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| Ochratoxin A in cocoa and chocolate products from the Italian market: Occurrence and exposure assessment | | Food control |
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| Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate | | Lebensmittel-Wissenschaft |
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| Mechanisms for antihypertensive effect of CocoanOX, a polyphenol-rich cocoa powder, in spontaneously hypertensive rats | | Food research international |
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| Adhesion of food powders with nonelectrostatic and electrostatic coating | | Journal of food process engineering |
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| Active films based on cocoa extract with antioxidant, antimicrobial and biological applications | | Food chemistry |
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| Focused microwaves-assisted extraction of theobromine and caffeine from cacao | | Food chemistry |
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| Crude cacao theobroma cacao extract reduces mutagenicity induced by benzo[a]pyrene through inhibition of CYP1A activity in vitro | | Phytotherapy research |
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| Production and evaluation of chocolate bars from roasted and unroasted african breadfruit, and bambara groundnut flours | | Journal of food processing and preservation |
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| Cocoa polyphenols are absorbed in Caco-2 cell model of intestinal epithelium | | Food chemistry |
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| Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder | | European food research and technology |
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| Effects of die temperature, alkalized cocoa powder content and CO₂ gas injection on physical properties of extruded cornmeal | | Journal of food engineering |
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| Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder | | Applied and environmental microbiology AEM. |
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| Predominant copper deficiency during prolonged enteral nutrition through a jejunostomy tube compared to that through a gastrostomy tube | | Clinical nutrition |
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| Microbiota of cocoa powder with particular reference to aerobic thermoresistant spore-formers | | Food microbiology |
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| Oxalate content in commercially produced cocoa and dark chocolate | | Journal of food composition and analysis |
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| Cocoa fibre and its application as a fat replacer in chocolate muffins | | Lebensmittel-Wissenschaft |
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| Diffusion, counter-diffusion and lipid phase changes occurring during oil migration in model confectionery systems | | Journal of food engineering |
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| Analysis and stereodifferentiation of linalool in Theobroma cacao and cocoa products using enantioselective multidimensional gas chromatography | | European food research and technology |
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| Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture | | Food chemistry |
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| The effect of alkalization on the bioactive and flavor related components in commercial cocoa powder | | Journal of food composition and analysis |
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| Physical Properties of Non-Agglomerated Cocoa Drink Powder Mixtures Containing Various Types of Sugar and Sweetener | | Food and bioprocess technology |
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| Inclusivity, exclusivity and limit of detection of commercially available real-time PCR assays for the detection of Salmonella | | International journal of food microbiology |
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| Quantitative analysis of N-phenylpropenoyl-L-amino acids in roasted coffee and cocoa powder by means of a stable isotope dilution assay | | Journal of agricultural and food chemistry |
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| Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States | | Journal of agricultural and food chemistry |
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| Identification of the Key Aroma Compounds in Cocoa Powder Based on Molecular Sensory Correlations | | Journal of agricultural and food chemistry |
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| The antioxidant capacity of cocoa products: contribution to the Spanish diet | | International journal of food science and technology |
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| Chocolate Is a Powerful ex Vivo and in Vivo Antioxidant, an Antiatherosclerotic Agent in an Animal Model, and a Significant Contributor to Antioxidants in the European and American Diets | | Journal of agricultural and food chemistry |
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| Factors affecting instant properties of powdered cocoa beverages | | Food chemistry |
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| The microwave-assisted process (MAP): Extraction and determination of fat from cocoa powder and cocoa nibs | | Journal of food engineering |
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| Application of a Molecular Sensory Science Approach to Alkalized Cocoa (Theobroma cacao): Structure Determination and Sensory Activity of Nonenzymatically C-Glycosylated Flavan-3-ols | | Journal of agricultural and food chemistry |
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| The relation between phosphine sorption and terminal gas concentrations in successful fumigation of food commodities | | Pest management science |
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| Use of texture analysis to determine compaction force of powders | | Journal of food engineering |
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| Continuous intake of polyphenolic compounds containing cocoa powder reduces LDL oxidative susceptibility and has beneficial effects on plasma HDL-cholesterol concentrations in humans | | American journal of clinical nutrition |
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| Effect of Enzyme Treatments and Drying Temperatures on Methylpyrazine Content in Cocoa (Theobroma Cacao L.) Powder Extract | | Journal of food science |
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| A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans | | Journal of agricultural and food chemistry |
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| Adaptation of the food-craving questionnaire trait for the assessment of chocolate cravings: Validation across British and Spanish women | | Appetite |
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| Cocoa-Enriched Diet Enhances Antioxidant Enzyme Activity and Modulates Lymphocyte Composition in Thymus from Young Rats | | Journal of agricultural and food chemistry |
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| Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process | | Journal of agricultural and food chemistry |
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| Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders | | Journal of agricultural and food chemistry |
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| Obtention and Characterization of Phenolic Extracts from Different Cocoa Sources | | Journal of agricultural and food chemistry |
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