Show
Sort by
-
Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation
-
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)
-
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South : a case study of an improved kiln in Ghana
-
Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
-
Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques
-
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)
-
Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
-
Constraints for future cocoa production in Ghana
-
Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans
-
Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties