426 related articles for article (PubMed ID: 21047135)
1. 1H NMR study of fermented cocoa (Theobroma cacao L.) beans.
Caligiani A; Acquotti D; Cirlini M; Palla G
J Agric Food Chem; 2010 Dec; 58(23):12105-11. PubMed ID: 21047135
[TBL] [Abstract][Full Text] [Related]
2. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels.
Caligiani A; Palla L; Acquotti D; Marseglia A; Palla G
Food Chem; 2014 Aug; 157():94-9. PubMed ID: 24679756
[TBL] [Abstract][Full Text] [Related]
3. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.
Caligiani A; Cirlini M; Palla G; Ravaglia R; Arlorio M
Chirality; 2007 May; 19(4):329-34. PubMed ID: 17357118
[TBL] [Abstract][Full Text] [Related]
4. Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy.
Vargas Jentzsch P; Ciobotă V; Salinas W; Kampe B; Aponte PM; Rösch P; Popp J; Ramos LA
Food Chem; 2016 Nov; 211():274-80. PubMed ID: 27283632
[TBL] [Abstract][Full Text] [Related]
5. Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation.
Febrianto NA; Zhu F
J Agric Food Chem; 2019 Mar; 67(11):3150-3158. PubMed ID: 30794392
[TBL] [Abstract][Full Text] [Related]
6. Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.
Chetschik I; Kneubühl M; Chatelain K; Schlüter A; Bernath K; Hühn T
J Agric Food Chem; 2018 Mar; 66(10):2467-2472. PubMed ID: 28318272
[TBL] [Abstract][Full Text] [Related]
7. Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation.
Febrianto NA; Zhu F
J Agric Food Chem; 2020 Aug; 68(32):8658-8675. PubMed ID: 32662271
[TBL] [Abstract][Full Text] [Related]
8. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
Aculey PC; Snitkjaer P; Owusu M; Bassompiere M; Takrama J; Nørgaard L; Petersen MA; Nielsen DS
J Food Sci; 2010 Aug; 75(6):S300-7. PubMed ID: 20722952
[TBL] [Abstract][Full Text] [Related]
9. Differentiation of Ecuadorian National and CCN-51 cocoa beans and their mixtures by computer vision.
Jimenez JC; Amores FM; Solórzano EG; Rodríguez GA; La Mantia A; Blasi P; Loor RG
J Sci Food Agric; 2018 May; 98(7):2824-2829. PubMed ID: 29168202
[TBL] [Abstract][Full Text] [Related]
10. Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans.
D'Souza RN; Grimbs S; Behrends B; Bernaert H; Ullrich MS; Kuhnert N
Food Res Int; 2017 Sep; 99(Pt 1):550-559. PubMed ID: 28784516
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks.
León-Roque N; Abderrahim M; Nuñez-Alejos L; Arribas SM; Condezo-Hoyos L
Talanta; 2016 Dec; 161():31-39. PubMed ID: 27769412
[TBL] [Abstract][Full Text] [Related]
13. Gas chromatographic determination and mechanism of formation of D-amino acids occurring in fermented and roasted cocoa beans, cocoa powder, chocolate and cocoa shell.
Pätzold R; Brückner H
Amino Acids; 2006 Jul; 31(1):63-72. PubMed ID: 16733618
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans.
Afoakwa EO; Quao J; Budu AS; Takrama J; Saalia FK
Int J Food Sci Nutr; 2011 Nov; 62(7):755-64. PubMed ID: 21599466
[TBL] [Abstract][Full Text] [Related]
16. Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.
Lima LJ; Almeida MH; Nout MJ; Zwietering MH
Crit Rev Food Sci Nutr; 2011 Sep; 51(8):731-61. PubMed ID: 21838556
[TBL] [Abstract][Full Text] [Related]
17. Fate of Anthocyanins through Cocoa Fermentation. Emergence of New Polyphenolic Dimers.
De Taeye C; Eyamo Evina VJ; Caullet G; Niemenak N; Collin S
J Agric Food Chem; 2016 Nov; 64(46):8876-8885. PubMed ID: 27934293
[TBL] [Abstract][Full Text] [Related]
18. Complementary use of
Bindereif SG; Brauer F; Schubert JM; Schwarzinger S; Gebauer G
Food Chem; 2019 Nov; 299():125105. PubMed ID: 31295636
[TBL] [Abstract][Full Text] [Related]
19. Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.
Hue C; Gunata Z; Breysse A; Davrieux F; Boulanger R; Sauvage FX
Food Chem; 2016 Feb; 192():958-64. PubMed ID: 26304435
[TBL] [Abstract][Full Text] [Related]
20. Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans.
Diomande D; Antheaume I; Leroux M; Lalande J; Balayssac S; Remaud GS; Tea I
Food Chem; 2015 Dec; 188():576-82. PubMed ID: 26041233
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]