Results 181 to 190 of about 57,043 (201)

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern

Food Chemistry, 2016
Stefano Sforza, Angela Marseglia, Augusta Caligiani   +2 more
exaly  

Cocoa

Journal of Geography, 1933
openaire   +1 more source

Long-term dynamics of cocoa agroforests: a case study in central Cameroon

Agroforestry Systems, 2011
Patrick Jagoret, Eric Malezieux, Malezieux Eric   +2 more
exaly  

Cocoa

The Geographical Journal, 1955
R. J. H. C., D. H. Urquhart
openaire   +1 more source

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Comprehensive Reviews in Food Science and Food Safety, 2016
exaly  

Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation

International Journal of Food Microbiology, 2013
Andreas Blennow, Dennis Sandris Nielsen, Jan Hendrik Swiegers   +2 more
exaly  

Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination

Environmental Health Perspectives, 2005
Arthur Flegal, Jérôme O Nriagu
exaly  

Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans

Comprehensive Reviews in Food Science and Food Safety, 2017
Gulustan ÖZTÜRK
exaly  

Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-products

Food Research International, 2012
, J A Pérez-Álvarez
exaly  

CoCoA

Walter Birmingham, I. Neustadt, E.N. Omaboe   +2 more
openaire   +2 more sources