1. Carbohydrates;BeMiller,1996
2. Influence of cocoa fermentation time on the production of pyrazines in chocolate;Barel;Café Cacao The,1985
3. Biehl, B., & Voigt, J. (1994). Biochemical approach to raw cocoa quality improvement: Comparasion of seed proteins and proteases in their ability to produce cocoa aroma precursors. In Proceeding of the Malaysian International Cocoa Conference (pp. 271–285), Kualalumpur, Malaysia, 20–22 October 1994.
4. Biehl, B., & Voigt, J. (1996). Biochemistry of chocolate flavour precursors. In International Cocoa Conference, Salvador, Bahia, November 1996.
5. Evaluation of purine alkaloids and diketopirazines contents in processed cocoa powder;Bonvehi;Food Chemistry,1997