6219: J. A. Cuervo-Parra, V. Sánchez-López, T. Romero-Cortes and M. Ramirez-Lepe (2014). Hypocrea viridescens ITV43 potential biological control agent for Moniliophthora roreri CIF & Par, Phytopthora megaesperma and P. capsici. African Journal of Microbiology Research. Vol. 8, No. 16, pp. 1704-1712.
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Disclosure Article
6220: T. Romero Cortes and J.A. Cuervo-Parra (2014). Cold chain in dairy products. HVAC&R World. Vol. 9, No. 112, pp. 22-24.
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2013
Refereed Article
5485: 2. Romero-Cortes, T., Salgado-Cervantes, M.A., García-Alamilla, P., García-Alvarado, M.A., Rodríguez-Jimenes, G.C., Hidalgo-Morales, M. and Robles-Olvera, V.J. 2013. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans. J Sci Food Agric. DOI 10.1002/jsfa.6088. ISSN: 1097-0010.
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Disclosure Article
6221: A. Morales-Peñaloza, G. Pérez-Lechuga and T. Romero-Cortes (2013). First Engineering in Refrigeration Technology in America. HVAC&R World.
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2012
Refereed Article
8099: T. Romero-Cortes, V. Robles-Olvera, G. Rodriguez-Jimenes and M. Ramírez-Lepe (2012). Isolation and characterization of Acetic Acid Bacteria in Traditional Mexican Cocoa Fermentation. Afr J Microbiol Res. Vol. 6, No. 2, pp. 339-347.
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Refereed Congress Report
6224: : C.T. Romero, P.J.A. Cuervo, Y.G. Ortiz, J.G.C. Rodríguez and O.V.J. Robles (2012). Evolution of polyphenols during traditional fermentation of cocoa (Theobroma cacao) in Tabasco, Mexico. IV International Congress of Food Science and Technology Cordoba 2012 (CICYTAC 2012). November 14-16, 2012 in the city of Córdoba, Argentina. ISBN-13:978-987-28845-0-5.
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6225: Y. G. Ortiz, C.T. Romero, P.J.A. Cuervo, R.L. Tamayo, P.A. Morales, O.V.J., Robles, J.G.C. Rodriguez, and A.M.A. Garcia. (2012). Study of ascorbic acid degradation during convective drying of Maradol papaya (Carica papaya). IV International Congress of Food Science and Technology Cordoba 2012 (CICYTAC 2012). November 14-16, 2012 in the city of Córdoba, Argentina. ISBN-13:978-987-28845-0-5.
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6226: T. Romero-Cortes, J.A. Cuervo-Parra, G. Ortíz-Yescas, G. Rodríguez-Jimenes, and V. Robles-Olvera. Robles-Olvera (2012). Influence of acetic acid bacteria on the acidity of the cocoa beans during fermentation. V International Congress Food Science and Food Biotechnology in Developing countries. Nuevo Vallarta, Nayarit, Mexico. October 24, 25 and 26. ISBN: 978-607-95455-2-9.
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6227: J. A. Cuervo-Parra, T. Romero-Cortes, G. Ortíz-Yescas, and M. Ramírez-Lepe (2012). Isolation and molecular identification of Curvularia lunata/Cochliobolus lunatus causal agent of leaf spot disease of cocoa. V International Congress Food Science and Food Biotechnology in Developing countries. Nuevo Vallarta, Nayarit, Mexico. October 24, 25 and 26. ISBN: 978-607-95455-2-9.
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6228: G. Ortíz-Yescas, T. Romero-Cortes, J.A. Cuervo-Parra, G. Rodríguez-Jimenes, V. Robles-Olvera, and M.A. García-Alvarado (2012). Evolution of ascorbic acid degradation during hot air drying of papaya maradol (Carica papaya). V International Congress Food Science and Food Biotechnology in Developing countries. Nuevo Vallarta, Nayarit, Mexico. October 24, 25 and 26. ISBN: 978-607-95455-2-9.
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2011
Book
6222: M. Ramírez-Lepe, J.A. Cuervo-Parra and T. Romero-Cortes (2011). Cocoa cultivation: Diseases and control methods. Editorial Académica Española. 108 pp.
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6223: M. Ramírez-Lepe, T. Romero-Cortes, V.J. Robles-Olvera (2011). Cocoa Fermentation: Essential Microorganisms for the Development of Chocolate Aroma and Flavor. Editorial Académica Española. 80 pp.
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