1. Variability and character association of bean biochemical traits of cocoa (Theobroma cacao) genotypes in four Nigerian field banks: Providing a platform for nutrition-based selection;O O Adeigbe;J. Agric. Food Res,2021
2. Descriptive and discriminatory significance of pod phenotypic traits for diversity analysis of cocoa genotypes;B D Adewale;J. Plant Breed. Genet,2013
3. Proximate, Mineral and Anti nutrient Compositions of Natural Cocoa Cake, Cocoa Liquor and Alkalized Cocoa Powders Sourced in Nigeria;E I Adeyeye;J. Adv. Pharm. Sci. Technol,2016
4. Effect of farm and industrial processing on the amino acid profile of cocoa beans;I E Adeyeye;Food Chem,2010
5. Factors influencing rheological and textural qualities in chocolate -a review;E O Afoakwa;Trends Food Sci. Tech,2007