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Quintino Reis de Araujo, Guilherme Amorim Homem de Abreu Loureiro, Virupax Chanabasappa Baligar, Dario Ahnert, José Claudio Faria & Raul René Valle. (2019) Cacao quality index for cacao agroecosystems in Bahia, Brazil. International Journal of Food Properties 22:1, pages 1799-1814.
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Paola Andrea Polanía-Hincapié, Juan Carlos Suárez, Héctor Eduardo Hernández, Vivian Yorlady Ramón-Triana, Liceth N. Cuéllar-Álvarez & Fernando Casanoves. (2023) Influence of Fermentation Time on the Chemical and Functional Composition of Different Cocoa Clones from Southern Colombia. Fermentation 9:11, pages 982.
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Yacu Vicente Alca-Ramos, Noemi-Raquel Checca-Huaman, Enrique Arévalo-Gardini, Cesar O. Arévalo-Hernández & Juan A. Ramos-Guivar. (2023) Inhibition of Nickel (II) Mobility in Theobroma cacao L. Seedlings Using Zeolite 5A. Agriculture 13:3, pages 599.
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Remigio Armando Burbano-Cachiguango, Reinier Abreu-Naranjo, Carlos Estuardo Caicedo-Vargas, César Andrés Ramírez-Romero, Andrés Santiago Calero-Cárdenas, Erika Magaly Llumiquinga-Marcillo & Melany Ruiz-Urigüen. (2022) Effect of a semi-automated fermentation system on the physical and chemical characteristics of Theobroma cacao L. grown in the northern Ecuadorian Amazon. Journal of Food Measurement and Characterization 17:1, pages 337-345.
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Geraldo Rogério Faustini Cuzzuol, Elias Terra Werner, Carlos Alberto Spaggiari Souza & Tatiane Aparecida Zorzal Seidel. (2023) The C assimilation, fruit dimensions, and chemical quality of Theobroma cacao almonds of PH 16 and “Ipiranga” 01 genotypes cultivated in full sun are better than in the shade. Scientia Horticulturae 308, pages 111566.
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Elisa Calà, Andrea Fracchia, Elisa Robotti, Federica Gulino, Francesca Gullo, Matteo Oddone, Marco Massacane, Gianluigi Cordone & Maurizio Aceto. (2022) On the Traceability of the Hazelnut Production Chain by Means of Trace Elements. Molecules 27:12, pages 3854.
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Quintino Reis de Araujo, Guilherme Amorim Homem de Abreu Loureiro, Cid Edson Mendonça Póvoas, Douglas Steinmacher, Stephane Sacramento de Almeida, Dario Ahnert & Virupax Chanabasappa Baligar. (2021) Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans. Agronomy 11:8, pages 1637.
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Jeana Cadby, Tetsuya Araki & Alexis H. Villacis. (2021) Breaking the mold: Craft chocolate makers prioritize quality, ethical and direct sourcing, and environmental welfare. Journal of Agriculture and Food Research 4, pages 100122.
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Ana Paula Ferreira de Oliveira, Raquel Fernanda Milani, Priscilla Efraim, Marcelo Antonio Morgano & Silvia Amelia Verdiani Tfouni. (2021) Cd and Pb in cocoa beans: Occurrence and effects of chocolate processing. Food Control 119, pages 107455.
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Ladislava Rýdlová, Jana Prchalová, Tereza Škorpilová, Bo-Anne Rohlík, Helena Čížková & Aleš Rajchl. (2020) Evaluation of cocoa products quality and authenticity by DART/TOF-MS. International Journal of Mass Spectrometry 454, pages 116358.
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Alfredo Vázquez-Ovando, Héctor Escalona-Buendía, Isidro Ovando-Medina & Miguel Salvador-Figueroa. (2018) Association Between SSR Molecular Markers and Chemical and Sensory Traits of Cacao Samples Using Multiple Regression Analysis. Biochemical Genetics 57:2, pages 301-322.
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Yelko Rodríguez-Carrasco, Anna Gaspari, Giulia Graziani, Antonello Santini & Alberto Ritieni. (2018) Fast analysis of polyphenols and alkaloids in cocoa-based products by ultra-high performance liquid chromatography and Orbitrap high resolution mass spectrometry (UHPLC-Q-Orbitrap-MS/MS). Food Research International 111, pages 229-236.
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Anushka M. Wickramasuriya & Jim M. Dunwell. (2018) Cacao biotechnology: current status and future prospects. Plant Biotechnology Journal 16:1, pages 4-17.
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Geraldo Cuzzuol, Elias Werner, Carlos Souza & Tatiane Zorzal. (2022) The C Assimilation, Fruit Dimensions, and Chemical Quality of the Almonds of Ph 16 and “Ipiranga” 01 Genotypes Oftheobroma Cacaocultivated in Full Sun are Better than in the Shade. SSRN Electronic Journal.
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