Citations (31)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (2)
Ruth Fabiola Peña-Correa, Burçe Ataç Mogol & Vincenzo Fogliano. (2022) The impact of roasting on cocoa quality parameters. Critical Reviews in Food Science and Nutrition 0:0, pages 1-14.
Read now
Read now
Noor Ariefandie Febrianto, Sunan Wang & Fan Zhu. (2022) Chemical and biological properties of cocoa beans affected by processing: a review. Critical Reviews in Food Science and Nutrition 62:30, pages 8403-8434.
Read now
Read now
Articles from other publishers (29)
Ruth Fabiola Peña-Correa, Burçe Ataç Mogol, Christos Fryganas & Vincenzo Fogliano. (2023) Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa. Journal of Agricultural and Food Chemistry 71:26, pages 10203-10211.
Crossref
Crossref
Veronika Barišić, Necattin Cihat Icyer, Saniye Akyil, Omer Said Toker, Ivana Flanjak & Đurđica Ačkar. (2023) Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives. Trends in Food Science & Technology 132, pages 65-75.
Crossref
Crossref
Xiaosong Yang, Zhengyi Hu, Yuexian Liu, Xiaofan Xie, Lijuan Huang, Ruili Zhang & Biya Dong. (2022) Effect of pyrene-induced changes in root activity on growth of Chinese cabbage (Brassica campestris L.), and the health risks caused by pyrene in Chinese cabbage at different growth stages. Chemical and Biological Technologies in Agriculture 9:1.
Crossref
Crossref
Maritza Gil, Vanessa Gallego, Yamilé Jaramillo, Miriam Gil & Diego Uribe. (2022) Advances on acrylamide in cocoa and its derivates: a challenge to control from postharvest to the industrialization. Current Opinion in Food Science 47, pages 100903.
Crossref
Crossref
Kaiyu Jiang, Caihuan Huang, Fu Liu, Jie Zheng, Juanying Ou, Danyue Zhao & Shiyi Ou. (2022) Origin and Fate of Acrolein in Foods. Foods 11:13, pages 1976.
Crossref
Crossref
Bożena Bukowska, Katarzyna Mokra & Jaromir Michałowicz. (2022) Benzo[a]pyrene—Environmental Occurrence, Human Exposure, and Mechanisms of Toxicity. International Journal of Molecular Sciences 23:11, pages 6348.
Crossref
Crossref
Vijay Singh Sharanagat, Prabhat K. Nema, Lochan Singh & Ankur Kumar. (2022) Formation of acrylamide in microwave‐roasted sorghum and associated dietary risk. International Journal of Food Science & Technology 57:3, pages 1654-1665.
Crossref
Crossref
Geni Rodrigues Sampaio, Glória Maria Guizellini, Simone Alves da Silva, Adriana Palma de Almeida, Ana Clara C. Pinaffi-Langley, Marcelo Macedo Rogero, Adriano Costa de Camargo & Elizabeth A. F. S. Torres. (2021) Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. International Journal of Molecular Sciences 22:11, pages 6010.
Crossref
Crossref
N.U. Sruthi, Yashaswini Premjit, R. Pandiselvam, Anjineyulu Kothakota & S.V. Ramesh. (2021) An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chemistry 348, pages 129088.
Crossref
Crossref
Yiju Zhang, Xiaoqian Chen & Yu Zhang. (2021)
Analytical chemistry, formation, mitigation, and risk assessment of polycyclic aromatic hydrocarbons: From food processing to
in vivo
metabolic transformation
. Comprehensive Reviews in Food Science and Food Safety 20:2, pages 1422-1456.
Crossref
Crossref
Pornteera Rattanarat, Nathamol Chindapan & Sakamon Devahastin. (2021) Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam. Food Chemistry 341, pages 128266.
Crossref
Crossref
Caroline Abballe, Fernanda Moralez Leme Gomes, Beatriz Dezembro Lopes, Ana Paula Ferreira de Oliveira, Maria Isabel Berto, Priscilla Efraim & Sílvia Amélia Verdiani Tfouni. (2021) Cocoa beans and derived products: Effect of processing on polycyclic aromatic hydrocarbons levels. LWT 135, pages 110019.
Crossref
Crossref
Paulina Gutiérrez-Macías, Vicente A. Mirón-Mérida, C. Odín Rodríguez-Nava & Blanca E. Barragán-Huerta. 2021. Valorization of Agri-Food Wastes and By-Products. Valorization of Agri-Food Wastes and By-Products
267
288
.
Huluager Endeshaw & Abera Belay. (2020) Optimization of the roasting conditions to lower acrylamide content and improve the nutrient composition and antioxidant properties of Coffea arabica. PLOS ONE 15:8, pages e0237265.
Crossref
Crossref
M. Ciecierska. (2020) Cocoa beans of different origins and varieties and their derived products contamination with polycyclic aromatic hydrocarbons. Food Chemistry 317, pages 126408.
Crossref
Crossref
Myriam Rojas S, Farid Chejne, Héctor Ciro & Jorge Montoya. (2020)
Roasting impact on the chemical and physical structure of
Criollo
cocoa variety (
Theobroma cacao L
)
. Journal of Food Process Engineering 43:6.
Crossref
Crossref
Lochan Singh, Tripti Agarwal & J. Simal-Gandara. (2020) PAHs, diet and cancer prevention: Cooking process driven-strategies. Trends in Food Science & Technology 99, pages 487-506.
Crossref
Crossref
Veronika Barišić, Ivana Flanjak, Ana Tot, Maja Budeč, Mirta Benšić, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević & Đurđica Ačkar. (2020) 5-Hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge. Food Control 110, pages 107043.
Crossref
Crossref
Dorota Żyżelewicz, Joanna Oracz, Małgorzata Bojczuk, Grażyna Budryn, Adam Jurgoński, Jerzy Juśkiewicz & Zenon Zduńczyk. (2020) Effects of Raw and Roasted Cocoa Bean Extracts Supplementation on Intestinal Enzyme Activity, Biochemical Parameters, and Antioxidant Status in Rats Fed a High-Fat Diet. Nutrients 12:4, pages 889.
Crossref
Crossref
Bartosz Kruszewski & Mieczysław Wiesław Obiedziński. (2020) Impact of Raw Materials and Production Processes on Furan and Acrylamide Contents in Dark Chocolate. Journal of Agricultural and Food Chemistry 68:8, pages 2562-2569.
Crossref
Crossref
Adriana Nowak, Małgorzata Zakłos-Szyda, Dorota Żyżelewicz, Agnieszka Koszucka & Ilona Motyl. (2020) Acrylamide Decreases Cell Viability, and Provides Oxidative Stress, DNA Damage, and Apoptosis in Human Colon Adenocarcinoma Cell Line Caco-2. Molecules 25:2, pages 368.
Crossref
Crossref
Xin Qi & Richard F. Tester. (2019) Fructose, galactose and glucose – In health and disease. Clinical Nutrition ESPEN 33, pages 18-28.
Crossref
Crossref
Mohammad Reza Zirak, Soghra Mehri, Asieh Karimani, Majid Zeinali, A. Wallace Hayes & Gholamreza Karimi. (2019) Mechanisms behind the atherothrombotic effects of acrolein, a review. Food and Chemical Toxicology 129, pages 38-53.
Crossref
Crossref
Dorota Żyżelewicz, Małgorzata Bojczuk, Grażyna Budryn, Adam Jurgoński, Zenon Zduńczyk, Jerzy Juśkiewicz & Joanna Oracz. (2019) Influence of Diet Enriched with Cocoa Bean Extracts on Physiological Indices of Laboratory Rats. Molecules 24:5, pages 825.
Crossref
Crossref
Yaqing Sun, Shimin Wu & Guangyi Gong. (2019) Trends of research on polycyclic aromatic hydrocarbons in food: A 20-year perspective from 1997 to 2017. Trends in Food Science & Technology 83, pages 86-98.
Crossref
Crossref
Didier-Axel Sess-Tchotch, Kra Brou Didier Kedjebo, Betty Meuwiah Faulet, Angelique Fontana-Tachon, Pascaline Alter, Noël Durand, Joël Grabulos, Didier Montet & Tagro Simplice Guehi. (2018) Analytical Method Validation and Rapid Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Cocoa Butter Using HPLC-FLD. Food Analytical Methods 11:11, pages 3138-3146.
Crossref
Crossref
Dorota Żyżelewicz, Małgorzata Bojczuk, Grażyna Budryn, Zenon Zduńczyk, Jerzy Juśkiewicz, Adam Jurgoński & Joanna Oracz. (2018) Influence of diet based on bread supplemented with raw and roasted cocoa bean extracts on physiological indices of laboratory rats. Food Research International 112, pages 209-216.
Crossref
Crossref
Marion Raters & Reinhard Matissek. (2018) Acrylamide in cocoa: a survey of acrylamide levels in cocoa and cocoa products sourced from the German market. European Food Research and Technology 244:8, pages 1381-1388.
Crossref
Crossref
Pauline Mounjouenpou, Daniel Belibi, Bongse Kari Andoseh, Alexandre Okouda, Kassimou Mouanfon, Eugene E. Ehabe & Robert Ndjouenkeu. (2018) Temperature/duration couples variation of cocoa beans roasting on the quantity and quality properties of extracted cocoa butter. Annals of Agricultural Sciences 63:1, pages 19-24.
Crossref
Crossref