Results 211 to 219 of about 7,583 (219)

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  

Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beans

Journal of Agricultural and Food Chemistry, 1976
D L, Zak, P G, Keeney
openaire   +2 more sources

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  

Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties

LWT - Food Science and Technology, 2020
exaly  

Cocoa bean husk: industrial source of antioxidant phenolic extract

Journal of the Science of Food and Agriculture, 2019
Ana Morales-Sillero, Juan Fernandez-Bolaños, Guillermo Rodríguez Gutiérrez   +2 more
exaly