Results 221 to 230 of about 48,128 (242)

Cocoa Bean Processing

2008
openaire   +1 more source

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Food Research International, 2016
John Edem Kongor, Michael Hinneh, Emmanuel Ohene Afoakwa   +2 more
exaly  

Unjamming and cell shape in the asthmatic airway epithelium

Nature Materials, 2015
Jin-Ah Park, Jae Hun Kim, Dapeng Bi
exaly  

Comparative evaluation of the volatile profiles and taste properties of roasted coffee beans as affected by drying method and detected by electronic nose, electronic tongue, and HS-SPME-GC-MS

Food Chemistry, 2019
Wenjiang Dong, Hehe Li
exaly  

Cocoa and Cardiovascular Health

Circulation, 2009
Andreas J Flammer
exaly  

African Production of Cocoa Beans

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

Vulnerability to climate change of cocoa in West Africa: Patterns, opportunities and limits to adaptation

Science of the Total Environment, 2016
Götz Schroth, Peter Läderach, Christian Bunn   +2 more
exaly  

Machine for Drying Cocoa Beans

Scientific American, 1903
openaire   +1 more source

Biological nitrogen fixation by common beans (Phaseolus vulgaris L.) increases with bio-char additions

Biology and Fertility of Soils, 2006
Johannes Lehmann
exaly  

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Comprehensive Reviews in Food Science and Food Safety, 2016
exaly