Research Library

Rodríguez-Castro, E., et al. (2024). Cocoa mucilage as a novel ingredient: Composition and functional properties. Foods, 13(11), 1615.

Guirlanda, C.P., et al. (2021). Cocoa honey: An underutilized resource with unrealized potential. Future Foods, 4, 100051.

Leite, P.B., et al. (2019). Cocoa's residual honey: Physicochemical characterization. Journal of Food Science and Technology, 56(2), 656-664.

Soares, T.F., et al. (2022). Cocoa by-products: Characterization of bioactive compounds and beneficial health effects. Applied Sciences, 12(3), 1311.

Leite, P.B., et al. (2019). Nutritional composition and mineral content of cocoa mucilage. Journal of Food Science and Technology, 56(2), 656-664.

Yuliana, N., et al. (2023). Antioxidant activity evolution in kombucha from cocoa pulp during fermentation. Applied Food Research, 3(2), 100280.

Soares, T.F., et al. (2022). Phenolic compounds and antioxidant capacity in cocoa by-products. Applied Sciences, 12(3), 1311.

Nunes, C.S., et al. (2020). Potential applicability of cocoa pulp: Sugars, organic acids, and processing applications. Foods, 9(9), 1200.

Rocha, I.F.O., et al. (2025). Cocoa honey composition and microbial susceptibility. Food Research International, 195, 114967.

Mounya, S., et al. (2024). Ultrasound-assisted recovery of pectin from cocoa pod husk mucilage. Ultrasonics Sonochemistry, 104, 106861.

dos Santos Filho, A.L., et al. (2019). Development and shelf life of probiotic cocoa juice with Lactobacillus casei. LWT, 99, 371-377.

López-Palestino, C.U., et al. (2025). Lactic acid bacteria from cocoa ecosystems: Probiotic traits and potential. Fermentation, 11(2), 95.

Puerari, C., et al. (2012). New cocoa pulp-based kefir beverages: Microbiological and sensory evaluation. Food Research International, 48(2), 634-640.

dos Santos Filho, A.L., et al. (2019). Viability of probiotics across cocoa juice shelf-life: Processing and stability insights. LWT, 99, 371-377.

Yuliana, N., et al. (2023). Effect of fermentation time on antioxidant activity in cocoa pulp kombucha. Applied Food Research, 3(2), 100280.

Soares, T.F., et al. (2022). Valorization of cocoa by-products: Circular economy applications. Applied Sciences, 12(3), 1311.

Guirlanda, C.P., et al. (2021). Cocoa honey as underutilized stream for food innovation. Future Foods, 4, 100051.

de Oliveira, R.G., et al. (2024). Technical-scientific perspectives on cocoa honey beverages. Journal of Bioenergy and Food Science, 11(1), 399-412.

Rodríguez-Castro, E., et al. (2024). Variability in cocoa mucilage composition across cultivars. Foods, 13(11), 1615.

Rocha, I.F.O., et al. (2025). Compositional differences in cocoa honey from different origins. Food Research International, 195, 114967.

Rocha, I.F.O., et al. (2025). Microbial stability and safety considerations for cocoa honey. Food Research International, 195, 114967.

Chong, A.Q., et al. (2023). Safety aspects of fermented cocoa beverages: A comprehensive review. Foods, 12(10), 2066.