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Research Documents: Post Harvest

  • Adamafio, N.A. Theobromine toxicity and remediation of cocoa by-products: an overview. J. Biol. Sci., vol. 13 (7), p. 570–576.

  • Zzaman, W., Yang, T.A. Moisture, color and texture changes in cocoa seeds during superheated steam roasting. J. Appl. Sci. Res., 9(1), p. 1-7, 2013.

  • Zapata Bustamante, S., Tamayo Tenorio, A., Alberto Rojano, B. Effect of fermentation on the antioxidant activity of different Colombian cocoa clones [Efecto de la fermentación sobre la actividad antioxidante de diferentes clones de cacao Colombiano]. Revista Cubana de Plantas Medicinales, 18 (3), pp. 391-404, 2013.

  • Syahrir, H., Kusmartonob, Damrya. Effects of cocoa pod husk bioconversion with Phanerochaete chrysosporium and or Pleurotus ostreatus on its nutrient content and in-vitro digestibility in ruminants. Livestock Research for Rural Development, vol. 25 (7), 2013.

  • Nyatuame, M., Nartey, S. Effects of cocoa husk powder and cow dung on moisture content and infiltration rate of sandy soil. International Journal Soil Science, vol. 8 (2), p. 68-77, 2013.

  • López D ‘Sola, P., Gabriela Sandia, M., Bou Rached, L., Hernández Serrano, P. Design of an HACCP program for a cocoa processing facility [Diseño de un programa de Análisis de Peligros y Puntos de Control Crítico en el proceso productivo de cacao en polvo en una industria alimentaria]. Archivos Latinoamericanos de Nutricion, vol. 62 (4), p. 355-362, 2012.

  • Leite, P.B., Maciel, L.F., Opretzka, L.C.F., Soares, S.E., Bispo, E.S. Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from “witch broom disease” resistant and non resistant cocoa cultivars. [Compostos fenólicos, metilxantinas e atividade antioxidante em massa de cacau e chocolates produzidos a partir de cultivares resistentes e não resistentes a “vassoura de bruxa”]. Ciencia e Agrotecnologia, vol. 37 (3), p. 244-250, 2013.

  • Lee, S.L., Djauhari, M.A. Quality control in cocoa powder production process: A robust MSPC approach. Jurnal Teknologi (Sciences and Engineering), 63 (2), pp. 41-44, 2013.

  • Leite, P.B., Bispo, E.S., de Santana, L.R.R. Sensory profiles of chocolates produced from cocoa cultivars resistant to Moniliophtora perniciosa [Perfil sensorial de chocolates produzidos a partir de cultivares de cacau resistentes ao fungo Moniliophtora perniciosa]. Revista Brasileira de Fruticultura, 35 (2), pp. 594-602, 2013.

  • Illeghems, K., De Vuyst, L., Weckx, S. Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem. BMC Genomics, p. 526. Article in Press, 2013.

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