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Works by Darin Sukha

Results: 4

1

The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 405, doi. 10.1007/s00217-006-0551-2

By:

Darin Sukha;
David Butler;
Pathmanathan Umaharan;
Emma Boult

Publication type:

Article

2

Assessing mathematical models for the intermittent drying of cocoa (Theobroma cacao L.) beans.

Published in:

Discover Applied Sciences, 2024, v. 6, n. 8, p. 1, doi. 10.1007/s42452-024-06134-3

By:

Sahadeo, Priscilla J.;
Sukha, Darin;
Chadee, Xsitaaz T.;
Umaharan, Pathmanathan;
Clarke, Ricardo. M.

Publication type:

Article

3

Assessment of a Small-Scale Cacao (Theobroma cacao L.) Fermentation Method for Niche Marketing.

Published in:

Journal of Arts Science & Technology, 2023, v. 15, n. 2, p. 63

By:

ALI, NAAILAH;
SUKHA, DARIN;
UMAHARAN, PATHMANATHAN;
MUJAFFAR, SAHEEDA

Publication type:

Article

4

Sensing fermentation degree of cocoa (Theobroma cacao L.) beans by machine learning classification models based electronic nose system.

Published in:

Journal of Food Process Engineering, 2019, v. 42, n. 6, p. N.PAG, doi. 10.1111/jfpe.13175

By:

Tan, Juzhong;
Balasubramanian, Balu;
Sukha, Darin;
Ramkissoon, Saila;
Umaharan, Pathmanathan

Publication type:

Article