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4 matching references were found.

Bonvehí, J.S.; Coll, F.V., Evaluation of smoky taste in cocoa powder, J. Agric. Food Chem., 1998, 46, 2, 620-624, https://doi.org/10.1021/jf9705429 . [all data]

Bonvehí, J.S.; Torrentó, M.S.; Lorente, E.C., Evaluation of polyphenolic and flavonoid compounds in honeybee-collected pollen produced in Spain, J. Agric. Food Chem., 2001, 49, 4, 1848-1853, https://doi.org/10.1021/jf0012300 . [all data]

Bonvehí, J.S., Investigation of aromatic compounds in roasted cocoa powder, Eur. Food Res. Technol., 2005, 221, 1-2, 19-29, https://doi.org/10.1007/s00217-005-1147-y . [all data]

Bonvehi, J.S.; Coll, F.V., Flavour index and aroma profiles of fresh and processed honeys, J. Sci. Food Agric., 2003, 83, 4, 275-282, https://doi.org/10.1002/jsfa.1308 . [all data]