Online articles
VARIATION OF REDUCING AND TOTAL SUGARS DURING GROWTH OF ONION TISSUES
- S. Steen
- N. Benkeblia
EFFECTS OF CURING TREATMENTS ON PHYSICO-CHEMICAL AND SENSORY QUALITY ATTRIBUTES OF THREE PUMPKIN CULTIVARS
- M. Mohammed
- W.A. Isaac
- N. Mark
- C. St. Martin
- L. Solomon
HOT PEPPERS: BREEDING MULTI-PURPOSE HOT PEPPERS FOR INCREASED CAPSAICINOIDS CONTENT
- M. Mohamed
- P. Bridgemohan
HOT PEPPERS: RAPID QUALITATIVE ASSESSMENT METHODOLOGY TO DETERMINE POSTHARVEST LEVELS OF CAPSAICINOID CONTENT IN ORNAMENTAL HOT PEPPER CROSSES
- M. Mohamed
- P. Bridgemohan
CULTIVAR DIFFERENCES IN THE INCIDENCE OF FRUIT ROTS IN BREADFRUIT (ARTOCARPUS ALTILIS)
- L.B. Roberts-Nkrumah
- O. Daley
SUBSTRATE EVALUATION ON POSTHARVEST QUALITY OF SWEET PEPPER (CAPSICUM ANNUUM L.) FRUIT UNDER GRAVITY FED FERTIGATION
- G. Eudoxie
- M. Martin
- M. Mohammed
EFFECT OF GIBBERELLIC ACID, GLUTAMIC ACID AND POLLEN GRAINS EXTRACT ON YIELD, QUALITY AND MARKETABILITY OF 'KHALAS' DATE PALM FRUITS
- A.F. El-Shiekh
- P. Umaharan
MORPHOPHYSIOLOGICAL PARAMETERS ASSOCIATED WITH VASE LIFE OF CUT-FLOWERS OF ANTHURIUM ANDRAEANUM HORT.
- W. Elibox
- P. Umaharan
BUILDING A QUALITY NICHE FOR CARIBBEAN HOT PEPPERS
- M. Moses
- P. Umaharan
CORRELATION BETWEEN COLOUR, FIRMNESS, DRY MATTER, SUGARS AND MATURITY IN 'EAST INDIAN' MANGOES (MANGIFERA INDICA)
- B. Diop
- N. Benkeblia
COMPOSITIONAL CHANGES IN BREADNUT (ARTOCARPU CAMANSI BLANCO) FRUIT DURING RIPENING
- M. Mohammed
- L.D. Wickham
RELATIONSHIP BETWEEN SKIN COLOUR, FIRMNESS, DRY MATTER AND MATURITY STAGES OF ACKEE FRUITS (BLIGHIA SAPIDA KÖENIG)
- M.A. Emanuel
- N. Benkeblia
HORTICULTURAL MATURITY INDICES OF BREADNUT (ARTOCARPUS CAMANSI BLANCO) FRUIT
- M. Mohammed
- L.D. Wickham
VARIATION OF TOTAL AND REDUCING SUGARS, TOTAL PHENOLS AND TOTAL ANTHOCYANINS IN CUSTARD APPLE (ANNONA RETICULATE) DURING THREE
- N. Benkeblia
- M.A. Emanuel
- R.M. Richards
VARIATION OF REDUCING AND TOTAL SUGARS, TOTAL PHENOLS AND CHLOROPHYLLS IN SOURSOP (ANNONA MURICATA) DURING THREE "ON TREE" RIPENING STAGES
- N. Benkeblia
- M.A. Emanuel
INVESTIGATION OF SOME MATURITY AND RIPENING PARAMETERS OF WEST INDIAN CHERRY MALPIGHIAE MARGINATA
- R.M. Richards
- N. Benkeblia
COMPOSITIONAL CHANGES OF VINE-RIPE GREENHOUSE TOMATO (SOLANUM LYCOPERSICUM L.) CULTIVARS FROM TWO TYPES OF SOILLESS GROWTH MEDIA
- N. Mark
- M. Mohammed
- W.A. Isaac
- L. Solomon
LOGISTICS SYSTEMS NEED TO SCALE UP REDUCTION OF PRODUCE LOSSES IN THE LATIN AMERICA AND CARIBBEAN REGION
- J.M. Fonseca
- N. Vergara
IMPROVEMENT OF POSTHARVEST PERFORMANCE OF ORNAMENTAL PLANTS BY CHEMICAL COMPOUNDS AND MOLECULAR BIOLOGY TECHNIQUES
- M. Serek
- H. Mibus
- E.C. Sisler
IN VITRO EVALUATION OF ANTIMICROBIAL ACTIVITY OF CRUDE EXTRACTS OF PIMENTA DIOICA L. (MERR.)
- F.A.H. Boyd
- N. Benkeblia
EXTRA VIRGIN COCONUT OIL (EVCO): NATURAL SKIN LIGHTENING ENHANCER WITH CURCUMIN
- P. Bridgemohan
- S. Khan
EVALUATION OF DECOCTION EXTRACTS OF TWO TYPES OF SOURSOP (ANNONA MURICATA) FOR ANNONACEOUS ACETOGENIN PROPERTIES
- P. Bridgemohan
- R.S.H. Bridgemohan
QUALITY AND HACCP-BASED COMPLIANCE FOR PRIMARY PROCESSING OF FINE OR FLAVOUR COCOA BEANS IN TRINIDAD
- R. Maharaj
- K. Kerr
- M. Ramdwar
COMPARISON BETWEEN CHOCOLATE AND AN ANALOG PRODUCT MADE FROM COPOAZÚ (THEOBROMA GRANDIFLORUM)
- N.A. Cucaita
- M.S. Hernández
- R.H. Gutiérrez
AN ASSESSMENT OF THE QUALITY ATTRIBUTES OF THE IMPERIAL COLLEGE SELECTIONS (ICS) CACAO (THEOBROMA CACAO L.) CLONES
- D.A. Sukha
- S.M. Bharath
- N.A. Ali
- P. Umaharan
THE EFFECT OF CACAO (THEOBROMA CACAO L.) PULP ON FINAL FLAVOUR
- N.A. Ali
- G.S.H. Baccus-Taylor
- D.A. Sukha
- P. Umaharan
THE IMPACT OF PROCESSING LOCATION AND GROWING ENVIRONMENT ON FLAVOR IN COCOA (THEOBROMA CACAO L.) - IMPLICATIONS FOR "TERROIR" AND CERTIFICATION - PROCESSING LOCATION STUDY
- D.A. Sukha
- D.R. Butler
- E.A. Comissiong
- P. Umaharan
FORMULATION AND EVALUATION OF A POWDERED DRINK WITH ANTIOXIDANT PROPERTIES MADE FROM ASAI FRUIT (EUTERPE PRECATORIA MART.)
- Y.M. Castillo
- M. Lares
- M.S. Hernández
POSTHARVEST HANDLING AND USES OF ASAÍ (EUTERPE PRECATORIA) FRUIT
- R.O. Díaz
- J.E.C. Cardona
- M. Carrillo
- M.S. Hernández
- J.P. Fernández-Trujillo
- R.H. Gutiérrez
- M. Lares
ANTIOXIDANT CAPACITY IN MICROENCAPSULATED DEHYDRATED AMAZONIAN FRUITS
- J.E.C. Cardona
- M.S. Hernández
- R.O. Díaz
- M. Carrillo
- R.H. Gutiérrez
- M. Lares
- J.P. Fernández-Trujillo
FORMULATION AND ASSESSMENT OF SELECTIVE PHYSICO-CHEMICAL, MICROBIOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES OF THREE SNACK BARS
- S.A. Onfry
- L.D. Wickham
- M. Mohammed
EXTRA VIRGIN COCONUT OIL: PHYSIO-CHEMICAL PARAMETERS IN DETERIORATION
- P. Bridgemohan
- G. Debisingh
- R.S.H. Bridgemohan
THE PRODUCTION OF A SPRAY-DRIED PINEAPPLE POWDER
- S. Mujaffar
- G. Dhun
PRODUCT QUALITY ATTRIBUTES OF FOAM-MAT DRIED PUMPKIN POWDER
- L. Harrynanan
- C.K. Sankat
QUALITY CHANGES OF COCOA LIQUEUR MADE FROM INFUSED BEANS WITH OR WITHOUT SPICES AND PULP
- A. John
- D.A. Sukha
- L.D. Wickham
- M. Mohammed
USES FOR AMAZONIAN SEJE OIL (OENOCARPUS BATAUA) EXTRACTED BY MECHANICAL AND MANUAL METHODS
- J.W. Castro
- M.S. Hernández
- R.H. Gutiérrez
MICROWAVE EXTRACTION OF ANTIOXIDANT COMPOUNDS IN DRY SEEDS OF COPOAZÚ
- Y.M. Herrera
- M.S. Hernández
- R.H. Gutiérrez
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