Results 211 to 220 of about 35,276 (230)

Nondestructive determination of cocoa bean quality using FT-NIR spectroscopy

Computers and Electronics in Agriculture, 2016
C Igathinathane, Rangaraju Visvanathan
exaly  

Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting

Food Chemistry, 2013
Benno F Zimmermann
exaly  

Machine for Drying Cocoa Beans

Scientific American, 1903
openaire   +1 more source

Estimating cocoa bean parameters by FT-NIRS and chemometrics analysis

Food Chemistry, 2015
Ernest Teye, Xingyi Huang, Daniel Boison
exaly  

The environmental and intrinsic yeast diversity of Cuban cocoa bean heap fermentations

International Journal of Food Microbiology, 2016
Luc De Vuyst, Heide-Marie Daniel
exaly  

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

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

Authentication of cocoa bean shells by near- and mid-infrared spectroscopy and inductively coupled plasma-optical emission spectroscopy

Food Chemistry, 2019
Luisa Mandrile, Letricia Barbosa-Pereira, Andrea Mario Giovannozzi   +2 more
exaly  

Cocoa Bean Currency of Mexico

1966
openaire   +1 more source

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

Journal of Applied Microbiology, 2016
exaly  

Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation

International Journal of Food Microbiology, 2019
Susanne Miescher Schwenninger, Marc J A Stevens   +1 more
exaly