Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins

Dynamics of volatile and non-volatile compounds in cocoa (Theobroma cacao L.) during fermentation and drying processes using principal components analysis

Jacobo Rodríguez-Campos, Héctor B. Escalona‐Buendía, Ignacio Orozco‐Avila et al. · Food Research International · 2010 · 275 citations

Agriculture, Biochemistry, Food Science +17

Structural and chemical changes in cocoa (Theobroma cacao L) during fermentation, drying and roasting

Edy Sousa de Brito, Nelson H Pezoa Garc�a, Ângelo Luiz Cortelazzo et al. · Journal of the Science of Food and Agriculture · 2000 · 166 citations · Full text

Agriculture, Biochemistry, Food Science +15

In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa-seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase

J. Voigt, B. Biehl, H. Heinrichs et al. · Food Chemistry · 1994 · 144 citations

Agriculture, Biochemistry, Food Science +16

The major seed proteins of Theobroma cacao L.

J. Voigt, Böle Biehl, Syed Kamaruddin Syed Wazir · Food Chemistry · 1993 · 118 citations

Agriculture, Plant Biology, Plant Sciences +14

Ghanaian Cocoa Bean Fermentation Characterized by Spectroscopic and Chromatographic Methods and Chemometrics

Patrick C. Aculey, Margaret Owusu, Marc Bassompiere et al. · Journal of Food Science · 2010 · 111 citations · Full text

Agriculture, Food Science, Fermentation Science +16