestanza, et al. · Journal of Agriculture and Food Research · 8
Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon?
2025 · Sabrina Oriana de Souza Begot da Rocha, Maria do Perpétuo Socorro Progene Vilhena, et al. · Foods · 8
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Physical and Chemical Properties of 70% Cocoa Dark Chocolate Mixed with Freeze-Dried Arazá (Eugenia stipitata) Pulp
2022 · César R. Balcázar-Zumaeta, Efraín M. Castro-Alayo, et al. · Preventive Nutrition and Food Science · 8
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Current trends and knowledge mapping on functional foods: bibliometric analysis and review
2026 · Jeniffer M. Chuquizuta-Fernandez, Valeri S. Mosilot-Acosta, et al. · Frontiers in Food Science and Technology · 7
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Dynamic profile of metabolites and volatile compounds in post-harvest cocoa beans until chocolate production
2026 · Diner Mori-Mestanza, Jheniffer E. Valdivia-Culqui, et al. · European Food Research and Technology · 7
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Ecology and functions of Trichoderma in coffee and cocoa agroecosystems: bibliometric and systematic insights for sustainable agriculture
2025 · Henry W. Santillan-Culquimboz, Santos Triunfo Leiva, et al. · Frontiers in Microbiology · 7
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Works count: 61
Citation count: 530
H-index: 14
I10-index: 17
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