Nickel speciation in cocoa infusions using monolithic chromatography – Post-column ID-ICP-MS and Q-TOF-MS

Gluconic Acid: Properties, Applications and Microbial Production

Sumitra Ramachandran, Pierre Fontanille, Ashok Pandey et al. · DOAJ (DOAJ: Directory of Open Access Journals) · 2006 · 513 citations

Life Sciences, Food Science, Microbiology +15

Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhana

Nicholas Camu, Tom De Winter, Kristof Verbrugghe et al. · Applied and Environmental Microbiology · 2007 · 308 citations · Full text

Agriculture, Food Science, Microbiology +17

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

The impact of nickel on human health

Aleksandra Duda‐Chodak, U. Blaszczyk · Journal of Elementology · 2008 · 218 citations

Pharmacy, Dermatology, Toxicology +14

Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system

Marı́a del Rosario Brunetto, Lubin Gutiérrez, Yelitza Delgado et al. · Food Chemistry · 2005 · 185 citations

Pharmacy, Pharmaceutical Analysis, Pharmacology +14