Results 211 to 220 of about 105,382 (243)

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Journal of Agricultural and Food Chemistry, 2008
Peter Schieberle
exaly  

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

Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, 2013
Dai Huang, Xingyi Huang
exaly  

1H NMR Study of Fermented Cocoa (Theobroma cacao L.) Beans

Journal of Agricultural and Food Chemistry, 2010
Martina Cirlini, Augusta Caligiani, Gerardo Palla   +2 more
exaly  

Cocoa beans. Specification

2014
openaire   +1 more source

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  

METHOD FOR PROCESSING COCOA BEANS

2009
BERNAERT HERWIG, CAMU NICHOLAS, LOCHMUELLER TOBIAS   +2 more
openaire   +8 more sources

Cocoa Bean Processing

2008
openaire   +1 more source

Occurrence of ochratoxin A in cocoa beans: Effect of shelling

Food Additives and Contaminants, 2005
Elena González-Peñas, A Lopez de Ceráin   +1 more
exaly  

‘The Romance of the Cocoa Bean’

2017
openaire   +1 more source

Mycobiota and mycotoxin producing fungi from cocoa beans

International Journal of Food Microbiology, 2008
José Vicente Gil, P V Martínez-Culebras, P V Martínez-Culebras   +2 more
exaly