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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

Von der Kakaobohne zur Kakaomasse : Technologie der Kakaoverarbeitung, Teil I : Herstellung der Kakaomasse = From the cocoa bean to the cocoa mixture. Part I of the new series Cocoa Processing Technology discusses the preparation of cocoa mixtureKLEINERT-ZOLLINGER, J.Zucker- und Süsswaren-Wirtschaft. 1997, Vol 50, Num 5, pp 198-201, issn 0373-0204Article

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Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)ARLORIO, Marco; LOCATELLI, Monica; TRAVAGLIA, Fabiano et al.Food chemistry. 2008, Vol 106, Num 3, pp 967-975, issn 0308-8146, 9 p.Article

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Acidity of cocoa fat as a function of raw cocoa bean quality and conditions of bean processing = L'acidité du beurre de cacao en fonction de la qualité des fèves brutes de cacao et des conditions de traitement des fèvesWARZECHA, A; SIWICKA, H.Acta Alimentaria Polonica. 1986, Vol 12, Num 1, pp 3-10, issn 0137-1495Article

Fungal endophytes nearly double minimum leaf conductance in seedlings of a neotropical tree speciesARNOLD, A. Elizabeth; ENGELBRECHT, Bettina M. J.Journal of tropical ecology. 2007, Vol 23, pp 369-372, issn 0266-4674, 4 p., 3Article

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Post-harvest pod storage : a method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia = Entreposage des cabosses après récolte : une méthode de prétraitement de la pulpe pour abaisser la forte acidification des graines décortiquées au cours de la fermentation du cacao en MalaysieMEYER, B; BIEHL, B; BIN SAID, M et al.Journal of the science of food and agriculture. 1989, Vol 48, Num 3, pp 285-304, issn 0022-5142Article

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Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivarsORACZ, Joanna; NEBESNY, Ewa.Food research international. 2014, Vol 55, pp 1-10, issn 0963-9969, 10 p.Article

Involvement of calcium oxalate degradation during programmed cell death in Theobroma cacao tissues triggered by the hemibiotrophic fungus Moniliophthora perniciosaCEITA, Geruza De Oliveira; ALVES MACEDO, Joci Neuby; MAZZAFERA, Paulo et al.Plant science (Limerick). 2007, Vol 173, Num 2, pp 106-117, issn 0168-9452, 12 p.Article

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Flavonoids from Theobroma cacao down-regulate inflammatory mediatorsRAMIRO, Emma; FRANCH, Angels; CASTELLOTE, Cristina et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 22, pp 8506-8511, issn 0021-8561, 6 p.Article

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Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa IngredientsPAYNE, Mark J; HURST, W. Jeffrey; MILLER, Kenneth B et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 19, pp 10518-10527, issn 0021-8561, 10 p.Article

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Changes in polyphenol ability to produce astringency during roasting of cocoa liquorMISNAWI; JINAP, S; JAMILAH, B et al.Journal of the science of food and agriculture. 2005, Vol 85, Num 6, pp 917-924, issn 0022-5142, 8 p.Article