The Science of the total environment

International journal of environmental research and public health

journal of separation science

Rapid communications in mass spectrometry : RCM

food technology and biotechnology

[1] Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract.

[2] Effects of preservation methodology on stable isotope compositions of sea stars.

[3] Chocolate, "Food of the Gods": History, Science, and Human Health.

[4] Genetic variation in bioaccumulation and partitioning of cadmium in Theobroma cacao L.

[5] avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder

[6] cocoa extract indicated has activity on selectively killing breast cancer cells

[7] investment in cocoa production in nigeria: a cost and return analysis of three cocoa production management systems in the cross river state cocoa belt

[8] Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study--a randomized controlled trial.

[9] Cocoa flavanols and cognition: regaining chocolate in old age?

[10] Steady state visually evoked potential (SSVEP) topography changes associated with cocoa flavanol consumption.

[11] Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study--a randomized controlled trial.

[12] Cocoa flavanols and cognition: regaining chocolate in old age?

[13] Steady state visually evoked potential (SSVEP) topography changes associated with cocoa flavanol consumption.

[14] Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity.

[15] Low doses of cocoa extract supplementation ameliorate diet-induced obesity and insulin resistance in rats.

[16] Cocoa Farmers’ Compliance with Safety Precautions in Spraying Agrochemicals and Use of Personal Protective Equipment (PPE) in Cameroon

[17] Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MS.

[18] Vulnerability to climate change of cocoa in West Africa: Patterns, opportunities and limits to adaptation.

[19] Factors influencing the efficiency of cocoa farms: A study to increase income in rural Indonesia.

[20] Impact of a Usual Serving Size of Flavanol-Rich Cocoa Powder Ingested with a Diabetic-Suitable Meal on Postprandial Cardiometabolic Parameters in Type 2 Diabetics-A Randomized, Placebo-Controlled, Double-Blind Crossover Study.

[21] Regular Intake of a Usual Serving Size of Flavanol-Rich Cocoa Powder Does Not Affect Cardiometabolic Parameters in Stably Treated Patients with Type 2 Diabetes and Hypertension-A Double-Blinded, Randomized, Placebo-Controlled Trial.

[22] Determinants of Women’s Contribution to Farming Decisions in Cocoa Based Agroforestry Households of Ekiti State, Nigeria

[23] Contribution of Men and Women to Farming Decisions in Cocoa Based Agroforestry Housholds of Ekiti State, Nigeria

[24] Implementation of a quality management system (QMS) based on TQM principles for Cocoa MSEs: A case study in Cusco, Perú

[25] Development of a nopal fiber (Opuntia ficus-indica) and powdered cocoa (Theobroma cacao) added beef patties, nutritive, physicochemical and sensory characteristics

[26] Effect of sole and combined application of cocoa pod husk ash and cocoa pod husk powder on growth and yield of raddish (raphanus sativus)

[27] Effect of sole and combined application of cocoa pod husk ash and cocoa pod husk powder on growth and yield of raddish (raphanus sativus)

[28] High-cocoa polyphenol-rich chocolate improves blood pressure in patients with diabetes and hypertension

[29] Unpacking ‘sustainable’ cocoa: do sustainability standards, development projects and policies address producer concerns in Indonesia, Cameroon and Peru?

[30] Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract.

[31] Cocoa ameliorates renal injury in Zucker diabetic fatty rats by preventing oxidative stress, apoptosis and inactivation of autophagy.

[32] Estimating the Volatility of Cocoa Price Return with ARCH and GARCH Models

[33] Ologit analysis of determinants of vulnerability to food insecurity by cocoa farming households in Southern Asunafo, Republic of Ghana

[34] Evolution of shrinkage, real density, porosity, heat and mass transfer coefficients during indirect solar drying of cocoa beans

[35] Potentials of cocoa pod husk-based compost on Phytophthora pod rot disease suppression, soil fertility, and Theobroma cacao L. growth.

[36] Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction.

[37] Physiological, ultrastructural, biochemical and molecular responses of young cocoa plants to the toxicity of Cr (III) in soil.

[38] Production of xylitol and bio-detoxification of cocoa pod husk hemicellulose hydrolysate by Candida boidinii XM02G.

[39] Soil cadmium uptake by cocoa in Honduras.

[40] Development of a composite soil degradation assessment index for cocoa agroecosystems in southwestern Nigeria

[41] Development of a composite soil degradation assessment index for cocoa agroecosystems in southwestern Nigeria

[42] Assessing Climate Smart Agriculture and Its Determinants of Practice in Ghana: A Case of the Cocoa Production System

[43] Ecological changes induced by full-sun cocoa farming in Côte d’Ivoire

[44] Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction

[45] Spatial Variability of Aroma Profiles of Cocoa Trees Obtained through Computer Vision and Machine Learning Modelling: A Cover Photography and High Spatial Remote Sensing Application.

[46] Individual factors and performance of agricultural extension officer and impact on competence of cocoa farmers

[47] Genome-Scale Metabolic Reconstruction of 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation.

[48] Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study

[49] Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method.

[50] Scaling and institutionalization within agricultural innovation systems: the case of cocoa farmer field schools in Cameroon

[51] Business processes and information systems in the Ghana cocoa supply chain: A survey study

[52] Setting of an import tolerance for mandipropamid in cocoa beans

[53] Particle segregation in spouted bed pyrolysis reactor: Sand-coconut shell and sand-cocoa shell mixtures

[54] Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

[55] avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder

[56] effectiveness of calcium chloride in reduction of shoot necrosis incocoa (theobroma cacao l.) in vitro propagation

[57] aktivitas antioksidan ekstrak polifenol kasar dari kakao hasil penyangraian menggunakan enerji gelombang mikro [antioxidant activity of crude polyphenol extract from microwave roasted cocoa bean]

[58] marcadores microssatélites relacionados com a resistência à vassoura-de-bruxa do cacaueiro microsatellite markers related to resistance of cocoa tree against witches'-broom

[59] cocoa extract indicated has activity on selectively killing breast cancer cells

[60] investment in cocoa production in nigeria: a cost and return analysis of three cocoa production management systems in the cross river state cocoa belt

[61] A three-phase solvent extraction system combined with deep eutectic solvent-based dispersive liquid–liquid microextraction for extraction of some organochlorine pesticides in cocoa samples prior to gas chromatography with electron capture detection

[62] cocoa bean (theobroma cacao l.)drying kinetics cinética del secado de cocoa (theobroma cacao l.)

[63] cocoa diet and antibody immune response in preclinical studies

[64] efeito do ácido indolbutírico e época de coleta no enraizamento de estacas semi-lenhosas do cacaueiro effect of indolbutyric acid and cutting harvesting period on rooting of semi-hardwood cocoa cuttings

[65] effect of dietary cocoa tea (camellia ptilophylla) supplementation on high-fat diet-induced obesity, hepatic steatosis, and hyperlipidemia in mice

[66] nilai cerna dan biodegradasi theobromin pod kakao dengan perlakuan fermentasi menggunakan inokulum multi mikrobia (digestibility value and theobromine biodegradation of cocoa pod with treatment of fermentation using multi microbial inoculum)

[67] physicochemical and antimicrobial properties of cocoa pod husk pectin intended as a versatile pharmaceutical excipient and nutraceutical

[68] physicalchemical characterization and thermophysical properties of cocoa honey

[69] anÁlisis del proceso de deshidrataciÓn de cacao para la disminuciÓn del tiempo de secado anÁlise do processo de desidrataÇÃo de cacau para a diminuiÇÃo do tempo de secado analysis of the cocoa dehydration process for reducing drying time

[70] penyangraian hancuran nib kakao dengan enerji gelombang mikro untuk menghasilkan cokelat bubuk microwave roasting of ground cocoa nib to produce cocoa powder

[71] cacao to cocoa to chocolate: healthy food?

[72] sensory descriptors of cocoa beans from cultivated trees of soconusco, chiapas, mexico

[73] models of price development on world market for cocoa beans

[74] diversity and the role of yeast in spontaneous cocoa bean fermentation from southeast sulawesi, indonesia

[75] Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars

[76] Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars - Journal of Food Science and Technology