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Research Documents: Post Harvest

  • 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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  • Musa, N.A. Drying characterlistics of cocoa beans using an artificial dryer. Research Journal Applied Sciences, vol. 7, pp. 194-197, 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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  • Lima, L.J.R., van der Velpen, V., Wolkers-Rooijackers, J., Kamphuis, H.J., Zwietering, M.H., Nouta, M.J.R. Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder. Appl. Environ. Microbiol., vol. 78(8):2904, 2012. DOI:10.1128/AEM.07691-11.

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  • Khuda, S., Slate, A., Pereira, M., Al-Taher, F., Jackson, L., Diaz-Amigo, C., Bigley, E.C. 3rd, Whitaker, T., Williams, K. Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: dark chocolate. J Agric Food Chem. 2012 May 2;60(17):4204-11. Epub 2012 Apr 18.

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  • Afoakwa, E.O., Quao, J., Takrama, F.S., Budu, A.S., Saalia, F.K. Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. International Food Research Journal, 19 (3), pp. 1071-1077, 2012.

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  • Pereira, G.V., Miguel, M.G., Ramos, C.L., Schwan, R.F. Microbiological and Physicochemical Characterization of Small-Scale Cocoa Fermentations and Screening of Yeast and Bacteria Strains for the Development of a Defined Starter Culture. Appl. Environ. Microbiol., 2012 May 25.

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  • Pinheiro, A.A., Veloso, C.M., Santana Júnior, H.A. de, Rocha Neto, A.L., Silva R.R., Mendes, F.B.L., Oliveira, L.N. de, Azevedo, S.T., Cecato, U. Avaliação dos intervalos e números de observações no comportamento ingestivo de novilhas leiteiras confinadas. Evaluation of the intervals and numbers of observations on the ingestive behavior of dairy heifers confined. Rev. Bras. Saúde Prod. An., Salvador, vol. 12, p. 480-490, 2011.

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  • Jumnongpon, R., Chaiseri, S., Hongsprabhas, P., Healy, J.P., Meade, S.J., Gerrard, J.A. Cocoa protein crosslinking using Maillard chemistry. Food chemistry; 2012; 134 (1); 375-380.

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  • Illeghems, K., De Vuyst, L., Papalexandratou, Z., Weckx, S. Phylogenetic analysis of a spontaneous cocoa bean fermentation metagenome reveals new insights into its bacterial and fungal community diversity. PLoS One. 2012, vol. 7(5):e38040. Epub 2012 May 29.

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