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Research Documents: Post Harvest

  • Sukha, D.A.; Butler, D.R.; Umaharan, P.; Boult, E. The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European Food Research and Technology, vol. 226, p. 405-413, 2008.

  • Mollea, C. Chiampo, F.; Conti, R. Extraction and characterization of pectins from cocoa husks: A preliminary study. Food Chemistry, vol. 107 (3), p. 1353-1356, 2007.

  • Richter, M.; Lannes, S. C. da S. Ingredients used in chocolate industry. Ingredientes usados na industria de chocolates. Revista Brasileira de Ciencias Farmaceuticas, vol. 43, p. 357-369, 2007.

  • Raters, M.; Matissek, R. Analysis and occurrence of deoxynivalenol (DON) in cocoa. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European Food Research and Technology, vol. 226, p. 1107-1112, 2008.

  • Kostinek, M.; Ban-Koffi, L.; Ottah-Atikpo, M.; Teniola, D.; Schillinger, U.; Holzapfel, W.H.; Franz, C. Diversity of predominant lactic Acid bacteria associated with cocoa fermentation in Nigeria. Current Microbiology, vol. 56, p. 306-314, 2008.

  • Ducki, S.; Milarres-Garcia, J.; Zumbe, A.; Tornero, A.; Storey, A. Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products. Talanta:(Oxford), vol. 74, p. 1166-1174, 2008.

  • Haase, I.; Fischer, M. Differentiation of Theobroma cacao and Theobroma grandiflorum using PCR. Absract in English, in German Differenzierung von Theobroma cacao und Theobroma grandiflorum mittels PCR. Journal fur Verbraucherschutz und Lebensmittelsicherheit, vol. 2, p.422-428, 2007.

  • Tan, T.-J., Jinap, S.; Kusnadi, A.E., Hamid, N.S.A. Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size. Journal of Food Lipids, vol.15, p. 263-276, 2008.

  • Andres-Lacueva,; Monagas, M.; Khan, N.; Izquierdo-Pulido, M.; Urpi-Sarda, M.; Permanyer, J.; Lamuela-Raventos, R.M. Flavanol and flavanol contents of cocoa powder products: influence of the manufacturing process. J. Agricultural Food chemistry, vol. 56, p. 3111-3117, 2008.

  • Portillo, E.; Graziani de Farinas, L.; Betancourt, E. Chemical analysis of Criollo Porcelana cocoa (Theobroma cocoa L.) in the south of Maracaibo Lake. Analisis Quimico del Cacao Criollo Porcelana ( Theobroma cacao L.) en el Sur del Lago de Maracaibo. Spanish, English Abstract. Revista de la Facultad de Agronomia, vol. 24, p. 522-546, 2007.

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