D. Adomako

Over seventy years of a viral disease of cocoa in Ghana: From researchers' perspective

Yeasts are essential for cocoa bean fermentation

Chemical and physical changes in the pulp during ripening and post‐harvest storage of cocoa pods

The effect of lactic acid bacteria on cocoa bean fermentation

Chemistry, Biochemistry, and Safety of Acrylamide. A Review

Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

Theobroma cacaoL., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds

Post‐harvest pod storage: A method for pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysia

Survey of Ghanaian cocoa farmer fermentation practices and their influence on cocoa flavour

Impact of starter cultures and fermentation techniques on the volatile aroma and sensory profile of chocolate

The major seed proteins of Theobroma cacao L.

Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality

Status, supply chain and processing of cocoa - A review

Cocoa production in West Africa, a review and analysis of recent developments

Precursors of the Cocoa‐Specific Aroma Components are Derived from the Vicilin‐Class (7S) Globulin of the Cocoa Seeds by Proteolytic Processing

Isolation and Characterization of 2S Cocoa Seed Albumin Storage Polypeptide and the Corresponding cDNA

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Factors Affecting the Formation of Alkylpyrazines during Roasting Treatment in Natural and Alkalinized Cocoa Powder

Changes in Key Aroma Compounds of Criollo Cocoa Beans During Roasting

Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans

Acidification, proteolysis and flavour potential in fermenting cocoa beans

Improved methods for the purification and detection of cocoa swollen shoot virus

Detection and Comparison of some Ghanaian Isolates of Cacao Swollen Shoot Virus (CSSV) by Enzyme‐Linked Immunosorbent Assay (ELISA) and Immunoelectron Microscopy (IEM) Using an Antiserum to CSSV Strain 1A

Cocoa