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1. J. Agric. Food Chem., 2004, 52 (10), pp 2770–2775
Alternative Method for the Quantification by Gas Chromatography Triacylglycerol Class Analysis of Cocoa Butter Equivalent Added to Chocolate Bars
François Guyon, Sarah Destouesse, Joëlle Moustirats, Maryse Esclapez, Marie-Hélène Salagoity, and Bernard Medina

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http://dx.doi.org/10.1021/jf0351523

2. J. Agric. Food Chem., 2008, 56 (5), pp 1602–1605
Effect of Antibloom Fat Migration from a Nut Oil Filling on the Polymorphic Transformation of Cocoa Butter
Kevin W. Smith, Imrot Zand and Geoff Talbot

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http://dx.doi.org/10.1021/jf072151s

3. J. Agric. Food Chem., 2004, 52 (12), pp 3855–3860
Cluster Analysis for the Systematic Grouping of Genuine Cocoa Butter and Cocoa Butter Equivalent Samples Based on Triglyceride Patterns
Manuela Buchgraber, Franz Ulberth, and Elke Anklam

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http://dx.doi.org/10.1021/jf035153v

4.J. Agric. Food Chem., 2006, 54 (11), pp 4057–4061
Procyanidin and Catechin Contents and Antioxidant Capacity of Cocoa and Chocolate Products
Liwei Gu, Suzanne E. House, Xianli Wu, Boxin Ou, and Ronald L. Prior

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http://dx.doi.org/10.1021/jf060360r

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