Results 201 to 210 of about 48,249 (228)

Wholesomeness of irradiated cocoa beans. The effect of .gamma. irradiation on the chemical constituents of cocoa beans

Journal of Agricultural and Food Chemistry, 1979
E E, Takyi, I K, Amuh
openaire   +2 more sources

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Journal of Agricultural and Food Chemistry, 2008
Peter Schieberle
exaly  

Cocoa bean processing

2000
openaire   +1 more source

Sensitive quantitation of Ochratoxin A in cocoa beans using differential pulse voltammetry based aptasensor

Food Chemistry, 2016
Rupesh Kumar Mishra, Gaëlle Catanante, Jean-Louis Marty   +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  

Cocoa Bean Processing

2008
openaire   +1 more source

Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 2013
Ernest Teye, Xingyi Huang, Quansheng Chen   +2 more
exaly  

Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels

Food Chemistry, 2014
Augusta Caligiani, Luigi Palla, Gerardo Palla   +2 more
exaly  

Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry

Food Chemistry, 2018
Roberto Megias-Perez, Roy N D'souza, Nikolai Kuhnert   +2 more
exaly  

Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans

Food Research International, 2019
Yasmine, Jean-Christophe Meile, Renaud Boulanger   +2 more
exaly