Results 221 to 230 of about 48,670 (239)

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

‘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 Van Ruth   +2 more
exaly  

Cocoa bean processing

2000
openaire   +1 more source

Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry

Food Chemistry, 2018
Roberto Megias-Perez, Roy N D'souza, Nikolai Kuhnert   +2 more
exaly  

Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions

European Food Research and Technology, 2015
Joanna Oracz, Ewa E Nebesny, Dorota Żyżelewicz   +2 more
exaly  

Sensitive quantitation of Ochratoxin A in cocoa beans using differential pulse voltammetry based aptasensor

Food Chemistry, 2016
Rupesh Kumar Mishra, Akhtar Hayat, Gaëlle Catanante   +2 more
exaly  

Machine for Drying Cocoa Beans

Scientific American, 1903
openaire   +1 more source

Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

International Journal of Food Science and Technology, 2003
Jinap Selamat
exaly  

Influence of roasting conditions on coloration of roasted cocoa beans

Journal of Food Engineering, 2006
exaly