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Etude des souches et essais d'ensemencement pour la fermentation des fèves de cacaoVINCENT, J. C; GALZY, P.1983, 123 p.Report

Concentrations and bioavailability of cadmium and lead in cocoa powder and related productsMOUNICOU, S; SZPUNAR, J; ANDREY, D et al.Food additives and contaminants. 2003, Vol 20, Num 4, pp 343-352, issn 0265-203X, 10 p.Article

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parametersZYZELEWICZ, Dorota; KRYSIAK, Wiesława; BUDRYN, Grażyna et al.Food research international. 2014, Vol 63, pp 390-399, issn 0963-9969, 10 p., cConference Paper

Extraction, identification and semi-quantification of oligopeptides in cocoa beansMARSEGLIA, Angela; SFORZA, Stefano; FACCINI, Andrea et al.Food research international. 2014, Vol 63, pp 382-389, issn 0963-9969, 8 p., cConference Paper

Changes of phenolic compounds and antioxidant capacity in cocoa beans processingMAZOR JOLIC, Slavica; RADOJCIC REDOVNIKOVIC, Ivana; MARKOVIC, Ksenija et al.International journal of food science & technology. 2011, Vol 46, Num 9, pp 1793-1800, issn 0950-5423, 8 p.Article

A study of the polygalacturonase activity of several yeast strains isolated from cocoa = Etude de l'activité polygalacturonasique de plusieurs souches de levures isolées du cacaoSANCHEZ, J; GUIRAUD, J. P; GALZY, P et al.Applied microbiology and biotechnology. 1984, Vol 20, Num 4, pp 262-267, issn 0175-7598Article

Kakaobohnen-Röstung: Verfahren im Vergleich = Roasting of cocoa-beansDEUBLEIN, D.Zucker- und Süsswaren-Wirtschaft. 1994, Vol 47, Num 1-2, pp 11-17, issn 0373-0204, 6 p.Article

Über den Magnesiumgehalt in Rohkakao und in Kakaofertigprodukten = Magnesium in raw cocoa and finished cocoa productsDÜRBECK, C; BERGHAMMER, A; KNEZEVIC, G et al.Zucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 5, pp 208-209, issn 0373-0204Article

Dynamics of microbial ecology during cocoa fermentation and drying: Towards the identification of molecular markersHAMDOUCHE, Yasmine; GUEHI, Tagro; DURAND, Noel et al.Food control. 2015, Vol 48, pp 117-122, issn 0956-7135, 6 p.Conference Paper

Effect of the types and concentrations of alkali on the color of cocoa liquorRODRIGUEZ, Pablo; PEREZ, Elevina; GUZMAN, Romel et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 7, pp 1186-1194, issn 0022-5142, 9 p.Article

Physical properties of tempered mixtures of cocoa butter, CBR and CBS fatsQUAST, Leda B; LUCCAS, Valdecir; RIBEIRO, Ana Paula B et al.International journal of food science & technology. 2013, Vol 48, Num 8, pp 1579-1588, issn 0950-5423, 10 p.Article

Theobroma cacao L., The Food of the Gods: Equality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of FermentationLIMA, Lidia J. R; ALMEIDA, M. Helena; NOUT, M. J. Rob et al.Critical reviews in food science and nutrition. 2011, Vol 51, Num 8, pp 731-761, issn 1040-8398, 31 p.Article

Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-productsMARTINEZ, R; TORRES, P; MENESES, M. A et al.Food research international. 2012, Vol 49, Num 1, pp 39-45, issn 0963-9969, 7 p.Article

Délai d'écabossage. Influence sur les rendements et la qualité du cacao marchand et du cacao torréfié = Pod breaking delay : influence on yield and quality of raw or roasted cocoaBAREL, M. A.Café, cacao, thé (Paris). 1987, Vol 31, Num 2, pp 141-150, issn 0007-9510Article

Antioxidant properties of polyphenol-rich cocoa products industrially processedSCHINELLA, Guillermo; MOSCA, Susana; CIENFUEGOS-JOVELLANOS, Elena et al.Food research international. 2010, Vol 43, Num 6, pp 1614-1623, issn 0963-9969, 10 p.Article

Effect of fermentation time and drying temperature on volatile compounds in cocoaRODRIGUEZ-CAMPOS, J; ESCALONA-BUENDIA, H. B; CONTRERAS-RAMOS, S. M et al.Food chemistry. 2012, Vol 132, Num 1, pp 277-288, issn 0308-8146, 12 p.Article

Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomerationVISSOTTO, F. Z; JORGE, L. C; MAKITA, G. T et al.Journal of food engineering. 2010, Vol 97, Num 3, pp 283-291, issn 0260-8774, 9 p.Article

Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model systemNOOR-SOFFALINA, S. S; JINAP, S; NAZAMID, S et al.International journal of food science & technology. 2009, Vol 44, Num 1, pp 168-180, issn 0950-5423, 13 p.Article

Engkabang (illipe) : an excellent component for Cocoa butter equivalent fatNESARETNAM, K; RAZAK, A; ALI, M et al.Journal of the science of food and agriculture. 1992, Vol 60, Num 1, pp 15-20, issn 0022-5142Article

Cocoa protein crosslinking using Maillard chemistryJUMNONGPON, R; CHAISERI, S; HONGSPRABHAS, P et al.Food chemistry. 2012, Vol 134, Num 1, pp 375-380, issn 0308-8146, 6 p.Article

Aeration and its influence on the microbial sequence in cacao fermentations in Bahia, with emphasis on lactic acid bacteria = L'aération et ses effets sur la séquence microbienne, lors de la fermentation du cacao, avec référence particulière aux bactéries lactiquesPASSOS, F. M. L; LOPEZ, A. S; SILVA, D. O et al.Journal of food science. 1984, Vol 49, Num 6, pp 1470-1474, issn 0022-1147Article

Analysis and occurrence of deoxynivalenol (DON) in cocoaRATERS, Marion; MATISSEK, Reinhard.European food research & technology (Print). 2008, Vol 226, Num 5, pp 1107-1112, issn 1438-2377, 6 p.Article

Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roastingKOTHE, Lisa; ZIMMERMANN, Benno F; GALENSA, Rudolf et al.Food chemistry. 2013, Vol 141, Num 4, pp 3656-3663, issn 0308-8146, 8 p.Article

Drying kinetics of the individual layer of cocoa beans during heat pump dryingHII, C. L; LAW, C. L; SUZANNAH, S et al.Journal of food engineering. 2012, Vol 108, Num 2, pp 276-282, issn 0260-8774, 7 p.Article

Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beansGUEHI, Tagro S; DADIE, Adjéhi T; KOFFI, Kouadio P. B et al.International journal of food science & technology. 2010, Vol 45, Num 12, pp 2508-2514, issn 0950-5423, 7 p.Article

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