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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)
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Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract
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Assessment of soil fertility and quality for improved cocoa production in six cocoa growing regions in Ghana
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- Journal Article
- A1
- open access
Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile
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- Journal Article
- A1
- open access
Isolation of wheat bran-colonizing and metabolizing species from the human fecal microbiota
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Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system
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Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I : aroma profiling of chocolates)
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Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
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Palm sap sugar : a review