Results 221 to 230 of about 19,064 (236)

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  

Cocoa Fermentation: Chocolate Flavor Quality

2010
openaire   +1 more source

Prebiotic evaluation of cocoa-derived flavanols in healthy humans by using a randomized, controlled, double-blind, crossover intervention study

American Journal of Clinical Nutrition, 2011
Ana Rodriguez-Mateos, Jeremy P E Spencer
exaly  

Biotechnological approaches for cocoa waste management: A review

Waste Management, 2019
Dão Pedro de Carvalho Neto, Luciana Ps Vandenberghe   +1 more
exaly  

Fermentation and Processing of Coffee and Cocoa

2008
Lagunes Galvez, Sandra Guadalupe, Loiseau, Gérard, Montet, Didier   +2 more
openaire   +3 more sources

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

Critical Reviews in Food Science and Nutrition, 2008
Emmanuel Ohene Afoakwa
exaly  

Comparison of a homemade cocoa shell activated carbon with commercial activated carbon for the removal of reactive violet 5 dye from aqueous solutions

Chemical Engineering Journal, 2014
Marielen Cozer Ribas, Matthew A Adebayo, Eder C Lima   +2 more
exaly  

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Comprehensive Reviews in Food Science and Food Safety, 2016
exaly  

Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution

Food Chemistry, 2018
Felix Y H Kutsanedzie
exaly  

Cocoa agroforestry is less resilient to sub‐optimal and extreme climate than cocoa in full sun

Global Change Biology, 2018
Issaka Abdulai, Philippe Vaast, Munir Hoffmann   +2 more
exaly