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Mostrando 221 - 240 Resultados de 4,885 Para Buscar 'Toccoa~', tiempo de consulta: 1.94s Limitar resultados
  1. 221
    “…The relationship between sport result and pre-competition mental state of 109 boccia athletes was analyzed. Mental state was described by: athletic identity, self-esteem, self-efficacy for sports, hope for success, fear of failure, anxiety, and expectancy of success. …”
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    Relationship between Pre-Competition Mental State and Sport Result of Disabled Boccia Athletes
  2. 222
    “…This has led us to develop the TOPCOP taxonomy for classifying and comparing patient portals. …”
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    Improvement and Evaluation of the TOPCOP Taxonomy of Patient Portals: Taxonomy-Evaluation-Delphi (TED) Approach
  3. 223
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    The psychological effects of COVID-19-related containment in children: The E-COCCON French study
  4. 224
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    End-to-End Transcript Alignment of 17th Century Manuscripts: The Case of Moccia Code
  5. 225
    por Moccia, Federico, 1963-
    Publicado 2019
    Libro
    Mil noches sin ti /
  6. 226
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    Swift development with Cocoa : developing for the Mac & iOS app stores
  7. 227
    por Lobb, D E
    Publicado 1990
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    Three dimensional TOSCA calculations on the TRIUMF second arm spectrometer magnet
  8. 228
    “…Cocoa bean fermentation is carried out in different production areas following various methods. …”
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    Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method
  9. 229
    “…Previous research indicates that some important cocoa cultivated areas in West Africa will become unsuitable for growing cocoa in the next decades. …”
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    Vulnerability of cocoa-based agroforestry systems to climate change in West Africa
  10. 230
    “…This paper describes the main distinguishing characteristics of female and male pupae and adults of cocoa pod borer, Conopomorpha cramerella (Snellen) (Lepidoptera: Gracillariidae). …”
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    Sexual Dimorphism of Pupae and Adults of the Cocoa Pod Borer, Conopomorpha cramerella
  11. 231
    “…The current study was conducted to evaluate the influence of fermentation and drying materials on the OTA content in cocoa. For each test, 7000 intact cocoa pods were collected, split open to remove the beans, fermented using 1 of 3 different materials, sun-dried on 1 of 3 different platform types and stored for 30 days. …”
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    Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A
  12. 232
    “…A better understanding, characterization and management of this issue represent an additional target of the TOSCA network.…”
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    The Tosca Registry: An Ongoing, Observational, Multicenter Registry for Chronic Heart Failure
  13. 233
    “…Cocoa butter is the pure butter extracted from cocoa beans and is a major ingredient in the chocolate industry. …”
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    Mangifera sylvatica (Wild Mango): A new cocoa butter alternative
  14. 234
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    Evaluation of different fermentation processes for use by small cocoa growers in mexico
  15. 235
    “…In this study, we tested the activity of supernatants produced by L. fermentum TCUESC01 and L. plantarum TCUESC02, isolated during the fermentation of fine cocoa, against S. aureus CCMB262 biofilm production. …”
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    Inhibition of Staphylococcus aureus biofilm by Lactobacillus isolated from fine cocoa
  16. 236
    Publicado 1889
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    New Drugs, Appliances, and Things Medical: Chancellors' Budgets and Cadbury's Cocoa
  17. 237
    “…A survey on five kinds of cocoa beans from new cocoa planting countries was conducted to analyze each kind’s basic quality. …”
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    Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea
  18. 238
    “…The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans. Results showed that traditional roasting significantly decrease (p < 0.05) the polyphenol content and antioxidant activity of cocoa beans. …”
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    Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans
  19. 239
    “…RESULTS: In total, 37 papers were included for cocoa and 8 papers for liquorice. For cocoa, 164 unique candidate BFIs were obtained, and for liquorice, four were identified in total. …”
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    Biomarkers of food intake for cocoa and liquorice (products): a systematic review
  20. 240
    “…There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute that determines their quality. …”
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    Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa
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