[1] Abaya, D. D. (20220. Development of Talisay (Terminalia catappa) Butter. https://etcor.org/storage/iJOINED/Vol.%20I(3),%2039-44.pdf

[2] Agroforestry.org - Traditional Tree Profiles. (n.d.). Agroforestry.org. https://agroforestry.org/free-publications/traditional-tree-profiles

[3] Akpakpan, A. E., & Akpabio, U. D. (2012). Evaluation of proximate composition, mineral element and anti-nutrient in almond (Terminalia catappa) seeds. Research Journal of Applied Sciences, 7(9-12), 489-493. https://shorturl.at/rtBV6

[4] Anand, A., Divya, N., & Kotti, P. (2015). An updated review of Terminalia catappa. Pharmacognosy Reviews, 9(18), 93. https://doi.org/10.4103/0973-7847.162103

[5] Beckett, S. T. (2019). The science of chocolate. Royal Society of Chemistry. https://shorturl.at/oEPY1

[6] Bui, C., Lin, L. Y., Wu, C. Y., Chiu, Y. W., & Chiou, H. Y. (2021). Association between emotional eating and frequency of unhealthy food consumption among Taiwanese adolescents. Nutrients, 13(8), 2739.https://www.mdpi.com/2072-6643/13/8/2739

[7] Camiguin. (2012). Talisay Nut: Grace writes on the Camiguin she loves. Retrieved from https://grace514.wordpress.com/2009/04/01/talisay-nut/

[8] Carpio Chrishamay, C., & Sasa, M. R. S. (2022). Talisay Tree (Terminalia Catapa) Nut Spread. IC-ITECHS, 3(1), 127-137. https://jurnal.stiki.ac.id/IC-ITECHS/article/view/782/524

[9] Corton, R. C. I. G., Jordan, K. M., Suarez, J. A. I., Gesalan, U. Z. M., Carlet, C. J., & Valdez, A. G. (2022). Acceptability of Theobroma cacao as an Alternative Tea. ASEAN Journal of Agriculture and Food Engineering, 1(1), 23-28. https://ejournal.bumipublikasinusantara.id/index.php/ajafe/article/view/154

[10] Das, A. K., Islam, M. N., Faruk, M. O., Ashaduzzaman, M., & Dungani, R. (2020). Review on tannins: Extraction processes, applications and possibilities. South African Journal of Botany, 135, 58-70. https://www.sciencedirect.com/science/article/pii/S0254629920310267

[11] Dijk, R.; van den Berg, D.; Beumer, R.; de Boer, E.; Dijkstra, A.; Kalkman, P.; Stegeman, H.; Uyttendaele, M.; Veenendaal, H. Microbiologie van Voedingsmiddelen-Methoden, Principes en Criteria; Noordervlietmedia B.V.: Houten, The Netherlands, 2007 https://research.wur.nl/en/publications/microbiologie-van-voedingsmiddelen-methoden-principes-en-criteria

[12] Ero, E. O., Osadolor, H. B., & Oyakhilome, L. I. (2023). Effect of Aqueous Leaf Extract of Terminalia catappa (Indian Almond) on the Liver of Alloxan-Induced Diabetic Wistar Rat. International Journal of Research and Scientific Innovation, 10(05), 79-87.

https://shorturl.at/eAWY6

[13] Filimonau, V., & De Coteau, D. A. (2019). Food waste management in hospitality operations: A critical review. Tourism Management, 71, 234–245. https://doi.org/10.1016/j.tourman.2018.10.009

G. Stuart, Philippine Medicinal Plants. 2012, http://stuartxchange.com/Talisay.html,

[14] Franklin, L.M.; Mitchell, A.E. Review of the Sensory and Chemical Characteristics of Almond (Prunus dulcis) Flavor. J. Agric. Food Chem. 2019, 67, 2743–2753. https://pubs.acs.org/doi/full/10.1021/acs.jafc.8b06606

[15] Hunaefi, D., Tarigan, S. S., Dwinawati, E., Sholehuddin, Z. F., Taqi, F. M., & Zeller, Y. H. M. (2023). Sensory Mapping of UHT Milk with Single-Origin Chocolate. Jurnal Teknologi dan Industri Pangan, 34(1), 25-36. https://jurnalpenyuluhan.ipb.ac.id/index.php/jtip/article/view/34696

[16] Jeyaraman, J., Jesuretnam, B. R., & Ramar, K. (2022). Effect of stacking sequence on dynamic mechanical properties of Indian almond–Kenaf fiber reinforced hybrid composites. Journal of Natural Fibers, 19(12), 4381-4392. https://www.tandfonline.com/doi/abs/10.1080/15440478.2020.1858219

[17] Jr, F. R. (2004). The Book of Edible Nuts. In Google Books. Courier Corporation. https://books.google.com.ph/books?hl=en&lr=&id=7CK8LFCcvtcC&oi=fnd&pg=PR9&dq=mild+cocoa+and+strong+nutty+Indian+almond+terminalia+catappa&ots=P_BCsxpf1w&sig=k9eL87-EzfpjtG64-WP4hWoLZp4&redir_esc=y#v=onepage&q=nutty&f=false

[18] Kauz, T., Dunkel, A., & Hofmann, T. (2021). High-throughput quantitation of key cocoa tastants by means of ultra-high-performance liquid chromatography tandem mass spectrometry and application to a global sample set. Journal of Agricultural and Food Chemistry, 69(29), 8200-8212. https://pubs.acs.org/doi/abs/10.1021/acs.jafc.1c01987

[19] Kissiedu, K. O., K. Agbenorhevi, J., & Datsomor, D. N. (2020). Optimization of sensory acceptability of milk chocolate containing okra pectin as emulsifier. International Journal of Food Properties, 23(1), 1310-1323. https://www.tandfonline.com/doi/full/10.1080/10942912.2020.1800728

[20] Kongor, J. E., & Rahadian Aji Muhammad, D. (2023). Processing of Cocoa and Development of Chocolate Beverages. In Natural Products in Beverages: Botany, Phytochemistry, Pharmacology and Processing (pp. 1-37). Cham: Springer International Publishing. https://link.springer.com/referenceworkentry/10.1007/978-3-031-04195-2_7-1

[21] Krapf, T., & Gantenbein-Demarchi, C. (2010). Thermal inactivation of Salmonella spp. during conching. LWT-Food Science and Technology, 43(4), 720-723. https://www.sciencedirect.com/science/article/abs/pii/S0023643809003041

[22] Krysiak, W., Adamski, R., & Żyżelewicz, D. (2013). Factors Affecting the Color of Roasted Cocoa Bean. Journal of Food Quality, 36(1), 21–31. https://doi.org/10.1111/jfq.12009

[23] Lasekan, O., Alfi, K., & Abbas, K. A. (2012). Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.). International Journal of Food Properties, 15(5), 1120-1132. https://www.tandfonline.com/doi/full/10.1080/10942912.2010.514086

[24] Lembregts, C., & Van Den Bergh, B. (2019). Making each unit count: The role of discretizing units in quantity expressions. Journal of Consumer Research, 45(5), 1051-1067. https://academic.oup.com/jcr/article-abstract/45/5/1051/4970010

[25[ Martin-Rios, C., Demen-Meier, C., Gössling, S., & Cornuz, C. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196–206. https://doi.org/10.1016/j.wasman.2018.07.033

[26] Mijena, R. B. (2017). Optimization of Sesame Roasting Parameters and Level of Ingredients for Sesame Fat Spread Production. International Journal of Nutrition and Food Sciences, 6, 149-157. https://doi.org/10.11648/j.ijnfs.20170604.11

[27] Mininel, F. J., Leonardo Junior, C. S., Espanha, L. G., Resende, F. A., Varanda, E. A., Leite, C. Q. F., ... & Dos Santos, L. C. (2014). Characterization and quantification of compounds in the hydroalcoholic extract of the leaves from Terminalia catappa Linn.(Combretaceae) and their mutagenic activity. Evidence-Based Complementary and Alternative Medicine, 2014. https://www.hindawi.com/journals/ecam/2014/676902/

[28] Montagna, M. T., Diella, G., Triggiano, F., Caponio, G. R., Giglio, O. D., Caggiano, G., Ciaula, A. D., & Portincasa, P. (2019). Chocolate, “Food of the Gods”: History, Science, and Human Health. International Journal of Environmental Research and Public Health, 16(24). https://doi.org/10.3390/ijerph16244960

[29] Ng, S., Lasekan, O., Muhammad, K., Sulaiman, R., & Hussain, N. (2014). Effect of roasting conditions on color development and Fourier transform infrared spectroscopy (FTIR-ATR) analysis of Malaysian-grown tropical almond nuts (Terminalia catappa L.)

Chemistry Central Journal, 8, 1-11. https://link.springer.com/article/10.1186/s13065-014-0055-2

[30] Ng, S., Lasekan, O., Muhammad, K. S., Hussain, N., & Sulaiman, R. (2015). Physicochemical properties of Malaysian-grown tropical almond nuts (Terminalia catappa). Journal of food science and technology, 52, 6623-6630. https://link.springer.com/article/10.1007/s13197-015-1737-z

[31] Owusu, M., Petersen, M. A., & Heimdal, H. (2011). Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions. Journal of Food Science and Technology, 50(5), 909–917. https://doi.org/10.1007/s13197-011-0420-2

[32] Panditharathna, G. M., & Rajapakse, C. S. K. (2023). A comparative study of the nutritional, pharmaceutical and photoprotective properties of almond (Prunus dulcis) and tropical almond (Terminalia catappa) nuts. http://repository.kln.ac.lk/handle/123456789/26882

[33] Perez, M., Lopez-Yerena, A., & Vallverdú-Queralt, A. (2021). Traceability, authenticity and sustainability of cocoa and chocolate products: A challenge for the chocolate industry. Critical Reviews in Food Science and Nutrition, 62(2), 475-489. https://www.tandfonline.com/doi/full/10.1080/10408398.2020.1819769

[34] Qian, S., Cheng, S., Liu, Z., Xu, F., & Yu, J. (2020). A rapid method to evaluate the chocolate smoothness based on the tribological measurement. Journal of Texture Studies, 51(6), 882-890. https://onlinelibrary.wiley.com/doi/abs/10.1111/jtxs.12562

[35] RAMLI, N., HASSAN, O., SAID, M., SAMSUDIN, W., & IDRIS, N. A. (2006). INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS. Journal of Food Processing and Preservation, 30(3), 280–298. https://doi.org/10.1111/j.1745-4549.2006.00065.x

[36] Rasouli Pirouzian, H., Alakas, E., Cayir, M., Yakisik, E., Toker, O. S., Kaya, Ş., & Tanyeri, O. (2021). Buttermilk as milk powder and whey substitute in compound milk chocolate: Comparative study and optimisation. International Journal of Dairy Technology, 74(1), 246-257. https://onlinelibrary.wiley.com/doi/abs/10.1111/1471-0307.12736

[37] Reyes, P. B., Victoria, M., & Gonzales, M. (2020). Isolation and identification of starch from Terminaliacatappa (Talisay) fruit: a potential substitute for commercial flour. TEST Engineering and Management, 83, 11864-11873. https://research.lpubatangas.edu.ph/wp-content/uploads/2020/06/Reyes-and-Gonzales-Test-Engineering.pdf

[38] Santos, O. V. D., Lorenzo, N. D., & Lannes, S. C. D. S. (2016). Chemical, morphological, and thermogravimetric of Terminalia catappa Linn. Food Science and Technology, 36, 151-158. https://www.scielo.br/j/cta/a/LtPLByqQNT3Mw7pSSNrTQgm/

[39] Sarkar, S. K., Miyaji, T., Sasaki, J. I., Biswas, S. N., Ali, S., & Salam, A. (2020). Fatty acid composition, Physico-chemical and anti-oxidant properties of almond seed (Terminalia Catappia L) oil and its therapeutic uses. Journal of Global Biosciences, 9(5), 7419-7433.

https://shorturl.at/pzX39

[40] Seem, S. A., Yuan, Y. V., & Tou, J. C. (2019). Chocolate and chocolate constituents influence bone health and osteoporosis risk. Nutrition, 65, 74-84. https://www.sciencedirect.com/science/article/abs/pii/S0899900719300176

[41] Spada, F. P., de Alencar, S. M., & Purgatto, E. (2022). Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods, 6, 100158. https://www.sciencedirect.com/science/article/pii/S2666833522000466

[42] Stuart, Godofredo U. (2016). Talisay: Terminalia catappa, tropical almond. Retrieved from http://www.stuartxchange.org/Talisay.html

[43] Talbot, G. (2012). Chocolate and cocoa butter—Structure and composition. In Cocoa butter and related compounds (pp. 1-33). AOCS Press. https://www.sciencedirect.com/science/article/abs/pii/B9780983079125500049

[44] Toker, O. S., Palabiyik, I., & Konar, N. (2019). Chocolate quality and conching. Trends in Food Science & Technology, 91, 446-453. https://www.sciencedirect.com/science/article/abs/pii/S092422441930305X?via%3Dihub

[45] Toker OS, Palabiyik I, Pirouzian HR, Aktar T, Konar N. Chocolate aroma: Factors, importance and analysis. Trends Food Sci Technol. 2020;99: 580–592. https://www.sciencedirect.com/science/article/abs/pii/S0924224418309099?via%3Dihub

[46] Wagner, J., Wilkin, J. D., Szymkowiak, A., & Grigor, J. (2023). Sensory and affective response to chocolate differing in cocoa content: a TDS and facial electromyography approach. Physiology & behavior, 270, 114308. https://www.sciencedirect.com/science/article/pii/S0031938423002330

[47] Wollgarten, S., Yuce, C., Koos, E., & Willenbacher, N. (2016). Tailoring flow behavior and texture of water based cocoa suspensions. Food hydrocolloids, 52, 167-174. https://www.sciencedirect.com/science/article/abs/pii/S0268005X15002660

[48] Yakubu, Y., Lee, S. Y., & Shaari, K. (2021). Chemical profiles of Terminalia catappa LINN nut and Terminalia subspathulata KING fruit. https://www.cabidigitallibrary.org/doi/full/10.5555/20210472460

[49] Zhao, T., Hong, S. I., Lee, J., Lee, J. S., & Kim, I. H. (2012). Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil. Journal of Food Science, 77, 1-6