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

by Misnawi,
Published 2003

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

by Misnawi, .
Published 2003

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

by Misnawi
Published 2016

Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol

by Selamat, Jinap, Misnawi,
Published 2004

Effect of the Roselle (Hibiscus sabdariffa) extract on oxidation stability of bulk frying oil during open and deep frying: a response surface approach

by Misnawi, Oktafiandhika, D. P., Noor A. F
Published 2016

Optimization of cocoa beans roasting process using Response Surface Methodology based on concentration of pyrazine and acrylamide

by Farah, D.M.H., Zaibunnisa, A.H., Misnawi
Published 2016

The utilization of cocoa polyphenol extract to improve the shelf life of bulk frying oil used in open and deep frying

by Eka, N. D., Teguh, W., Noor, A. F., Misnawi, Susijahadi
Published 2016