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  1. 1
    Cocobiota , implications for human health

    Cocobiota , implications for human health

    Cocobiota , implications for human health
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  2. 2
    Efecto del aǫ y tiempo de fermentacin̤ sobre las caracters̕ticas qum̕icas del cacao Porcelana

    Efecto del aǫ y tiempo de fermentacin̤ sobre las caracters̕ticas qum̕icas del cacao Porcelana

    Efecto del aǫ y tiempo de fermentacin̤ sobre las caracters̕ticas qum̕icas del cacao Porcelana
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  3. 3
    Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

    Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

    Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition
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  4. 4
    Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano

    Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano

    Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano
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  5. 5
    Evaluacin̤ de ocratoxina a en theobroma cacao L. <U+0093>cacao blanco<U+0094> durante el proceso de cosecha, fermentado, secado y almacenado

    Evaluacin̤ de ocratoxina a en theobroma cacao L. <U+0093>cacao blanco<U+0094> durante el proceso de cosecha, fermentado, secado y almacenado

    Evaluacin̤ de ocratoxina a en theobroma cacao L. <U+0093>cacao blanco<U+0094> durante el proceso de cosecha, fermentado, secado y almacenado
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  6. 6
    Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

    Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

    Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor
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  7. 7
    Improvement of cocoa beans fermentation by LAB starter addition

    Improvement of cocoa beans fermentation by LAB starter addition

    Improvement of cocoa beans fermentation by LAB starter addition
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  8. 8
    Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A

    Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A

    Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A
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  9. 9
    Influencia de la fermentacin̤ y el secado al sol sobre las caracters̕ticas del grano de cacao TSH 565 e ICS 60

    Influencia de la fermentacin̤ y el secado al sol sobre las caracters̕ticas del grano de cacao TSH 565 e ICS 60

    Influencia de la fermentacin̤ y el secado al sol sobre las caracters̕ticas del grano de cacao TSH 565 e ICS 60
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  10. 10
    Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51

    Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51

    Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51
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  11. 11
    Microorganismos y chocolate

    Microorganismos y chocolate

    Microorganismos y chocolate
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  12. 12
    Effect of drying methods on the chemical quality traits of cocoa raw material

    Effect of drying methods on the chemical quality traits of cocoa raw material

    Effect of drying methods on the chemical quality traits of cocoa raw material
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  13. 13
    Efecto del tostado sobre las propiedades fs̕icas, fisicoqum̕icas, composicin̤ proximal y perfil de c̀idos grasos de la manteca de granos de cacao del estado Miranda, Venezuela

    Efecto del tostado sobre las propiedades fs̕icas, fisicoqum̕icas, composicin̤ proximal y perfil de c̀idos grasos de la manteca de granos de cacao del estado Miranda, Venezuela

    Efecto del tostado sobre las propiedades fs̕icas, fisicoqum̕icas, composicin̤ proximal y perfil de c̀idos grasos de la manteca de granos de cacao del estado Miranda, Venezuela
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  14. 14
    Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

    Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

    Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans
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  15. 15
    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

    Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
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