ICBC 2026

CONTROLLED GERMINATION EFFECT ON THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF RED QUINOA (CHENOPODIUM QUINOA WILLD.) CV. PASANKALLA

ICBC 2026

BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF PAN BREAD ENRICHED WITH GERMINATED CAÑIHUA AND BLACK MASHUA

ICBC 2026

OPTIMIZATION OF CONTROLLED GERMINATION TIME AND TEMPERATURE FOR PAJURO SEEDS (Erythrina edulis) TO INCREASE BIOACTIVE COMPOUND CONTENT AND ANTIOXIDANT POTENTIAL

ICBC 2026

OPTIMIZATION OF SOLVENT COMPOSITION AND EXTRACTION CYCLES FOR PHENOLIC COMPOUNDS FROM PAJURO

ICBC 2026

PHENOLIC ENRICHMENT AND ANTIOXIDANT POTENTIAL OF 3D-PRINTED GLUTEN-FREE SNACKS CONTAINING EXTRUDED PERUVIAN PURPLE MAIZE COB FLOUR