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1.
Chemical and biological properties of cocoa beans affected by processing: a review.
Crit Rev Food Sci Nutr
; 62(30): 8403-8434, 2022.
Article
in English
| MEDLINE | ID: mdl-34047627
2.
Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties.
Food Chem
; 412: 135489, 2023 Jun 30.
Article
in English
| MEDLINE | ID: mdl-36716620
3.
Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao.
Food Res Int
; 161: 111764, 2022 11.
Article
in English
| MEDLINE | ID: mdl-36192930
4.
Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation.
J Agric Food Chem
; 68(32): 8658-8675, 2020 Aug 12.
Article
in English
| MEDLINE | ID: mdl-32662271
5.
Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation.
J Agric Food Chem
; 67(11): 3150-3158, 2019 Mar 20.
Article
in English
| MEDLINE | ID: mdl-30794392
6.
Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes.
J Agric Food Chem
; 67(34): 9501-9509, 2019 Aug 28.
Article
in English
| MEDLINE | ID: mdl-31334642
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