raw cacao nibs
Selected indexed studies
- The effect of lactic acid bacteria on cocoa bean fermentation. (Int J Food Microbiol, 2015) [PMID:25889523]
- [Effect of the harvest season on the composition of raw and fermented cotyledons of 2 varieties of cacao and shell fractions]. (Arch Latinoam Nutr, 1983) [PMID:6673673]
- An upgrade in cocoa alkalization: Functional changes, chemistry and new perspectives. (Food Chem, 2026) [PMID:41365157]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- High temperature and nib acidification during cacao-controlled fermentation improve cadmium transfer from nibs to testa and the liquor's flavor. (2024) pubmed
- The effect of lactic acid bacteria on cocoa bean fermentation. (2015) pubmed
- [Effect of the harvest season on the composition of raw and fermented cotyledons of 2 varieties of cacao and shell fractions]. (1983) pubmed
- An upgrade in cocoa alkalization: Functional changes, chemistry and new perspectives. (2026) pubmed
- Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging. (2021) pubmed
- The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs. (2019) pubmed
- Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans. (2022) pubmed
- Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation. (2020) pubmed
- Under and fully fermented fine and bulk cocoa: A comparative study of volatile profile in different stages of bean-to-bar processing. (2025) pubmed