Data-driven modeling of water adsorption isotherms in cocoa beans: Dataset and Python-based Machine Learning tools for multivariate analysis and storage management. [PDF]
Data BriefBahamón-Monje AF +2 more
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Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with Pichia kudriavzevii and Hanseniaspora thailandica. [PDF]
J Food Sci Technol, 2022 Ooi TS, Ting ASY, Siow LF.
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Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A<sub>2</sub> inhibitory activity and polyphenol composition of cocoa beans. [PDF]
J Sci Food AgricNavare S +4 more
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Comparative proteomic analysis of unfermented cocoa beans reveals key metabolic differences between fine-flavor and bulk genotypes. [PDF]
Front Plant Scide Oliveira AC +7 more
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Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process. [PDF]
J Food Sci Technol, 2021 Melo TS +5 more
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Separation and Determination of Theobromine and Caffeine in Cocoa Beans Extract Using TLC-SERS: Identification and Computational Insights. [PDF]
Anal Sci AdvRodriguez M +5 more
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Evaluation of Cocoa Beans Shell Powder as a Bioadsorbent of Congo Red Dye Aqueous Solutions. [PDF]
Materials (Basel), 2021 Rodríguez-Arellano G +5 more
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Dielectric Properties of Cocoa Beans
Food Engineering Progress, 1999 Joo Hee Lee, Suk Shin Kim
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Can Different Fermentation Boxes Improve the Nutritional Composition and the Antioxidant Activity of Fermented and Dried Floodplain Cocoa Beans in the Brazilian Amazon? [PDF]
FoodsRocha SOSBD +9 more
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Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon. [PDF]
PLoS OneGonzález AFR +4 more
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