Concepedia

Cocoa Processing

Cocoa Processing is a methodological framework within the domain of beverage crop technology that encompasses the systematic post-harvest procedures—such as fermentation, drying, roasting, and grinding—applied to cocoa beans to develop characteristic flavor precursors and prepare the material for chocolate and cocoa-based beverage production.

463

Publications

21.5K

Citations

1.7K

Authors

483

Institutions

Publications per year

2017–2026

221

Parents

Publications

463

Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

Jan Wollgast, Elke Anklam · Food Research International · 2000 · 664 citations

, , +12

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

Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans

Ying Wan, Joe A. Vinson, Terry D. Etherton et al. · American Journal of Clinical Nutrition · 2001 · 342 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

Cocoa shell and its compounds: Applications in the food industry

Dayane Cristina Gomes Okiyama, Sandra Lorena Blandón Navarro, Christianne Elisabete da Costa Rodrigues · Trends in Food Science & Technology · 2017 · 246 citations

, , +8

1–5 of 463

Authors

1.7K

  1. ĐA
    Đurđica Ačkar

    University of Osijek, Croatia

    6 publications · 161 citations

    6

    h-index

  2. MB
    Maja Benković

    University of Zagreb, Croatia

    6 publications · 157 citations

    6

    h-index

  3. VB
    Veronika Barišić

    University of Osijek, Croatia

    6 publications · 161 citations

    6

    h-index

  4. IF
    Ivana Flanjak

    University of Osijek, Croatia

    6 publications · 161 citations

    6

    h-index

  5. KD
    Koen Dewettinck

    Ghent University, Belgium

    6 publications · 169 citations

    6

    h-index

1–5 of 1.7K

Institutions

483

  1. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    14 h-index

    41 publications

    1.5K citations

  2. Universiti Putra Malaysia

    Seri Kembangan, Malaysia

    11 h-index

    33 publications

    2.5K citations

  3. Pennsylvania State University

    State College, United States

    10 h-index

    26 publications

    3K citations

  4. University of Zagreb

    Zagreb, Croatia

    10 h-index

    47 publications

    2.6K citations

  5. Ghent University

    Ghent, Belgium

    9 h-index

    37 publications

    1.1K citations

  6. Instituto de Tecnologia de Alimentos

    Campinas, Brazil

    8 h-index

    30 publications

    1.2K citations

  7. Wageningen University & Research

    Wageningen, The Netherlands

    8 h-index

    26 publications

    864 citations

  8. Universidade Federal da Bahia

    Salvador, Brazil

    7 h-index

    25 publications

    599 citations

1–8 of 483

Venues

  1. Food Chemistry

    29 publications · 2.1K citations

    24

    h-index

  2. Food Research International

    21 publications · 1.8K citations

    19

    h-index

  3. LWT

    20 publications · 645 citations

    17

    h-index

  4. Journal of Food Engineering

    20 publications · 1.4K citations

    17

    h-index

  5. Journal of the Science of Food and Agriculture

    18 publications · 723 citations

    16

    h-index

1–5