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Research Documents: Post Harvest

  • Nielsen, D. S.; Teniola, O.D.; Ban-Koffi, L.; Owusu, M.; Andersson, T.S.; Holzapfel, W.H. The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods. International J.Food Microbiology, vol. 114, p. 168-186, 2007.

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  • Lagunes-Galvez, S.; Loiseau, G.; Paredes, J.L.; Barel, M.; Guiraud, J.P. Study on the microflora and biochemistry of cocoa fermentation in the Dominican Republic. International Journal of Food Microbiology, vol. 114, p. 124-130, 2007.

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  • Garcia-Alamilla, P.; Salgado-Cervantes, M. A.; Barel, M.; Berthomieu, G.; Rodriguez-Jimenes, G.C.; Garcia-Alvarado, M. A. Moisture, acidity and temperature evolution during cacao drying. J. Food Engineering, 2007, vol. 79, p.1159-1165.

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  • Camu, N.; De Winter, T.; Verbrugghe, K.; Cleenwerck, I.; Vandamme, P.; Takrama, J.S.; Vancanneyt, M.; De Vuyst, L. Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana. Applied and Environmental Microbiology, vol. 73, p. 1809-1824, 2007.

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  • Dias, D.R., Schwan, R. F.; Freire, E.S.; dos Santos Serôdio, R. Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. International Journal Food Science Technology, vol. 42, p. 319-329, 2007.

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  • Granvogl, M.; Schieberle, P. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products : Correlation with acrylamide concentrations determined by an improved clean-up method for complex matrices. European Food Research Technology A, 2007.

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  • Vesela, A.; Barros, A.S.; Synytsya, A.; Delgadillo, I.; Copikova, J.; Coimbra, M.A. Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder. Analytica Chimica Acta, vol. 601, p. 77-86.

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  • 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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