Misnawi

Polyphenols in cocoa (Theobroma cacao L.)

Ching Lik Hii, Chung Lim Law, S. Suzannah et al. · Asian Journal of Food and Agro-Industry · 2009 · 113 citations

Agriculture, Biochemistry, Food Science +16

Sensory properties of cocoa liquor as affected by polyphenol concentration and duration of roasting

Misnawi · Food Quality and Preference · 2004 · 100 citations

Agriculture, Food Science, Food Chemistry +14

Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase

Misnawi, Jinap Selamat, Jamilah Bakar et al. · Journal of the Science of Food and Agriculture · 2002 · 58 citations

Agriculture, Biochemistry, Food Science +15

Effect of polyphenol concentration on pyrazine formation during cocoa liquor roasting

Misnawi · Food Chemistry · 2003 · 55 citations

Agriculture, Biochemistry, Food Science +12

Changes in polyphenol ability to produce astringency during roasting of cocoa liquor

Misnawi · Journal of the Science of Food and Agriculture · 2005 · 43 citations

Agriculture, Biochemistry, Food Science +13