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  1. 1
    Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans

    Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans by Misnawi, .

    Published 2003
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  2. 2
    Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol

    Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol by Selamat, Jinap, Misnawi

    Published 2004
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  3. 3
    Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans

    Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans by Misnawi, Jinap, S., Jamilah, B., Nazamid, S.

    Published 2003
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  4. 4
    Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation

    Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation by Selamat, Jinap, Saari, Nazamid, Bakar, Jamilah, ., Misnawi

    Published 2002
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  5. 5
    Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase

    Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase by Misnawi, ., Selamat, Jinap, Bakar, Jamilah, Saari, Nazamid

    Published 2002
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