Concepedia

Cocoa Bean Quality

Cocoa Bean Quality is a multidimensional construct in agricultural science that denotes the intrinsic characteristics of cocoa beans—such as flavor precursors, moisture content, fermentation level, and absence of defects—which determine their suitability for high-value chocolate production.

363

Publications

16.1K

Citations

1.3K

Authors

367

Institutions

Publications per year

2017–2026

155

Parents

Publications

363

Flavor Chemistry of Cocoa and Cocoa Products—An Overview

Ana Clara Aprotosoaie, Simon Vlad Luca, Anca Miron · Comprehensive Reviews in Food Science and Food Safety · 2015 · 479 citations

, , +13

Modeling using a new thin layer drying model and product quality of cocoa

Ching Lik Hii, Chung Lim Law, Michael Cloke · Journal of Food Engineering · 2008 · 272 citations

, , +12

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Felix Frauendorfer, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2008 · 237 citations

, , +16

Cocoa Fermentations Conducted with a Defined Microbial Cocktail Inoculum

Rosane Freitas Schwan · Applied and Environmental Microbiology · 1998 · 220 citations · Full text

, , +17

(‐)‐Epicatechin Content in Fermented and Unfermented Cocoa Beans

P. G. Keeney · Journal of Food Science · 1984 · 212 citations

, , +14

1–5 of 363

Authors

1.3K

  1. EO
    Emmanuel Ohene Afoakwa

    University of Ghana, Ghana

    11 publications · 672 citations

    11

    h-index

  2. ET
    Ernest Teye

    University of Cape Coast, Ghana

    11 publications · 457 citations

    11

    h-index

  3. EN
    Ewa Nebesny

    Lodz University of Technology, Poland

    10 publications · 554 citations

    10

    h-index

  4. AC
    Augusta Caligiani

    University of Parma, Italy

    10 publications · 655 citations

    10

    h-index

  5. JO
    Joanna Oracz

    Lodz University of Technology, Poland

    9 publications · 560 citations

    9

    h-index

1–5 of 1.3K

Institutions

367

  1. Lodz University of Technology

    Lodz, Poland

    15 h-index

    49 publications

    2.9K citations

  2. Cocoa Research Institute of Ghana

    Tafo, Ghana

    13 h-index

    30 publications

    1.6K citations

  3. University of Parma

    Parma, Italy

    11 h-index

    39 publications

    2.3K citations

  4. Centre de Coopération Internationale en Recherche Agronomique pour le Développement

    Paris, France

    11 h-index

    40 publications

    1.5K citations

  5. Pennsylvania State University

    State College, United States

    11 h-index

    29 publications

    1.4K citations

  6. Indonesian Coffee and Cocoa Research Institute

    Jember, Indonesia

    11 h-index

    14 publications

    367 citations

  7. University of Ghana

    Accra, Ghana

    10 h-index

    29 publications

    1.9K citations

  8. University of Cape Coast

    Cape Coast, Ghana

    10 h-index

    25 publications

    910 citations

1–8 of 367

Venues

  1. Food Chemistry

    24 publications · 1.6K citations

    22

    h-index

  2. Food Research International

    23 publications · 1.3K citations

    21

    h-index

  3. Journal of the Science of Food and Agriculture

    27 publications · 1.1K citations

    21

    h-index

  4. Journal of Food Science

    JFS · 18 publications · 818 citations

    15

    h-index

  5. Journal of Agricultural and Food Chemistry

    15 publications · 1.2K citations

    14

    h-index

1–5