Darin A. Sukha - Concepedia

Author

Darin A. Sukha

University of the West Indies

Also Known As

D. A. Sukha, D.A. Sukha, Darin A. Sukha, Darin Ashram Sukha, Darin Sukha

Publications

235

Citations

H-Index

Concepts

All Affiliations

University of the West Indies

About

Darin A. Sukha is an author at University of the West Indies specializing in food quality, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	150
2	Medicine	3	3	46
3	Engineering	1	1	49
4	Public Health	1	1	10
5	Biochemistry	1	1	18

Darin A. Sukha

Publications

191

Citations

H-Index

Page 1

	Year	Citations
The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans Darin A. Sukha, David R. Butler, Pathmanathan Umaharan, European Food Research and Technology Food ChemistryFood AuthenticityHealth SciencesFood AuthenticationFood Analysis	2007	68
Sensing fermentation degree of cocoa (Theobroma cacao L.) beans by machine learning classification models based electronic nose system Juzhong Tan, Balu M. Balasubramanian, Darin A. Sukha, Journal of Food Process Engineering EngineeringMachine LearningFlavoromicsFood AnalysisFermentation Degree	2019	49
The Impact of Pollen Donor on Flavor in Cocoa Darin A. Sukha, Pathmanathan Umaharan, David R. Butler Journal of the American Society for Horticultural Science Flavor AttributesQuantitative GeneticsBotanyAgricultural EconomicsPollen Donor	2017	18
Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method Emanuele Scollo, David C. A. Neville, Marı́a José Oruña-Concha, Food Chemistry Food ChemistryCocoa BeansFood FermentationBiochemistryStyrofoam-box Method	2020	18
THE IMPACT OF PROCESSING LOCATION AND GROWING ENVIRONMENT ON FLAVOR IN COCOA (THEOBROMA CACAO L.) - IMPLICATIONS FOR "TERROIR" AND CERTIFICATION - PROCESSING LOCATION STUDY Darin A. Sukha, David R. Butler, EDWARD COMISSIONG, Acta Horticulturae Processing Location StudyTheobroma Cacao L.FlavoromicsSustainable AgricultureAgricultural Economics	2014	15
A defined microbial community reproduces attributes of fine flavour chocolate fermentation David Gopaulchan, Christopher Moore, Darin A. Sukha, Nature Microbiology	2025	13
Variability of butterfat content in cacao (<i>Theobroma cacao</i> L.): combination and correlation with other seed-derived traits at the International Cocoa Genebank, Trinidad Naqib Ullah Khan, Lambert A. Motilal, Darin A. Sukha, Plant Genetic Resources NutritionBotanyGeneticsCocoa PowderInternational Cocoa Genebank	2008	10

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