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Determination of theobromine and caffeine in fermented and unfermented Amazonian cocoa (Theobroma cacao L.) beans using square wave voltammetry after chromatographic separation

https://doi.org/10.1016/j.foodcont.2019.106887
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26/26 checkable references clean · checked 2026-07-23

Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.

3 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.

The 26 checked references that resolve
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Electrochemical Determination of Caffeine Content in Ethiopian Coffee Samples Using Lignin Modified Glassy Carbon Electrode
resolves10.1016/j.measurement.2017.04.031
Voltammetric determination of caffeine by using gold nanoparticle-glassy carbon paste composite electrode
resolves10.1111/1541-4337.12180
Flavor Chemistry of Cocoa and Cocoa Products—An Overview
resolves10.1093/chromsci/40.1.45
Simultaneous Determination of Caffeine, Theobromine, and Theophylline by High-Performance Liquid Chromatography
resolves10.1016/j.foodchem.2005.10.007
Determination of theobromine, theophylline and caffeine in cocoa samples by a high-performance liquid chromatographic method with on-line sample cleanup in a switching-column system
resolves10.1002/jsfa.3349
Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate
resolves10.1016/j.foodchem.2017.02.004
Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation
resolves10.1016/j.foodchem.2013.10.114
Simple electrochemical sensor for caffeine based on carbon and Nafion-modified carbon electrodes
resolves10.1016/S1872-2067(11)60438-5
A Carbon Nanotube Modified Electrode for Determination of Caffeine by Differential Pulse Voltammetry
resolves10.1016/j.foodres.2016.01.012
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review
resolves10.1016/j.foodres.2009.02.018
Comparative study of commercially available cocoa products in terms of their bioactive composition
resolves10.1016/j.talanta.2008.12.040
Simultaneous voltammetric determination of paracetamol and caffeine in pharmaceutical formulations using a boron-doped diamond electrode
resolves10.1016/j.sbsr.2017.11.002
Simultaneous determination of caffeine and theophylline using square wave voltammetry at poly( l -aspartic acid)/functionalized multi-walled carbon nanotubes composite modified electrode
resolves10.1016/j.indcrop.2006.03.013
Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation
resolves10.1111/1541-4337.12264
Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans
resolves10.1007/s12161-017-0867-5
A Simple and Sensitive Method for the Voltammetric Analysis of Theobromine in Food Samples Using Nanobiocomposite Sensor
resolves10.1002/jsfa.6088
Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (<i>Theobroma cacao</i>) beans
resolves10.1016/j.phrs.2009.08.008
Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims
resolves10.1016/j.talanta.2017.04.037
Simultaneous voltammetric determination of vanillin and caffeine in food products using an anodically pretreated boron-doped diamond electrode: Its comparison with HPLC-DAD
resolves10.1039/C5AY00012B
An electrochemical analyzer for in situ flow determination of Pb( <scp>ii</scp> ) and Cd( <scp>ii</scp> ) in lake water with on-line data transmission and a global positioning system
resolves10.1039/C4AY01811G
A versatile and robust electrochemical flow cell with a boron-doped diamond electrode for simultaneous determination of Zn <sup>2+</sup> and Pb <sup>2+</sup> ions in water samples
resolves10.1080/10408690490464104
The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality
resolves10.1002/1521-4109(200206)14:11<721::AID-ELAN721>3.0.CO;2-1
Anodic Voltammetry of Xanthine, Theophylline, Theobromine and Caffeine at Conductive Diamond Electrodes and Its Analytical Application
resolves10.1016/j.foodchem.2012.05.052
Voltammetric determination of caffeine in beverage samples on bare boron-doped diamond electrode
resolves10.1021/jf030817m
Determination of Caffeine, Theobromine, and Theophylline in Standard Reference Material 2384, Baking Chocolate, Using Reversed-Phase Liquid Chromatography
resolves10.1078/0176-1617-01253
Biosynthesis, accumulation and degradation of theobromine in developing Theobroma cacao fruits
The 3 references without a DOI — listed, not checked
no DOI — not checkedSelective and simultaneous determination of total chlorogenic acids, vanillin and caffeine in foods and beverages by adsorptive stripping voltammetry using a cathodically pretreated boron-doped diamond electrode
no DOI — not checkedSimultaneous square-wave voltammetric determination of paracetamol , caffeine and orphenadrine in pharmaceutical formulations using a cathodically pretreated boron-doped diamond electrode
no DOI — not checkedA progressive electrochemical sensor for food quality control : Reliable determination of theobromine in chocolate products using a miniaturized boron-doped diamond electrode
What this badge says. CiteStamped means the CHECKABLE references of this work were clean at the dated check: each resolved to a known work in a public registry, and none carried a retraction notice at that time. It says nothing about the quality, findings, or importance of the work itself, and nothing about references deposited without a DOI.

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