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Manee Saelee, Bhagavathi Sundaram Sivamaruthi, Chawin Tansrisook, Sasiwimon Duangsri, Khontaros Chaiyasut, Periyanaina Kesika, Sartjin Peerajan & Chaiyavat Chaiyasut. (2022) Response Surface Methodological Approach for Optimizing Theobroma cacao L. Oil Extraction. Applied Sciences 12:11, pages 5482.
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Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández-Prior, Keidy Cancino Chávez, José Gómez-Mendoza, Luciana de la Fuente-Carmelino & Ana María Muñoz. (2021) Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.). LWT 147, pages 111629.
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Mary A. Ajatta, Stephen A. Akinola, Oluwatooyin F. Osundahunsi & Olufumilayo S. Omoba. (2021) Effect of roasting on the chemical composition, functional characterisation and antioxidant activities of three varieties of marble vine (Dioclea reflexa): An underutilised plant. Heliyon 7:5, pages e07107.
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Elena Bartkiene, Ernestas Mockus, Ema Mozuriene, Jolita Klementaviciute, Erika Monstaviciute, Vytaute Starkute, Paulina Zavistanaviciute, Egle Zokaityte, Darius Cernauskas & Dovile Klupsaite. (2021) The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate. Foods 10:3, pages 642.
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Runan Yan, Gabriella Pinto, Rebecca Taylor-Roseman, Karen Cogan, Greg D’Alesandre & Jasna Kovac. (2021) Evaluation of the Thermal Inactivation of a Salmonella Serotype Oranienburg Strain During Cocoa Roasting at Conditions Relevant to the Fine Chocolate Industry. Frontiers in Microbiology 12.
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Valérie Lemarcq, Emmy Tuenter, Anastasia Bondarenko, Davy Van de Walle, Luc De Vuyst, Luc Pieters, Eleni Sioriki & Koen Dewettinck. (2020) Roasting-induced changes in cocoa beans with respect to the mood pyramid. Food Chemistry 332, pages 127467.
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María de la Luz Cádiz-Gurrea, Álvaro Fernández-Ochoa, Francisco Javier Leyva-Jiménez, Noelia Guerrero-Muñoz, María del Carmen Villegas-Aguilar, Sandra Pimentel-Moral, Fernando Ramos-Escudero & Antonio Segura-Carretero. (2020) LC-MS and Spectrophotometric Approaches for Evaluation of Bioactive Compounds from Peru Cocoa By-Products for Commercial Applications. Molecules 25:14, pages 3177.
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