Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass.
de Jesus Silva G, Gonçalves BRF, de Jesus JC, Vidigal MCTR, Minim LA, Ferreira SO, Bonomo RCF, Ferrão SPB.
J Texture Stud. 2019 Jul 5. doi: 10.1111/jtxs.12463.

Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass.
Zhao H, Young AK, James BJ.
J Food Sci. 2018 Apr;83(4):998-1004. doi: 10.1111/1750-3841.14108.

Cocoa particles for food emulsion stabilisation.
Gould J, Vieira J, Wolf B.
Food Funct. 2013 Sep;4(9):1369-75. doi: 10.1039/c3fo30181h.

In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans.
Indiarto R, Pranoto Y, Santoso U, Supriyanto.
Pak J Biol Sci. 2019 Jan;22(1):34-44. doi: 10.3923/pjbs.2019.34.44.

Fast Discrimination of Chocolate Quality Based on Average-Mass-Spectra Fingerprints of Cocoa Polyphenols.
Fayeulle N, Meudec E, Boulet JC, Vallverdu-Queralt A, Hue C, Boulanger R, Cheynier V, Sommerer N.
J Agric Food Chem. 2019 Mar 6;67(9):2723-2731. doi: 10.1021/acs.jafc.8b06456.

Sicurezza

Dietary exposure assessment of aluminium and cadmium from cocoa in relation to cocoa origin.
Fechner C, Greiner M, Heseker H, Lindtner O.
PLoS One. 2019 Jun 5;14(6):e0217990. doi: 10.1371/journal.pone.0217990.