1. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics;Aculey;Journal of Food Science,2010
2. Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans;Afoakwa;International Food Research Journal,2013
3. Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans;Afoakwa;International Food Research Journal,2013
4. The use of near infrared spectroscopy to determine the fat, caffeine, theobromine and (−)-epicatechin contents in unfermented and sun-dried beans of Criollo cocoa;Alvarez;Journal of Near Infrared Spectroscopy,2012
5. Determination of alkaloids through infrared and Raman spectroscopy;Baranska,2009