Xocolata (Catalan Wikipedia)

Analysis of information sources in references of the Wikipedia article "Xocolata" in Catalan language version.

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63doi.org

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6sciencedirect.com

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2cacaomovil.com

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1nestlefamilyclub.es

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1clubmaritimaltafulla.com

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avma.org

«A Pet Owners Guide to Poisons» (en anglès). avma.org. [Consulta: 29 juny 2009].

bmj.com

heart.bmj.com

Ren, Yongcheng; Liu, Yu; Sun, Xi-Zhuo; Wang, Bing-Yuan; Zhao, Yang «Chocolate consumption and risk of cardiovascular diseases: a meta-analysis of prospective studies» (en anglès). Heart, 105, 1, 01-01-2019, pàg. 49–55. DOI: 10.1136/heartjnl-2018-313131. ISSN: 1355-6037. PMID: 30061161.

cacaomovil.com

«Métodos de fermentación» (en castellà). cacao móvil. [Consulta: 24 octubre 2023].
«El secado del cacao». cacao móvil. [Consulta: 26 octubre 2023].

clubmaritimaltafulla.com

Com evitar una bolcada de xocolatera amb el patí català.

consum.es

entrenosotros.consum.es

Coop, S. «Properties of chocolate». Consum. [Consulta: 26 octubre 2023].

doi.org

dx.doi.org

BRUINSMA, KRISTEN; TAREN, DOUGLAS L. «Chocolate». Journal of the American Dietetic Association, 99, 10, 1999-10, pàg. 1249–1256. DOI: 10.1016/s0002-8223(99)00307-7. ISSN: 0002-8223.
Montagna, Maria Teresa; Diella, Giusy; Triggiano, Francesco; Caponio, Giusy Rita; Giglio, Osvalda De «Chocolate, “Food of the Gods”: History, Science, and Human Health». International Journal of Environmental Research and Public Health, 16, 24, 06-12-2019, pàg. 4960. DOI: 10.3390/ijerph16244960. ISSN: 1660-4601.
Chocolate. Wiley, 2008-05-16. ISBN 978-0-470-12165-8.
Fowler, M. S. «Cocoa Beans: From Tree to Factory». Industrial Chocolate Manufacture and Use, 12-12-2008, pàg. 10–47. DOI: 10.1002/9781444301588.ch2.
Haylock, S. J.; Dodds, T. M. «Ingredients from Milk». Industrial Chocolate Manufacture and Use, 12-12-2008, pàg. 76–100. DOI: 10.1002/9781444301588.ch4.
Ramírez-Guillermo, Miguel Á; Lagunes-Espinoza, Luz C.; Ortiz-García, Carlos F.; Gutiérrez, Osman A.; Rosa-Santamaría, Roberto de la «VARIACIÓN MORFOLÓGICA DE FRUTOS Y SEMILLAS DE CACAO (Theobroma cacao L.) DE PLANTACIONES EN TABASCO, MÉXICO» (en castellà). Revista fitotecnia mexicana, 41, 2, 2018-06, pàg. 117–125. DOI: 10.35196/rfm.2018.2.117-125. ISSN: 0187-7380.
Ozturk, Gulustan; Young, Glenn M. «Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans» (en anglès). Comprehensive Reviews in Food Science and Food Safety, 16, 3, 2017-05, pàg. 431–455. DOI: 10.1111/1541-4337.12264. ISSN: 1541-4337.
Van Praag, Michel.; Stein, Herbert S.; Tibbetts, Merrick S. «Steam volatile aroma constituents of roasted cocoa beans». Journal of Agricultural and Food Chemistry, 16, 6, 1968-11, pàg. 1005–1008. DOI: 10.1021/jf60160a011. ISSN: 0021-8561.
Keeney, P. G. «Various interactions in chocolate flavor». Journal of the American Oil Chemists' Society, 49, 10, 1972-10, pàg. 567–572. DOI: 10.1007/bf02609228. ISSN: 0003-021X.
Schnermann, Petra; Schieberle, Peter «Evaluation of Key Odorants in Milk Chocolate and Cocoa Mass by Aroma Extract Dilution Analyses». Journal of Agricultural and Food Chemistry, 45, 3, 01-03-1997, pàg. 867–872. DOI: 10.1021/jf960670h. ISSN: 0021-8561.
RAMLI, NAZARUDDIN; HASSAN, OSMAN; SAID, MAMOT; SAMSUDIN, WAHID; IDRIS, NOR AINI «INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS». Journal of Food Processing and Preservation, 30, 3, 2006-06, pàg. 280–298. DOI: 10.1111/j.1745-4549.2006.00065.x. ISSN: 0145-8892.
Khairy, H. Luma; Saadoon, A. Fered; Zzaman, Wahidu; Yang, Tajul A.; Mat Easa, Azhar «Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS». Journal of King Saud University - Science, 30, 3, 2018-07, pàg. 316–323. DOI: 10.1016/j.jksus.2017.03.001. ISSN: 1018-3647.
Braga, Soraia C.G.N.; Oliveira, Luciana F.; Hashimoto, Juliana C.; Gama, Mariana R.; Efraim, Priscilla «Study of volatile profile in cocoa nibs, cocoa liquor and chocolate on production process using GC × GC-QMS». Microchemical Journal, 141, 2018-09, pàg. 353–361. DOI: 10.1016/j.microc.2018.05.042. ISSN: 0026-265X.
Engeseth, Nicki J; Ac Pangan, Marlon Fernando «Current context on chocolate flavor development — a review». Current Opinion in Food Science, 21, 2018-06, pàg. 84–91. DOI: 10.1016/j.cofs.2018.07.002. ISSN: 2214-7993.
Owusu, Margaret; Petersen, Mikael Agerlin; Heimdal, Hanne «Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions». Journal of Food Science and Technology, 50, 5, 10-06-2011, pàg. 909–917. DOI: 10.1007/s13197-011-0420-2. ISSN: 0022-1155.
Vavreck, Andrew N. «Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements». International Journal of Food Science & Technology, 39, 4, 30-03-2004, pàg. 465–468. DOI: 10.1111/j.1365-2621.2004.00805.x. ISSN: 0950-5423.
Schantz, Birgit; Rohm, Harald «Influence of lecithin–PGPR blends on the rheological properties of chocolate». LWT - Food Science and Technology, 38, 1, 2005-02, pàg. 41–45. DOI: 10.1016/j.lwt.2004.03.014. ISSN: 0023-6438.
Afoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio «Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate». International Journal of Food Science & Technology, 44, 1, 12-12-2008, pàg. 111–119. DOI: 10.1111/j.1365-2621.2007.01677.x. ISSN: 0950-5423.
Bordin Schumacher, Andrea; Brandelli, Adriano; Schumacher, Erwino Wulf; Carrion Macedo, Fernanda; Pieta, Luiza «Development and evaluation of a laboratory scale conch for chocolate production». International Journal of Food Science & Technology, 44, 3, 04-02-2009, pàg. 616–622. DOI: 10.1111/j.1365-2621.2008.01877.x. ISSN: 0950-5423.
Minifie, Bernard W. Emulsifiers in Chocolate Confectionery Coatings and Cocoa. Boston, MA: Springer US, 1989, p. 111–134. ISBN 978-1-4899-5747-4.
Afoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark «Effects of particle size distribution and composition on rheological properties of dark chocolate» (en anglès). European Food Research and Technology, 226, 6, 01-04-2008, pàg. 1259–1268. DOI: 10.1007/s00217-007-0652-6. ISSN: 1438-2385.
Konar, Nevzat «Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin» (en anglès). European Food Research and Technology, 236, 1, 01-01-2013, pàg. 135–143. DOI: 10.1007/s00217-012-1873-x. ISSN: 1438-2385.
Jolly, M.S.; Blackburn, S.; Beckett, S.T. «Energy reduction during chocolate conching using a reciprocating multihole extruder» (en anglès). Journal of Food Engineering, 59, 2-3, 2003-09, pàg. 137–142. DOI: 10.1016/S0260-8774(02)00443-0.
Gámbaro, Adriana; Ellis, Ana Claudia «Exploring consumer perception about the different types of chocolate» (en anglès). Brazilian Journal of Food Technology, 15, 2012-12, pàg. 307–316. DOI: 10.1590/S1981-67232012005000021. ISSN: 1981-6723.
Ren, Yongcheng; Liu, Yu; Sun, Xi-Zhuo; Wang, Bing-Yuan; Zhao, Yang «Chocolate consumption and risk of cardiovascular diseases: a meta-analysis of prospective studies» (en anglès). Heart, 105, 1, 01-01-2019, pàg. 49–55. DOI: 10.1136/heartjnl-2018-313131. ISSN: 1355-6037. PMID: 30061161.
Wiseman, Martin «The COMA Report: Dietary Reference Values for Food Energy and Nutrients for the United Kingdom». British Food Journal, 94, 3, 1992-03, pàg. 7–9. DOI: 10.1108/00070709210010472. ISSN: 0007-070X.
Paul, A. A.; Southgate, D. A. T.. McCance and Widdowson’s The Composition of Foods. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987, p. 129–131. ISBN 978-3-540-17393-9.
Grandison, Alistair «The Science of Chocolate. Stephen T. Beckett. The Royal Society of Chemistry Paperbacks. 2000. Pp. 175. £18.95. ISBN 0 85404 600 3». British Journal of Nutrition, 87, 5, 2002-05, pàg. 525–525. DOI: 10.1079/bjn2001497. ISSN: 0007-1145.
Wiseman, Martin «The COMA Report: Dietary Reference Values for Food Energy and Nutrients for the United Kingdom». British Food Journal, 94, 3, 1992-03, pàg. 7–9. DOI: 10.1108/00070709210010472. ISSN: 0007-070X.
Chevalley, J. Chocolate flow properties. Boston, MA: Springer US, 1994, p. 139–155. ISBN 978-1-4613-5879-4.
Garti, Nissim; Aserin, Abraham. Effect of Emulsifiers on Cocoa Butter and Chocolate Rheology, Polymorphism, and Bloom. Elsevier, 2012, p. 275–305.
Marangoni, Alejandro; Awad, Tarek. Ingredient Interactions Affecting Texture and Microstructure of Confectionery Chocolate. CRC Press, 2005-12-20, p. 423–476. ISBN 978-0-8247-5748-9.
PANGBORN, R. M.; KOYASAKO, A. «TIME‐COURSE OF VISCOSITY, SWEETNESS AND FLAVOR IN CHOCOLATE DESSERTS». Journal of Texture Studies, 12, 2, 1981-06, pàg. 141–150. DOI: 10.1111/j.1745-4603.1981.tb01228.x. ISSN: 0022-4901.
Sudduth, Richard D. «A generalized model to predict the viscosity of solutions with suspended particles. I». Journal of Applied Polymer Science, 48, 1, 05-04-1993, pàg. 25–36. DOI: 10.1002/app.1993.070480104. ISSN: 0021-8995.
Beckett, S. T.. Traditional chocolate making. Boston, MA: Springer US, 1994, p. 1–7. ISBN 978-1-4613-5879-4.
Meursing, E. H.. Cocoa mass, cocoa butter, cocoa powder. Boston, MA: Springer US, 1994, p. 70–82. ISBN 978-1-4613-5879-4.
Davis, Thomas R.; Dimick, Paul S. «Lipid composition of high‐melting seed crystals formed during cocoa butter solidification». Journal of the American Oil Chemists' Society, 66, 10, 1989-10, pàg. 1494–1498. DOI: 10.1007/bf02661979. ISSN: 0003-021X.
Ziegleder, G. «Flavour Development in Cocoa and Chocolate». Industrial Chocolate Manufacture and Use, 12-12-2008, pàg. 169–191. DOI: 10.1002/9781444301588.ch8.
McGrowder, Donovan; Riley, Cliff; Morrison, Errol Y. St A.; Gordon, Lorenzo «The Role of High-Density Lipoproteins in Reducing the Risk of Vascular Diseases, Neurogenerative Disorders, and Cancer» (en anglès). Cholesterol, 2011, 23-12-2010, pàg. e496925. DOI: 10.1155/2011/496925. ISSN: 2090-1283. PMC: PMC3065895. PMID: 21490772.
«Dark Chocolate: To Eat or Not to Eat? A Review» (en anglès), 03-12-2019. DOI: 10.1093/jaoac/102.5.1388. [Consulta: 29 novembre 2023].
Martin, Vincent T.; Behbehani, Michael M. «TOWARD A RATIONAL UNDERSTANDING OF MIGRAINE TRIGGER FACTORS». Medical Clinics of North America, 85, 4, 01-07-2001, pàg. 911–941. DOI: 10.1016/S0025-7125(05)70351-5. ISSN: 0025-7125.
Rodríguez-Solana, Raquel; Romano, Anabela; Moreno-Rojas, José Manuel «Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review» (en anglès). Processes, 9, 7, 2021-07, pàg. 1146. DOI: 10.3390/pr9071146. ISSN: 2227-9717.
Alspach, Grif «THE TRUTH IS OFTEN BITTERSWEET...: CHOCOLATE DOES A HEART GOOD». Critical Care Nurse, 27, 1, 01-02-2007, pàg. 11–15. DOI: 10.4037/ccn2007.27.1.11. ISSN: 0279-5442.
Kruszewski, Bartosz; Obiedziński, Mieczysław Wiesław; Kowalska, Jolanta «Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers». Journal of Food Composition and Analysis, 66, 01-03-2018, pàg. 127–135. DOI: 10.1016/j.jfca.2017.12.012. ISSN: 0889-1575.
Lamme, Margot Opdycke; Parcell, Lisa Mullikin «Promoting Hershey». Journalism History, 38, 4, 2013-01, pàg. 198–208. DOI: 10.1080/00947679.2013.12062889. ISSN: 0094-7679.
Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina «Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study». Journal of Food Engineering, 169, 01-01-2016, pàg. 165–171. DOI: 10.1016/j.jfoodeng.2015.08.011. ISSN: 0260-8774.
Vercet, Antonio «Browning of white chocolate during storage». Food Chemistry, 81, 3, 01-06-2003, pàg. 371–377. DOI: 10.1016/S0308-8146(02)00452-1. ISSN: 0308-8146.
S. T. Beckett (ed.). Industrial Chocolate Manufacture and Use (en anglès), 1994. DOI 10.1007/978-1-4615-2111-2.
Full, N.A.; Reddy, S. Yella; Dimick, P.S.; Ziegler, G.R. «Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions» (en anglès). Journal of Food Science, 61, 5, 1996-09, pàg. 1068–1073. DOI: 10.1111/j.1365-2621.1996.tb10934.x. ISSN: 0022-1147.
Glicerina, Virginia; Balestra, Federica; Rosa, Marco Dalla; Romani, Santina «Rheological, textural and calorimetric modifications of dark chocolate during process». Journal of Food Engineering, 119, 1, 01-11-2013, pàg. 173–179. DOI: 10.1016/j.jfoodeng.2013.05.012. ISSN: 0260-8774.
Ostrowska-Ligęza, Ewa; Dolatowska-Żebrowska, Karolina; Brzezińska, Rita; Wirkowska-Wojdyła, Magdalena; Bryś, Joanna «Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods» (en anglès). Applied Sciences, 13, 9, 2023-01, pàg. 5221. DOI: 10.3390/app13095221. ISSN: 2076-3417.
Tuenter, Emmy; Sakavitsi, Maria E.; Rivera-Mondragón, Andrés; Hermans, Nina; Foubert, Kenn «Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate». Food Chemistry, 343, 01-05-2021, pàg. 128446. DOI: 10.1016/j.foodchem.2020.128446. ISSN: 0308-8146.
Toliba, Abbas «Quality Characteristics of Compound Chocolate Enriched with Dried Indian Cherry Fruit Pulp». Suez Canal University Journal of Food Sciences, 5, 1, 25-12-2018, pàg. 91–97. DOI: 10.21608/scuj.2018.59347. ISSN: 2314-7970.
Liu, Jie; Wang, Ziyuan; Xie, Mingsi. Other Health Benefits of Dried Fruits. CRC Press, 2020-02-06, p. 497–512. ISBN 978-1-315-17333-7.
Webber, M. J.. Chocolate Marketing and Other Aspects of the Confectionery Industry Worldwide (en anglès). 1. Wiley, 2008-12-12, p. 636–655. DOI 10.1002/9781444301588.ch28. ISBN 978-1-4051-3949-6.
Talbot, G. Chocolate temper. Boston, MA: Springer US, 1994, p. 156–166. ISBN 978-1-4613-5879-4.
Nuttall, C.; Hart, W. A.. Chocolate marketing and other aspects of the confectionery industry worldwide. Boston, MA: Springer US, 1994, p. 362–385. ISBN 978-1-4613-5879-4.

doi.org

BRUINSMA, KRISTEN; TAREN, DOUGLAS L. «Chocolate». Journal of the American Dietetic Association, 99, 10, 1999-10, pàg. 1249–1256. DOI: 10.1016/s0002-8223(99)00307-7. ISSN: 0002-8223.
Afoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark «Effects of particle size distribution and composition on rheological properties of dark chocolate» (en anglès). European Food Research and Technology, 226, 6, 01-04-2008, pàg. 1259–1268. DOI: 10.1007/s00217-007-0652-6. ISSN: 1438-2385.
Konar, Nevzat «Influence of conching temperature and some bulk sweeteners on physical and rheological properties of prebiotic milk chocolate containing inulin» (en anglès). European Food Research and Technology, 236, 1, 01-01-2013, pàg. 135–143. DOI: 10.1007/s00217-012-1873-x. ISSN: 1438-2385.
Engler, Mary B. «Flavonoid-Rich Dark Chocolate Improves Endothelial Function and Increases Plasma Epicatechin Concentrations in Healthy Adults». [Consulta: 26 octubre 2023].
Mursu, Jakkoo. «Dark Chocolate Consumption Increases HDL Cholesterol Concentration and Chocolate Fatty Acids May Inhibit Lipid Peroxidation in Healthy Humans». [Consulta: 26 octubre 2023].
Alspach, Grif «THE TRUTH IS OFTEN BITTERSWEET...: CHOCOLATE DOES A HEART GOOD». Critical Care Nurse, 27, 1, 01-02-2007, pàg. 11–15. DOI: 10.4037/ccn2007.27.1.11. ISSN: 0279-5442.

elsevier.com

linkinghub.elsevier.com

Jolly, M.S.; Blackburn, S.; Beckett, S.T. «Energy reduction during chocolate conching using a reciprocating multihole extruder» (en anglès). Journal of Food Engineering, 59, 2-3, 2003-09, pàg. 137–142. DOI: 10.1016/S0260-8774(02)00443-0.

enciclopedia.cat

«rajola de xocolata | enciclopedia.cat» (en català). enciclopèdia.cat. [Consulta: 24 octubre 2023].

exportadoraerazo.com

«Temporada de cosecha» (en castellà). [Consulta: 24 octubre 2023].

fao.org

«Food and Agriculture Organization of the United Nations.». [Consulta: 2 novembre 2023].
«STANDARD FOR CHOCOLATE AND CHOCOLATE PRODUCTS». STANDARD FOR CHOCOLATE AND CHOCOLATE PRODUCTS, desembre 2022..

food.gov.uk

«Homepage | Food Standards Agency» (en anglès). [Consulta: 30 novembre 2023].

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Thomas Gage. A New Survey of the West-Indies: Or the English American His Travel by Sea and Land. A. Clark, 1677, p. 238–.
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hindawi.com

McGrowder, Donovan; Riley, Cliff; Morrison, Errol Y. St A.; Gordon, Lorenzo «The Role of High-Density Lipoproteins in Reducing the Risk of Vascular Diseases, Neurogenerative Disorders, and Cancer» (en anglès). Cholesterol, 2011, 23-12-2010, pàg. e496925. DOI: 10.1155/2011/496925. ISSN: 2090-1283. PMC: PMC3065895. PMID: 21490772.

mdpi.com

Rodríguez-Solana, Raquel; Romano, Anabela; Moreno-Rojas, José Manuel «Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review» (en anglès). Processes, 9, 7, 2021-07, pàg. 1146. DOI: 10.3390/pr9071146. ISSN: 2227-9717.
Ostrowska-Ligęza, Ewa; Dolatowska-Żebrowska, Karolina; Brzezińska, Rita; Wirkowska-Wojdyła, Magdalena; Bryś, Joanna «Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods» (en anglès). Applied Sciences, 13, 9, 2023-01, pàg. 5221. DOI: 10.3390/app13095221. ISSN: 2076-3417.

menjasa.es

Nutricionistas, Equipo de Dietistas-. «La xocolata», 15-02-2011. [Consulta: 22 novembre 2023].

mjpath.org.my

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nestlefamilyclub.es

«Cómo se fabrica el chocolate | Nestlé Family Club». [Consulta: 22 novembre 2023].

nih.gov

ncbi.nlm.nih.gov

Ren, Yongcheng; Liu, Yu; Sun, Xi-Zhuo; Wang, Bing-Yuan; Zhao, Yang «Chocolate consumption and risk of cardiovascular diseases: a meta-analysis of prospective studies» (en anglès). Heart, 105, 1, 01-01-2019, pàg. 49–55. DOI: 10.1136/heartjnl-2018-313131. ISSN: 1355-6037. PMID: 30061161.
McGrowder, Donovan; Riley, Cliff; Morrison, Errol Y. St A.; Gordon, Lorenzo «The Role of High-Density Lipoproteins in Reducing the Risk of Vascular Diseases, Neurogenerative Disorders, and Cancer» (en anglès). Cholesterol, 2011, 23-12-2010, pàg. e496925. DOI: 10.1155/2011/496925. ISSN: 2090-1283. PMC: PMC3065895. PMID: 21490772.
Drolet, R.; Arendt, T. D. «Cacao bean shell poisoning in a dog». Journal of the American Veterinary Medical Association, 185, 8, 1984, p. 902. ISSN: 0003-1488.
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pubmed.ncbi.nlm.nih.gov

Sermi, Carlo. «The anti-inflammatory properties of cocoa flavanols». [Consulta: 26 octubre 2023].

oocities.org

«Procés De Fabricació de la Xocolata» (en català). Arxivat de l'original el 2023-11-22. [Consulta: 23 novembre 2022].

oup.com

academic.oup.com

«Dark Chocolate: To Eat or Not to Eat? A Review» (en anglès), 03-12-2019. DOI: 10.1093/jaoac/102.5.1388. [Consulta: 29 novembre 2023].

perfectdailygrind.com

Castellano, Nicholas. «Guía Para el Secado de Café» (en castellà), 30-11-2020. [Consulta: 26 octubre 2023].

ratbehavior.org

«Why rats can't vomit» (en anglès), 2004. [Consulta: 4 desembre 2009].

scielo.br

Gámbaro, Adriana; Ellis, Ana Claudia «Exploring consumer perception about the different types of chocolate» (en anglès). Brazilian Journal of Food Technology, 15, 2012-12, pàg. 307–316. DOI: 10.1590/S1981-67232012005000021. ISSN: 1981-6723.

scielo.org.mx

Ramírez-Guillermo, Miguel Á; Lagunes-Espinoza, Luz C.; Ortiz-García, Carlos F.; Gutiérrez, Osman A.; Rosa-Santamaría, Roberto de la «VARIACIÓN MORFOLÓGICA DE FRUTOS Y SEMILLAS DE CACAO (Theobroma cacao L.) DE PLANTACIONES EN TABASCO, MÉXICO» (en castellà). Revista fitotecnia mexicana, 41, 2, 2018-06, pàg. 117–125. DOI: 10.35196/rfm.2018.2.117-125. ISSN: 0187-7380.

sciencedirect.com

Martin, Vincent T.; Behbehani, Michael M. «TOWARD A RATIONAL UNDERSTANDING OF MIGRAINE TRIGGER FACTORS». Medical Clinics of North America, 85, 4, 01-07-2001, pàg. 911–941. DOI: 10.1016/S0025-7125(05)70351-5. ISSN: 0025-7125.
Kruszewski, Bartosz; Obiedziński, Mieczysław Wiesław; Kowalska, Jolanta «Nickel, cadmium and lead levels in raw cocoa and processed chocolate mass materials from three different manufacturers». Journal of Food Composition and Analysis, 66, 01-03-2018, pàg. 127–135. DOI: 10.1016/j.jfca.2017.12.012. ISSN: 0889-1575.
Glicerina, Virginia; Balestra, Federica; Dalla Rosa, Marco; Romani, Santina «Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study». Journal of Food Engineering, 169, 01-01-2016, pàg. 165–171. DOI: 10.1016/j.jfoodeng.2015.08.011. ISSN: 0260-8774.
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