BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 29580534)

  • 1. Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations.
    Servent A; Boulanger R; Davrieux F; Pinot MN; Tardan E; Forestier-Chiron N; Hue C
    Food Res Int; 2018 May; 107():675-682. PubMed ID: 29580534
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemical and flavor profile changes of cocoa beans (
    Fang Y; Li R; Chu Z; Zhu K; Gu F; Zhang Y
    Food Sci Nutr; 2020 Aug; 8(8):4121-4133. PubMed ID: 32884693
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Potential cocoa butter substitute derived from mango seed kernel.
    Kaur G; Kaur D; Kansal SK; Garg M; Krishania M
    Food Chem; 2022 Mar; 372():131244. PubMed ID: 34628118
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador.
    Colonges K; Seguine E; Saltos A; Davrieux F; Minier J; Jimenez JC; Lahon MC; Calderon D; Subia C; Sotomayor I; Fernández F; Fouet O; Rhoné B; Argout X; Lebrun M; Costet P; Lanaud C; Boulanger R; Loor Solorzano RG
    Plant Genome; 2022 Dec; 15(4):e20218. PubMed ID: 36065790
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter.
    Hwang J; Jun H; Roh S; Lee SJ; Mun JM; Kim SW; Chung MY; Kim IH; Kim BH
    Molecules; 2021 May; 26(11):. PubMed ID: 34072180
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy.
    Bresson S; Lecuelle A; Bougrioua F; El Hadri M; Baeten V; Courty M; Pilard S; Rigaud S; Faivre V
    Food Chem; 2021 Nov; 363():130319. PubMed ID: 34139519
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass.
    Mota-Gutierrez J; Ferrocino I; Giordano M; Suarez-Quiroz ML; Gonzalez-Ríos O; Cocolin L
    Appl Environ Microbiol; 2021 Jun; 87(14):e0042521. PubMed ID: 33990301
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products.
    Liu W; Yao Y; Li C
    Food Chem; 2022 Feb; 370():131002. PubMed ID: 34500296
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Identification of Climate and Genetic Factors That Control Fat Content and Fatty Acid Composition of
    Mustiga GM; Morrissey J; Stack JC; DuVal A; Royaert S; Jansen J; Bizzotto C; Villela-Dias C; Mei L; Cahoon EB; Seguine E; Marelli JP; Motamayor JC
    Front Plant Sci; 2019; 10():1159. PubMed ID: 31681345
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process.
    Melo TS; Pires TC; Engelmann JVP; Monteiro ALO; Maciel LF; Bispo EDS
    J Food Sci Technol; 2021 May; 58(5):1947-1957. PubMed ID: 33897031
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Changes in bioactive compounds during fermentation of cocoa (
    Cortez D; Quispe-Sanchez L; Mestanza M; Oliva-Cruz M; Yoplac I; Torres C; Chavez SG
    Curr Res Food Sci; 2023; 6():100494. PubMed ID: 37095830
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of Solar Pre-Drying and Yeast Starter Inoculation Treatments on the Chemical Composition of Cocoa (
    Tejeda JF; Arango-Angarita J; Cuervo JL
    Foods; 2023 Dec; 12(24):. PubMed ID: 38137259
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Impacts of cocoa pod maturity at harvest and bean fermentation period on the production of chocolate with potential health benefits.
    Tee YK; Bariah K; Hisyam Zainudin B; Samuel Yap KC; Ong NG
    J Sci Food Agric; 2022 Mar; 102(4):1576-1585. PubMed ID: 34405409
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The impact of roasting on cocoa quality parameters.
    Peña-Correa RF; Ataç Mogol B; Fogliano V
    Crit Rev Food Sci Nutr; 2024; 64(13):4348-4361. PubMed ID: 36382628
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Impact of the pre-drying process on the volatile profile of on-farm processed Ecuadorian bulk and fine-flavour cocoa varieties.
    Moreno-Rojas JM; Yadira Erazo Solorzano C; Tuárez García DA; Pereira-Caro G; Ordóñez Díaz JL; Muñoz-Redondo JM; Rodríguez-Solana R
    Food Res Int; 2023 Jul; 169():112938. PubMed ID: 37254362
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties.
    Korcari D; Fanton A; Ricci G; Rabitti NS; Laureati M; Hogenboom J; Pellegrino L; Emide D; Barbiroli A; Fortina MG
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673432
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Tempering of cocoa butter and chocolate using minor lipidic components.
    Chen J; Ghazani SM; Stobbs JA; Marangoni AG
    Nat Commun; 2021 Aug; 12(1):5018. PubMed ID: 34465789
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction.
    Aumpai K; Tan CP; Huang Q; Sonwai S
    Food Chem; 2022 Aug; 384():132535. PubMed ID: 35219991
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain.
    Purbaningrum K; Hidayat C; Witasari LD; Utami T
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832893
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.