Artigos de revistas sobre o tema "Cocoa flavor"
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Sukha, Darin A., Pathmanathan Umaharan e David R. Butler. "The Impact of Pollen Donor on Flavor in Cocoa". Journal of the American Society for Horticultural Science 142, n.º 1 (janeiro de 2017): 13–19. http://dx.doi.org/10.21273/jashs03817-16.
Texto completo da fonteHunaefi, Dase, Sures Setiadi Tarigan, Elisabeth Dwinawati, Zen Fauzan Sholehuddin, Fahim Muchammad Taqi e Yves Henri Marie Zeller. "Sensory Mapping of UHT Milk with Single-Origin Chocolate". Jurnal Teknologi dan Industri Pangan 34, n.º 1 (27 de junho de 2023): 25–36. http://dx.doi.org/10.6066/jtip.2023.34.1.25.
Texto completo da fonteMichel, Stephanie, Luka Franco Baraka, Alfredo J. Ibañez e Madina Mansurova. "Mass Spectrometry-Based Flavor Monitoring of Peruvian Chocolate Fabrication Process". Metabolites 11, n.º 2 (26 de janeiro de 2021): 71. http://dx.doi.org/10.3390/metabo11020071.
Texto completo da fontePurbaningrum, Krisna, Chusnul Hidayat, Lucia Dhiantika Witasari e Tyas Utami. "Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain". Foods 12, n.º 4 (14 de fevereiro de 2023): 820. http://dx.doi.org/10.3390/foods12040820.
Texto completo da fonteSari, Indah Anita, Bayu Setyawan, Marcelinus A. S. Adhiwibawa e Agung Wahyu Susilo. "Chromatographic identification of leaf color characteristics on fine-flavor and bulk cacao as selection indicator". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, n.º 1 (30 de abril de 2016): 1–9. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i1.210.
Texto completo da fonteSari, Indah Anita, Sobir ., Irvan Faizal, Agung Wahyu Susilo, Marcelinus A.S, Adhiwibawa . e R. A. P. Nugroho. "Anthocyanin and Chlorophyll Content in Flush as Selection Markers on Fine Flavor Cocoa (Theobroma cacao L.)". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 32, n.º 3 (31 de dezembro de 2016): 171–80. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v32i3.244.
Texto completo da fonteAnita-Sari, Indah, Sobir Sobir, Agung Wahyu Susilo, Akhmad Hidayatullah, Pingkan Sugianto e Irvan Faizal. "Genetic Diversity Analysis of Edel Cocoa Clones Parental Cross Using Maturase K (matK) Gene". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, n.º 1 (30 de abril de 2018): 23. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i1.304.
Texto completo da fonteAprotosoaie, Ana Clara, Simon Vlad Luca e Anca Miron. "Flavor Chemistry of Cocoa and Cocoa Products-An Overview". Comprehensive Reviews in Food Science and Food Safety 15, n.º 1 (18 de novembro de 2015): 73–91. http://dx.doi.org/10.1111/1541-4337.12180.
Texto completo da fonteMota-Gutierrez, Barbosa-Pereira, Ferrocino e Cocolin. "Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits". Nutrients 11, n.º 4 (19 de abril de 2019): 884. http://dx.doi.org/10.3390/nu11040884.
Texto completo da fonteSabahannur, St, Nirwana Nirwana e St Subaedah. "KAJIAN MUTU BIJI KAKAO PETANI DI KABUPATEN LUWU TIMUR, SOPPENG DAN BULUKUMBA". Jurnal Industri Hasil Perkebunan 11, n.º 2 (15 de dezembro de 2016): 59–66. http://dx.doi.org/10.33104/jihp.v11i2.3412.
Texto completo da fonteMansur, Hanif Alamudin, Noor Harini, Elfi Anis Saati, D. Damat, W. Warkoyo, S. Sukardi, Vritta Amroini Wahyudi et al. "Effectiveness of public service program related cocoa fermentation sop in increasing the knowledge of cocoa farmer". Journal of Community Service and Empowerment 4, n.º 3 (8 de novembro de 2023): 636–43. http://dx.doi.org/10.22219/jcse.v4i3.26038.
Texto completo da fonteErazo Solorzano, Cyntia Yadira, Vincenzo Disca, José Manuel Muñoz-Redondo, Diego Armando Tuárez García, Mónica Sánchez-Parra, Manuel Danilo Carrilo Zenteno, José Manuel Moreno-Rojas e Raquel Rodríguez-Solana. "Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa". Foods 12, n.º 5 (2 de março de 2023): 1065. http://dx.doi.org/10.3390/foods12051065.
Texto completo da fonteRamlah, Sitti. "KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL". Jurnal Industri Hasil Perkebunan 11, n.º 1 (15 de junho de 2016): 23–32. http://dx.doi.org/10.33104/jihp.v11i1.3553.
Texto completo da fonteMeersman, Esther, Jan Steensels, Nore Struyf, Tinneke Paulus, Veerle Saels, Melissa Mathawan, Leen Allegaert, Gino Vrancken e Kevin J. Verstrepen. "Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production". Applied and Environmental Microbiology 82, n.º 2 (20 de novembro de 2015): 732–46. http://dx.doi.org/10.1128/aem.02556-15.
Texto completo da fonteAnitasari, Indah, Bayu Setyawan e Agung Wahyu Soesilo. "Potential and Stability of Promising Fine Flavor Cocoa Clones in Different Seasons:". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 36, n.º 2 (31 de agosto de 2020): 109–19. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v36i2.434.
Texto completo da fonteSchouteten, Joachim J., Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki e Koen Dewettinck. "Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate". Foods 12, n.º 4 (19 de fevereiro de 2023): 887. http://dx.doi.org/10.3390/foods12040887.
Texto completo da fontePokharel, Binod. "Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality". International Journal of Science and Research (IJSR) 12, n.º 6 (5 de junho de 2023): 1668–74. http://dx.doi.org/10.21275/sr23614230652.
Texto completo da fonteMihai, Raluca A., Pablo A. Landazuri Abarca, Bryan A. Tinizaray Romero, Larisa I. Florescu, Rodica Catană e Anush Kosakyan. "Abiotic Factors from Different Ecuadorian Regions and Their Contribution to Antioxidant, Metabolomic and Organoleptic Quality of Theobroma cacao L. Beans, Variety “Arriba Nacional”". Plants 11, n.º 7 (3 de abril de 2022): 976. http://dx.doi.org/10.3390/plants11070976.
Texto completo da fonteSari, Indah Anita, e Agung Wahyu Susilo. "Performance of Some Promising Genotypes of Fine-flavour Cocoa Selected at Penataran Estate, East Java". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 30, n.º 2 (31 de agosto de 2014): 81–91. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v30i2.2.
Texto completo da fonteMartins, Lucimara Miranda, Ligia Regina Radomille de Santana, Leonardo Fonseca Maciel, Sergio Eduardo Soares, Adriana Cristina Reis Ferreira, Aline Camarão Telles Biasoto e Eliete da Silva Bispo. "Phenolic compounds, methylxanthines, and preference drivers of dark chocolate made with hybrid cocoa beans". Research, Society and Development 12, n.º 4 (16 de abril de 2023): e22912440782. http://dx.doi.org/10.33448/rsd-v12i4.40782.
Texto completo da fonteFebri Dwi Prasetyanto, Rosiana Ulfa e Restiani Sih Harsanti. "PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE". JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 4, n.º 1 (31 de março de 2022): 27–31. http://dx.doi.org/10.36526/jipang.v4i1.2676.
Texto completo da fonteAnita-Sari, Indah, Rudi Hari Murti, Misnawi, Eka Tarwaca Susila Putra, Bayu Setyawan e Agung Wahyu Susilo. "Flavor Characteristics of Three Indonesian Cocoa Clones in Four Environments". Agronomy 13, n.º 10 (23 de outubro de 2023): 2658. http://dx.doi.org/10.3390/agronomy13102658.
Texto completo da fonteMurtiningrum, Murtiningrum, Isak Silamba, Parlindungan Sijabat, Sritina N. P. Paiki e Zita L. Sarungallo. "Chemical and Organoleptic Characteristics of Cocoa Powder from Fermented and Unfermented Cocoa Beans from Masni District and Sidey in Manokwari Regency". Indonesian Journal of Food Technology 2, n.º 1 (30 de junho de 2023): 67. http://dx.doi.org/10.20884/1.ijft.2023.2.1.9083.
Texto completo da fonteŞahin, Ertan, Esra Çapanoğlu, Aslı Can Karaça e Aslı Barla Demirkoz. "Extraction of Cocoa Butter from by-product Cocoa Bean Shells by using SC-CO2 Extraction and Investigation of Flavour Profile and Antioxidant Capacities". Records of Agricultural and Food Chemistry 2, n.º 2 (30 de dezembro de 2022): 27–40. http://dx.doi.org/10.25135/rfac.7.2204.2419.
Texto completo da fonteCempaka, Laras, Dhita Noor Annisaa, Wahyudi David e Kurnia Ramadhan. "Physicochemical and Sensory Analysis of Cocoa-Coffee Blend Drink Using the Check-All-That-Apply (CATA)". Asia Pacific Journal of Sustainable Agriculture, Food and Energy 11, n.º 1 (11 de julho de 2023): 29–36. http://dx.doi.org/10.36782/apjsafe.v11i1.209.
Texto completo da fonteTunjung-Sari, Ariza Budi, Fitrih Salsabilah Prameswari, Maria Belgis e Winda Amilia. "Sensory Profile of Cocoa Powder Using Analytical Hierarchy Process". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, n.º 3 (30 de dezembro de 2022): 211–20. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.514.
Texto completo da fonteDjaafar, Titiek Farianti, Dhea Cynthia Monika, Tri Marwati, Priyanto Triwitono e Endang Sutriswati Rahayu. "Microbiology, Chemical, and Sensory Characteristics of Cocoa Powder: The Effect of Lactobacillus plantarum HL-15 as Culture Starter and Fermentation Box Variation". Digital Press Life Sciences 2 (2020): 00008. http://dx.doi.org/10.29037/digitalpress.22332.
Texto completo da fonteCollin, Sonia, Toine Fisette, Anne Pinto, Jesus Souza e Hervé Rogez. "Discriminating Aroma Compounds in Five Cocoa Bean Genotypes from Two Brazilian States: White Kerosene-like Catongo, Red Whisky-like FL89 (Bahia), Forasteros IMC67, PA121 and P7 (Pará)". Molecules 28, n.º 4 (6 de fevereiro de 2023): 1548. http://dx.doi.org/10.3390/molecules28041548.
Texto completo da fontePaula, Nélio Ranieli F., Érica O. Araújo, Emily E. Almeida e Aretha Steffany da Silva Rezende. "Physicochemical and Sensory Quality of Fermented Milk With Different Blends of Theobroma grandiflorum and Theobroma cacao". Journal of Agricultural Science 12, n.º 5 (15 de abril de 2020): 131. http://dx.doi.org/10.5539/jas.v12n5p131.
Texto completo da fonteHadi, Abdul, e Nadia Siratunnisak. "Pengaruh Penambahan Bubuk Coklat terhadap Sifat Fisik, Kimia, dan Organoleptik Minuman Instan Bekatul". AcTion: Aceh Nutrition Journal 1, n.º 2 (16 de novembro de 2016): 121. http://dx.doi.org/10.30867/action.v1i2.22.
Texto completo da fonteJuvinal, Joel G., Hans De Steur, Joachim J. Schouteten, Dimas Rahadian Aji Muhammad, Alma A. De Leon, Koen Dewettinck e Xavier Gellynck. "Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder". Foods 12, n.º 9 (26 de abril de 2023): 1797. http://dx.doi.org/10.3390/foods12091797.
Texto completo da fonteLuna, Fabienne, Dominique Crouzillat, Loïc Cirou e Peter Bucheli. "Chemical Composition and Flavor of Ecuadorian Cocoa Liquor". Journal of Agricultural and Food Chemistry 50, n.º 12 (junho de 2002): 3527–32. http://dx.doi.org/10.1021/jf0116597.
Texto completo da fonteScalone, Gustavo Luis Leonardo, Kathrin Textoris-Taube, Bruno De Meulenaer, Norbert De Kimpe, Johannes Wöstemeyer e Jürgen Voigt. "Cocoa-specific flavor components and their peptide precursors". Food Research International 123 (setembro de 2019): 503–15. http://dx.doi.org/10.1016/j.foodres.2019.05.019.
Texto completo da fonteGodočiková, Lucia, Eva Ivanišová, Grzegorz Zaguła, Luis Noguera-Artiaga, Ángel A. Carbonell-Barrachina, Przemysław Łukasz Kowalczewski e Miroslava Kačániová. "Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates". Molecules 25, n.º 16 (11 de agosto de 2020): 3648. http://dx.doi.org/10.3390/molecules25163648.
Texto completo da fonteShahama, K., M. G. Anjaly, G. K. Rajesh, M. Sneha, P. Sanjay, Anjali Palakkeel, Anjana Narayanan, Aparna Suresh e Jaseera Nasrin. "Development and Performance Evaluation of a Cocoa Bean Sheller cum Winnower". International Journal of Environment and Climate Change 13, n.º 4 (9 de março de 2023): 56–63. http://dx.doi.org/10.9734/ijecc/2023/v13i41712.
Texto completo da fonteMuzaifa, Murna, Yusya Abubakar e Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh". Jurnal Teknologi dan Industri Pertanian Indonesia 9, n.º 2 (1 de outubro de 2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i1.5975.
Texto completo da fonteMuzaifa, Murna, Yusya Abubakar e Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh". Jurnal Teknologi dan Industri Pertanian Indonesia 9, n.º 2 (1 de outubro de 2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i2.5975.
Texto completo da fonteSanni, D. M., T. H. Fatoki e O. V. Omotoyinbo. "Comparative Evaluation of Computational and Experimental Analysis of Polyphenol Oxidase from Cocoa (Theobroma cacao L.)". Journal of Microbiology and Biotechnology Research 7, n.º 1 (29 de março de 2017): 18. http://dx.doi.org/10.24896/jmbr.2017714.
Texto completo da fonteTušek, Kristina, Davor Valinger, Tamara Jurina, Tea Sokač Cvetnić, Jasenka Gajdoš Kljusurić e Maja Benković. "Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques". Separations 11, n.º 4 (19 de abril de 2024): 128. http://dx.doi.org/10.3390/separations11040128.
Texto completo da fonteAwaliyah, Fitri, Jumriah Langkong e Adiansyah Syarifuddin. "An overview: the effect of fermentation and roasting methods on cocoa quality". IOP Conference Series: Earth and Environmental Science 1230, n.º 1 (1 de setembro de 2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.
Texto completo da fonteWeikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson e Joshua Lambert. "Impact of Fermentation and Roasting on the Gut Health Protective Effects of Cocoa in High-Fat Diet Fed Mice". Current Developments in Nutrition 4, Supplement_2 (29 de maio de 2020): 1542. http://dx.doi.org/10.1093/cdn/nzaa068_027.
Texto completo da fonteGoya, Luis, John Edem Kongor e Sonia de Pascual-Teresa. "From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action". International Journal of Molecular Sciences 23, n.º 22 (18 de novembro de 2022): 14365. http://dx.doi.org/10.3390/ijms232214365.
Texto completo da fontePapageorgiou, Maria, Adamantini Paraskevopoulou, Foteini Pantazi e Adriana Skendi. "Cake Perception, Texture and Aroma Profile as Affected by Wheat Flour and Cocoa Replacement with Carob Flour". Foods 9, n.º 11 (2 de novembro de 2020): 1586. http://dx.doi.org/10.3390/foods9111586.
Texto completo da fonteMarpaung, Ridawati, e Siti Nurlina Putri. "KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”." Jurnal Media Pertanian 4, n.º 2 (11 de novembro de 2019): 64. http://dx.doi.org/10.33087/jagro.v4i2.83.
Texto completo da fonteKim-Ngoc, Vu-Thi, Nguyen Cong-Hau, Tran Bui-Phuc e Nguyen Thang. "Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal". Journal of Applied Sciences and Environmental Management 26, n.º 8 (31 de agosto de 2022): 1369–74. http://dx.doi.org/10.4314/jasem.v26i8.8.
Texto completo da fonteSubroto, Edy, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong e Nur Baiti. "Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans". Horticulturae 9, n.º 7 (13 de julho de 2023): 805. http://dx.doi.org/10.3390/horticulturae9070805.
Texto completo da fonteSchmidt, Carolin, Doris Jaros e Harald Rohm. "Ion Mobility Spectrometry as a Potential Tool for Flavor Control in Chocolate Manufacture". Foods 8, n.º 10 (9 de outubro de 2019): 460. http://dx.doi.org/10.3390/foods8100460.
Texto completo da fonteNurhayati, Nurhayati, Francis Maria Constance Sigit Setyabudi, Djagal Wiseso Marseno e Supriyanto Supriyanto. "The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles". agriTECH 39, n.º 1 (6 de setembro de 2019): 36. http://dx.doi.org/10.22146/agritech.33103.
Texto completo da fonteSarques, Jessanna Dias, Luíz Guilherme Malaquias Da Silva, José Antônio Dias Garcia, Brígida Monteiro Vilas Boas e Aline Manke Nachtigall. "Physical-chemical characteristics of gluten-free cookies, chocolate flavor, made with cocoa bran, rice flour and corn starch". OBSERVATÓRIO DE LA ECONOMÍA LATINOAMERICANA 22, n.º 2 (14 de fevereiro de 2024): e3193. http://dx.doi.org/10.55905/oelv22n2-078.
Texto completo da fonteTrindade, Rita de Cássia, Maria Aparecida de Resende, Eriana Gomes Serpa Barreto, Taniella de Carvalho Mendes e Carlos Augusto Rosa. "Identification of yeasts Isolated from processed and frozen cocoa (Theobroma cacao) pulp for wine production". Brazilian Archives of Biology and Technology 42, n.º 3 (1999): 349–54. http://dx.doi.org/10.1590/s1516-89131999000300013.
Texto completo da fonte