Results 291 to 300 of about 131,000 (311)

Yeasts are essential for cocoa bean fermentation

International Journal of Food Microbiology, 2014
By Associate Professor Jian Zhao
exaly  

Bean Weevil in Faba Beans

2021
openaire   +1 more source

Volatile compounds as potential defective coffee beans’ markers

Food Chemistry, 2008
Adriana Farah, Aline T Toci
exaly  

Phaseolus vulgaris (Common bean/French bean/Snap bean)

2019
K. Subramanya Sastry, Bikash Mandal, John Hammond, S. W. Scott, R. W. Briddon   +4 more
openaire   +1 more source

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

Food Chemistry, 2007
Maria Beatriz A. Gloria, Adriana S Franca   +1 more
exaly  

In vitro binding of bile acids by soy bean (), black eye bean (), garbanzo () and lima bean ()

Food Chemistry, 2004
exaly  

MOTH BEAN (DEW BEAN)

2018
openaire   +1 more source

Aged Bean Seed, a Control for Bacterial Blight of Beans

Science, 1919
openaire   +2 more sources

Bean

2021
openaire   +1 more source

Effect of cooking on the composition of beans ( L.) and chickpeas ( L.)

Food Research International, 2010
exaly