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Results 1 to 25 of 1662

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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

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

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

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

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

Inter- and intraspecific morphometric variation and characterization of Phytophthora isolates from cocoaAPPIAH, A. A; FLOOD, J; BRIDGE, P. D et al.Plant pathology. 2003, Vol 52, Num 2, pp 168-180, issn 0032-0862, 13 p.Article

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

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

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

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

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

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

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

Effects of an aqueous extract of cocoa on nitric oxide production of macrophages activated by lipopolysaccharide and interferon-γONO, Kazuyuki; TAKAHASHI, Toshio; KAMEI, Masanori et al.Nutrition (Burbank, Los Angeles County, Calif.). 2003, Vol 19, Num 7-8, pp 681-685, issn 0899-9007, 5 p.Article

Irvingia, a forest host of the cocoa black-pod pathogen, Phytophthora megakarya, in CameroonHOLMES, K. A; EVANS, H. C; WAYNE, S et al.Plant pathology. 2003, Vol 52, Num 4, pp 486-490, issn 0032-0862, 5 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

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa PowderSTAHL, L; MILLER, K. B; APGAR, J et al.Journal of food science. 2009, Vol 74, Num 6, issn 0022-1147, C456-C461Article

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

Fermentations involved in the production of cocoa, coffee and tea = Les fermentations impliquées en technologie du cacao, du café et du théJONES, K. L; JONES, S. E.Progress in industrial microbiology. 1984, Vol 19, pp 411-456, issn 0079-6352Article

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

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

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