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Evaluation of volatile compounds in cocoa beans (Theobroma cacao L.1753) from new fermentation media in Côte d’Ivoire

• Authors : Konan, Kouakou Ahossi; Coulibaly, Ibourahema; Genva, Manon

Subjects: volatile compounds; cocoa beans; fermentation

• Source: 2nd Advances in Separation Science (AdvSepSci), Gembloux, Belgium [BE], du 28 au 29 juin 2023

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Cocoa beans moisture content prediction using Machine Learning Model, based on the color image features

• Authors : Ako, Joel E.; Nzi, Camille E.; Kpalma, Kidiyo ...

Subjects: kakaové boby; F-test; obsah vlhkosti

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ClimaLoca Project: fostering innovations for cadmium reduction in cocoa beans in Colombia, Ecuador, and Peru

• Authors : Sounigo, Olivier; Da silva, M.A.; Argout, Xavier

• Source: VIII Scientific Wallace Conference - Proceedings

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Study of the impact of yeast starter use on microbial population dynamics during the fermentation of cocoa beans, and of its ultimate impact on cocoa composition and flavor

• Authors : Guzman Penella, Santiago; Kopp, Gabi; Corno, Marcello

• Source: ICEF14 Book of abstracts : "Sustainable food manufacturing for a resilient food chain"

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BIKO.ID : OPTIMIZING THE POTENTIAL OF COCOA BEANS TO INTEGRATED THE DIGITAL ECONOMY BASED AND COCOA INDUSTRY IN INDONESIA (CASE STUDY OF COCOA FARMERS IN LOMBOK)

• Authors : Anggi Aprizal; Destin Cristina; Enda Dwi Maisari

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Machine vision-based cocoa beans fermentation degree assessment

• Authors : Yro, Aubain; Edié N’zi, Camille; Kpalma, Kidiyo ...

Subjects: Cocoa bean; Fermentation degree; Image analysissaidia; Morocco

• Source: First international Conference on Smart Information & Communication Technologies (SmartICT’19) ; https://hal.science/hal-02488730 ; First international Conference on Smart Information &

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The Effect of Cocoa Paste Percentage of Fermented Cocoa Beans on the Sensory Characteristic of Chocolate Bars

• Authors : Margono, Wahyu; Masuku, Mustamin A.; Albaar, Nurjana

• Source: Proceedings of the 5th International Conference on Food, Agriculture and Natural Resources (FANRes 2019)

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An analytical decision maker method for routine controls of the incoming defective smoky cocoa beans.

• Authors : Liberto Erica; Pamela Perotti; Cristian Bortolini ...

Subjects: Cocoa off flavor; HS-SPME-GC-MS; chemometrics

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Analytical challenges in developing an automated quality control methods to detect smoky off-odor in cocoa beans

• Authors : Erica Liberto; Pamela Perotti; Chiara Cordero ...

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Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality

• Authors : Julien-Ortiz, A.; Poirot, Pierre; Vian, Othilie

• Source: Cocotea 2019 book of abstracts

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