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Publications by Takeshi AIHARA
Compositional Changes of Indonesian Cacao Beans During Fermentation Process.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
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the Morphological Changes of Staphylococcus Aureus Caused by Ethanol Extracts of Cocoa Beans (Theobama Cacao) Through in Vitro
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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
Changes in the Nutrient Composition of Okpehe During Fermentation
Pakistan Journal of Nutrition
Nutrition
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Water Dynamics Adsorption Properties of Dried and Roasted Cocoa Beans (Theobroma Cacao L.)
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The Compositional and Structural Changes in Chromite During Reduction With Carbon
Tetsu-To-Hagane/Journal of the Iron and Steel Institute of Japan
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Condensed Matter Physics
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Evaluating the Processed Beans of Different Cocoa (Theobroma Cacao L.) Accessions for Quality Parameters
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Plant Science
Evolution
Ecology
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Dynamics and Compositional Changes in Extracellular Carbohydrates in Estuarine Sediments During Degradation
Marine Ecology - Progress Series
Evolution
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Systematics
Aquatic Science
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Creep of Steels During Process of Metallurgical Changes
journal of the Japan Society for Testing Materials
Changes of the Trigonelline and Caffein Contents in Coffee Beans During the Course of Roast.
NIPPON SHOKUHIN KOGYO GAKKAISHI
