日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Correction: Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

更正：添加高营养价值面粉的苦味巧克力的物理、功能和感官特性

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2026.1799462
Quispe-Sanchez, Luz; Mestanza, Marilu; Goñas, Malluri; Gill, Elizabeth Renee Ambler; Oliva-Cruz, Manuel; Chavez, Segundo G
发表日期：2026
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Fortified Espresso Coffee With Essential Oils: Compositional Analysis, Matrix Stability, and Antimicrobial Performance

添加精油的强化浓缩咖啡：成分分析、基质稳定性及抗菌性能

期刊:International Journal of Food Science
影响因子:3.1
doi:10.1155/ijfo/9428981
Oblitas-Delgado, Robin; Mori-Vigo, Sandra; Quispe-Sanchez, Luz; Medina-Bocanegra, Daniel; Mena-Chacon, Laydy Mitsu; Meléndez-Mori, Jegnes Benjamín; Huaman, Eyner; Yoplac, Ives; Chavez, Segundo G; Oliva-Cruz, Manuel
发表日期：2026
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Advances in Resistant Starch Research from Agro-Industrial Waste: A Bibliometric Analysis of Scientific Trends

利用农工废料制备抗性淀粉的研究进展：科学趋势的文献计量分析

期刊:Foods
影响因子:5.1
doi:10.3390/foods14162815
Saavedra-Cordova, Milena A; Mosilot-Acosta, Valeri S; Grandez-Yoplac, Dorila E; Chavez, Segundo G; Guadalupe, Grobert A
发表日期：2025
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Antimicrobial Activity of Origanum vulgare Essential Oil against Staphylococcus aureus and Escherichia coli

牛至精油对金黄色葡萄球菌和大肠杆菌的抗菌活性

期刊:Pharmaceuticals
影响因子:
doi:10.3390/ph17111430
Sonia Tejada-Muñoz, Denny Cortez, Jesús Rascón, Segundo G Chavez, Aline C Caetano, Rosa J Díaz-Manchay, Julio Sandoval-Bances, Sonia Huyhua-Gutierrez, Lizandro Gonzales, Stella M Chenet, Rafael Tapia-Limonchi
免疫
发表日期：2024
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Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru

秘鲁亚马逊地区收获的可可（Theobroma cacao）发酵过程中生物活性化合物的变化

期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2023.100494
Cortez, Denny; Quispe-Sanchez, Luz; Mestanza, Marilu; Oliva-Cruz, Manuel; Yoplac, Ives; Torres, Cesar; Chavez, Segundo G
发表日期：2023
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Probabilistic Risk Characterization of Heavy Metals in Peruvian Coffee: Implications of Variety, Region and Processing

秘鲁咖啡中重金属的概率风险特征分析：品种、产区和加工方式的影响

期刊:Foods
影响因子:5.1
doi:10.3390/foods12173254
Guadalupe, Grobert A; Chavez, Segundo G; Arellanos, Erick; Doménech, Eva
发表日期：2023
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Changes of polyphenols and antioxidants of arabica coffee varieties during roasting

阿拉比卡咖啡品种在烘焙过程中多酚和抗氧化剂的变化

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2023.1078701
Mestanza, Marilu; Mori-Culqui, Pati Llanina; Chavez, Segundo G
发表日期：2023
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Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

添加高营养价值面粉的苦味巧克力的物理、功能和感官特性

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2022.990887
Quispe-Sanchez, Luz; Mestanza, Marilu; Goñas, Malluri; Gill, Elizabeth Renee Ambler; Oliva-Cruz, Manuel; Chavez, Segundo G
发表日期：2022
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