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An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation. Santander Muñoz Margareth, Rodríguez Cortina Jader, Vaillant Fabrice, Escobar Parra Sebastian. 2020. Critical Reviews in Food Science and Nutrition, 60 (10) : 1593-1613.

Link between volatile composition of cocoa beans and the use of yeast starter culture during fermentation. Guzman Penella Santiago, Kopp Gabi, Corno Marcello, Boulanger Renaud, Fontana Angélique, Maraval Isabelle. 2023. In : International Symposium on Cocoa Research 2022 - ISCR 2022. Booklet of Abstracts. Montpellier : ICCO-CIRAD, Résumé, 323-324. International Symposium on Cocoa Research (ISCR 2022), Montpellier, France, 5 Décembre 2022/7 Décembre 2022.