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Research Documents: Post Harvest

  • Arlorio, M.; Locatelli, M.; Travaglia, F.; Coisson, J-D.; Del Grosso, E.; Minassi, A.; Appendino, G.; Martelli, A. Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.). Food Chemistry, vol. 106, p.967-975, 2007.

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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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  • 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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  • 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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  • 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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  • Richter, M.; Lannes, S. C. da S. Ingredients used in chocolate industry. Ingredientes usados na industria de chocolates. Revista Brasileira de Ciencias Farmaceuticas, vol. 43, p. 357-369, 2007.

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  • Raters, M.; Matissek, R. Analysis and occurrence of deoxynivalenol (DON) in cocoa. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European Food Research and Technology, vol. 226, p. 1107-1112, 2008.

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  • Kostinek, M.; Ban-Koffi, L.; Ottah-Atikpo, M.; Teniola, D.; Schillinger, U.; Holzapfel, W.H.; Franz, C. Diversity of predominant lactic Acid bacteria associated with cocoa fermentation in Nigeria. Current Microbiology, vol. 56, p. 306-314, 2008.

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  • Ducki, S.; Milarres-Garcia, J.; Zumbe, A.; Tornero, A.; Storey, A. Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products. Talanta:(Oxford), vol. 74, p. 1166-1174, 2008.

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  • Haase, I.; Fischer, M. Differentiation of Theobroma cacao and Theobroma grandiflorum using PCR. Absract in English, in German Differenzierung von Theobroma cacao und Theobroma grandiflorum mittels PCR. Journal fur Verbraucherschutz und Lebensmittelsicherheit, vol. 2, p.422-428, 2007.

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