Stanley, T. H., Van Buiten, C. B., Baker, S. A., Elias, R. J., Anantheswaran, R. C., & Lambert, J. D. (2018). Impact of Roasting on the Flavan-3-ol Composition, Sensory-Related Chemistry, and In Vitro Pancreatic Lipase Inhibitory Activity of Cocoa Beans. Food Chem.

Stanley, Todd H., Charlene B. Van Buiten, Scott A. Baker, Ryan J. Elias, Ramaswamy C. Anantheswaran, and Joshua D. Lambert. "Impact of Roasting On the Flavan-3-ol Composition, Sensory-Related Chemistry, and In Vitro Pancreatic Lipase Inhibitory Activity of Cocoa Beans." Food Chem 2018.

Stanley, Todd H., et al. "Impact of Roasting On the Flavan-3-ol Composition, Sensory-Related Chemistry, and In Vitro Pancreatic Lipase Inhibitory Activity of Cocoa Beans." Food Chem 2018.