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Technical Feasibility, Quality and Environmental Impact of a Partial Replacement of Cocoa Nibs with Cocoa Bean Hulls in Chocolate Bars
Ivana Salvatore, Claudio Beretta, Maria Rudel, Evelyn Kirchsteiger-Meier, Corinna Bolliger, Matthias Stucki and Nadina Müller Foods 15(3) 558 (2026) https://doi.org/10.3390/foods15030558
Valorization of cocoa bean shell into high-value bioactive extracts as functional food ingredients using green extraction techniques: Enzyme-assisted and ultrasound-assisted methods
Piyachat Sunanta, Noppol Leksawasdi, Sarana Rose Sommano, Siraphat Taesuwan, Pornchai Rachtanapun, Charin Techapun, Nutsuda Sumonsiri and Julaluk Khemacheewakul Applied Food Research 6(1) 101813 (2026) https://doi.org/10.1016/j.afres.2026.101813
An upgrade in cocoa alkalization: Functional changes, chemistry and new perspectives
FUNCTIONAL POTENTIAL OF SECONDARY TOMATO RAW MATERIALS: DEVELOPMENT OF AN ANTIOXIDANT DRESSING FOR HEALTHY NUTRITION
Elena Сhernushenkо, Anna Novik, Serhii Кhrychov and Alina Savchenko Biota. Human. Technology (3) 193 (2025) https://doi.org/10.58407/bht.3.25.18
Comparative evaluation of the physicochemical properties and prebiotic potential of cocoa (Theobroma cacao L.) bean shell and commercial cocoa powders with varying degrees of alkalization
Aiza B. Umali, Argel A. Largado, John Joseph C. Menia, Lloyd Earl L. Flandez, Romel M. Felismino, Katherine Ann T. Castillo-Israel and Sheba Mae M. Duque Discover Food 5(1) (2025) https://doi.org/10.1007/s44187-025-00353-2