{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,23]],"date-time":"2026-09-23T20:32:26Z","timestamp":1790195546159,"version":"4.1.0"},"reference-count":40,"publisher":"American Chemical Society (ACS)","issue":"34","license":[{"start":{"date-parts":[[2019,7,23]],"date-time":"2019-07-23T00:00:00Z","timestamp":1563840000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-029"},{"start":{"date-parts":[[2019,7,23]],"date-time":"2019-07-23T00:00:00Z","timestamp":1563840000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-037"},{"start":{"date-parts":[[2019,7,23]],"date-time":"2019-07-23T00:00:00Z","timestamp":1563840000000},"content-version":"stm-asf","delay-in-days":0,"URL":"https:\/\/doi.org\/10.15223\/policy-045"}],"funder":[{"name":"NZAid programme"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J. Agric. Food Chem."],"published-print":{"date-parts":[[2019,8,28]]},"DOI":"10.1021\/acs.jafc.9b03448","type":"journal-article","created":{"date-parts":[[2019,7,23]],"date-time":"2019-07-23T14:33:52Z","timestamp":1563892432000},"page":"9501-9509","source":"Crossref","is-referenced-by-count":25,"title":["Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes"],"prefix":"10.1021","volume":"67","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9526-0363","authenticated-orcid":true,"given":"Noor Ariefandie","family":"Febrianto","sequence":"first","affiliation":[{"name":"School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand"},{"name":"Indonesian Coffee and Cocoa Research Institute (ICCRI), Jl. PB Sudirman No. 90 Jember, East Java 68118, Indonesia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Fan","family":"Zhu","sequence":"additional","affiliation":[{"name":"School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"316","published-online":{"date-parts":[[2019,7,23]]},"reference":[{"issue":"3","key":"ref1\/cit1","volume-title":"ICCO Quarterly Bulletin of Cocoa Statistics","author":"ICCO"},{"key":"ref2\/cit2","doi-asserted-by":"publisher","DOI":"10.1016\/S0963-9969(00)00068-5"},{"key":"ref3\/cit3","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.8b06418"},{"key":"ref4\/cit4","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2016.03.026"},{"key":"ref5\/cit5","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2014.05.031"},{"key":"ref6\/cit6","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2017.06.007"},{"key":"ref7\/cit7","doi-asserted-by":"publisher","DOI":"10.1021\/jf0608726"},{"key":"ref8\/cit8","volume-title":"Chocolate Science and Technology","author":"Afoakwa E. O.","year":"2008","edition":"2"},{"key":"ref9\/cit9","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-009-1132-y"},{"key":"ref10\/cit10","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2016.01.012"},{"key":"ref11\/cit11","doi-asserted-by":"publisher","DOI":"10.3390\/horticulturae3030045"},{"key":"ref12\/cit12","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.6088"},{"key":"ref13\/cit13","doi-asserted-by":"publisher","DOI":"10.1021\/jf801336s"},{"key":"ref14\/cit14","doi-asserted-by":"publisher","DOI":"10.1021\/ci300563h"},{"key":"ref15\/cit15","doi-asserted-by":"publisher","DOI":"10.5740\/jaoacint.12-162"},{"key":"ref16\/cit16","doi-asserted-by":"publisher","DOI":"10.1021\/jf101867t"},{"key":"ref17\/cit17","doi-asserted-by":"publisher","DOI":"10.1021\/jf0728754"},{"key":"ref18\/cit18","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b04625"},{"key":"ref19\/cit19","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.05.026"},{"key":"ref20\/cit20","doi-asserted-by":"publisher","DOI":"10.1021\/jf020214v"},{"key":"ref21\/cit21","doi-asserted-by":"publisher","DOI":"10.1046\/j.1365-2621.2003.00674.x"},{"key":"ref22\/cit22","unstructured":"BSN.  SNI 2323:2008 Biji Kakao; Badan\nStandardisasi Nasional: Jakarta, 2008; pp 1\u201337."},{"key":"ref23\/cit23","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2012.11.129"},{"key":"ref24\/cit24","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2015.01.130"},{"key":"ref25\/cit25","doi-asserted-by":"publisher","DOI":"10.1111\/1541-4337.12180"},{"key":"ref26\/cit26","volume-title":"Project to Determine the Physical, Chemical and Organoleptic Parameters to Differentiate between Fine and Bulk Cocoa","author":"Amores F.","year":"2007"},{"key":"ref27\/cit27","doi-asserted-by":"publisher","DOI":"10.1007\/s00213-006-0341-3"},{"key":"ref28\/cit28","unstructured":"Davrieux, F.; Assemat, S.; Sukha, D.\nA.; Bastianelli, D.; Portillo, E.; Boulanger, R. E.; Bastianelli, D.; Cros, E. Genotype characterization of cocoa into genetic groups through caffeine and theobromine content predicted by near infrared spectroscopy. In  Near Infrared Spectroscopy; Proceedings of 12th International Conference on Near Infrared Spectroscopy, Auckland, April 2005; Burling-Claridge, G. R., Holroyd, S. E., Sumner, R. M. W., Eds. IM Publications: Chichester, 2007; pp 382\u2013386."},{"key":"ref29\/cit29","first-page":"169","volume-title":"Industrial Chocolate Manufacture and Use","author":"Ziegleder G.","year":"2009","edition":"4"},{"key":"ref30\/cit30","doi-asserted-by":"publisher","DOI":"10.1016\/j.phytochem.2005.03.025"},{"key":"ref31\/cit31","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2009.07.002"},{"key":"ref32\/cit32","doi-asserted-by":"publisher","DOI":"10.3136\/fstr.9.205"},{"key":"ref33\/cit33","doi-asserted-by":"crossref","DOI":"10.1007\/978-1-4615-4913-0","volume-title":"Plant Secondary Metabolism","author":"Seigler D. S.","year":"1998"},{"key":"ref34\/cit34","doi-asserted-by":"publisher","DOI":"10.1021\/jf901434d"},{"key":"ref35\/cit35","doi-asserted-by":"publisher","DOI":"10.3390\/molecules23112916"},{"key":"ref36\/cit36","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1002\/9781118923597.ch2","volume-title":"Beckett\u2019s Industrial Chocolate Manufacture and Use","author":"Fowler M. S.","year":"2017","edition":"5"},{"key":"ref37\/cit37","doi-asserted-by":"publisher","DOI":"10.1016\/0308-8146(95)93938-N"},{"key":"ref38\/cit38","doi-asserted-by":"publisher","DOI":"10.11248\/jsta.55.84"},{"key":"ref39\/cit39","doi-asserted-by":"publisher","DOI":"10.1016\/j.pmpp.2007.05.001"},{"key":"ref40\/cit40","doi-asserted-by":"publisher","DOI":"10.22302\/iccri.jur.pelitaperkebunan.v31i3.172"}],"container-title":["Journal of Agricultural and Food Chemistry"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/pubs.acs.org\/doi\/pdf\/10.1021\/acs.jafc.9b03448","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,4,17]],"date-time":"2023-04-17T17:26:02Z","timestamp":1681752362000},"score":1,"resource":{"primary":{"URL":"https:\/\/pubs.acs.org\/doi\/10.1021\/acs.jafc.9b03448"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,7,23]]},"references-count":40,"journal-issue":{"issue":"34","published-print":{"date-parts":[[2019,8,28]]}},"alternative-id":["10.1021\/acs.jafc.9b03448"],"URL":"https:\/\/doi.org\/10.1021\/acs.jafc.9b03448","relation":{},"ISSN":["0021-8561","1520-5118"],"issn-type":[{"value":"0021-8561","type":"print"},{"value":"1520-5118","type":"electronic"}],"subject":[],"published":{"date-parts":[[2019,7,23]]}}}