| Journal Volume | Title | Authors | Article Year | Keywords | View PDF | View Count | Download PDF | Download Count |
| Volume 15(2)/2023 | COMPARATIVE METAGENOMIC PROFILING OF SOIL MICROBIOMES IN LOW AND HIGH YIELDING COCOA TREES ASSOCIATED WITH FARM MANAGEMENT PRACTICES | Rahman M. Z. A, Norasekin T., Ishak Z., Lea J., Roslina M.S., and Fisal A. | 2023 | Metagenomics, soil microbiome, farm management. |
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| 156 |
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| 1 |
| Volume 15(2)/2023 | FEASIBILITY STUDY OF OCHRATOXIN A REFERENCE MATERIAL PRODUCTION AND IDENTIFICATION USING LIQUID CHROMATOGRAPHY MASS SPECTROMETRY | Badrul Hisyam Zainudin, Amira Syafiqah Harith, Aznie Aida Ahmad, Suzannah Sharif, Muhd Fauzi Safian | 2023 | Reference material, Ochratoxin A, Cocoa beans, Food safety, LC-MS/MS |
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| 174 |
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| 5 |
| Volume 15(2)/2023 | EFFECT OF DIFFERENT POD STORAGE AND FERMENTATION DURATION USING SHALLOW BOX ON AROMA COMPOUND IN THE DRIED COCOA BEANS | Khairul Bariah S., Fadzillah A., Husin S. | 2023 | Cocoa, shallow box fermentation, aroma, pod storage, duration |
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| 135 |
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| 9 |
| Volume 15(2)/2023 | APPLICATION OF GC/MS AND E-NOSE TECHNOLOGY FOR SPECIAL COCOA FLAVOR PROFILING IN MALAYSIAN DRIED COCOA BEANS | Mohd Zaini bin Nanyan, Nuraziawati binti Mohd Yazik, Albert Ling Sheng Chang, Zainal bin Baharum, Saiful Nizam bin Tajuddin, Muhammad Sharfi bin Najib, Nik Fatin Nabila Muhammad Nordin, Suhaimi Mohd Daud, Mohamed Yusof Ishak | 2023 | Sensory, cocoa flavor, cocoa compound, microanalysis, chocolate, specialty flavor |
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| 150 |
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| 3 |
| Volume 15(2)/2023 | EXTRACT OPTIMIZATION AND FTIR SPECTROSCOPIC OF PECTIN FROM COCOA POD HUSK VIA MICROWAVE-ASSISTED STUDY | Norliza Abdul Wahab, Alyaa Nurathirah Abdul Halim | 2023 | microwave-assisted extraction; pectin yield; cocoa pod husk; FTIR; central composite design |
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| 147 |
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| 6 |
| Volume 15(2)/2023 | VOLATILE COMPOUNDS FROM THEOBROMA BICOLOR L. | Samuel Yap Kian Chee, Nur Azilah Abdullah, Nor Haslita Ibrahim | 2023 | Cocoa, bicolor, volatile compounds, head space GCMS |
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| 119 |
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| 0 |
| Volume 15(2)/2023 | PHYSICOCHEMICAL, TOTAL PHENOLIC CONTENT, ANTIOXIDANT ACTIVITY, AND SENSORY ACCEPTABILITY OF MILK AND DARK CHOCOLATES FILLED WITH SACHA INCHI GANACHE | Izzreen Ishak, Sam Khai Ly, Johari Khaironi, Fisal Ahmad, Noor Soffalina Sofian Seng, Maaruf Abd Ghani | 2023 | Dark chocolate, milk chocolate, sacha inchi ganache, antioxidant activity, sensory acceptability |
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| 143 |
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| 6 |
| Volume 15(2)/2023 | PRELIMINARY STUDY OF BIOACTIVE PROTEIN HYDROLYSATE FROM COCOA POD HUSK | Hannim, H. H. and Mohamat Yusof M. | 2023 | Antimicrobial, Antioxidant, Bioactives peptide, Cocoa pod husk, Protein |
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| 156 |
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| 2 |
| Volume 15(2)/2023 | DETERMINATION OF THE COCOA BUTTER LIQUID SOAP SHAMPOO FORMULA USING RESPONSE SURFACE METHODOLOGY EXPERIMENTAL DESIGN | Azila Abdul Karim, Nur Azilah Abdullah and Nurul Amisha Abdul Mutalib | 2023 | Cocoa butter liquid soap, surfactant, shampoo, product development |
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| 132 |
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| 3 |
| Volume 15(2)/2023 | PRELIMINARY STUDIES ON PHYSIOCHEMICAL CHARACTERIZATION OF ENCAPSULATED COCOA POWDER | Muhammad Bilal Muslim, Armizan Che Men | 2023 | Cocoa Powder, Microencapsulation, Physiochemical, Bulk Density, Hygroscopicity |
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| 193 |
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| 9 |
| Volume 15(2)/2023 | FRONTIER IN MICROENCAPSULATING TECHNOLOGY RESEARCH IN COCOA: A SCOPING REVIEW | Muhammad Bilal Muslim, Mohd Noor Afiq Ramlee | 2023 | Theobroma cacao; PRISMA; Scoping Study; Web of Science; Microencapsulation |
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| 191 |
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| 50 |