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Publications by Leonardo Fonseca MACIEL

Chemical Composition and Fatty Acids Profile of Chocolates Produced With Different Cocoa (Theobroma Cacao L.) Cultivars

Food Science and Technology

English

Related publications

Characterization of Polyphenol Oxidase in Two Cocoa (Theobroma Cacao L.) Cultivars Produced in the South of Bahia, Brazil

Food Science and Technology

English

Nutritional Value and Antioxidant Capacity of "Cocoa Honey" (Theobroma Cacao L.)

Food Science and Technology

English

Evaluating the Processed Beans of Different Cocoa (Theobroma Cacao L.) Accessions for Quality Parameters

Journal of Phytology

English

Comparative Study of Different Cocoa (Theobroma Cacao L.) Clones in Terms of Their Phytoprostanes and Phytofurans Contents

Analytical Chemistry

English

The INFLUENCE OF COCOA PRICE VOLATILITY (Theobroma Cacao L.) TO COCOA EXPORTS IN INDONESIA

Agricultural Social Economic Journal

English

Water Dynamics Adsorption Properties of Dried and Roasted Cocoa Beans (Theobroma Cacao L.)

International Journal of Food Properties

English

Biochemical Mechanisms of Resistance to Black Pod Disease in Cocoa (Theobroma Cacao L.)

American Journal of Biochemistry and Molecular Biology

Molecular Biology

English

Health Benefits of Bioactive Compounds From Cocoa (Theobroma Cacao)

Agricultural Reviews

English

Effects of Cocoa Bean (Theobroma Cacao L.) Fermentation on Phenolic Content, Antioxidant Activity and Functional Group of Cocoa Bean Shell

Pakistan Journal of Nutrition

Occupational Health

English