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.
320 related articles for article (PubMed ID: 27769412)
21. 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]
22. Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa ( Haruna L; Abano EE; Teye E; Tukwarlba I; Yeboah W; Agyei KJ; Lukeman M Int J Food Sci; 2024; 2024():5198607. PubMed ID: 39145148 [TBL] [Abstract][Full Text] [Related]
23. Estimating cocoa bean parameters by FT-NIRS and chemometrics analysis. Teye E; Huang X; Sam-Amoah LK; Takrama J; Boison D; Botchway F; Kumi F Food Chem; 2015 Jun; 176():403-10. PubMed ID: 25624249 [TBL] [Abstract][Full Text] [Related]
24. Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase. Jinap S; Ikrawan Y; Bakar J; Saari N; Lioe HN J Food Sci; 2008 Sep; 73(7):H141-7. PubMed ID: 18803708 [TBL] [Abstract][Full Text] [Related]
25. 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]
26. Impact of fermentation, drying, roasting, and Dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients. Payne MJ; Hurst WJ; Miller KB; Rank C; Stuart DA J Agric Food Chem; 2010 Oct; 58(19):10518-27. PubMed ID: 20843086 [TBL] [Abstract][Full Text] [Related]
27. Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components. Voigt J; Janek K; Textoris-Taube K; Niewienda A; Wöstemeyer J Food Chem; 2016 Feb; 192():706-13. PubMed ID: 26304401 [TBL] [Abstract][Full Text] [Related]
28. Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method. Scollo E; Neville DCA; Oruna-Concha MJ; Trotin M; Umaharan P; Sukha D; Kalloo R; Cramer R Food Chem; 2020 Jun; 316():126350. PubMed ID: 32045819 [TBL] [Abstract][Full Text] [Related]
29. Fermentation in fine cocoa type Scavina: Change in standard quality as the effect of use of starters yeast in fermentation. Santos DS; Rezende RP; Santos TFD; Marques ELS; Ferreira ACR; Silva ABCE; Romano CC; Santos DWDC; Dias JCT; Tavares Bisneto JD Food Chem; 2020 Oct; 328():127110. PubMed ID: 32464557 [TBL] [Abstract][Full Text] [Related]
30. Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry. Megías-Pérez R; Grimbs S; D'Souza RN; Bernaert H; Kuhnert N Food Chem; 2018 Aug; 258():284-294. PubMed ID: 29655735 [TBL] [Abstract][Full Text] [Related]
31. Influence of two anti-fungal Lactobacillus fermentum-Saccharomyces cerevisiae co-cultures on cocoa bean fermentation and final bean quality. Romanens E; Pedan V; Meile L; Miescher Schwenninger S PLoS One; 2020; 15(10):e0239365. PubMed ID: 33001998 [TBL] [Abstract][Full Text] [Related]
32. 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]
33. 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]
34. 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]
35. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra. Nielsen DS; Snitkjaer P; van den Berg F Int J Food Microbiol; 2008 Jul; 125(2):133-40. PubMed ID: 18499292 [TBL] [Abstract][Full Text] [Related]
36. The cocoa bean fermentation process: from ecosystem analysis to starter culture development. De Vuyst L; Weckx S J Appl Microbiol; 2016 Jul; 121(1):5-17. PubMed ID: 26743883 [TBL] [Abstract][Full Text] [Related]
37. Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans. Schlüter A; André A; Hühn T; Rohn S; Chetschik I J Agric Food Chem; 2022 Dec; 70(51):16335-16346. PubMed ID: 36524976 [TBL] [Abstract][Full Text] [Related]
38. Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans. Ferreira OS; Chagas-Junior GCA; Chisté RC; Martins LHDS; Andrade EHA; Nascimento LDD; Lopes AS J Food Sci; 2022 Sep; 87(9):4148-4161. PubMed ID: 35986623 [TBL] [Abstract][Full Text] [Related]
39. A lab-scale model system for cocoa bean fermentation. Romanens E; Näf R; Lobmaier T; Pedan V; Leischtfeld SF; Meile L; Schwenninger SM Appl Microbiol Biotechnol; 2018 Apr; 102(7):3349-3362. PubMed ID: 29492640 [TBL] [Abstract][Full Text] [Related]
40. Characterization of the Proteome of Theobroma cacao Beans by Nano-UHPLC-ESI MS/MS. Scollo E; Neville D; Oruna-Concha MJ; Trotin M; Cramer R Proteomics; 2018 Feb; 18(3-4):. PubMed ID: 29280563 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]