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- Journal Article
- A1
- open access
Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
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- Journal Article
- A1
- open access
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans
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Unraveling roasting-induced cocoa flavor changes : a comparison between conventional and microwave-assisted roasting
(2021) -
Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate quality
(2020) -
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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Roasting-induced changes in cocoa beans with respect to the mood pyramid
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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
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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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Effect of household coffee processing on pesticide residues as a means of ensuring consumers' safety
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Assessing cocoa aroma quality by multiple analytical approaches