Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia

Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars

(2014) Joanna Oracz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters

(2014) Dorota Żyżelewicz et al.   FOOD RESEARCH INTERNATIONAL

Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

(2013) Joanna Oracz et al.   FOOD RESEARCH INTERNATIONAL

Effect of Superheated Steam Roasting on the Phenolic Antioxidant Properties of Cocoa Beans

(2013) Wahidu Zzaman et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Proximate composition of guariroba (Syagrus oleracea), jerivá (Syagrus romanzoffiana) and macaúba (Acrocomia aculeata) palm fruits

(2011) Michelle Cardoso Coimbra et al.   FOOD RESEARCH INTERNATIONAL

Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material

(2011) W. Krysiak   GRASAS Y ACEITES

Nutritional composition and antioxidant properties of Canarium odontophyllum Miq. (dabai) fruits

(2011) L.Y. Chew et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

(2011) Emmanuel Ohene Afoakwa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material

(2010) Tagro Simplice Guehi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of farm and industrial processing on the amino acid profile of cocoa beans

(2009) E.I. Adeyeye et al.   FOOD CHEMISTRY

Antioxidant capacity and total phenolic content of Malaysian underutilized fruits

(2009) Emmy Hainida Khairul Ikram et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phenolic content and antioxidant capacity of hybrid variety cocoa beans

(2008) W.A. Jonfia-Essien et al.   FOOD CHEMISTRY

Polyphenols in Cocoa and Cocoa Products: Is There a Link between Antioxidant Properties and Health?

(2008) Abbe Jalil et al.   MOLECULES

Phytosterols: physiologic and metabolic aspects related to cholesterol-lowering properties

(2008) Gemma Brufau et al.   NUTRITION RESEARCH