"
Quality Parameters, Caffeine and Theobromine Contents and Antioxidant Activity of Artisan and Commercial Chocolate from Brazil"
written by Maria Cristina Marcucci, Andiara Gonçalves Ferreira da Silva, Carolina Passarelli Gonçalves, Alexandra Christine Helena Frankland Sawaya, Roberta Caroline Bruschi Alonso, Marciano Marques de Oliveira, Douglas Fernandes Barbin,
published by
Open Access Library Journal,
Vol.8 No.5, 2021
has been cited by the following article(s):
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[1]
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From the seed to the cocoa liquor: Traceability of bioactive compounds during the postharvest process of cocoa in Amazonas-Peru
Microchemical Journal,
2024
DOI:10.1016/j.microc.2024.110607
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[2]
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Effect of different cocoa mass levels on total phenolic content, antioxidant activity, and sensory acceptability of panned dark chocolate
IOP Conference Series: Earth and Environmental Science,
2024
DOI:10.1088/1755-1315/1397/1/012025
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[3]
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From the seed to the cocoa liquor: Traceability of bioactive compounds during the postharvest process of cocoa in Amazonas-Peru
Microchemical Journal,
2024
DOI:10.1016/j.microc.2024.110607
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[4]
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The Impact of Dark Chocolate on Health, Culture, and Industry, and Identifying Knowledge Gaps for Future Research
International Journal of Scientific Research in Science and Technology,
2024
DOI:10.32628/IJSRST241161102
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