Results 141 to 150 of about 48,128 (242)

Reputation in International Trade: Evidence From the Fukushima Nuclear Disaster

Review of International Economics, Volume 34, Issue 1, Page 219-242, February 2026.
ABSTRACT A country's reputation may be an important determinant of its ability to export, but the effect is difficult to isolate from underlying product attributes. We consider the trade impact of the Fukushima nuclear disaster and ask whether damage to the Japanese reputation for food safety played a role in its impact. The disaster led to a large and
Christian Abele, Kentaro Asai
wiley   +1 more source

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. [PDF]

Int J Food Sci, 2023
Sari ABT, Fahrurrozi, Marwati T, Djaafar TF, Hatmi RU, Purwaningsih, Wanita YP, Lisdiyanti P, Perwitasari U, Juanssilfero AB, Rahayu ES.   +10 more
europepmc   +1 more source

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans. [PDF]

Int J Food Sci, 2022
Frederick BD, Ngwabie NM, Bup ND.
europepmc   +1 more source

Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. [PDF]

Heliyon, 2023
Velásquez-Reyes D, Rodríguez-Campos J, Avendaño-Arrazate C, Gschaedler A, Alcázar-Valle M, Lugo-Cervantes E.   +5 more
europepmc   +1 more source

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. [PDF]

Front Microbiol, 2023
Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L.   +4 more
europepmc   +1 more source

TOWARDS MORE SOCIALLY RESPONSIBLE COCOA TRADE [PDF]

Cocoa is a classic Third World cash crop. It is produced mostly by small, poor farmers in Africa, while its products - chocolate and sun tan oil - are consumed by rich consumers in North America and Europe.
Abbott, Philip C.
core   +1 more source

Unraveling potential enzymes and their functional role in fine cocoa beans fermentation using temporal shotgun metagenomics. [PDF]

Front Microbiol, 2022
Lima COC, De Castro GM, Solar R, Vaz ABM, Lobo F, Pereira G, Rodrigues C, Vandenberghe L, Martins Pinto LR, da Costa AM, Koblitz MGB, Benevides RG, Azevedo V, Uetanabaro APT, Soccol CR, Góes-Neto A.   +15 more
europepmc   +1 more source

Quality Evaluation of Fair-Trade Cocoa Beans from Different Origins Using Portable Near-Infrared Spectroscopy (NIRS). [PDF]

Foods, 2022
Forte M, Currò S, Van de Walle D, Dewettinck K, Mirisola M, Fasolato L, Carletti P.   +6 more
europepmc   +1 more source

Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic. [PDF]

Molecules, 2023
Guzmán Penella S, Boulanger R, Maraval I, Kopp G, Corno M, Fontez B, Fontana A.   +6 more
europepmc   +1 more source

A Multimodal hyperspectral dataset of cocoa beans with physicochemical annotation. [PDF]

Sci Data
Contreras K, Jouni M, Dalla Mura M, Bacca J.   +3 more
europepmc   +1 more source