ASSESSMENT METHODOLOGY TO PREDICT QUALITY OF COCOA BEANS FOR EXPORT-Reference-Cited by-同舟云学术

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ASSESSMENT METHODOLOGY TO PREDICT QUALITY OF COCOA BEANS FOR EXPORT

Published:1991-12 Issue:6 Volume:14 Page:481-496
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

ILANGANTILEKE S.G.,WAHYUDI TEGUH,BAILON MA. GRACIA

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1991.tb00088.x/fullpdf

Reference10 articles.

1. B.V. DEZAAN, 1979 . The Flavor of Cocoa Powder . Technical Information Bull. no. 14, 12 pp. Cacao Fabriek, Holland.

2. K.B. GOURIEVA, and O.B. TZEREVITINOV, 1979 . Method of Evaluating the Degree of Fermentation of Cocoa Beans. USSR Patent no. 646254.

3. B.M. MINIFIE, 1980 . Chocolate, Cocoa and Confectionery, Science and Technology , 2nd ed. , 735 pp. Van Nostrand Reinhold/AVI, New York.

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Harvest Season on the Physical Properties, Fatty Acid Composition, and Volatile Compounds of Roasted Cacao Beans;Makara Journal of Science;2024-03-25

2. Quality Assessment of Cocoa Bean Using Regression Convolutional Neural Network;2023 27th International Computer Science and Engineering Conference (ICSEC);2023-09-14

3. Emerging rapid and non-destructive techniques for quality and safety evaluation of cacao: recent advances, challenges, and future trends;Food Production, Processing and Nutrition;2023-09-03

4. Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate;Fermentation;2023-02-11

5. A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging;International Journal of Food Microbiology;2022-03

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