Effect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter von Misnawi

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

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Serum lipid profiles of ovariectomized rats following short-term administration of cocoa powder and ethanolic extract von Budi Tunjung Sari, Ariza, Misnawi, Misnawi, Pudjiastuti, Pratiwi, Baktir, Afaf

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Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation von Isa Dwijatmoko, Muhammad, Nurtama, Budi, Dewi Yuliana, Nancy, Misnawi, Misnawi

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Depressive Behavior of Rats Consuming Cocoa Powder and Cocoa Extract von Tunjung Sari, Ariza Budi, Misnawi, Misnawi, Pudjiastuti, Pratiwi, Baktir, Afaf

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Sensory profiles of cocoa genotypes in Indonesia von ANITA SARI, INDAH, MURTI, RUDI HARI MURTI, MISNAWI, MISNAWI, PUTRA, EKA TARWACA SUSILA PUTRA, SUSILO, AGUNG WAHYU SUSILO

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Protein and Mineral Contents of Cocoa Beans Fermentation from Luwu Timur Regency, South Sulawesi von Assa, Asma, Noor, Alfian, Misnawi, Misnawi, Djide, Muh. Natsir, Muliadi, Muliadi

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Cocoa volatile compounds affect aroma but not taste von Anita-Sari, Indah, Hari Murti, Rudi, Susila Putra, Eka Tarwaca, Misnawi, Setyawan, Bayu, Rizqi Akbar, Miftahur, Wahyu Susilo, Agung

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Improvement of Small Scale Cocoa Fermentation Using Lactobacillus fermentumas Starter Culture von Misnawi, Misnawi, Tunjungsari, Ariza Budi, Febrianto, Noor Ariefandie, Adiandri, Resa Setia, Fahrizal, Fahrizal, Fahrurrozi, Fahrurrozi

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Effects of Fructose and Tapioca Flour on physical and Sensory Properties of Chocolate Bar von Jati, Misnawi

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Heavy metal concentrations in cocoa beans (Theobroma cacao L.) originating from East Luwu, South Sulawesi, Indonesia von Assa, A, Noor, A, Yunus, M R, Misnawi, Djide, M N

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Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans von Tunjung-Sari, Ariza Budi, Jati, Misnawi, Febrianto, Noor Ariefandie, Wahyudi, Teguh

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

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Flavor Characteristics of Three Indonesian Cocoa Clones in Four Environments von Anita-Sari, Indah, Murti, Rudi Hari, Misnawi, Putra, Eka Tarwaca Susila, Setyawan, Bayu, Susilo, Agung Wahyu

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Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting von Misnawi, Jinap, S, Jamilah, B, Nazamid, S

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Uterus Weight of Ovariectomized Rats Given Cocoa Powder and Extract von Budi Tunjung, Ariza, Jati, Misnawi, Pudjiastuti, Pratiwi, Baktir, Afaf

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Changes in procyanidins and tannin concentration as affected by cocoa liquor roasting von Jati, Misnawi

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Changes in procyanidins and tannin concentration as affected by cocoa liquor roasting von Jati, Misnawi

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Optimization of roasting conditions for high-quality Arabica coffee von Madihah, K Y Ku, Zaibunnisa, A H, Norashikin, S, Rozita, O, Misnawi, J

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Effects of Stearin and Lecithin Concentrations on Physical Properties of Chocolate von Misnawi, Misnawi, Wahyudi, Teguh

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