Results 131 to 140 of about 48,670 (239)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under‐optimized due to limited understanding of genotype‐specific traits and processing responses.
Noor Ariefandie Febrianto, Fan Zhu
wiley +1 more source
Scientia Agropecuaria, 2016 The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi - mechanized (SM) way.
Pedro. P. Peláez +2 more
doaj
Still Time to Raise the Bar: The Real Corporate Social Responsibility Report for the Hershey Company [PDF]
, 2011 ILRF_HersheyReport2011_0.pdf: 3278 downloads, before Oct.
International Labor Rights Forum
core +1 more source
Journal of Food Science, Volume 91, Issue 5, May 2026.ABSTRACT Plant‐based milk alternatives (PBMAs) are now increasingly used by some consumers in similar ways to cow milk. However, they differ in their physicochemical and sensory properties. Improving PBMAs to better mimic dairy is limited by the time and cost of development trials.
Anesu A. Magwere +5 more
wiley +1 more source
Austral Entomology, Volume 65, Issue 2, May 2026.ABSTRACT The Australian Crop Mirid (ACM), Sidnia kinbergi Stål (Hemiptera: Miridae), is highly polyphagous and is endemic to Australia. It is widely distributed across Australia and New Zealand and feeds on a wide range of agricultural crops. ACM has traditionally been a pest of forage crops and legumes but has recently emerged as a key pest of several
Kiran Bhusal +3 more
wiley +1 more source
Beverage Plant ResearchFermentation plays a crucial role and contributes to the quality of cocoa beans, the basis of chocolate products. The aim of this study was to evaluate the levels of chemical and aromatic compounds in the cocoa beans of Criollo, Forastero and Trinitario ...
Dewei Yang +8 more
doaj +1 more source
Engineering the 3′‐UTR of Tobacco Vein Mottling Virus to Confer Cross‐Protection Against Potyviruses
Molecular Plant Pathology, Volume 27, Issue 5, May 2026.The 3′‐untranslated region (3′‐UTR) and its secondary structure of virus genomic RNA of tobacco vein mottling virus (TVMV) are important in symptoms attenuation, which can be engineered for cross‐protection against further viral infection. We provide experimental evidence that supports the roles of 3′‐UTR in potyvirus infection.
Haijuan Wang +5 more
wiley +1 more source
ANALISIS KANDUNGAN ANTIOKSIDAN DAN KUALITAS SENSORI TEH KULIT BIJI KAKAO (Theobroma cacao) DENGAN PENAMBAHAN KAYU MANIS (Cinnamomum burmannii) [PDF]
Processing cocoa beans into chocolate products has a by-product in the form of cocoa husk. Cocoa husk has the potential to be processed into herbal tea. Cocoa husk herbal tea has a bland taste and a astringent mouthfeel.
Nurrahma, Ilmi Shofia
core
The 2024 European Union report on pesticide residues in food
EFSA Journal, Volume 24, Issue 5, May 2026.Abstract Under European Union legislation (Article 32, Regulation (EC) No 396/2005), the European Food Safety Authority publishes an annual report assessing pesticide residue levels in food. In 2024, 9842 samples were analysed as part of the EU‐coordinated multiannual control programme subset, of which 1.2% were found to be non‐compliant.
European Food Safety Authority (EFSA) +4 more
wiley +1 more source
Identification of Variety and Prediction of Chemical Composition in Cocoa Beans (Theobroma cacao L.) by FT-MIR Spectroscopy and Chemometrics. [PDF]
Foods, 2023 Castillejos-Mijangos LA +4 more
europepmc +1 more source