Results 211 to 220 of about 48,670 (239)

Cocoa beans. Sampling

2017
openaire   +2 more sources

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

Food Chemistry, 2014
Augusta Caligiani, Luigi Palla, Angela Marseglia   +2 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 E Nebesny
exaly  

Mycobiota and mycotoxin producing fungi from cocoa beans

International Journal of Food Microbiology, 2008
José Vicente Gil
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
Miriam Torres Moreno, Jordi Salas-Salvadó   +1 more
exaly  

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

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

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

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