Results 221 to 230 of about 9,391 (232)

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 Megías-Pérez, Roy N D'Souza, Nikolai Kuhnert   +2 more
exaly  

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

Food Chemistry, 2016
Rupesh K Mishra, Akhtar Hayat, Gaëlle Catanante   +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 Nebesny, Dorota Żyżelewicz   +2 more
exaly  

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
S Jinap, B Jamilah
exaly  

Machine for Drying Cocoa Beans

Scientific American, 1903
openaire   +1 more source

Impact of turning, pod storage and fermentation time on microbial ecology and volatile composition of cocoa beans

Food Research International, 2019
Jean-Christophe Meile, Marc Lebrun, Renaud Boulanger   +2 more
exaly  

Composition of cocoa beans

2012
BERTAZZO, ANTONELLA, S. Comai, F. Mangiarini, S. Chen   +3 more
openaire   +2 more sources

Phenolic content and antioxidant capacity of hybrid variety cocoa beans

Food Chemistry, 2008
P G Alderson, G Tucker
exaly  

African Production of Cocoa Beans

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

Pharmacy and the cocoa bean.

Pharmaceutical historian, 1984
openaire   +1 more source