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Publications by Supriyanto .

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

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

Food Science and Technology

English

Antioxidant and Tyrosinase Inhibitory Activity of Face Serum Containing Cocoa Pod Husk Phytosome (Theobroma Cacao L.)

Journal of Applied Pharmaceutical Science

English

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

Agricultural Social Economic Journal

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Cocoa Polyphenols (Theobroma Cacao) as Natural Amazonian Antioxidant in Sausage Fresh.

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Study of Tape Yeast and Sucrose Addition to COCOA Beans Fermentation (Theobroma Cocoa L.) on Small Scale

Journal of Advanced Agricultural Technologies

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

International Journal of Food Properties

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Health Benefits of Bioactive Compounds From Cocoa (Theobroma Cacao)

Agricultural Reviews

English

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

American Journal of Biochemistry and Molecular Biology

Molecular Biology

English

Use of Cocoa Polyphenols (Theobroma Cacao) as Natural Amazonian Antioxidant in the Elaboration of Sausage Fresh

English