Results 201 to 210 of about 9,391 (232)

Cocoa Beans

1973
R. Lees, E. B. Jackson
openaire   +1 more source

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

Studies on cocoa beans (Theobroma cocoa L.)

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1987
Taiseer M. Abo-Bakr, Laila A. Shekib
openaire   +1 more source

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins

Food Research International, 2020
Marilena Musci, Massimiliano Rinaldi, Gerardo Palla   +2 more
exaly  

Antioxidant capacity and phenolic content of cocoa beans

Food Chemistry, 2007
Amin Ismail
exaly  

Cocoa beans. Sampling

2017
openaire   +2 more sources

Influence of roasting conditions on coloration of roasted cocoa beans

Journal of Food Engineering, 2006
Wiesława Krysiak
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  

Mycobiota and mycotoxin producing fungi from cocoa beans

International Journal of Food Microbiology, 2008
JOSÉ Vicente Gil, Pedro V Martínez-Culebras   +1 more
exaly  

Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

Food Research International, 2014
Joanna Oracz, Ewa Nebesny
exaly