P. G. Keeney

(‐)‐Epicatechin Content in Fermented and Unfermented Cocoa Beans

H. Kim, P. G. Keeney · Journal of Food Science · 1984 · 211 citations

Commercial Beans, Engineering, Genetics +16

Factors affecting the concentration of pyrazines in cocoa beans

Gary A. Reineccius, P. G. Keeney, W. Weissberger · Journal of Agricultural and Food Chemistry · 1972 · 129 citations

Food Chemistry, Agricultural Chemistry, Food Preservatives +13

ISOLATION AND CHARACTERIZATION OF MICROORGANISMS INVOLVED IN THE FERMENTATION OF TRINIDAD'S CACAO BEANS

K. Ostovar, P. G. Keeney · Journal of Food Science · 1973 · 106 citations

Engineering, Food Microbiology, Microbial Ecology +16

Identification and quantification of the free sugars in cocoa beans

Gary A. Reineccius, David Andersen, Terrence E. Kavanagh et al. · Journal of Agricultural and Food Chemistry · 1972 · 60 citations

Food Chemistry, Nutrition, Free Sugars +15

Triglyceride characteristics of cocoa butter from cacao fruit matured in a microclimate of elevated temperature

Douglas W. Lehrian, P. G. Keeney, David R. Butler · Journal of the American Oil Chemists Society · 1980 · 54 citations

Food Chemistry, Nutrition, Soft Butter +11