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  • Le Révérend, B.J.D., Fryer, P.J., Coles, S., Bakalis, S. A Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial Chocolate. JAOCS, Journal of the American Oil Chemists’ Society, DOI 10.1007/s11746-009-1948-9, 2009

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  • Llorach, R., Urpi-Sarda, M., Jauregui, O., Monagas, M., Andres-Lacueva, C. An LC-MS-based metabolomics approach for exploring urinary metabolome modifications after cocoa consumption. Journal of Proteome Research, vol. 8 (11), p. 5060-5068, 2009

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  • Jaeger, S.R., Axten, L.G., Wohlers, M.W., Sun-Waterhouse, D. Polyphenol-rich beverages: Insights from sensory and consumer science. Journal of the Science of Food and Agriculture, vol. 89 (14), p. 2356-2363, 2009

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  • Hurst, W.J., Payne, M.J., Miller, K.B., Stuart, D.A. Stability of cocoa antioxidants and flavan-3-ols over time. Journal of Agricultural and Food Chemistry, vol. 57 (20), p. 9547-9550, 2009

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  • Elwers, S., Zambrano, A., Rohsius, C., Lieberei, R. Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed ( Theobroma cacao L.). European Journal of Food Research and Technology, vol.229, p. 237-948, 2009

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  • Desch, S., Schmidt, J., Kobler, D., Sonnabend, M., Eitel, I., Sareban, M., Rahimi, K., Schuler, G., Thiele, H. Effect of Cocoa Products on Blood Pressure: Systematic Review and Meta-Analysis. American Journal of Hypertension, vol. 23, p. 97-103, 2010

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  • de Albuquerque, P.S.B., Silva, S.D.V.M., Luz, E.D.M.N., Pires, J.L., Vieira, A.M.C., Demétrio, C.G.B., Pascholatti, S.F., Figueira, A. Novel sources of witches’ broom resistance (causal agent Moniliophthora perniciosa) from natural populations of Theobroma cacao from the Brazilian Amazon. Euphytica, p. 1-14, 2009. DOI 10.1007/s10681-009-0068-4

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  • Bailey, B.A., Strem, M.D., Wood, D. Trichoderma species form endophytic associations within Theobroma cacao trichomes. Mycological Research, vol. 113, p. 1365-1376, 2009

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  • Daymond, A.J.; Hadley, P. 2004. The effects of temperature and light integral on early vegetative growth and cholorophyll fluorescence of four contrasting genotypes of cacao (Theobroma cacao). Annals of Applied Biology, vol. 145, p. 257-262, 2004

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  • Vissotto, F.Z.; Jorge, L.C.; Makita, G.T.; Rodrigues, M.I.; Menegalli, F.C. Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration. Journal of Food Engineering, vol.97 (3), p. 283-291, 2010

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