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Publications by Matteo Radice
Cocoa Polyphenols (Theobroma Cacao) as Natural Amazonian Antioxidant in Sausage Fresh.
Use of Cocoa Polyphenols (Theobroma Cacao) as Natural Amazonian Antioxidant in the Elaboration of Sausage Fresh
Related publications
Nutritional Value and Antioxidant Capacity of "Cocoa Honey" (Theobroma Cacao L.)
Food Science and Technology
Biotechnology
Food Science
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
The INFLUENCE OF COCOA PRICE VOLATILITY (Theobroma Cacao L.) TO COCOA EXPORTS IN INDONESIA
Agricultural Social Economic Journal
Antioxidant and Tyrosinase Inhibitory Activity of Face Serum Containing Cocoa Pod Husk Phytosome (Theobroma Cacao L.)
Journal of Applied Pharmaceutical Science
Medicine
Toxicology
Pharmaceutics
Pharmacology
Biochemical Mechanisms of Resistance to Black Pod Disease in Cocoa (Theobroma Cacao L.)
American Journal of Biochemistry and Molecular Biology
Biochemistry
Genetics
Molecular Biology
Water Dynamics Adsorption Properties of Dried and Roasted Cocoa Beans (Theobroma Cacao L.)
International Journal of Food Properties
Food Science
Quantification of Total Polyphenols and Antioxidant Capacity in Skins and Seeds From Cacao (Theobroma Cacao L.), Tuna (Opuntia Ficus Indica Mill), Grape (Vitis Vinífera) and Uvilla (Pourouma Cecropiifolia)
Scientia Agropecuaria
Animal Science
Zoology
Agronomy
Soil Science
Crop Science
