Results 281 to 290 of about 108,022 (316)

Antioxidant capacity and phenolic content of cocoa beans

Food Chemistry, 2007
Amin Ismail
exaly  

Volatile compounds as potential defective coffee beans’ markers

Food Chemistry, 2008
Aline Theodoro Toci, Adriana Farah
exaly  

Bean Hole Beans

2016
openaire   +1 more source

Proximate composition and fatty acids profile of green and roasted defective coffee beans

LWT - Food Science and Technology, 2006
Leandro S Oliveira, Adriana S Franca
exaly  

A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans

Food Chemistry, 2007
Adriana S Franca, Maria Beatriz A Gloria
exaly  

Physical and chemical attributes of defective crude and roasted coffee beans

Food Chemistry, 2005
Adriana S Franca, Leandro S Oliveira
exaly  

Dietary fibre content of dry and processed beans

Food Chemistry, 2003
Terezija Golob, Milica Kac
exaly  

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins

Food Research International, 2020
Marilena Musci, Massimiliano Rinaldi, Gerardo Palla   +2 more
exaly  

Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans

Food Chemistry, 2016
Moo-Yeol Baik
exaly  

Physico-chemical characterization of stored black beans (Phaseolus vulgaris L.)

Food Research International, 1999
JOSÉ De J Berrios, Barry G Swanson
exaly