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Research Documents: Post Harvest

  • Hii, C.L.; Law, C.L.; Cloke, M. Modeling using a new thin layer drying model and product quality of Cocoa. Journal of Food Engineering, Vol. 90, p. 191-198, 2009.

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  • Guehi, T. S.; Dingkuhn, M.; Cros, E.; Fourny, G.; Ratomahenina, R.; Moulin, G.; Vidal, A. C. Identification and lipase-producing abilities of moulds isolated from Ivorian raw cocoa beans. Research Journal of Agriculture and Biological Sciences, vol. 3, p.838-843, 2007.

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  • Guehi, S. T.; Dingkuhn, M.; Cros, E.; Fourny, G.; Ratomahenina, R.; Moulin, G.; Vidal, A. C. Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans. African Journal of Agricultural Research, vol. 3, p.174-179, 2008.

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  • DeVuyst, L.; Camu, N.; DeWinter, T.; Vandemeulebroeck, K.; VanDePerre, V.; Vancanneyt, M.; DeVos, P.; Cleenwerck, L. Validation of the (GTG) SUB 5 -rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. International Journal of Food Microbiology, Vol. 125, p. 79-90, 2008

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  • Brunetto, M. del Rosario; Cayama, Y.D.; Guterrez, L.; Roa, S. C.; Mendez, Y. C.; Gallignani, M. Zambrano, A.; Gomez, D.; Ramos, G. Headspace gas chromatography-mass spectrometry determination of alkylpyrazines in cocoa liquor samples. Food Chemistry, vol.112, p. 253-257, 2008.

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  • Vuyst, L. de Camu, N. Winter, T. de Vandemeulebroecke, K. Perre, V. van de Vancanneyt, M. Vos, P. de Cleenwerck, I. Validation of the (GTG) SUB 5-rep-PCR fingerprinting technique for rapid classification and identification of acetic acid bacteria, with a focus on isolates from Ghanaian fermented cocoa beans. International Journal of Food Microbiology, vol. 125, p. 79-90, 2008.

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  • Teixeira, F. A.; Veloso, C. M.; Pires, A. V.; Silva, F. F. da; Nascimento, P. V. N.; Carvalho, G. G. P. de. Ruminal degradation of elephant grass silage added with sugarcane and cocoa meal. Degradacao ruminal da silagem de capim elefante aditivado com cana-de-acucar e farelo de cacau. Ciencia e Agrotecnologia, vol. 32, p. 948-954, 2008.

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  • Pinto de Carvalho, G.G.; Garcia, R.; Vieira, P.A.J.; Detmann, E.; Pereira, O.; Gomes, P. F. F.E. Ruminal degradation of silage of elephantgrass wilted or with different levels of cocoa meal. Degradacao ruminal de silagem de capim-elefante emurchecido ou com diferentes niveis de farelo de cacao. Revista Brasileira de Zootecnia, vol. 37, p. 1347-1354, 2008.

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  • Camu, N.; De Winter, T.; Addo, S.K.; Takrama, J. S.; Bernaert, H.; De Vuyst, L. Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate. Journal of the Science of Food and Agriculture, vol. 88, p. 2288-2297, 2008.

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  • Afoakwa, E.O.; Paterson, A.; Fowler, M.; Ryan, A. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry. Food Chemistry, vol. 113, p. 208-215, 2008.

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