Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles

Inoculum of the starter consortia and interactive metabolic process in enhancing quality of cocoa bean (Theobroma cacao) fermentation

(2016) M.V.S. Sandhya et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality

(2012) Rolando Saltini et al.   FOOD CONTROL

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

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry

(2008) Emmanuel Ohene Afoakwa et al.   FOOD CHEMISTRY

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

(2008) C. Andres-Lacueva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation

(2008) Honoré G. Ouattara et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY