BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

199 related articles for article (PubMed ID: 20492142)

  • 1. Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS).
    Huang Y; Barringer SA
    J Food Sci; 2010; 75(1):C121-7. PubMed ID: 20492142
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
    Huang Y; Barringer SA
    J Food Sci; 2011 Mar; 76(2):C279-86. PubMed ID: 21535747
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
    Hinneh M; Van de Walle D; Tzompa-Sosa DA; De Winne A; Termote S; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2019 Nov; 125():108550. PubMed ID: 31554139
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Factors affecting the formation of alkylpyrazines during roasting treatment in natural and alkalinized cocoa powder.
    Serra Bonvehí J; Ventura Coll F
    J Agric Food Chem; 2002 Jun; 50(13):3743-50. PubMed ID: 12059153
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Volatile profile of cashews (Anacardium occidentale L.) from different geographical origins during roasting.
    Agila A; Barringer SA
    J Food Sci; 2011; 76(5):C768-74. PubMed ID: 22417425
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).
    Hinneh M; Abotsi EE; Van de Walle D; Tzompa-Sosa DA; De Winne A; Simonis J; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2019 May; 119():84-98. PubMed ID: 30884724
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica).
    Park MH; Seol NG; Chang PS; Yoon SH; Lee JH
    J Food Sci; 2011 Aug; 76(6):C808-16. PubMed ID: 21623788
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of cocoa liquors by GC-MS and LC-MS/MS: focus on alkylpyrazines and flavanols.
    Magi E; Bono L; Di Carro M
    J Mass Spectrom; 2012 Sep; 47(9):1191-7. PubMed ID: 22972787
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions.
    Park MH; Jeong MK; Yeo J; Son HJ; Lim CL; Hong EJ; Noh BS; Lee J
    J Food Sci; 2011; 76(1):C80-8. PubMed ID: 21535659
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
    Marseglia A; Musci M; Rinaldi M; Palla G; Caligiani A
    Food Res Int; 2020 Jun; 132():109101. PubMed ID: 32331661
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).
    Wampler B; Barringer SA
    J Food Sci; 2012 Jun; 77(6):C677-83. PubMed ID: 22590987
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
    Bowman T; Barringer S
    J Food Sci; 2012 Jan; 77(1):C51-60. PubMed ID: 22122232
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).
    Hinneh M; Abotsi EE; Van de Walle D; Tzompa-Sosa DA; De Winne A; Simonis J; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2020 Jun; 132():109116. PubMed ID: 32331645
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
    Counet C; Callemien D; Ouwerx C; Collin S
    J Agric Food Chem; 2002 Apr; 50(8):2385-91. PubMed ID: 11929301
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunus dulcis).
    Agila A; Barringer S
    J Food Sci; 2012 Apr; 77(4):C461-8. PubMed ID: 22429278
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Changes in key aroma compounds of Criollo cocoa beans during roasting.
    Frauendorfer F; Schieberle P
    J Agric Food Chem; 2008 Nov; 56(21):10244-51. PubMed ID: 18925740
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Investigating the flavor compounds in the cocoa powder production process.
    Mohamadi Alasti F; Asefi N; Maleki R; SeiiedlouHeris SS
    Food Sci Nutr; 2019 Dec; 7(12):3892-3901. PubMed ID: 31890167
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Determining degree of roasting in cocoa beans by artificial neural network (ANN)-based electronic nose system and gas chromatography/mass spectrometry (GC/MS).
    Tan J; Kerr WL
    J Sci Food Agric; 2018 Aug; 98(10):3851-3859. PubMed ID: 29363771
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Relationship between procyanidin and flavor contents of cocoa liquors from different origins.
    Counet C; Ouwerx C; Rosoux D; Collin S
    J Agric Food Chem; 2004 Oct; 52(20):6243-9. PubMed ID: 15453694
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of roasting on alkylpyrazin compounds and properties of cocoa powder.
    Asefi N; Ebrahimzadegan S; Maleki R; Seiiedlou-Heris SS
    J Food Sci Technol; 2023 Feb; 60(2):572-580. PubMed ID: 36712197
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.