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Publications by K. Arunkumar, V. Jegadeeswari
Evaluating the Processed Beans of Different Cocoa (Theobroma Cacao L.) Accessions for Quality Parameters
Journal of Phytology
Plant Science
Evolution
Ecology
Systematics
Behavior
Related publications
Water Dynamics Adsorption Properties of Dried and Roasted Cocoa Beans (Theobroma Cacao L.)
International Journal of Food Properties
Food Science
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
The INFLUENCE OF COCOA PRICE VOLATILITY (Theobroma Cacao L.) TO COCOA EXPORTS IN INDONESIA
Agricultural Social Economic Journal
Nutritional Value and Antioxidant Capacity of "Cocoa Honey" (Theobroma Cacao L.)
Food Science and Technology
Biotechnology
Food Science
Chemical Composition and Fatty Acids Profile of Chocolates Produced With Different Cocoa (Theobroma Cacao L.) Cultivars
Food Science and Technology
Biotechnology
Food Science
Comparative Study of Different Cocoa (Theobroma Cacao L.) Clones in Terms of Their Phytoprostanes and Phytofurans Contents
Food Chemistry
Medicine
Analytical Chemistry
Food Science
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
Health Benefits of Bioactive Compounds From Cocoa (Theobroma Cacao)
Agricultural Reviews
