Phenolic compounds, methylxanthines and antioxidant activity in cocoa mass and chocolates produced from "witch broom disease" resistant and non resistant cocoa cultivars

by Leite,Paula Bacelar, Maciel,Leonardo Fonseca, Opretzka,Luiza Carolina França, Soares,Sergio Eduardo, Bispo,Eliete da Silva
Published 2013

Small scale market survey on the preparation and physico-chemical characterstics of moin-moin: a traditional ready-to-eat cowpea food from Brazil

by CARDOSO,Lafaiete Almeida, GREINER,Ralf, SILVA,Cíntia de Santana, MACIEL,Leonardo Fonseca, SANTOS,Luis Fernandes Pereira, ALMEIDA,Deusdélia Teixeira de
Published 2022

Chemical composition and fatty acids profile of chocolates produced with different cocoa (Theobroma cacao L.) cultivars

by MELO,Calionara Waleska Barbosa de, Bandeira,Matheus de Jesus, MACIEL,Leonardo Fonseca, BISPO,Eliete da Silva, SOUZA,Carolina Oliveira de, SOARES,Sérgio Eduardo
Published 2020

Influence of drying methods on cocoa (Theobroma cacao L.): antioxidant activity and presence of ochratoxin A

by DEUS,Valterney Lima, CERQUEIRA E SILVA,Mariana Barros de, MACIEL,Leonardo Fonseca, MIRANDA,Lucas Caldeirão Rodrigues, HIROOKA,Elisa Yoko, SOARES,Sérgio Eduardo, FERREIRA,Ederlan de Souza, BISPO,Eliete da Silva
Published 2018