Eliete da Silva Bispo

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

Thamires Santos Melo, Tássia Cavalcante Pires, João Victor Pereira Engelmann et al. · Journal of Food Science and Technology · 2020 · 63 citations · Full text

Food Chemistry, Fermentation Process, Cocoa Beans +7

Microencapsulation of Spirulina sp. LEB-18 and its incorporation in chocolate milk: Properties and functional potential

Thâmilla Thalline Batista de Oliveira, Izabel Miranda dos Reis, Mariana Bastos de Souza et al. · LWT · 2021 · 62 citations

Food Chemistry, Functional Potential, Biomanufacturing +10

Classification and compositional characterization of different varieties of cocoa beans by near infrared spectroscopy and multivariate statistical analyses

Douglas Fernandes Barbin, Leonardo Fônseca Maciel, Carlos Henrique Vidigal Bazoni et al. · Journal of Food Science and Technology · 2018 · 57 citations · Full text

Food Chemistry, Cocoa Beans, Food Composition +8

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

Calionara W. B. Melo, Matheus J. Bandeira, Leonardo Fônseca Maciel et al. · Food Science and Technology · 2020 · 53 citations · Full text

Food Chemistry, Nutrition, Theobroma Cacao L. +6

Effect of the roasting temperature and time of cocoa beans on the sensory characteristics and acceptability of chocolate

Ismara Santos Rocha, Ligia Regina Radomille de Santana, Sérgio Eduardo Soares et al. · Food Science and Technology · 2017 · 49 citations · Full text