CHUMPITAZ, G. P.; SALAZAR, D.;
ALVAREZ, E. G.;
HUAYTA, F. V.(2024).
Use of the germ derived from tara seeds (Caesalpinia spinosa) in the development of a textured and meat analogue.. En
LACCEI International Multi-Conference for Engineering, Education, and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5. (pp. 1 - 9). SAN JOSE. LACCEI.
SALAZAR, D.; QUINTEROS, R. B.; CHUMPITAZ, G. P.;
HUAYTA, F. V.; CUEVA, R.;
ALVAREZ, E. G.(2024).
Unveiling Leaders and Trends in Gastroprotective Nutraceuticals: A Global Bibliometric Analysis. En
LACCEI International Multi-Conference for Engineering, Education, and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5. (pp. 1 - 9). SAN JOSE. LACCEI.
CUEVA, R.; SALAZAR, D.;
ALVAREZ, E. G.(2023).
CARACTERIZACIÓN QUÍMICA Y ACTIVIDAD ANTIBACTERIANA DEL ACEITE ESENCIAL ENCAPSULADO DE INKAMUÑA (Clinopodium bolivianum) FRENTE AL Helicobacter pylori..
SARANGO, S. V.;
ALVAREZ, E. G.;
TRONCOSO, O. P.(2023).
PATENTE DE INVENCION - PROCEDIMIENTO PARA LA OBTENCIÓN DE SALES DE CALCIO A PARTIR DE CÁSCARAS DE HUEVO DE AVE.
SALAZAR, D.; CHUMPITAZ, G. P.;
ALVAREZ, E. G.;
HUAYTA, F. V.(2021).
Efecto de la utilización de cascarilla de cacao en el perfil sensorial de una cerveza artesanal tipo Ale estilo Stout. En
19th LACCEI International Multi-Conference for Engineering, Education, and Technology: ¿Prospective and trends in technology and skills for sustainable social development. (pp. 1 - 7). LACCEI.
ALVAREZ, E. G.; SARMIENTO, N. F.; CHUMPITAZ, G. P.;
HUAYTA, F. V.(2021).
Isolation of Annona cherimola Miller starch from low-quality fruits. En
19th LACCEI International Multi-Conference for Engineering, Education, and Technology: ¿Prospective and trends in technology and skills for sustainable social development. (pp. 1 - 7). LACCEI.
ALVAREZ, E. G.; Cueva, E.;
HUAYTA, F. V.; NAPAN, L. E.; VIETTI, F. F.(2019).
Recovery of phenolic compounds from grape residues from the production of pisco quebranta.. 17 th LACCEI International Multi-Conference for Engineering, Education, and Technology: Industry, Innovation, And Infrastructure for Sustainable Cities and Communities.
