1. Tesis Aislamiento y cuantificación del agente cancerígeno del Pteridium aquilinum

by Hernández Avila, H. -- Universidad Nacional, Heredia (Costa Rica). Escuela de Medicina Veterinaria

Publisher: Heredia (Costa Rica) 1997Availability: Copies available for loan: BCO (1). Actions: Add to cart
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2. Analítica Chirality of 2-(4-Methoxyphenoxy) propanoic acid in roasted coffee beans: analysis of the methyl esters by chiral high-performance liquid chromatography

by Rathbone, E.B; Butters, R.W; Cookson, D; Robinson, J.L.

Source: Journal of Agricultural and Food Chemistry (EUA) Publisher: Ene-Feb 1989Availability: No copies available Actions: Add to cart
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3. Analítica Chocolate flavour: its assessment and speculation as to its probable origin; an attempt to reconcile practical knowledge of the flavour of the main varieties of cocoa with recent scientific advances

by Vyle, L.R.

Source: Tropical Agriculture (Trinidad y Tobago) Publisher: Oct 1959Availability: No copies available Actions: Add to cart
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4. Analítica Extraction and high performance liquid chromatographic enrichment of polyphenol oxidase from Theobroma cacao seeds

by Wong, M.K; Dimick, P.S; Hammerstedt, R.H.

Source: Journal of Food Science (EUA) Publisher: 1990Availability: No copies available Actions: Add to cart
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5. Analítica High performance liquid chromatographic determination of carbohydrates in chocolate; collaborative study

by Hurst, W.J; Martin Junior, R.A.

Source: Journal of the Association of Official Analytical Chemists (EUA) Publisher: 1980Availability: No copies available Actions: Add to cart
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6. Analítica High pressure liquid chromatographic determination of Theobromine and caffeine in cocoa and chocolate products; collaborative study

by Kreiser, W.R; Martin Junior, R.A. -- 93. Annual Meeting of the AOAC Washington, D.C. (EUA) 15-18 Oct 1979.

Source: Journal of the Association of Official Analytical Chemists (EUA) Publisher: 1980Availability: No copies available Actions: Add to cart
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7. Analítica High pressure liquid chromatographic determination of theobromine and caffeine in cocoa and chocolate products

by Kreiser, W.R; Martin Junior, R.A.

Source: Journal of the Association of Official Analytical Chemists (EUA) Publisher: 1978Availability: No copies available Actions: Add to cart
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8. Analítica Identification and sensorial evaluation of aroma-impact-compounds in roasted Colombian coffee

by Holscher, W; Vitzthum, O.G; Steinhart, H.

Source: Café, Cacao, Thé (Francia) Publisher: Jul-Set 1990Availability: No copies available Actions: Add to cart
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9. Influence de la fermentation et de l'epoque de recolte sur les caracteristiques physico-chimiques du beurre de cacao

by Mohr, E; Wichmann, G. -- Cocoa Producers' Alliance, Lagos (Nigeria) -- 10. International Cocoa Research Conference Santo Domingo (R. Dominicana) 17-23 May 1987.

Publisher: Hertford (RU) Stephen Austin and Sons 1988Other title: Proceedings.Availability: No copies available Actions: Add to cart
10. Analítica New volatile components of roasted cocoa

by Wal, B. van der; Kettenes, D.K; Stoffelsma, J; Sipma, G; Semper, A.Th.J.

Source: Journal of Agricultural and Food Chemistry (EUA) Publisher: 1971Availability: No copies available Actions: Add to cart
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11. Analítica Occurrence of 2-(4-Methoxyphenoxy) propanoic acid in roasted coffee beans: analysis by gas-liquid chromatography and by high-performance liquid chromatography

by Rathbone, E.B; Patel, G.D; Butters, R.W; Cookson, D; Robinson, J.L.

Source: Journal of Agricultural and Food Chemistry (EUA) Publisher: Ene-Feb 1989Availability: No copies available Actions: Add to cart
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12. Analítica Recherche d'un indice de fermentation du cacao, 3: Evolution des flavan-3-ols de la feve

by Villeneuve, F; Cros, E; Vincent, J.C; Macheix, J.J.

Source: Café, Cacao, Thé (Francia) Publisher: Jul-Set 1989Availability: No copies available Actions: Add to cart
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13. Analítica Studies on the metabolic control of caffeine turnover in developing endosperms and leaves of Coffea arabica and Coffea dewevrei

by Mazzafera, P; Crozier, A; Sandberg, G.

Source: Journal of Agricultural and Food Chemistry (EUA) Publisher: 1994Availability: No copies available Actions: Add to cart
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14. Analítica Theobromine and caffeine content of chocolate products

by Zoumas, B.L; Kreiser, W.R; Martin, R.A.

Source: Journal of Food Science (EUA) Publisher: 1980Availability: No copies available Actions: Add to cart
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15. Analítica Thermal and compositional properties of cocoa butter during static crystallization

by Dimick, P.S; Manning, D.M.

Source: Journal of the American Oil Chemists' Society (EUA) Publisher: Dic 1987Availability: Copies available for loan: BCO (1). Actions: Add to cart
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16. Analítica Use of o-Phthaldehyde derivatives and high-pressure liquid chromatography in determining the free amino acids in cocoa beans

by Hurst, W.J; Martin Junior, R.A.

Source: Journal of Agricultural and Food Chemistry (EUA) Publisher: 1980Availability: No copies available Actions: Add to cart
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17. Analítica Variability of alkaloid production in Theobroma cacao L

by Paiva, M; Janick, J.

Source: Revista Theobroma (Brasil) Publisher: 1983Availability: No copies available Actions: Add to cart
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