Results 281 to 290 of about 57,001 (300)

Cocoa

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

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

Food Chemistry, 2016
Augusta Caligiani, Angela Marseglia, Barbara Prandi   +2 more
exaly  

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

Agroforestry Systems, 2011
Patrick Jagoret, Eric Malezieux, Jagoret Patrick   +2 more
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, Jan H Swiegers, Dennis S Nielsen   +2 more
exaly  

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

Environmental Health Perspectives, 2005
Jérôme O Nriagu, A Russell Flegal
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, Glenn M Young
exaly  

Cocoa Butter and Cocoa Butter Equivalents

2001
openaire   +1 more source

COCOA

School Science and Mathematics, 1917
openaire   +1 more source

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

Food Research International, 2012
MIGUEL Angel Meneses, JOSÉ Angel Pérez-Álvarez, Manuel Viuda-Martos   +2 more
exaly  

Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions

Food Chemistry, 2015
Jordi Salas-Salvadó
exaly