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Extraction, identification and semi-quantification of oligopeptides in cocoa beansMARSEGLIA, Angela; SFORZA, Stefano; FACCINI, Andrea et al.Food research international. 2014, Vol 63, pp 382-389, issn 0963-9969, 8 p., cConference Paper

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parametersZYZELEWICZ, Dorota; KRYSIAK, Wiesława; BUDRYN, Grażyna et al.Food research international. 2014, Vol 63, pp 390-399, issn 0963-9969, 10 p., cConference Paper

Effect of the types and concentrations of alkali on the color of cocoa liquorRODRIGUEZ, Pablo; PEREZ, Elevina; GUZMAN, Romel et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 7, pp 1186-1194, issn 0022-5142, 9 p.Article

A study of the polygalacturonase activity of several yeast strains isolated from cocoa = Etude de l'activité polygalacturonasique de plusieurs souches de levures isolées du cacaoSANCHEZ, J; GUIRAUD, J. P; GALZY, P et al.Applied microbiology and biotechnology. 1984, Vol 20, Num 4, pp 262-267, issn 0175-7598Article

Physical properties of tempered mixtures of cocoa butter, CBR and CBS fatsQUAST, Leda B; LUCCAS, Valdecir; RIBEIRO, Ana Paula B et al.International journal of food science & technology. 2013, Vol 48, Num 8, pp 1579-1588, issn 0950-5423, 10 p.Article

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Über den Magnesiumgehalt in Rohkakao und in Kakaofertigprodukten = Magnesium in raw cocoa and finished cocoa productsDÜRBECK, C; BERGHAMMER, A; KNEZEVIC, G et al.Zucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 5, pp 208-209, issn 0373-0204Article

Effects of an aqueous extract of cocoa on nitric oxide production of macrophages activated by lipopolysaccharide and interferon-γONO, Kazuyuki; TAKAHASHI, Toshio; KAMEI, Masanori et al.Nutrition (Burbank, Los Angeles County, Calif.). 2003, Vol 19, Num 7-8, pp 681-685, issn 0899-9007, 5 p.Article

Irvingia, a forest host of the cocoa black-pod pathogen, Phytophthora megakarya, in CameroonHOLMES, K. A; EVANS, H. C; WAYNE, S et al.Plant pathology. 2003, Vol 52, Num 4, pp 486-490, issn 0032-0862, 5 p.Article

Effect of fermentation time and drying temperature on volatile compounds in cocoaRODRIGUEZ-CAMPOS, J; ESCALONA-BUENDIA, H. B; CONTRERAS-RAMOS, S. M et al.Food chemistry. 2012, Vol 132, Num 1, pp 277-288, issn 0308-8146, 12 p.Article

Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomerationVISSOTTO, F. Z; JORGE, L. C; MAKITA, G. T et al.Journal of food engineering. 2010, Vol 97, Num 3, pp 283-291, issn 0260-8774, 9 p.Article

Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model systemNOOR-SOFFALINA, S. S; JINAP, S; NAZAMID, S et al.International journal of food science & technology. 2009, Vol 44, Num 1, pp 168-180, issn 0950-5423, 13 p.Article

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa PowderSTAHL, L; MILLER, K. B; APGAR, J et al.Journal of food science. 2009, Vol 74, Num 6, issn 0022-1147, C456-C461Article

Engkabang (illipe) : an excellent component for Cocoa butter equivalent fatNESARETNAM, K; RAZAK, A; ALI, M et al.Journal of the science of food and agriculture. 1992, Vol 60, Num 1, pp 15-20, issn 0022-5142Article

Chemical, technological and in vitro antioxidant properties of cocoa (Theobroma cacao L.) co-productsMARTINEZ, R; TORRES, P; MENESES, M. A et al.Food research international. 2012, Vol 49, Num 1, pp 39-45, issn 0963-9969, 7 p.Article

Délai d'écabossage. Influence sur les rendements et la qualité du cacao marchand et du cacao torréfié = Pod breaking delay : influence on yield and quality of raw or roasted cocoaBAREL, M. A.Café, cacao, thé (Paris). 1987, Vol 31, Num 2, pp 141-150, issn 0007-9510Article

Antioxidant properties of polyphenol-rich cocoa products industrially processedSCHINELLA, Guillermo; MOSCA, Susana; CIENFUEGOS-JOVELLANOS, Elena et al.Food research international. 2010, Vol 43, Num 6, pp 1614-1623, issn 0963-9969, 10 p.Article

Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model SystemsOLIVIERO, Teresa; CAPUANO, Edoardo; CAMMERER, Bettina et al.Journal of agricultural and food chemistry (Print). 2009, Vol 57, Num 1, pp 147-152, issn 0021-8561, 6 p.Article

Analysis and occurrence of deoxynivalenol (DON) in cocoaRATERS, Marion; MATISSEK, Reinhard.European food research & technology (Print). 2008, Vol 226, Num 5, pp 1107-1112, issn 1438-2377, 6 p.Article

OTA-producing fungi isolated from stored cocoa beansAMEZQUETA, S; GONZALEZ-PENAS, E; DACHOUPAKAN, C et al.Letters in applied microbiology. 2008, Vol 47, Num 3, pp 197-201, issn 0266-8254, 5 p.Article

Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roastingKOTHE, Lisa; ZIMMERMANN, Benno F; GALENSA, Rudolf et al.Food chemistry. 2013, Vol 141, Num 4, pp 3656-3663, issn 0308-8146, 8 p.Article

Drying kinetics of the individual layer of cocoa beans during heat pump dryingHII, C. L; LAW, C. L; SUZANNAH, S et al.Journal of food engineering. 2012, Vol 108, Num 2, pp 276-282, issn 0260-8774, 7 p.Article

Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beansGUEHI, Tagro S; DADIE, Adjéhi T; KOFFI, Kouadio P. B et al.International journal of food science & technology. 2010, Vol 45, Num 12, pp 2508-2514, issn 0950-5423, 7 p.Article

Impact of industrial treatments on ochratoxin A content in artificially contaminated cocoa beansMANDA, Pierre; SEBASTIEN DANO, Djédjé; HALBIN KOUADIO, James et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2009, Vol 26, Num 7, pp 1081-1088, issn 1944-0049, 8 p.Article