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Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
ArticleAbstract: Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) wasPalabras claves:Cocoa powder, Flavanols, HPLC, Methylxanthines, near-infrared spectroscopyAutores:Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusRoadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods
ArticleAbstract: Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy pPalabras claves:authenticity control, Chemometrics, cocoa quality roadmap, Multivariate analysis, nondestructive methodsAutores:Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopus