Concepedia

T. STEWART

TS

6

Publications

175

Citations

6

H-Index

1965

Active since

Affiliations

Leatherhead Food Research(Current)

T. STEWART is an author at Leatherhead Food Research specializing in food chemistry, food quality, and health sciences.

Top concepts

Food ChemistryHealthFood QualityFlavoromicsIn Vitro FermentationFood FermentationFood SafetyBiochemistryFood ProcessingFood Technology

Publications per year

1965–1967

6

Publications

6

The Precursors of Chocolate Aroma: Production of Free Amino Acids during Fermentation of Cocoa Beans

T. A. Rohan, T. STEWART · Journal of Food Science · 1967 · 39 citations

Food Chemistry, Summary— Amino Acids, Cocoa Beans +10

The Precursors of Chocolate Aroma: Changes in the Free Amino Acids During the Roasting of Cocoa Beans

T. A. Rohan, T. STEWART · Journal of Food Science · 1966 · 38 citations

Food Chemistry, Different Amino Acids, Cocoa Beans +7

The Precursors of Chocolate Aroma: Changes in the Sugars During the Roasting of Cocoa Beans

T. A. Rohan, T. STEWART · Journal of Food Science · 1966 · 38 citations

Food Chemistry, Cocoa Beans, Food Biophysics +3

The Precursors of Chocolate Aroma: Production of Reducing Sugars during Fermentation of Cocoa Beans

T. A. Rohan, T. STEWART · Journal of Food Science · 1967 · 33 citations

Food Chemistry, Cocoa Beans, Food Fermentation +7

The Precursors of Chocolate Aroma: The distribution of free amino acids in different commercial varieties of cocoa beans

T. A. Rohan, T. STEWART · Journal of Food Science · 1965 · 15 citations

Food Chemistry, Cocoa Beans, Health Sciences +9

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