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Publications by Amorocho-Cruz C.M.
Water Dynamics Adsorption Properties of Dried and Roasted Cocoa Beans (Theobroma Cacao L.)
International Journal of Food Properties
Food Science
Related publications
Evaluating the Processed Beans of Different Cocoa (Theobroma Cacao L.) Accessions for Quality Parameters
Journal of Phytology
Plant Science
Evolution
Ecology
Systematics
Behavior
Composition and Thermogravimetric Characterization of Components of Venezuelan Fermented and Dry Trinitario Cocoa Beans (Theobroma Cacao L.): Whole Beans, Peeled Beans and Shells
Revista Tecnica de la Facultad de Ingenieria Universidad del Zulia
Engineering
Nutritional Value and Antioxidant Capacity of "Cocoa Honey" (Theobroma Cacao L.)
Food Science and Technology
Biotechnology
Food Science
The INFLUENCE OF COCOA PRICE VOLATILITY (Theobroma Cacao L.) TO COCOA EXPORTS IN INDONESIA
Agricultural Social Economic Journal
Biochemical Mechanisms of Resistance to Black Pod Disease in Cocoa (Theobroma Cacao L.)
American Journal of Biochemistry and Molecular Biology
Biochemistry
Genetics
Molecular Biology
Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma Cocoa L.) on Small Scale
Journal of Advanced Agricultural Technologies
Composition of Unfermented, Unroasted, Roasted Cocoa Beans and Cocoa Shells From Peninsular Malaysia
Journal of Food Measurement and Characterization
Industrial
Risk
Food Science
Manufacturing Engineering
Reliability
Safety
Chemical Engineering
Quality
Health Benefits of Bioactive Compounds From Cocoa (Theobroma Cacao)
Agricultural Reviews
Effects of Cocoa Bean (Theobroma Cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
