Establishment of the most favorable conditions in the production of ethanol through the fermentation of soursop (Annona Muricata) using native yeasts from Santander (2021)

Increase in the competitiveness of the actors in the cocoa sector of the Department of Amazonas through the transformation of agro-industrial waste for innovation in the development of cocoa-based products with nutraceutical properties and bioproducts that generate added value to the cocoa bean in the region BPIN 2021000100226

Development of a Technology for the Production of Biowaxes that Promotes Biotrade in the Department of Santander (2020)

Study for the scaling up of the production process of polyphenol extracts using cocoa shell as raw material.

Aprovechamiento del glicerol crudo como sustrato en la producción de ácido láctico vía fermentativa por Lactobacillus rhamnosus (ATCC 7469)

Proceso para la obtención de antioxidantes a partir del cacao: inhibición de la enzima PPO, extracción de polifenoles, cinética, escalamiento del proceso y factibilidad económica

Identification of the sensory profile of CCN51 cocoa beans using yeast consortia in directed fermentation (2019)

Desarrollo de nuevos procesos y productos para la valoración de mucílago y granos de cacao en el Departamento de Santander (2017)

Research, development and innovation of special cocoas under AGROFOREST systems. CORPOICA SGR (2016)

Lipofilización enzimática de polifenoles propios del filial cacao: determinación de la capacidad antioxidante. (2014 / 2016)