| Fast and neat–Determination of biochemical quality parameters in cocoa using near infrared spectroscopy A Krähmer, A Engel, D Kadow, N Ali, P Umaharan, LW Kroh, H Schulz Food chemistry 181, 152-159, 2015 | 172 | 2015 |
| An assessment of the quality attributes of the Imperial College Selections (ICS) cacao (Theobroma cacao L.) clones DA Sukha, SM Bharath, NA Ali, P Umaharan III International Conference on Postharvest and Quality Management of …, 2013 | 10 | 2013 |
| The effect of cacao (Theobroma cacao L.) pulp on final flavour NA Ali, GSH Baccus-Taylor, DA Sukha, P Umaharan III International Conference on Postharvest and Quality Management of …, 2013 | 7 | 2013 |
| Achieving sustainable cultivation of cocoa R Bhattacharjee, M Akoroda, B Laliberté, M End, N Cryer, A Daymond, ... Burleigh Dodds Science Publishing, 2018 | 2 | 2018 |
| Analysing sensory and processing quality of cocoa. DA Sukha, NA Ali | 1 | 2018 |
| Fermentation progression and quality attributes of Trinitario and Refractario cacao (Theobroma cacao L.) hybrid groups at the International Cocoa Genebank … NA Ali, DA Sukha, G Meerdink, P Umaharan | 1 | 2018 |
| Assessment of a Small-Scale Cacao (Theobroma cacao L.) Fermentation Method for Niche Marketing N ALI, D SUKHA, P UMAHARAN, S MUJAFFAR Journal of Arts Science and Technology 15, 63, 2022 | | 2022 |
| Safeguarding and enhancing the regional cocoa industry through training of cocoa farmers at Farmer Field schools: recent outreach activities of the Cocoa Research Centre F Bekele, N Ali, D Sukha, G Fourny, K Maharaj, P Umaharan | | 2015 |
| Preliminary insight into the biochemical composition, aroma volatile fingerprints and sensorial profiles of the Imperial College Selections over two crop years DA Sukha, F Davrieux, R Boulanger, P Alter, S Assemat, S Bharath, N Ali, ... UWI, 2010 | | 2010 |
| Investigation of the effect of microorganisms and fermentation time on cacao (Theobroma cacao L.) flavour NA Ali | | 2008 |
| Effects of adding cocoa (Theobroma cacao L.) pulp nectar to stirred yoghurts on physicochemical and sensory properties. N Ali, N Badrie, D Sukha | | 2008 |
| An investigation of the microfloral succession during cacao (Theobroma cacao L.) fermentation NA Ali, GSH Baccus-Taylor, DA Sukha, DR Butler Cocoa Research Unit The University of the West Indies, 66, 0 | | |
| Physical and organoleptic quality attributes of selected Imperial College Selections-first impressions DA Sukha, SM Bharath, N Ali, DR Butler Cocoa Research Unit The University of the West Indies, 57, 0 | | |
Pathmanathan UmaharanProfessor of Genetics, The University of the West Indies在 sta.uwi.edu 的电子邮件经过验证
