Concepedia

T. A. Rohan

TA

14

Publications

381

Citations

12

H-Index

1954

Active since

Affiliations

Leatherhead Food Research(Current)

Cocoa Research Institute of Ghana

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

Top concepts

Food ChemistryHealthFlavoromicsFood QualityIn Vitro FermentationFood FermentationEngineeringFood ProcessingFood TechnologyChemistry

Publications per year

1954–1972

14

Publications

14

The Precursors of Chocolate Aroma: A Comparative Study of Fermented and Unfermented Cocoa Beans

T. A. Rohan · Journal of Food Science · 1964 · 63 citations

Food Chemistry, Solvent Extraction, Food Fermentation +12

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

Pungent compounds. Part I. An improved synthesis of the paradols (alkyl 4-hydroxy-3-methoxyphenethyl ketones) and an assessment of their pungency

H. D. Locksley, D. K. RAINEY, T. A. Rohan · Journal of the Chemical Society Perkin Transactions 1 · 1972 · 36 citations

Bioorganic Chemistry, Engineering, Botany +16

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