{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T11:03:51Z","timestamp":1790247831929,"version":"4.1.0"},"reference-count":245,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T00:00:00Z","timestamp":1789084800000},"content-version":"vor","delay-in-days":10,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Fermented alcoholic beverages represent some of humanity's oldest biotechnological achievements, enabling early civilizations to produce safe and stimulating products from raw agricultural materials. Among these,\n                    <jats:italic>chicha de jora<\/jats:italic>\n                    stands as one of the most emblematic traditional beverages of the Andean world, produced through maize (\n                    <jats:italic>Zea mays<\/jats:italic>\n                    ) germination, followed by cooking and spontaneous fermentation, yielding a beverage traditionally associated with nutritional, functional, and recreational attributes. These characteristics conferred profound cultural and ceremonial significance within Pre\u2010Columbian Andean civilizations, particularly under the Inca Empire\u2014Tawantinsuyu\u2014in ancient Peru. To date,\n                    <jats:italic>chicha de jora<\/jats:italic>\n                    remains an integral component of Peruvian gastronomic heritage; however, its production continues to rely predominantly on artisanal methods, limiting its standardization and scientific characterization. The present review synthesizes principal scientific investigations on\n                    <jats:italic>chicha de jora<\/jats:italic>\n                    across four dimensions. First, raw material variability is examined, encompassing native Peruvian maize landraces alongside adjuncts, pseudocereals, fruits, spices, and added sugars responsible for regional variants. Second, key processing stages are compared between traditional artisanal practices and emerging industrialization approaches, highlighting critical process variables. Third, the principal microorganisms involved, including lactic acid bacteria, yeasts, and acetic acid bacteria, are discussed in relation to spontaneous and controlled fermentation systems. Finally, bioactive metabolites and compounds reported across the compiled literature are reviewed, including those associated with the beverages' purported health benefits. Collectively, this review provides a comprehensive and integrated scientific perspective on\n                    <jats:italic>chicha de jora<\/jats:italic>\n                    by compiling multiple related attributes within a single review framework, thereby contributing to the standardization, valorization, and global recognition of this invaluable Andean ancestral beverage.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70638","type":"journal-article","created":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T06:37:47Z","timestamp":1789195067000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System"],"prefix":"10.1111","volume":"25","author":[{"given":"Luis A.","family":"Torres\u2010C\u00e1rdenas","sequence":"first","affiliation":[{"name":"Instituto de Investigaci\u00f3n de Ingenier\u00edas Universidad Privada San Juan Bautista (UPSJB)  Ica Per\u00fa"},{"name":"Grupo de Investigaci\u00f3n en Ciencia, Tecnolog\u00eda e Ingenier\u00eda de Alimentos y Procesos (CTIAP) Universidad Privada San Juan Bautista (UPSJB Filial Ica)  Ica Per\u00fa"},{"name":"Escuela Profesional de Ingenier\u00eda Agroindustrial, Facultad de Ingenier\u00edas Universidad Privada San Juan Bautista  Ica Per\u00fa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Antonia C.","family":"Alvarez\u2010Guti\u00e9rrez","sequence":"additional","affiliation":[{"name":"Instituto de Investigaci\u00f3n de Ingenier\u00edas Universidad Privada San Juan Bautista (UPSJB)  Ica Per\u00fa"},{"name":"Grupo de Investigaci\u00f3n en Ciencia, Tecnolog\u00eda e Ingenier\u00eda de Alimentos y Procesos (CTIAP) Universidad Privada San Juan Bautista (UPSJB Filial Ica)  Ica Per\u00fa"},{"name":"Escuela Profesional de Ingenier\u00eda Agroindustrial, Facultad de Ingenier\u00edas Universidad Privada San Juan Bautista  Ica Per\u00fa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"F\u00e1tima N.","family":"Donayre\u2010Torres","sequence":"additional","affiliation":[{"name":"Escuela Profesional de Ingenier\u00eda Agroindustrial, Facultad de Ingenier\u00edas Universidad Privada San Juan Bautista  Ica Per\u00fa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bryam D.","family":"Santos\u2010Mu\u00f1ante","sequence":"additional","affiliation":[{"name":"Grupo de Investigaci\u00f3n en Ciencia, Tecnolog\u00eda e Ingenier\u00eda de Alimentos y Procesos (CTIAP) Universidad Privada San Juan Bautista (UPSJB Filial Ica)  Ica Per\u00fa"},{"name":"Escuela Profesional de Ingenier\u00eda Agroindustrial, Facultad de Ingenier\u00edas Universidad Privada San Juan Bautista  Ica Per\u00fa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roxanna T.","family":"Ch\u00e1vez\u2010Llerena","sequence":"additional","affiliation":[{"name":"Independent Researcher  Cajamarca Per\u00fa"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ra\u00fal","family":"Comettant\u2010Rabanal","sequence":"additional","affiliation":[{"name":"Instituto de Investigaci\u00f3n de Ingenier\u00edas Universidad Privada San Juan Bautista (UPSJB)  Ica Per\u00fa"},{"name":"Grupo de Investigaci\u00f3n en Ciencia, Tecnolog\u00eda e Ingenier\u00eda de Alimentos y Procesos (CTIAP) Universidad Privada San Juan Bautista (UPSJB Filial Ica)  Ica Per\u00fa"},{"name":"Escuela Profesional de Ingenier\u00eda Agroindustrial, Facultad de Ingenier\u00edas Universidad Privada San Juan Bautista  Ica Per\u00fa"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,11]]},"reference":[{"key":"e_1_2_14_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.clcb.2023.100062"},{"key":"e_1_2_14_3_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253-015-7255-0"},{"key":"e_1_2_14_4_1","doi-asserted-by":"publisher","DOI":"10.17268\/sci.agropecu.2011.02.04"},{"key":"e_1_2_14_5_1","doi-asserted-by":"publisher","DOI":"10.4314\/jasem.v24i9.21"},{"key":"e_1_2_14_6_1","unstructured":"Ara Rojas S.2018.Optimizaci\u00f3n de par\u00e1metros del proceso de elaboraci\u00f3n de chicha de jora.https:\/\/www.aulavirtualusmp.pe\/ojs\/index.php\/rc\/article\/view\/1338."},{"key":"e_1_2_14_7_1","unstructured":"Arias C.1993.Manual de manejo poscosecha de granos a nivel rural."},{"key":"e_1_2_14_8_1","volume-title":"Estabilizaci\u00f3n de Tres Bebidas Ancestrales elaboradas con Preparados Enzim\u00e1ticos","author":"Arias Molina C. 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