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Research Documents
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Jonfia-Essien, W. A.; Alderson, P. G.; Tucker, G.; Linforth, R.; West, G. Behavioural responses of Tribolium castaneum (Herbst) to volatiles identified from dry cocoa beans. Pakistan Journal of Biological Sciences, vol. 10, p. 3549-3556, 2007.
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Abbey, M.J.; Patil, V.V.; Vause, C.V.; Durham, P.L. Repression of calcitonin gene-related peptide expression in trigeminal neurons by a Theobroma cacao extract. Journal of Ethnopharmacology, vol. 115, p. 238-248, 2008.
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Asep, E.K.; Jinap, S.; Tan, T.J.; Russly, A.R.; Harcharan, S.; Nazimah, S.A.H. The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter. Journal of Food Engineering, vol.85, p. 450-458, 2008.
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Fold, N. Transnational Sourcing Practices in Ghana’s Perennial Crop Sectors. Journal of Agrarian Change, vol. 8, p. 94-122, 2008.
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Camu, N.; Gonzalez, D.; De Winter, T.; Van Schoor, A.; De Bruyne, K.; Vandamme, P.; Takrama, J.S.; Addo, S.K.; De Vuyst,L. Influence of Turning and Environmental Contamination on the Dynamics of Populations of Lactic Acid and Acetic Acid Bacteria Involved in Spontaneous Cocoa Bean Heap Fermentation in Ghana. Applied and environmental microbiology AEM, vol. 74, p. 86-98, 2008.
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Van Mele, P. A historical review of research on the weaver ant Oecophylla in biological control. Agricultural and forest Entomology, vol. 10, p. 13-22, 2008.
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Van Bael, S.A.; Bichier, P.; Greenberg, R. Bird predation on insects reduces damage to the foliage of cocoa trees (Theobroma cacao) in western Panama. Journal of Tropical Ecology, vol. 23, p. 715-719, 2007.
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Sukha, D.A.; Butler, D.R.; Umaharan, P.; Boult, E. The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European Food Research and Technology, vol. 226, p. 405-413, 2008.
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Mounjouenpou, P.; Gueule, D.; Fontana-Tachon, A.; Guyot, B.; Tondje, P. R.; Guiraud, J-P. Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon. International Journal of Food Microbiology, vol. 121, p. 234-241, 2008.
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Mollea, C. Chiampo, F.; Conti, R. Extraction and characterization of pectins from cocoa husks: A preliminary study. Food Chemistry, vol. 107 (3), p. 1353-1356, 2007.
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