Knowledge Center

Research Documents: Quality

Turcotte, A.M., Scott, P.M. Ochratoxin A in cocoa and chocolate sampled in Canada. Food Addit. Contam. Part A. Chem. Anal. Control Expo. Risk Assess. 2011, Vol. 28, p. 762-766.
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Nightingale, L.M., Lee, S-Y., Engeseth, N.J. Impact of Storage on Dark Chocolate: Texture and Polymorphic Changes. Journal of Food Science, vol. 76, Nr. 1, 2011.
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Teixeira, M.F.S, Andrade, J.S., Fernandes, O.C.C., Duŕan, N., Lima Filho, J.L. Quality attributes of Cupuaçu juice in response to treatment with crude enzyme extract produced by Aspergillus japonicas.
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Anang, B.J., Fordjour, E., Fiatusey Boateng, V. Farmers’ Management Practices and the Quality of Cocoa Beans in Upper Denkyira District of Ghana. Asian Journal of Agricultural Sciences, vol. 3, p. 487-491, 2011.
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Ogah, C. O., T.obebe, O. Caffeine Content of Cocoa and Coffee Beverages in Lagos, Nigeria. Journal of Innovative Research in Engineering and Sciences, vol. 3, p. 404-411, 2012.
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Menezes, S.P., Dos Santos, J.L., Cardoso, T.H., Pirovani, C.P., Micheli, F., Noronha, F.S., Alves, A.C., Faria, A.M., da Silva Gesteira, A. Evaluation of the allergenicity potential of TcPR-10 protein from Theobroma cacao. PLoS One. 2012;7(6):e37969. Epub 2012 Jun 29.
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