112 related articles for article (PubMed ID: 30011739)
1. Fourier transform ion cyclotron resonance mass spectrometrical analysis of raw fermented cocoa beans of Cameroon and Ivory Coast origin.
Milev BP; Patras MA; Dittmar T; Vrancken G; Kuhnert N
Food Res Int; 2014 Oct; 64():958-961. PubMed ID: 30011739
[TBL] [Abstract][Full Text] [Related]
2. Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometry.
Megías-Pérez R; Ruiz-Matute AI; Corno M; Kuhnert N
J Chromatogr A; 2019 Jan; 1584():135-143. PubMed ID: 30554780
[TBL] [Abstract][Full Text] [Related]
3. Investigating time dependent cocoa bean fermentation by ESI-FT-ICR mass spectrometry.
Kuhnert N; D'souza RN; Behrends B; Ullrich MS; Witt M
Food Res Int; 2020 Jul; 133():109209. PubMed ID: 32466948
[TBL] [Abstract][Full Text] [Related]
4. Two- and three-dimensional van krevelen diagrams: a graphical analysis complementary to the kendrick mass plot for sorting elemental compositions of complex organic mixtures based on ultrahigh-resolution broadband fourier transform ion cyclotron resonance mass measurements.
Wu Z; Rodgers RP; Marshall AG
Anal Chem; 2004 May; 76(9):2511-6. PubMed ID: 15117191
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. 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]
8. Comparison of the bacterial species diversity of spontaneous cocoa bean fermentations carried out at selected farms in Ivory Coast and Brazil.
Papalexandratou Z; Camu N; Falony G; De Vuyst L
Food Microbiol; 2011 Aug; 28(5):964-73. PubMed ID: 21569940
[TBL] [Abstract][Full Text] [Related]
9. Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans.
Kumari N; Grimbs A; D'Souza RN; Verma SK; Corno M; Kuhnert N; Ullrich MS
Food Res Int; 2018 Sep; 111():137-147. PubMed ID: 30007670
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Chemical compositional analysis of soil fulvic acids using Fourier transform ion cyclotron resonance mass spectrometry.
Ikeya K; Sleighter RL; Hatcher PG; Watanabe A
Rapid Commun Mass Spectrom; 2020 Aug; 34(15):e8801. PubMed ID: 32246878
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. 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]
16. PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins.
Acierno V; Fasciani G; Kiani S; Caligiani A; van Ruth S
Food Chem; 2019 Aug; 289():591-602. PubMed ID: 30955653
[TBL] [Abstract][Full Text] [Related]
17. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.
Romero-Cortes T; Salgado-Cervantes MA; García-Alamilla P; García-Alvarado MA; Rodríguez-Jimenes Gdel C; Hidalgo-Morales M; Robles-Olvera V
J Sci Food Agric; 2013 Aug; 93(10):2596-604. PubMed ID: 23553798
[TBL] [Abstract][Full Text] [Related]
18. Pichia kudrazevii and Candida nitrativorans are the most well-adapted and relevant yeast species fermenting cocoa in Agneby-Tiassa, a local Ivorian cocoa producing region.
Samagaci L; Ouattara H; Niamké S; Lemaire M
Food Res Int; 2016 Nov; 89(Pt 1):773-780. PubMed ID: 28460978
[TBL] [Abstract][Full Text] [Related]
19. Two dimensional correlation analysis of Fourier transform ion cyclotron resonance mass spectra of dissolved organic matter: a new graphical analysis of trends.
Abdulla HA; Sleighter RL; Hatcher PG
Anal Chem; 2013 Apr; 85(8):3895-902. PubMed ID: 23472832
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
