Antioxidant capacity and phenolic content of cocoa beans

Overview of attention for article published in Food Chemistry, January 2007

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So far, Dimensions has found 312 publications that cite this research output.

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The most recent citing publications are shown below. View all 312 publications that cite this research output on Dimensions.

Physicochemical and Biochemical Changes in Cocoa during the Fermentation Step

Article in Fermentation (August 2024)

Extraction, Identification, and Quantification of Polyphenols from the Theobroma cacao L. Fruit: Yield vs. Environmental Friendliness

Article in Foods (July 2024)

Microencapsulation of fat-removing Lactobacillales and polyphenols from Theobroma cacao L. as a combined strategy for intestinal removal of free fatty acids evaluated by simulated in vitro digestion

Article in Journal of Functional Foods (July 2024)

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