Sérgio Eduardo Soares

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

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Jaqueline Fontes Moreau Cruz, Paula Bacelar Leite, Sérgio Eduardo Soares et al. · Food Science and Technology · 2015 · 45 citations · Full text

Food Chemistry, Polyphenolics, Cocoa Cultivars +12

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

Valterney Lima Deus, Mariana Silva, Leonardo Fônseca Maciel et al. · Food Science and Technology · 2018 · 30 citations · Full text

Food Chemistry, Theobroma Cacao L., Phenolic Compounds +14

Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processing

Aurora Britto de Andrade, Margarida Lins da Cruz, Fernanda Antonia de Souza Oliveira et al. · LWT · 2021 · 24 citations

Food Chemistry, Food Fermentation, Health Sciences +7