Results 211 to 220 of about 9,391 (232)

Cocoa beans. Specification

2014
openaire   +1 more source

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Journal of Agricultural and Food Chemistry, 2008
Peter Schieberle
exaly  

Cocoa Bean Processing

2008
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  

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, Huang Dai
exaly  

Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans

Journal of Agricultural and Food Chemistry, 1976
D L, Zak, P G, Keeney
openaire   +2 more sources

Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea

Foods, 2013
Fenglin Gu, Lehe Tan, Yanjun Zhang
exaly  

‘The Romance of the Cocoa Bean’

2017
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 M Van Ruth   +2 more
exaly  

Cocoa bean processing

2000
openaire   +1 more source