S. T. Guéhi

Food Science · 2010–2016

A researcher in the Science corpus: 2 papers; trusts 1 researcher and is trusted by 0 researchers here, as inferred from the citation graph.

Subfields

• Food Science — 7 citations into it

Whom S. T. Guéhi trusts overall

Their strongest outbound trust, strongest first, inferred from their citations.

1. S. Jinap

Papers from S. T. Guéhi's perspective

Ordered by how strongly the researchers S. T. Guéhi trusts endorse each paper. Same corpus, a different order for every researcher.

1. The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality (Critical reviews in food science and nutrition)
2. Cocoa beans: from tree to factory
3. Quality of cocoa beans dried using a direct solar dryer at different loadings
4. Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
5. Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products
6. Managing the risk of mycotoxins in modern feed production
7. Natural occurrence of aflatoxins and ochratoxin A in commercial chilli and chilli sauce samples
8. Mycotoxin contamination of the feed supply chain: Implications for animal productivity and feed security
9. DNA barcoding detects market substitution in North American seafood
10. Identification of pork derivatives in food products by species-specific polymerase chain reaction (PCR) for halal verification

Their papers

• Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation (2016) — 86 citations
• Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans (2010) — 64 citations