These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

102 related articles for article (PubMed ID: 13319078)

  • 1. A study of cocoa syrups for taste preference.
    REID AW; BECKER CH
    J Am Pharm Assoc Am Pharm Assoc; 1956 Mar; 45(3):160-2. PubMed ID: 13319078
    [No Abstract]   [Full Text] [Related]  

  • 2. The use of cocoa syrups for masking the taste of quinine hydrochloride.
    REID AW; BECKER CH
    J Am Pharm Assoc Am Pharm Assoc; 1956 Mar; 45(3):151-2. PubMed ID: 13319075
    [No Abstract]   [Full Text] [Related]  

  • 3. Use of starch/xanthan gum combinations as thickeners of cocoa syrups.
    Sikora M; Juszczak L; Sady M; Krawontka J
    Nahrung; 2003 Apr; 47(2):106-13. PubMed ID: 12744288
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.
    Stark T; Bareuther S; Hofmann T
    J Agric Food Chem; 2006 Jul; 54(15):5530-9. PubMed ID: 16848542
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Cacao alkaloids and polyphenols: Mechanisms that regulate their biosynthesis and its im- plications on the taste and aroma.
    Vazquez-Ovando A; Ovando-Medina I; Adriano-Anaya L; Betancur-Ancona D; Salvador-Figueroa M
    Arch Latinoam Nutr; 2016 Sep; 66(3):239-254. PubMed ID: 29870611
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [The further use of the Neusal solution in other butyrometers than that of milk for determination of the fats in sugared milk products, chocolate and in cocoa].
    DEMONT P
    Mitt Geb Lebensmittelunters Hyg; 1954; 45(2):104-8. PubMed ID: 13193911
    [No Abstract]   [Full Text] [Related]  

  • 7. Adding cocoa to sucrose: the effect on cold pain tolerance.
    Eggleston K; White TL; Sheehe PR
    Chem Senses; 2010 May; 35(4):269-77. PubMed ID: 20197300
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Genetic control of novel food preference in mice.
    Bolivar VJ; Flaherty L
    Mamm Genome; 2004 Mar; 15(3):193-8. PubMed ID: 15014968
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Isolation, structure determination, synthesis, and sensory activity of N-phenylpropenoyl-L-amino acids from cocoa (Theobroma cacao).
    Stark T; Hofmann T
    J Agric Food Chem; 2005 Jun; 53(13):5419-28. PubMed ID: 15969528
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Cocoa (Theobroma cacao L.) hulls: a posible commercial source of pectins].
    Barazarte H; Sangronis E; Unai E
    Arch Latinoam Nutr; 2008 Mar; 58(1):64-70. PubMed ID: 18589574
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao).
    Stark T; Hofmann T
    J Agric Food Chem; 2005 Sep; 53(18):7222-31. PubMed ID: 16131134
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties.
    Pawłowska K; Kuligowski M; Jasińska-Kuligowska I; Kidoń M; Siger A; Rudzińska M; Nowak J
    Plant Foods Hum Nutr; 2018 Sep; 73(3):196-202. PubMed ID: 29948608
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Evaluation of bitterness suppression of macrolide dry syrups by jellies.
    Tsuji E; Uchida T; Fukui A; Fujii R; Sunada H
    Chem Pharm Bull (Tokyo); 2006 Mar; 54(3):310-4. PubMed ID: 16508183
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemical composition and flavor of ecuadorian cocoa liquor.
    Luna F; Crouzillat D; Cirou L; Bucheli P
    J Agric Food Chem; 2002 Jun; 50(12):3527-32. PubMed ID: 12033823
    [TBL] [Abstract][Full Text] [Related]  

  • 15. It's Gettin' Hot in Here: Breeding Robust Yeast Starter Cultures for Cocoa Fermentation.
    Papalexandratou Z; Nielsen DS
    Trends Microbiol; 2016 Mar; 24(3):168-170. PubMed ID: 26803379
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
    Stark T; Bareuther S; Hofmann T
    J Agric Food Chem; 2005 Jun; 53(13):5407-18. PubMed ID: 15969527
    [TBL] [Abstract][Full Text] [Related]  

  • 17. The effect of lactic acid bacteria on cocoa bean fermentation.
    Ho VT; Zhao J; Fleet G
    Int J Food Microbiol; 2015 Jul; 205():54-67. PubMed ID: 25889523
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes.
    Linssen JP; Janssens JL; Reitsma JC; Roozen JP
    Food Addit Contam; 1991; 8(1):1-7. PubMed ID: 2015928
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.
    Crafack M; Mikkelsen MB; Saerens S; Knudsen M; Blennow A; Lowor S; Takrama J; Swiegers JH; Petersen GB; Heimdal H; Nielsen DS
    Int J Food Microbiol; 2013 Oct; 167(1):103-16. PubMed ID: 23866910
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identification of the bitter principle of cocoa.
    Pickenhagen W; Dietrich P
    Helv Chim Acta; 1975 Jun; 58(4):1078-86. PubMed ID: 1158737
    [No Abstract]   [Full Text] [Related]  

    [Next]    [New Search]
    of 6.