Каталог публикаций

Development and evaluation of cocoa-flavoured kulfi incorporated with finger millet: physicochemical, textural and sensory characteristics

Guatemalan cacao genotype SNP report data generated by the DArT-seq technology

Влияние музыки на сенсорное восприятие и гастрономический опыт дегустации эквадорского шоколада

Influence of music on sensory perception and the gastronomic experience of Ecuadorian chocolate tasting

В этом исследовании изучалось, как фоновая музыка влияет на эмоциональный опыт, сенсорное восприятие и связанные с ними нейронные реакции во время дегустации эквадорского темного шоколада с различным процентным содержанием какао (100%, 70% и 52%). Участники о…

Polyphenol‐Rich Foods as a Healthy and Sustainable Strategy: Mental Health and Metabolomic Profiling

ABSTRACT The so‑called demographic transition has increased the prevalence of chronic diseases in adults over 65, accompanied by a rise in anxiety and depression. This study aimed at investigating the effect of cocoa flavanols and red berries (RB) anthocyanin…

Occurrence Download

A dataset containing 505082 species occurrences available in GBIF matching the query: { "and" : [ "TaxonKey is one of (Persea americana, Citrus reticulata, Mangifera indica, Citrus grandis, Citrus sinensis, Cola nitida, Cola acuminata, Cocos nucifera, Acacia…

Dynamics of volatile and bioactive compounds in Criollo cocoa during spontaneous and Saccharomyces cerevisiae-inoculated fermentation and drying

Bitter 2,5‐Diketopiperazines From Cocoa Activate Human Bitter Taste Receptors

The human taste system enables a rapid analysis of nutritional and non-nutritional food constituents. Although a bitter taste is considered a warning signal against ingesting potentially harmful substances, not all bitter substances are toxic, and a moderate…

Фотосинтетические реакции генотипов какао Trinitario при четырех уровнях освещенности

Photosynthetic responses of Trinitario cacao genotypes under four light levels

КЛЮЧЕВОЙ ВЫВОД : При высокой освещенности генотипы Trinitario и Forastero были восприимчивы к фотоингибированию, при этом генотипы Forastero демонстрировали более низкую фотосинтетическую активность. При очень низкой освещенности фотосинтетическая способность…

A study of the bacterial ecology of a chocolate ingredient production environment and characterisation of Salmonella species a zoonotic food-borne bacteria of importance to this food industry

The safe production of chocolate is a critical issue to both the consumer and the brand, requiring the application of Hazard Analysis Critical Control Points (HACCP) system across the production process. These production environments are challenged on occasio…

A study of the bacterial ecology of a chocolate ingredient production environment and characterisation of Salmonella species a zoonotic food-borne bacteria of importance to this food industry

The safe production of chocolate is a critical issue to both the consumer and the brand, requiring the application of Hazard Analysis Critical Control Points (HACCP) system across the production process. These production environments are challenged on occasio…

Monoglyceride-structured rubber seed oil oleogels as a partial cocoa butter replacement in chocolate: physical properties, oxidative stability and applications

Carbon storage in Inga-cacao agroforestry on degraded former coca-crop soils

Former coca-crop lands in the Peruvian Amazon need restoration that rebuilds soil function and carbon pools. This study compared soil, litter and recovered-root carbon in degraded former coca-crop soil without agroforestry and Inga edulis-Theobroma cacao syst…

Data and code for: Monalonion dissimulatum (Miridae) in Peruvian cacao: Integration of DNA sequences and morphology for its identification and the study of its biological cycle in the Amazonas region

This repository contains the data and analysis code supporting the study of Monalonion dissimulatum in cacao plantations in the Amazonas region of Peru. The deposited materials include data used for morphological and molecular identification, assessment of th…

Foam-templated dual-network oleogels based on soybean protein isolate-κ-carrageenan and glycerol monostearate for partial cocoa butter replacement in a model chocolate

Guatemalan cacao genotype SNP report data generated by the DArT-seq technology

Cocoa bean shell as a novel substrate for kombucha: fermentation dynamics and bioactive potential

Del cacao a la experiencia turística: El Fstival del Chocolate y la identidad Tabasqueña

The Tabasco Chocolate Festival has established itself as a leading platform for cultural and tourism promotion, highlighting cacao as a symbol of identity and gastronomic heritage of the region. Its importance lies in its role in showcasing cacao culture, boo…

Aktivitas Antibakteri Ekstrak Etanol Biji Kakao (Theobroma cacao L.) Kering terhadap Bakteri Escherichia coli dan Staphylococcus aureus

Indonesia is a country with the largest cocoa (Theobroma cacao L.) producer in the world. One of the qualities of cocoa beans is determined by the fermentation process, but the production of cocoa beans in Indonesia is mostly unfermented. Unfermented cocoa be…

Data and code for: Monalonion dissimulatum (Miridae) in Peruvian cacao: Integration of DNA sequences and morphology for its identification and the study of its biological cycle in the Amazonas region

This repository contains the data and analysis code supporting the study of Monalonion dissimulatum in cacao plantations in the Amazonas region of Peru. The deposited materials include data used for morphological and molecular identification, assessment of th…

Ant attendance is associated with lower parasitism of Cocoa Swollen Shoot Virus mealybug vectors in cacao plantations of Côte d’Ivoire

Valorization of mucilage from Theobroma cacao L. cultivated in the Colombian Amazon as a sustainable hydrocolloid: Extraction, characterization, and potential application in the food industry

Cocoa mucilage, an agro-industrial by-product generated during cocoa processing, obtained from the Colombian Amazon, represents a sustainable alternative as a potential co-wall material in combination with conventional encapsulating agents for the microencaps…

Antibacterial Activity of Cocoa Husk Liquid Smoke (Theobroma cacao L.) Against Methicillin-Resistant Staphylococcus aureus

Infectious diseases caused by methicillin-resistant Staphylococcus aureus bacteria are categorised as a priority AMR by WHO. This condition is exacerbated by the limited development of antibiotics and other treatment options, and needs an alternative antibact…

Phenotypic, physicochemical, sensory, and functional attributes of cocoa (Theobroma cacao L.) from Brazilian Amazonian floodplain and upland ecosystems

BACKGROUND: Cocoa (Theobroma cacao L.) from the Brazilian Amazon plays an important role in national production. While most cocoa is cultivated in upland systems, floodplain ecosystems represent a traditional and distinct production environment that may influ…

Reformulation of a Chocolate Spread: Impact of Replacing Cocoa With Carob

ABSTRACT Cocoa prices are expected to continue rising due to strong demand and unstable crop yields, increasing the need for plant‐based alternatives in chocolate spread formulations. This study aimed to investigate the effects of replacing cocoa powder with…

Physicochemical, antioxidant and sensory profiling of dark chocolate fortified with Terminalia Arjuna Bark powder