Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

by Miller Kenneth B, Payne Mark J, Bergmeier Stephen C, Krake Susann H, Hurst W Jeffrey, Stuart David A
Published 2011-09-01

Cacao seeds are a "Super Fruit": A comparative analysis of various fruit powders and products

by Mann Julie, Payne Mark J, Hurst Jeffrey W, Preston Amy G, Crozier Stephen J, Hainly Larry, Miller Debra L
Published 2011-02-01