Results 211 to 220 of about 48,249 (228)

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

Food Research International, 2014
Joanna Oracz, Ewa E Nebesny
exaly  

African Production of Cocoa Beans

Africa Research Bulletin: Economic, Financial and Technical Series, 2014
openaire   +1 more source

PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins

Food Chemistry, 2019
Sajad Kiani, Augusta Caligiani, Saskia Van Ruth   +2 more
exaly  

Mycobiota and mycotoxin producing fungi from cocoa beans

International Journal of Food Microbiology, 2008
José Vicente Gil
exaly  

Machine for Drying Cocoa Beans

Scientific American, 1903
openaire   +1 more source

Great intraspecies diversity of Pichia kudriavzevii in cocoa fermentation highlights the importance of yeast strain selection for flavor modulation of cocoa beans

LWT - Food Science and Technology, 2017
Vanete Thomaz Soccol, Herve L Rogez, Aristóteles Góes-Neto   +2 more
exaly  

Variations of peroxidase activity in cocoa (Theobroma cacao L.) beans during their ripening, fermentation and drying

Food Chemistry, 1999
Ivan Yu Sakharov
exaly  

A label free aptasensor for Ochratoxin A detection in cocoa beans: An application to chocolate industries

Analytica Chimica Acta, 2015
Rupesh Kumar Mishra, Gaëlle Catanante, Jean-Louis Marty   +2 more
exaly  

Cocoa Bean Currency of Mexico

1966
openaire   +1 more source

Composition of cocoa beans

2012
BERTAZZO, ANTONELLA, S. Comai, F. Mangiarini, S. Chen   +3 more
openaire   +2 more sources