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Research Documents: Post Harvest

  • Tortajada, M.; Martínez-Culebras, P.V.; Navarro, V.; Monzó, H.; Ramón, D. Evaluation of DNA extraction methods for pcr detection of fungal and bacterial contamination in cocoa extracts. European Food Research and Technology, vol.230 (1), p. 79-87, 2009

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  • Krapf, T.; Gantenbein-Demarchi, C. Thermal inactivation of Salmonella spp. during conching. LWT – Food Science and Technology, Article in Press

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  • da Silva do Nascimento, M.; da Silva, N.; da Silva, I.F.; da Silva, J.d.C.; Marques, E.R.; Barbosa Santos, A.R. Enteropathogens in cocoa pre-processing. Food Control, vol. 21 (4), pp. 408-411, 2010

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  • Silva, J.C., Plivelic, T.S., Herrera, M.L., Ruscheinsky, N., Kieckbusch, T.G., Luccas, V., Torriani, I.L. Polymorphic phases of natural fat from Cupuassu (Theobroma grandiflorum) beans: A WAXS/SAXS/DSC stud. Crystal Growth and Design, 9 (12), pp. 5155-5163, 2009

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  • Ptolemy, A.S., Tzioumis, E., Thomke, A., Rifai, S., Kellogg, M. Quantification of theobromine and caffeine in saliva, plasma and urine via liquid chromatography-tandem mass spectrometry: A single analytical protocol applicable to cocoa intervention studies. Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, 878 (3-4), pp. 409-416, 2010

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  • Mexis, S.F., Badeka, A.V., Riganakos, K.A., Kontominas, M.G. Effect of active and modified atmosphere packaging on quality retention of dark chocolate with hazelnuts. Innovative Food Science and Emerging Technologies, 11 (1), pp. 177-186, 2010

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  • Manton, W.I. Determination of the provenance of cocoa by soil protolith ages and assessment of anthropogenic lead contamination by Pb/Nd and lead isotope ratios. Journal of Agricultural and Food Chemistry, 58 (2), pp. 713-721, 2010

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  • Kinta, Y. , Hartel, R.W. Bloom formation on poorly-tempered chocolate and effects of seed addition. Journal of the American Oil Chemists’ Society, 87 (1), pp. 19-27, 2009.

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  • Huang, Y., Barringer, S.A. Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by selected ion flow tube-mass spectrometry (SIFT-MS). Journal of Food Science, 75 (1), pp. C121-C127, 2010

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  • Campos, R. , Ollivon, M. , Marangoni, A.G. Molecular composition dynamics and structure of cocoa butter. Crystal Growth and Design, 10 (1), pp. 205-217, 2010

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