Knowledge Center
Research Documents: Quality
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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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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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Cambrai, A., Marcic, C., Morville, S., Houer, P.S., Bindler, F., Marchioni, E.Differentiation of chocolates according to the cocoa’s geographical origin using chemometrics. Journal of Agricultural and Food Chemistry, 58 (3), pp. 1478-1483, 2010
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Sessa, D.J. Derivation of a cocoa butter equivalent from jojoba transesterified ester via a differential scanning calorimetry index. Journal Science Food Agriculture, vol. 72, p. 295-298, 1996
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Dembele, A. ; Coulibaly, A. ; Traoré, SK. ; Mamadou, K. ; Silué, N. ; Abba Touré, A. Détermination du niveau de contamination de l’ochratoxine A (OTA) dans les fèves de cacao à l’exportation. Tropicultura, vol. 27, p. 26-30, 2009.
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Molina-García, L., Ruiz-Medina, A., Fernández-de Córdova, M.L. Automatic optosensing device based on photo-induced fluorescence for determination of piceid in cocoa-containing products. Analytical and Bioanalytical Chemistry, vol. 399, p. 965-972, 2011.
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Bertazzo, A., Comai, S., Brunato, I., Zancato, M., Costa, C. V.L. The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans. Food chemistry, vol. 124, p. 93-96, 2011.
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