Food Chemistry and Fat Analysis

Microbial Diversity and Differentiating Factors of Cocoa Fermentation Systems: Nutritional Supplementation as a Modulation Strategy Assessed by Metabarcoding

This study assesses how amino acid and zinc supplementation affects microbial communities in cocoa fermentation using metabarcoding, showing changes in community composition without reducing diversity.

Supervised and Unsupervised Classification of Cocoa Bean Origin and Processing using Liquid Chromatography-Mass Spectrometry

The paper evaluates PCA and LDA for classifying cocoa bean origin using LC-MS data, finding that LDA with compound filtering improves origin clustering.

Correlation network analysis based on untargeted LC-MS profiles of cocoa reveals processing stage and origin country

This paper uses correlation networks from untargeted LC-MS data to distinguish cocoa samples by processing stage and origin country.