Changes of phenolic compounds and antioxidant capacity in cocoa beans processing

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Protective Activity ofTheobroma cacaoL. Phenolic Extract on AML12 and MLP29 Liver Cells by Preventing Apoptosis and Inducing Autophagy

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Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims

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Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

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Protection of Human HepG2 Cells against Oxidative Stress by Cocoa Phenolic Extract

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Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

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Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process

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Obtention and Characterization of Phenolic Extracts from Different Cocoa Sources

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Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

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Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)

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