Cocoa and chocolates bean to bar: inorganic contaminants and mycotoxins
Plant-based chocolates: physicochemical and sensorial characterization and evaluat...
Integration of process analytical technologies to the cocoa processing chain
Cocoa microbiota during fermentation and processing bean to bar and its effect in ...
Effect of processing on the levels of polycyclic aromatic hydrocarbons, cadmium an...
Obtainment of triacylglycerols symmetrics concentrate from cocoa beans inffected w...
Research of the role of Amazon cocoa pulp in fermentation: microbiome and chocolat...