1. Degradation of polyphenols during the cocoa drying process. (November 2016) Authors: Alean, Jader; Chejne, Farid; Rojano, Benjamín Journal: Journal of food engineering Issue: Volume 189(2016:Nov.) Page Start: 99 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Evolution of the porous structure of cocoa beans during microwave drying. Issue 10 (1st July 2020) Authors: Alean, Jader; Chejne, Farid; Maya, Juan C.; Camargo-Trillos, Diego; Ramírez, Say; Rincón, Edgar; Rojano, Benjamin Journal: Drying technology Issue: Volume 38:Issue 10(2020) Page Start: 1313 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Mathematical model for the mass transport in multiple porous scales. (September 2018) Authors: Alean, Jader; Maya, Juan C.; Chejne, Farid Journal: Journal of food engineering Issue: Volume 233(2018) Page Start: 28 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Proposal of a method to evaluate the in-situ oxidation of polyphenolic during the cocoa drying. Issue 3 (1st February 2022) Authors: Alean, Jader; Chejne, Farid; Ramírez, Say; Rincón, Edgar; Alzate-Arbelaez, Andrés F.; Rojano, Benjamin Journal: Drying technology Issue: Volume 40:Issue 3(2022) Page Start: 559 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗