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Research Documents: Post Harvest

  • Misnawi; Teguh, W. Potential uses of cocoa bean infested by Conopomorpha cramerella for polyphenol extraction. ASEAN Food Journal, vol. 15, p. 27-34, 2008.

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  • Leal, G.A., Jr.; Gomes, L.H.; Efraim, P..; DeAlmeida Tavares, F. C.; Figueira, A. Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes. FEMS Yeast Research, vol. 8 p. 788-798, 2008.

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  • Khan, N.; Motilal, L.A.; Sukha, D.A.; Bekele, F.L.; Iwaro, A.D.; Bidaisee, G.G.; Umaharan, P.; Grierson, L.H.; Zhang, D. Variability of butterfat content in cacao (Theobroma cacao L.): combination and correlation with other seed-derived traits at the International Cocoa Genebank, Trinidad. Plant Genetic Resources, doi:10.1017/S1479262108994132

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  • Ouattara, H.D.G.; Koffi, B.L.; Karou, G.T.; SangarD., A.; Niamke, S.L.; Diopoh, J.K. Implication of Bacillus sp. in the production of pectinolytic enzymes cocoa fermentation. World Journal of Microbiology & Biotechnology, vol. 24, p. 1753-1760, 2008.

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  • Nielsen, D.S.; Snitkjaer, P.; van den Berg, F. Investigating the fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis profiles and Near Infrared spectra. International Journal of Food Microbiology, vol. 125, p. 133-140, 2008.

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  • Barazarte, H.; Sangronis, E.; Unai, E. Cocoa (Theobroma cacao L.) hulls: a possible commercial source of pectins. La cascara de cacao (Theobroma cacao L.): una posible fuente comercial de pectinas. Archivos Latinoamericanos de Nutricion, vol. 58, p. 64-70, 2008.

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  • Lateef, A.; Oloke, J. K.; Gueguim Kana, E. B.; Oyeniyi, S. O.; Onifade, O. R.; Oyeleye, A. O.; Oladosu, O. C. ; Oyelami, A. O. Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities. World Journal Microbiology & Biotechnology, vol. 24, p. 2369-2374, 2008.

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  • Hii, C.L.; Law, C.L.; Cloke, M. Modeling using a new thin layer drying model and product quality of Cocoa. Journal of Food Engineering, Vol. 90, p. 191-198, 2009.

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  • Guehi, T. S.; Dingkuhn, M.; Cros, E.; Fourny, G.; Ratomahenina, R.; Moulin, G.; Vidal, A. C. Identification and lipase-producing abilities of moulds isolated from Ivorian raw cocoa beans. Research Journal of Agriculture and Biological Sciences, vol. 3, p.838-843, 2007.

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  • Guehi, S. T.; Dingkuhn, M.; Cros, E.; Fourny, G.; Ratomahenina, R.; Moulin, G.; Vidal, A. C. Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans. African Journal of Agricultural Research, vol. 3, p.174-179, 2008.

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