Cocoa, Chocolate, and Confectionery Research Group (CCCRG)


PUBLICATIONS OF RESEARCH ON COCOA, CHOCOLATE AND CONFECTIONERY CONDUCTED IN THE FOOD SCIENCE DEPARTMENT AT THE PENNYSLVANIA STATE UNIVERSITY
1964-1996



  1. PATTON, S., P.G. KEENEY, E.N. BOYD. Some Problems in Conducting Flavor Research. Proc. 18th Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. Sec. 14; Manuf. Conf. 44(5):35-39. (1964).

  2. BOYD, E.N., P.G. KEENEY, S. PATTON. The Measurement of Monocarbonyl Classes in Cocoa Beans and Chocolate Liquor with Special Reference to Flavor. J. Food Sci., 30(5):854-859. (1965).

  3. KEENEY, P.G., L.B. CAMPBELL, J.G. PARSONS. PMCA Sponsored Research at The Pennsylvania State University. Proc. Ann. Prod. Conf., Penna Manuf. Conf. Assoc.20: 1-13. (1966).

  4. KEENEY, P.G., L.B. CAMPBELL. Some Aspects of Heat Induced Chemical Changes in Confectionary Products. Proc. Ann. Prod. Conf. Penna. Manuf. Conf. Assoc.21:14-17. (9167). Manuf. Conf. 37:31-34. (1967); and Candy Industry. 128:5-10. (1967).

  5. KEENEY, P.G., J.G. PARSONS. Flavor Sampling Techniques Subject of Cocoa Bean Research. Sci. for the Farmer 15:2-3. (1967).

  6. CAMPBELL, L.B., P.G. KEENEY. Temper Level Effects on Fat Bloom Formation on Dark Chocolate Coatings. Food Technol. 33(9):1150-1151. (1968).

  7. CAMPBELL, L.B., P.G. KEENEY. Development in Fat Bloom Research on Dark Chocolate Coating. Manuf. Conf. 38(5):77-82. (1969).

  8. CAMPBELL, L.B., D.A. ANDERSEN, P.G. KEENEY. Hydrogenated Milk Fat as an Inhibitor of the Fat Bloom Defect in Dark Chocolate. J. Dairy Sci. 52(7):976-979. (1969).

  9. deBRUIN, E.J., P.G. KEENEY. Chemical and Mechanical Properties of Milk Caramel as Affected by Composition. Prod. Conf., Penna. Manuf. 23:11-15. (1969); Manuf. Conf. 39:31-35 (1969); Candy Industry 133(11):5, 9, 17-19, 31 (1969).

  10. HANSEN, A.P., P.G. KEENEY. Distribution of Carbonyls of Moldy Cocoa Beans Between Cocoa Butter and Cocoa Cake Fractions. Intern. Choc. Rev. 24(1):2-5. (1969).

  11. PARSONS, J.C., P.G. KEENEY. Phospholipids Concentration in Cocoa Butter and Its Relationship to Viscosity in Dark Chocolate. J. Am. Oil Chem. Soc. 46(8):425-527. (1969).

  12. BARRILE, J.C., J.F. CONE, P.G. KEENEY. A study of Salmonellae Survival in Milk Chocolate. Manuf. Conf. 40:34-39. (1970).

  13. BARRILE, J.C., J.F. CONE. Effect of Added Moisture on the Heat Resistance of Salmonella anatum in Milk Chocolate. Appl. Micro. 19:177-178. (1970).

  14. HANSEN, A.P., P.G. KEENEY. Comparison of Carbonyl Compounds in Moldy and non-Moldy Cocoa Beans. J. Food Sci. 35(1):37-40. (1970).

  15. KAVANAUGH, T.E., G.A. REINECCIUS, P.G. KEENEY, W. WEISSBERGER. Mold Induced Changes in Cocoa Lipids. J. Am. Oil Chem. Soc. 47(9):34-346. (1970).

  16. PARSONS, J.G., P.G. KEENEY, S. PATTON. Identification and Quantitative Analysis of Phospholipids in Cocoa Beans. J. Food Sci. 24:497-499. (1970).

  17. REINECCIUS, G.A., T.E. KAVANAUGH, P.G. KEENEY. Identification and Quantitation of Free Neutral Carbohydrates in Milk Products by Gas-Gas Liquid Chromatography and Mass Spectrometry. J. Dairy Sci. 53(8):1018-1022. (1970).

  18. SMITH, P.W., P.G. KEENEY. Flavor of Milk Caramel as Affected by Composition. Manuf. Conf. 40(6):54-62. (1970); Proc. Ann. Prod. Conf. Penna. Manuf. Conf. Assoc. 24:15-19. (1970); Candy Industry 135(5):5-11. (1970).

  19. BARRILE, J.C., K. OSTOVAR, P.G. KEENEY. Microflora of Cocoa Beans Before and After Roasting at 150°C. J. Milk Food Technol. 34(7):369-371. (1971).

  20. KEENEY, P.G. Research with Chocolate Solves Problems of Bloom. Sci. in Agri. 27(2):11. (1971).

  21. KEENEY, P.G., P.W. SMITH. A Guide to Controlling Oxidation in Butter Creams. Candy Industry & Snack. 136(7):68-73. (1971); Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. 25:15-18. (1971).

  22. KEENEY, P.G. CMA Research Has Added Knowledge of Chocolate Industry. Manuf. Conf. 4196:104. (1971).

  23. KEENEY, P.G., G.M. ARNER, J.G. PARSONS. Measurement of Pyroole and Furan Aldehydes in Cocoa Beans and Chocolate Products. Inter. Choc. Rev. 26(3):66-71. (1971).

  24. WEISBERGER, W., T.E. KAVANAUGH, P.G. KEENEY. Identification and Quantitation of Several Nonvolatile Organic Acids of Cocoa Beans. J. Food Sci. 36:877-879. (1971).

  25. KROGER, M. The Occurrence of DDT and Its Derivatives in Cocoa Beans. Intern. Choc. Rev. 26(3):66-71. (1971).

  26. deBRUIN, E.J., P.G. KEENEY. Structural Features of Milk Caramel Revealed throughout Mechanical Measurements and Scanning Electron Microscopy. Ann. Prod. Conf. Penna. Manuf. Conf. Assoc. 26:12-17. (1972). Also, Candy and Snack Industry. 138(1):40-44. (1972)

  27. KEENEY, P.G. Various Interactions in Chocolate Flavor. J. Am. Oil Chem. Soc 49(10):567-572. (1972).

  28. KEENEY, P.G. (Informational Material) Latin American Development Science 180(4081):11. (1972).

  29. REINECCIUS, G.A., P.G. KEENEY, W. WEISSBERGER. Factors Affecting the Concentrations of Pyrazines in Cocoa Beans. J. Agr. Food Chem. 20(2):202-206. (1972).

  30. REINECCIUS, G.A., D.A. ANDERSEN, T.E. KAVANAUGH, P.G. KEENEY. Identification and Quantification of the Free Sugars in Cocoa Beans. J. Agr. Food Chem. 20(2):199-202. (1972).

  31. ZAK, E.L., K. OSTOVAR, P.G. KEENEY. Implication of Bacillus subtilis in the Synthesis of Tetramethylpyrazine. J. Food Sci. 37:967-968. (1972).

  32. ERICKSON, J.A., W. WEISSBERGER, P.G. KEENEY. Tocopherols in the Unsaponifiable Fraction of Cocoa Lipids. J. Food Sci. 38:1158-1161. (1973).

  33. OSTOVAR, K. A Study on Survival of Staphylococcus aureus in Dark and Milk Chocolate. J. Food Sci. 38:663-664. (1973).

  34. KEENEY, P.G. Cocoa Research in Brazil. Proc. Prod. Conf., Penna. Manuf. Conf. Assoc. 27:13-16. (1973).

  35. KEENEY, P.G. Cocoa Research in Brazil. (In English and Portuguese) Special Cir. of Div. of Comm. of CEPLAC, Itabuna, Bahia, Brazil. 6pp. (1973).

  36. OSTOVAR, K., P.G. KEENEY. Isolation and Characterization of Micro-organisms Involved in the Fermentation of Trinidad’s Cacao Beans. J. Food Sci. 38:611-617. (1973).

  37. KEENEY, P.G. Chemistry of Chocolate Studied in Laboratory. Sci. in Agr. 21:7. (1974).

  38. KEENEY, P.G., D.L. ZAK. Effect of varietal and Process Differences on Extractability and Electrophoretic Behavior of Cocoa Bean Proteins. Proc. 1st Intern. Congress on Cocoa and Chocolate Res., pp. 135-140, Munich. (1974).

  39. KEENEY, P.G., K. TALAPATRA. Flavor Alterations in Milk Caramel Related to Changes in Composition of the Aroma Fraction. Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. 28:20-24. (1974).

  40. ZAK, D.L., P.G. KEENEY. Disc Gel Electrophoresis: A Technique Involving Florescent Staining Prior to Separation. J. Agr. Food Chem. 22(5):800-802. (1974).

  41. DIMICK, P.S. The Formation and Characteristics of Flavor Components Derived from Food Lipids. Manuf. Conf. 55(9):45-52. (1975).

  42. DIMICK, P.S. Natural or Process Modified Lipids Hold Key to Flavor, Aroma Developments. Candy and Snack Industry. 140(8):35. (1975).

  43. DIMICK, P.S. The Formation and Characteristics of Flavor Components Derived from Food Lipids. Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. 29:25-31. (1975).

  44. KEENEY, P.G., K. TALAPATRA. Flavor Alterations in Milk Caramel Related to Changes in Composition of the Aroma Fraction. Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc.28:14-19. (1974); Gordian 71(7-8):235-239. (1975).

  45. WEAVER, J.C., M. KROGER, G.L. HARGROVE. Rat Growth Promotion with Theobromine and Cocoa. Lebensn. -Wiss.-u.-Technol 8:57-59. (1975).

  46. DIMICK, P.S. Acceptable Dairy Foods Require Flavor Research. Science in Agriculture (Pa. Agr. Exp. Sta) 23(4):27.

  47. GINGRICH, G.L., P.S. DIMICK. Ingredient Changes in Milk Caramel Affect Quality of Finished Product. Candy and Snack Industry. 141(10):48. (1976).

  48. GINGRICH, B.L., P.S. DIMICK. Subjective and Objective Evaluation of Milk Caramels. Proc. Ann. Prod. Conf. of the Penna. manuf. Conf. Assoc. 30:23-30. (1976).

  49. ZAK, D.L., P.G. KEENEY. Extraction and Fractionation of Cocoa Proteins as Applied to Several Varieties of Cocoa Beans. J. Agr. Food. Chem. 24. (1976).

  50. ZAK, D.L., P.G. KEENEY. Changes in Cocoa Proteins During Ripening of Fruit, Fermentation and Further Processing of Cocoa Beans. J. Agr. Food Chem. 24(3):483-486. (1976).

  51. TIMBIE, D.J., P.G. KEENEY. Extraction, Fractionation, and Amino Acid Composition of Brazilian Common Cacao Proteins. J. Agr. Food Chem. 25(2):424-426. (1977).

  52. TIMBIE, D.J., P.G. KEENEY. Mono-Disaccharide analysis of Confectionery Products by High-Pressure Liquid Chromatography Especially Relating to Precolumns and Other Suggestions for Contending with Contaminants. J. Food Sci. 42(6):1590-1599. (1977).

  53. DIMICK, P.S. Photochemical Effects on the Constituents of Milk. Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. 32: 32-42. (1978).

  54. DIMICK, P.S., HOSKIN, J.C. 1978. Packaging Key to Milk Quality. Sci. in Agri. 25(3):12. (1978).

  55. LEHRIAN, D.W., P.G. KEENEY, A.S. LOPEZ (CEPLAC, Itabuna, Brazil). Method for the Measurement of Phenols Associated with the Smoky/Hammy Flavor Defect of Cocoa Beans and Chocolate Liquor. J. Food Sci. 43:743-745. (1978).

  56. LOPEZ, A.S. (CEPLAC, Itabuna, Brazil), D.W. Lehrian, L.V. Lehrian. Optimum Temperature and pH of Invertase of the Seeds of Theobroma cacao L. Rev. Theobroma (Brazil) 8:105-112. (1978).

  57. TIMBIE, D.J., L. SECHRIST, P.G. KEENEY. Application of High-Pressure Liquid Chromatography to the Study of Variable Affecting Theobromine and Caffeine Concentrations in Cocoa Beans. J. Food Sci. 43:560-565. (1978).

  58. GINGRICH, G.L., P.S. DIMICK. Effect of Ingredient Formulation on the Quality of Milk Caramels. Lebensm. -Wiss.-u-Technol. 12:108-114. (1979).

  59. HEMMATI, P.F., P.G. KEENEY. Detection and Quantification of Whey Ingredients in Milk Chocolate Using SDS-Gel Electrophoresis and High-Performance Liquid Chromatography. J. Food Sci. 44(5):1353-1357. (1979).

  60. HOSKIN, J.M., P.S. DIMICK. Volatile Fatty Acid Changes During Conching of Chocolate. Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. 33:23-31. (1979)

  61. KEENEY, P.G. Reports on Cacao Products. J. Assoc. Off. Anal. Chem. 62(2):369 (1979).

  62. KEENEY, P.G., D.L. LEHRIAN. Cocoa Research in Brazil Conducted by Penn Staters. Sci. in Agri. 26(4):6. (1979).

  63. MANIERE, F.Y., P.S. DIMICK. Effect of conching on the Flavor of the Dark Semi-Sweet Chocolate. Proc. Ann. Prod. Conf. of the Penna. Manuf. Conf. Assoc. 31:25-34. (1977); Also, Candy and Snack Industry 144(2):42-48. (1979).

  64. MANIERE, F.Y., P.S. DIMICK. Effects of Conching on the Flavor and Volatile Components of Dark Semi-Sweet Chocolate. Lebensm.-Wiss.-u.-Technol. 12:102-107. (1979).

  65. MANIERE, F.Y., DIMICK, P.S. Effects of Conching on the Flavor Volatile Components of Dark Semi-Sweet Chocolate. Candy and Snack Industry. 144(2):42-48. (1979).

  66. DIMICK, P.S., J.M. HOSKIN. Structural Observation of Cocoa Beans Relative to Fractionated Protein Components. J. Agr. Food Chem. 28(2):472-474. (1980).

  67. HOSKIN, J.M., P.S. DIMICK, R.R. DANIELS. Scanning Electron Microscopy of the Theobroma cacao Seed. J. Food Sci 45(6):1538-1540 and 1545. (1980).

  68. HOSKIN, J.M., P.S. DIMICK. Observation of Chocolate During Conching by Scanning Electron Microscopy and Viscometry. J. Food Sci. 45(6):1541-1545. (1980).

  69. LEHRIAN, D.W., P.G. KEENEY. Changes in Lipid Components of Cacao Seeds During Growth and Ripening of Cacao Fruit. J. Am. Oil Chem. Soc. 57(5):61-65. (1980).

  70. LEHRIAN, D.W., P.G. KEENEY, D.R. BUTLER, (CEPLAC, Itabuna, Brazil). Triglyceride Characteristics of Cocoa Butter from Fruit Matured in a Microclimate of Elevated Temperature. J. Am. Oil Chem. Soc. 57(2):66-69. (1980).

  71. SCHMIEDER, R.L., P.G. KEENEY. Characterization and Quantification of Starch in Cocoa Beans and Chocolate Products. J. Food Sci. 45(3):555-557, 563. (1980).

  72. TIMBIE, D.J., P.G. KEENEY. Comparison of Several Types of Cocoa Beans Relative to Fractionated Protein Components. J. Agr. Food Chem. 28(2):472-474. (1980).

  73. DIMICK, P.S., J.M. HOSKIN. Chemicophysical Aspects of Chocolate Processing - A Review. Can. Inst. Food Sci. and Technol. J. 14:269-282. (1981).

  74. MANNING, D.M., P.S. DIMICK. Microscopic Methods of Evaluating Cocoa Butter Crystallization Studies. Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. 35:56-62. (1981).

  75. STRANG, L.A., P.S. DIMICK. Evaluation of the Effect of Heating on Alfalfa Honey. J. Apricultural Res. 20(2):121-124. (1981).

  76. HOSKIN, J.C., P.S. DIMICK. The Conching Process: Role of Browning Reactions and Sulfur Compounds. Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. 36:23-31. (1982).

  77. HOSKIN, J.C., P.S. DIMICK. The Conching Process: Role of Browning Reactions and Sulfur Compounds. 147(9):28-38. (1982).

  78. HOSKIN, J.C., P.S. DIMICK. The Conching Process: Role of Browning Reactions and Sulfur Compounds. Candy Industry 147(9):28-38. (1982).

  79. DIMICK, P.S. Development of Flavour in Chocolate. Proc. of Seminar Entitled “Towards Better Acceptance of Malaysian Cocoa”. MARDI HQ Serdang Selangor, Malaysia. pp. 15-21. (1983).

  80. KEENEY, P.G. Acceptance of Malaysian Cocoa Among the U.S. Chocolate Manufacturers. Proc. of Seminar Entitled “Towards Better Acceptance of Malaysian Cocoa”. MARDI HQ Serdang Selangor, Malaysia. pp. 7-10. (1983).

  81. KIM, H., P.G. KEENEY. Method of analysis for (-)-Epicatechin in Cocoa Beans by High Performance Liquid Chromatography, J. Food Sci. 48(2):548-551. (1983).

  82. KIM, H., P.G. KEENEY. Polyphenols-Tannins in Cocoa Beans. Proc. Penna. Manuf. Conf. Assoc. Ann. Prod. Conf. 37:60-63. (1983).

  83. MANNING, D.M., P.S. DIMICK. Interpreting the Thermal Characteristics of Cocoa Butter Using the Differential Scanning Calorimeter. Proc. Ann. Prod. conf., Penna Manuf. Conf. Assoc. 37:28-32. (1983); Manuf. Conf. 63(9):73-80. (1983).

  84. MANNING, D.M., DIMICK, P.S. Interpreting the Thermal Characteristics of Cocoa Butter Using the Differential Scanning Calorimeter. The Manuf. Conf. 63(9):73-80. (1983).

  85. MANNING, D.M., P.S. DIMICK. Cocoa Butter Crystal Forms Affect Confection Quality. Sci. in Agric. 30(4):13. (1983).

  86. HOSKIN, J.C., P.S. DIMICK. Role of Nonenzymatic Browning During the Processing of Chocolate - A Review. Proc. Bioch. 19(3):92-104. (1984).

  87. HOSKIN, J.C., P.S. DIMICK. Role of Sulfur Compounds in the Development of Chocolate Flavor - A Review. Proc. Bioch. 19(4):150-156. (1984).

  88. KILARA, A., P.S. DIMICK, P.G. KEENEY. Control of the Browning Reactions in Confections. Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. 38:52-57. (1984).

  89. KIM, H., P.G. KEENEY. (-)-Epicatechin Content in Fermented and Unfermented Cocoa Beans. J. Food Sci. 49(4):1090-1092. (1984).

  90. MANNING, D.M., P.S. DIMICK. Cocoa Butter Crystallization. Proc. Ann. Prod. Conf., Penna. Manuf. Conf. Assoc. 38:29-33. (1984).

  91. MANNING, D.M., P.S. DIMICK. Crystal Morphology of Cocoa Butter. Food Microstructure. 4:249-265. (1985).

  92. FRITZ, P.J., KAUFFMAN, J.M., ROBERTSON, C.A., WILSON, M.R. Cocoa Butter Biosynthesis: Purification and Characterization of a Soluble sn-glycerol Acyltransferase from Cocoa Seeds. J. Biol. Chem. 261:194-199. (1986).

  93. FRITZ, P.J., ZENG, F., STETLER, D.A. Biotechnology: Applications to the Cacao Plant. Proc. of the Cacao Biotechnology Symposium, P.S. Dimick, ed. Dept. Food Science, College of Agricultural Sciences, The Pennsylvania State University, pp. 121-136. (1986).

  94. FRITZ, P.J. Plant Metabolism: Triacylglycerides in cocoa. Proc. Bio. Expo. ’86, Butterworth Publishers, Stoneham, MA pp. 55-69. (1986).

  95. DIMICK, P.S., DAVIS, T.R. Solidification of Cocoa Butter. Proc. Ann. PMCA Prod. Conf. 40:104-108. (1986).

  96. SHAMSUDDIN, S.B., DIMICK, P.S. Qualitative and Quantitative Measurements of Cacoa Bean Fermentation. Proc. of the Cacao Biotechnology Symposium. Dimick, P.S. (ed.) Dept. of Food Science, Penn State University, University Park, PA 16802. (1986).

  97. DIMICK, P.S. (Editor) Cacao Biotechnology. Publ. Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, pp. 154. (1986).

  98. DIMICK, P.S., DAVIS, T.R. Solidification of Cocoa Butter. The Manu. Confectioner. 66(6):123-128. (1986).

  99. CHAISERI, S., DIMICK, P.S. Cocoa Butter - Its Composition and Properties. The Manu. Confectioner. 67(9):115-122. (1987).

  100. DIMICK, P.S., MANNING, D.M. Thermal and Compositional Properties of Cocoa Butter During Static Crystallization. J. Amer. Oil. Chem. Soc. 64(12):1663-1669. (1987).

  101. HOSKIN, J.C., DIMICK, P.S. In “Industrial Chocolate Manufacture and Use”, Chemistry of Flavour Development in Chocolate, p. 108-121. S.T. Beckett (ed.) Blackie and Son, Ltd., Glasgow, Scotland. (1987).

  102. LOPEZ, A.S., DIMICK, P.S., WALSH, R.M. Scanning Electron Microscopy Studies of the Cellular Changes in Raw, Fermented and Dried Cacao Bean. Food Microstructure. 6:9-16. (1987).

  103. DAVIS, T.R., DIMICK, P.S. Characterization of Cocoa Butter Seed Crystals. Proceeding Ann. Prod. Conf. of PMCA. 41:84-89. (1987).

  104. MCHENRY, L., FRITZ, P.J. Cocoa Butter Biosynthesis: Effect of Temperature on Theobroma cacao Acyltransferases. J. Am. Oil. Chem. Soc. 64:1012- 1015. (1987).

  105. FRITZ, P.J. Cocoa Biotechnology - An Introduction. Proc. PMCA Production Conference, 41;49-54. (1987).

  106. MCHENRY, L., FRITZ, P.J. Cocoa Butter - Biosynthesis -- Cocoa seed diacylglycerol actransferase: Studies on the microsomal bound anzyme. The Metabolism, Structure, and Function of Plant Lipids, Plenum Publishing Corp. New York. pp. 337-339. (1987).

  107. FRITZ, P.J. Theobroma cacao DNA as a Marker for Plant Breeding. Proc. 1st Pan Amer. Develop. Fndn. Cocoa-Forum. (1988).

  108. DAVIS, T.R., DIMICK, P.S. Isolation and Thermal Characterization of High-Melting Seed Crystals Formed During Cocoa Butter Solidification. J. Amer. Oil Chem. Soc. 66(10):1488-1493. (1989).

  109. DAVIS, T.R., DIMICK, P.S. Lipid Composition of High-Melting Seed Crystals Formed During Cocoa Butter Solidification. J. Amer. Oil Chem. Soc. 66(10):1494-1498. (1989).

  110. CHAISERI, S., DIMICK, P.S. Lipid and Hardners characteristics of Cocoa Butters from Different Geographic Regions. J. Amer. Oil Chem. Soc. 66(12):1771-1780. (1989).

  111. GLICENSTEIN, L., FRITZ, P.J. Meiosis in Theobroma cacao, L. Turrialba, 39(4). (1989).

  112. GLICENSTEIN, L., FRITZ, P.J. Ploidy Level in Theobroma cacao, L.J. Heredity, 80:464-467. (1989).

  113. MIRAZON, M., GORA-MASLAK, G. MCHENRY, L., FRITZ, P.J. Theobroma cacao: Protocols for RFLP Analysis, Turriabla, 39:(4). (1989).

  114. FLYNN, W.P., GLICENSTEIN, L., FRITZ, P.J. Theobroma cacao: An Axillary Bud in vitro Propogation Procedure, Plant Cell, Tissue, and Organ Culture, 20:11-17. (1990).

  115. GLICENSTEIN, L.J., FLYNN, W.P., FRITZ, P.J. Clonal Propagation of Theobroma cacao L., Cocoa Growers Bulletin. 43:7-10. (1990).

  116. COUCH, J., FRITZ, P.J. Isolation of DNA from Plants High in Polyphenolics, Plant Molecular Biology Reporter. 8(1)8-12. (1990).

  117. YEOH, H.H., CHUNG, D.K., FRITZ, P.J. Theobroma cacao chloroplast DNA: Isolation, Molecular Cloning, and Characterization, Cafe’ Cacao The’. 34(3):173-178. (1990).

  118. JINAP, S., DIMICK, P.S. Acidic Characteristics of Fermented and Dried Cocoa Beans from Different Countries of Origin. J. Food Sci. 55(2):547-550. (1990).

  119. CHAISERI, S., ARRUDA, D.H., DIMICK, P.S., ENRIQUEZ, G.A. Thermal Characteristics and Composition of Fats from Theobroma Specis. Turrialba 39(4):468-472. (1990).

  120. WONG, M.K., DIMICK, P.S. Quantitative changes in Polyphenol Oxidase and Protein During Theobroma cocao Seed Development. Turrialba 39:(4):506-510. (1990).

  121. WONG, M.K., DIMICK, P.S., HAMMERSTEDT, R.H. Extraction and High Performance Liquid Chromatographic Enrichment of Polyphenol Oxidase from Theobroma cocao Seeds. J. Food Science 55(4):1108-1111. (1990).

  122. FRITZ, P.J., OSEI, J.K, GOODIN, M.M., FURTEK, D.B. Molecular and biochemical markers for genetic analysis of Theobroma cacao. Proc. Inter. Cocoa Res. Conf. - Kuala Lumpur, Malaysia, September 1991:391-400. 1991.

  123. ARRUDA, D.H., DIMICK, P.S. Phospholipid Composition of Lipid Seed Crystal Isolates from Ivory Coast Cocoa Butter. J. Amer. Oil. Chem. Soc. 68(6):385-390. (1991).

  124. DIMICK, P.S. Principles of Cocoa Butter Crystallization. Proceed. Pennsylvania Manufacturing Confectioners Assoc. 45:15-20. Also in Manf. Confectioner 71(5):109-114. (1991).

  125. JINAP, S., DIMICK, P.S. Effect of Roasting an Acidic Characteristics of Cocoa Beans. J. Sci. Food Agr. 54:317-321. (1991).

  126. LOPEZ, A.S., DIMICK, P.S. In “Food Enzymology,” Significance of Enzymes in Cocoa Production,“ P.F. Fox (ed.) Elsevier Applied Science Publishers, Ltd. p. 211-236. (1991).

  127. TAI, H., MCHENRY, L., FRITZ, P.J., FURTEK, D.B. Nucleic Acid Sequence of a 21 kD Cocoa Seed Protein With Homology to the Soybean Trypsin Inhibitor (Kunitz) Family of Protease Inhibitors. Plant Mol. Biol. 16:913-915. (1991).

  128. DODO, H.W., FRITZ, P.J., FURTEK, D.B. A Cocoa 21 Kilodalton Seed Protein Has Trypsin Inhibitory Activity. Cafe Cacao The 36(4):279-284. (1992).

  129. FRITZ, P.J., SAIN, S.L., ANDEBRHAN, T., DZOGBEFIA, V.P., MCHENRY, L., DODO, H., SNYDER, T., PATEL, V., OSEI, J.K., FURTEK, D.B. Characterization: A Requirement for Conservation of Cocoa Genetic Resources for the 21st Century. Proc. Inter. Workshop on the Conservation, Characterization, and Utilization of Cocoa Genetic Resources in the 21st Century - Port of Spain, Trinidad, September 1992: pp. 176-177.

  130. KILARA, A. Ice Cream. Methods of Manufacture. in: Encyclopedia of Food Technology, Food Science and Nutrition. eds. Macrae, R.,Robinson, R.K., and Sadler, M.J., Academic Press, YK Vol 4:2436-2460. (1993).

  131. KILARA, A. Shelf life of ice cream and frozen desserts. in: Shelf Life Studies of Food and Beverages, ed. Charalambous, G., Elsevier Sci. Publ. NY pp325-355. (1993).

  132. AGUILAR, C.A., ZIEGLER, G.R. Lactose Crystallization in Spray-Dried Milk Powders Exposed to Isobutanol. Food Structure 12:43-50. (1993).

  133. AGUILAR, C.A., ZIEGLER, G.R. Lactose in Spray-Dried Whole Milk Powdersand the Processing of Milk Chocolate. Proc. Pennsylvania Manufacturing Confectioners’ Assoc. 47:59-72. (1993).

  134. CHAISERI, S., DIMICK, P.S. Morphological, Chemical and Thermal Characteristics of Cocoa Butter Crystals During Crystal Growth. Inform 4(4):503. (1993).

  135. DIMICK, P.S., THOMAS, L.N., VERTEEG, C. Potential of Fractionated Anhydrous Milk Fat as a Bloom Inhibitor in Dark Chocolate. Inform 4(4):504. (1993).

  136. GUTSHALL-ZAKIS, A., DIMICK, P.S. Influence of Various Refining Treatments on the Crystallization Behavior of Hard and Soft Cocoa Butters and Formulated Dark Chocolate. Proc. Pennsylvania Manufacturing Confectioners Assoc. 47:52-58. Also in Manufacturing Confectioner 73(9):117-123. (1993).

  137. SIDISKY, L.M., DIMICK, P.S. Further Characterization of Steryl Glucosides and Esterified Steryl Glucosides in Cocoa Butter and Seed Crystal Nuclei. Inform 4(4):504. (1993).

  138. VERSTEEG, C., YEP, Y.L., DIMICK, P.S., THOMAS, L.N., PAPALOIS, M. New Fractionated Milkfat Products. Proc. Foodpro-93, Sydney, Australia, July 12-14, Session Dairy, pp 36-47; Australian J. Dairy Tech. 49(5):57-61. (1993).

  139. ZIEGLER, G.R., LIAW, Y.-J. Deodorization and Deacidification of Edible Oils Using Dense Carbon Dioxide. J. Am. Oil Chem. Soc. 70(10)947-953. (1993).

  140. ALI, Md. A.R., DIMICK, P.S. Thermal Analysis of Palm Mid Fraction, Cocoa Butter and Milk Fat Blends by DSC. J. Amer. Oil Chem. Soc. 71(3):299-302. (1994).

  141. ALI, Md. A.R. DIMICK, P.S. Melting and Solidification Characteristics of Confectionery Fats:Anhydrous Milkfat, Lauric Hard Butter, and Cocoa Butter Blends. J. Amer. Oil Chem. Soc. 71(8):803-806. (1994).

  142. ANDEBRHAN, T., FURTEK, D.B. Random Amplified Polymorphic DNA (RAPD) Analysis of Crinipellis Perniciosa Isolates From Different Hosts. Plant Pathology 43(6):1020-1027. (1994).

  143. SAIN, S., ODURO, K.K., FURTEK, D.B. Genetic transformation of cocoa (Theobroma cacao) Leaf Cells Using Agrobacterium Tumefaciens. Plant Cell, Tissue and Organ Culture 37:342-251. (1994).

  144. DODO, H., FURTEK, D.B. Cloning and Sequencing of a Gene Encoding a 21 kDa Trypsin Inhibitor from Theobroma Cacao L. Café Cacao Thé 38(2):113-118. (1994).

  145. PATEL, V.K., SHANKLIN, J., FURTEK, D.B. Changes in Fatty Acid Composition and Stearoyl-acyl Carrier Protein Desaturase Content in Developing Theobroma Cacao Embryos. Planta 193:83-88. (1994).

  146. DIMICK, P.S. Peanut Flavor-Fade Research Report. Manufacturing Confectioner. 74(1):45-48. (1994).

  147. DIMICK, P.S. Dry Fractionation of Milkfat. Proc. Western Hemisphere Specialty Fats Seminar, Karlshamn Oil & Fats Academy. Columbus, OH. (1994).

  148. HOSKIN, J.C., DIMICK, P.S. In “Industrial Chocolate Manufacture and Use”, 2nd Ed., Chemistry of Flavour Development in Chocolate, 2nd Ed., p 102-116 S.T. Beckett (ed) Blackie Academic & Professional, Glasgow, Scotland. (1994).

  149. VERSTEEG, K., YEP, Y.L., THOMAS, L.N., PAPALOIS, M. and DIMICK, P.S. New Fractionated Milkfat Products. Australian J. Dairy Tech. 49(5):57-61. (1994).

  150. DIMICK, P.S. Peanut Flavor-Fade Research. Manufacturing Confectioner 74(1):45-48. (1994).

  151. DIMICK, P.S. Influence de la Composition sur la Cristallisation du Beurre de Cocoa. Organise Conjointement par L’ALLIANCE 7 ET LE CEDUS, Centre d’Etudes et de Documentation de Sucre 30, Paris, p 33-46. (1994).

  152. DIMICK, P.S. Influence of Composition on the Crystallization Behavior of Cocoa Butter. Proc. Organise Conjointement par LE CEDUS ET L’ALLIANCE 7, Centre d’Etudes et de Documentation du Sucre 30, Paris, p 33-46. (1995).

  153. JINAP, S., DIMICK, P.S. and HOLLENDER, R. Flavour Evaluation of Chocolate Formulated from Cocoa Beans from Different Countries. Food Control 6(2):105-110. (1995).

  154. SAVAGE, C.M. and DIMICK, P.S. Influence of Phospholipids During Crystallization of Hard and Soft Cocoa Butters. Manufacturing Confectioner 75(5):127-132. (1995).

  155. LOPEZ, A.S. and DIMICK, P.S. Cocoa Fermentation, in: “Biotechnology”, 2nd Ed, Vol. 9, Chapter 14, Reed, G. and Nagodawithana, T.W. (ed.) VCH Publ., Weinheim, Germany, p. 561-577. (1995).

  156. HOSKIN, J.C. and DIMICK, P.S. Non-enzymatic Browning of Foods, in: “Physico-Chemical Aspects of Food Processing” S.T. Beckett (ed.) St. George’s House, Croyden, Surrey England, Chapter 4, p. 65-77. (1995).

  157. AGUILAR, C.A., DIMICK, P.S., HOLLENDER, R. and ZIEGLER, G.R. Flavor Modification of Milk Chocolate by Conching in a Twin-Screw, Co-Rotating, Continuous Mixer. J. Sensory Studies 10:371-380. (1995).

  158. CHAISERI, S. and DIMICK, P.S. Dynamic Crystallization of Cocoa Butter I. Characterization of Simple Lipids in Rapid- and Slow-Nucleating Cocoa Butters and Their Seed Crystals. J. Amer. Oil Chem. Soc. 72(12): 1491-1496. (1995).

  159. CHAISERI, S. and DIMICK, P.S. Dynamic Crystallization of Cocoa Butter II. Morphological, Thermal and Chemical Characteristics During Crystal Growth. J. Amer. Oil Chem. Soc. 72(12): 1495-1504. (1995).

  160. AGUILAR, C.A., ZIEGLER, G.R. Viscosity of molten chocolate with lactose from spray-dried whole milk powders. J. Food Science, 60(1):120-124. (1995).

  161. SAVAGE, C.M., DIMICK, P.S. Influence of phospholipids during crystalization of hard and soft cocoa butters. Manufacturing Confectioner 75(5):127-132. Also in Proc. Ann. Prod. Conf. of Pennsylvania Manufacturing Confectionery Assoc. of the PMCA. 49:54-59. (1995).

  162. ZIEGLER, G.R., AGUILAR, C.A. Research probes conching in a continuous processor. Candy Industry, May, 36-41. (1995).

  163. WARNER, K.J.H., DIMICK, P.S., ZIEGLER, G. and MUMMA, R.O. Characterization of ‘Flavor-fade’ and Off-flavor Development in Roasted Peanuts. J. Food Sci. 61(2):469472. (1996).

  164. DIMICK, P.S., REDDY, S.Y. and ZIEGLER, G.R. Thermal and Chemical Characteristics of Dry Fractionated Milk Fat. J. Amer. Oil Chem. Soc. 72(9). (1996).

  165. REDDY, S.Y., FULL, N.A., DIMICK, P.S. and ZIEGLER, G.R. Tempering Method for Chocolate using Milk Fat Fractions. J. Amer. Oil Chem. Soc. 73(6):723-727. (1996).

  166. DIMICK, P.S. Formulation of Milk Chocolate Using Milkfat Fractions, Proc. Milkfat Update Conf., AFSIC, Werribee, Victoria, Australia. (1996).

  167. DIMICK, P.S., ZIEGLER, G.R., FULL, N.A., and REDDY, S.Y. Potential Utilisation of Fractionated Milk Fat in Chocolate. Proc. ConTech ’96, Confectionery Manufacturers’ of Australasia, 1:10-21. (1996).

  168. ZIEGLER, G.R., AGUILAR, C., DIMICK, P.S. and HOLLENDER, R. Conching in a Continuous Processor, Proc. Con Tech ’96, Confectionery Manufacturers’ of Australasia, 1:22-28. (1996).

  169. FULL, N.A., REDDY, S.Y., DIMICK, P.S. and ZIEGLER, G.R. Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions. J. Food Sci. 61(5):1068-1072, 1084. (1996).

  170. DIMICK, P.S. Formulation of Milk Chocolate Using Milkfat Fractions. The Australian Journal of Dairy Technology 51:123-126. (1996).

  171. DIMICK, P.S., ZIEGLER, G.R., FULL, N.A. and REDDY, S.Y. Utilization of Fractionated Milk Fat in Chocolate Formulation. Proc. Production and Application of Confectionery Fats. SCI Oils & Fats Group and IChemE, London, UK. (1996).

  172. DIMICK, P.S., ZIEGLER, G.R., FULL, N.A. and REDDY, S.Y. Utilization of Fractionated Anhydrous Milk Fat in Chocolate Manufacture. Proc. Reduced-Fat Food Formulations, International Quality & Productivity Center. Chicago, IL. (1996).

  173. DIMICK, P.S., REDDY, S.Y., and ZIEGLER, G.R. Chemical and Thermal Characteristics of Milk-Fat Fractions Isolated by a Melt Crystallization. J. Amer. Oil Chem. Soc. 73 (12):1647-1652. (1996).

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