1 Applicability of Foam Mat Drying Process for Production of Instant Cocoa Powder Enriched with Lavender Extract.

2 Effects of preservation methodology on stable isotope compositions of sea stars.

3 Chocolate, "Food of the Gods": History, Science, and Human Health.

4 Genetic variation in bioaccumulation and partitioning of cadmium in Theobroma cacao L.

5 avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados chemical evaluation of cocoa substitutes and study of formulated chocolate drink powder

6 cocoa extract indicated has activity on selectively killing breast cancer cells

7 investment in cocoa production in nigeria: a cost and return analysis of three cocoa production management systems in the cross river state cocoa belt

8 Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study--a randomized controlled trial.

9 Cocoa flavanols and cognition: regaining chocolate in old age?

10 Steady state visually evoked potential (SSVEP) topography changes associated with cocoa flavanol consumption.

11 Cocoa flavanol consumption improves cognitive function, blood pressure control, and metabolic profile in elderly subjects: the Cocoa, Cognition, and Aging (CoCoA) Study--a randomized controlled trial.

12 Cocoa flavanols and cognition: regaining chocolate in old age?

13 Steady state visually evoked potential (SSVEP) topography changes associated with cocoa flavanol consumption.

14 Microencapsulation of cocoa liquor nanoemulsion with whey protein using spray drying to protection of volatile compounds and antioxidant capacity.

15 Low doses of cocoa extract supplementation ameliorate diet-induced obesity and insulin resistance in rats.

16 Cocoa Farmers’ Compliance with Safety Precautions in Spraying Agrochemicals and Use of Personal Protective Equipment (PPE) in Cameroon

17 Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MS.

18 Vulnerability to climate change of cocoa in West Africa: Patterns, opportunities and limits to adaptation.

19 Factors influencing the efficiency of cocoa farms: A study to increase income in rural Indonesia.

20 Impact of a Usual Serving Size of Flavanol-Rich Cocoa Powder Ingested with a Diabetic-Suitable Meal on Postprandial Cardiometabolic Parameters in Type 2 Diabetics-A Randomized, Placebo-Controlled, Double-Blind Crossover Study.

21 Regular Intake of a Usual Serving Size of Flavanol-Rich Cocoa Powder Does Not Affect Cardiometabolic Parameters in Stably Treated Patients with Type 2 Diabetes and Hypertension-A Double-Blinded, Randomized, Placebo-Controlled Trial.

22 Determinants of Women’s Contribution to Farming Decisions in Cocoa Based Agroforestry Households of Ekiti State, Nigeria

23 Contribution of Men and Women to Farming Decisions in Cocoa Based Agroforestry Housholds of Ekiti State, Nigeria

24 Implementation of a quality management system (QMS) based on TQM principles for Cocoa MSEs: A case study in Cusco, Perú

25 Development of a nopal fiber (Opuntia ficus-indica) and powdered cocoa (Theobroma cacao) added beef patties, nutritive, physicochemical and sensory characteristics

26 Effect of sole and combined application of cocoa pod husk ash and cocoa pod husk powder on growth and yield of raddish (raphanus sativus)

27 Effect of sole and combined application of cocoa pod husk ash and cocoa pod husk powder on growth and yield of raddish (raphanus sativus)

28 High-cocoa polyphenol-rich chocolate improves blood pressure in patients with diabetes and hypertension

29 Unpacking ‘sustainable’ cocoa: do sustainability standards, development projects and policies address producer concerns in Indonesia, Cameroon and Peru?

30 Cocoa ameliorates renal injury in Zucker diabetic fatty rats by preventing oxidative stress, apoptosis and inactivation of autophagy.

31 Estimating the Volatility of Cocoa Price Return with ARCH and GARCH Models

32 Ologit analysis of determinants of vulnerability to food insecurity by cocoa farming households in Southern Asunafo, Republic of Ghana

33 Evolution of shrinkage, real density, porosity, heat and mass transfer coefficients during indirect solar drying of cocoa beans

34 Potentials of cocoa pod husk-based compost on Phytophthora pod rot disease suppression, soil fertility, and Theobroma cacao L. growth.

35 Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction.

36 Physiological, ultrastructural, biochemical and molecular responses of young cocoa plants to the toxicity of Cr (III) in soil.

37 Production of xylitol and bio-detoxification of cocoa pod husk hemicellulose hydrolysate by Candida boidinii XM02G.

38 Soil cadmium uptake by cocoa in Honduras.

39 Development of a composite soil degradation assessment index for cocoa agroecosystems in southwestern Nigeria

40 Development of a composite soil degradation assessment index for cocoa agroecosystems in southwestern Nigeria

41 Assessing Climate Smart Agriculture and Its Determinants of Practice in Ghana: A Case of the Cocoa Production System

42 Ecological changes induced by full-sun cocoa farming in Côte d’Ivoire

43 Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction

44 Spatial Variability of Aroma Profiles of Cocoa Trees Obtained through Computer Vision and Machine Learning Modelling: A Cover Photography and High Spatial Remote Sensing Application.

45 Individual factors and performance of agricultural extension officer and impact on competence of cocoa farmers

46 Genome-Scale Metabolic Reconstruction of 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation.

47 Influence of selected native yeast starter cultures on the antioxidant activities, fermentation index and total soluble solids of Malaysia cocoa beans: A simulation study

48 Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method.

49 Scaling and institutionalization within agricultural innovation systems: the case of cocoa farmer field schools in Cameroon

50 Business processes and information systems in the Ghana cocoa supply chain: A survey study

51 Setting of an import tolerance for mandipropamid in cocoa beans

52 Particle segregation in spouted bed pyrolysis reactor: Sand-coconut shell and sand-cocoa shell mixtures

53 Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process

54 effectiveness of calcium chloride in reduction of shoot necrosis incocoa (theobroma cacao l.) in vitro propagation

55 aktivitas antioksidan ekstrak polifenol kasar dari kakao hasil penyangraian menggunakan enerji gelombang mikro [antioxidant activity of crude polyphenol extract from microwave roasted cocoa bean]

56 marcadores microssatélites relacionados com a resistência à vassoura-de-bruxa do cacaueiro microsatellite markers related to resistance of cocoa tree against witches'-broom

57 A three-phase solvent extraction system combined with deep eutectic solvent-based dispersive liquid–liquid microextraction for extraction of some organochlorine pesticides in cocoa samples prior to gas chromatography with electron capture detection

58 cocoa bean (theobroma cacao l.)drying kinetics cinética del secado de cocoa (theobroma cacao l.)

59 cocoa diet and antibody immune response in preclinical studies

60 efeito do ácido indolbutírico e época de coleta no enraizamento de estacas semi-lenhosas do cacaueiro effect of indolbutyric acid and cutting harvesting period on rooting of semi-hardwood cocoa cuttings

61 effect of dietary cocoa tea (camellia ptilophylla) supplementation on high-fat diet-induced obesity, hepatic steatosis, and hyperlipidemia in mice

62 nilai cerna dan biodegradasi theobromin pod kakao dengan perlakuan fermentasi menggunakan inokulum multi mikrobia (digestibility value and theobromine biodegradation of cocoa pod with treatment of fermentation using multi microbial inoculum)

63 physicochemical and antimicrobial properties of cocoa pod husk pectin intended as a versatile pharmaceutical excipient and nutraceutical

64 physicalchemical characterization and thermophysical properties of cocoa honey

65 anÁlisis del proceso de deshidrataciÓn de cacao para la disminuciÓn del tiempo de secado anÁlise do processo de desidrataÇÃo de cacau para a diminuiÇÃo do tempo de secado analysis of the cocoa dehydration process for reducing drying time

66 penyangraian hancuran nib kakao dengan enerji gelombang mikro untuk menghasilkan cokelat bubuk microwave roasting of ground cocoa nib to produce cocoa powder

67 cacao to cocoa to chocolate: healthy food?

68 sensory descriptors of cocoa beans from cultivated trees of soconusco, chiapas, mexico

69 models of price development on world market for cocoa beans

70 diversity and the role of yeast in spontaneous cocoa bean fermentation from southeast sulawesi, indonesia

71 Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars

72 Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars - Journal of Food Science and Technology

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