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Research Documents: Post Harvest

  • Hug, B.; Golay, P.-A.; Guiffrida, F.; Dionisi F.; Destaillanto, F. Development of a gas-liquid chromatographic method for the Analysis of fatty acid tryptamides in cocoa products. J. Agric. Food Chem., vol. 54, p. 3199-3203, 2006.

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  • Nielsen, D. S.; Teniola, O.D.; Ban-Koffi, L.; Owusu, M.; Andersson, T.S.; Holzapfel, W.H. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. International J.Food Microbiology, vol. 114, p. 168-186, 2007.

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  • Lagunes-Galvez, S.; Loiseau, G.; Paredes, J.L.; Barel, M.; Guiraud, J.P. Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. International Journal of Food Microbiology, vol. 114, p. 124-130, 2007.

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  • Garcia-Alamilla, P.; Salgado-Cervantes, M. A.; Barel, M.; Berthomieu, G.; Rodriguez-Jimenes, G.C.; Garcia-Alvarado, M. A. Moisture, acidity and temperature evolution during cacao drying. J. Food Engineering, 2007, vol. 79, p.1159-1165.

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  • Camu, N.; De Winter, T.; Verbrugghe, K.; Cleenwerck, I.; Vandamme, P.; Takrama, J.S.; Vancanneyt, M.; De Vuyst, L. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Applied and Environmental Microbiology, vol. 73, p. 1809-1824, 2007.

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  • Dias, D.R., Schwan, R. F.; Freire, E.S.; dos Santos Serôdio, R. Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. International Journal Food Science Technology, vol. 42, p. 319-329, 2007.

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  • Granvogl, M.; Schieberle, P. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, vol. 225, p. 857-863, 2007.

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  • Granvogl, M.; Schieberle, P. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products : Correlation with acrylamide concentrations determined by an improved clean-up method for complex matrices. European Food Research Technology A, 2007.

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  • Vissotto, F.Z..; Montenegro, F.M.; Santos, J.M. dos.; Oliveira, S.J.R., de. Evaluation of the influence of lecithination and agglomeration on the physical properties of a cocoa powder beverage (cocoa powder beverage lecithination and agglomeration). Avaliacao da influencia dos processus de lecitinacao e de aglomeracao nas propriedades fisicas de achocolatado em po. Ciencia e Tecnologia de Alimentos, vol. 26, p. 666-671, 2006.

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  • Vesela, A.; Barros, A.S.; Synytsya, A.; Delgadillo, I.; Copikova, J.; Coimbra, M.A. Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder. Analytica Chimica Acta, vol. 601, p. 77-86.

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