cacao nibs
Selected indexed studies
- Amazonian cacao-clone nibs discrimination using NIR spectroscopy coupled to naïve Bayes classifier and a new waveband selection approach. (Spectrochim Acta A Mol Biomol Spectrosc, 2022) [PMID:34990919]
- High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor's flavor. (Sci Rep, 2024) [PMID:38806593]
- Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibs. (Food Chem, 2023) [PMID:35964571]
_Worker-drafted node — pending editorial review._
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- Amazonian cacao-clone nibs discrimination using NIR spectroscopy coupled to naïve Bayes classifier and a new waveband selection approach. (2022) pubmed
- High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor's flavor. (2024) pubmed
- Incubation tests mimicking fermentation reveal that phytate breakdown is key to lower the cadmium concentrations in cacao nibs. (2023) pubmed
- Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness. (2024) pubmed
- The impact of fermentation on the distribution of cadmium in cacao beans. (2020) pubmed
- Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols. (2005) pubmed
- Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments. (2006) pubmed
- Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao). (2005) pubmed
- Revealing the pathways of cadmium uptake and translocation in cacao trees (Theobroma cacao L.): A (108)Cd pulse-chase experiment. (2023) pubmed
- Synthesis and Identification of 3-Oxazolines in Cocoa. (2025) pubmed