Results 271 to 280 of about 73,133 (296)

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

Agroforestry Systems, 2011
Patrick Jagoret, Eric Malezieux, Isabelle Michel-Dounias   +2 more
exaly  

Influencing cocoa flavour using and 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  

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

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

An Introduction to CoCoA

1996
Faase, F.J., Even, S.J., de By, R.A.
openaire   +2 more sources

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Comprehensive Reviews in Food Science and Food Safety, 2016
exaly  

Chemical, technological and antioxidant properties of cocoa ( L.) co-products

Food Research International, 2012
Manuel Viuda-Martos, J A Pérez-Álvarez
exaly  

Environmental performance of cocoa production from monoculture and agroforestry systems in Indonesia

Journal of Cleaner Production, 2016
Shabbir H Gheewala
exaly  

Yeasts are essential for cocoa bean fermentation

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

The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review

Critical Reviews in Food Science and Nutrition, 2015
Ewa Nebesny, Dorota Żyżelewicz, Joanna Oracz   +2 more
exaly  

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

Critical Reviews in Food Science and Nutrition, 2008
Emmanuel Ohene Afoakwa, Mark Fowler, Alistair Paterson   +2 more
exaly