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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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Marcello Corno

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Food Research International (Ottawa, Ont.)|July 16, 2018

Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beansNeha Kumari, Anne Grimbs, Roy N D'Souza, et al.

Food Research International (Ottawa, Ont.)|March 2, 2021

Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasetsSanthust Kumar, Roy N D'Souza, Britta Behrends, et al.

Food Chemistry|August 16, 2019

Experimentally modelling cocoa bean fermentation reveals key factors and their influencesWarren A John, Nina L Böttcher, Britta Behrends, et al.

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Search research articles

Showing results (11-20 of 13) with videos related to

Sort By:

Pageof 2

You have reached the last page of results.This site can display upto 13 results.

Food Research International (Ottawa, Ont.)|July 16, 2018

Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beansNeha Kumari, Anne Grimbs, Roy N D'Souza, et al.

Food Research International (Ottawa, Ont.)|March 2, 2021

Cocoa origin classifiability through LC-MS data: A statistical approach for large and long-term datasetsSanthust Kumar, Roy N D'Souza, Britta Behrends, et al.

Food Chemistry|August 16, 2019

Experimentally modelling cocoa bean fermentation reveals key factors and their influencesWarren A John, Nina L Böttcher, Britta Behrends, et al.

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