154 related articles for article (PubMed ID: 31108743)
1. Thermally-induced formation of taste-active 2,5-diketopiperazines from short-chain peptide precursors in cocoa.
Andruszkiewicz PJ; D'Souza RN; Altun I; Corno M; Kuhnert N
Food Res Int; 2019 Jul; 121():217-228. PubMed ID: 31108743
[TBL] [Abstract][Full Text] [Related]
2. Structures, sensory activity, and dose/response functions of 2,5-diketopiperazines in roasted cocoa nibs (Theobroma cacao).
Stark T; Hofmann T
J Agric Food Chem; 2005 Sep; 53(18):7222-31. PubMed ID: 16131134
[TBL] [Abstract][Full Text] [Related]
3. Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments.
Stark T; Bareuther S; Hofmann T
J Agric Food Chem; 2006 Jul; 54(15):5530-9. PubMed ID: 16848542
[TBL] [Abstract][Full Text] [Related]
4. Cocoa-specific flavor components and their peptide precursors.
Scalone GLL; Textoris-Taube K; De Meulenaer B; De Kimpe N; Wöstemeyer J; Voigt J
Food Res Int; 2019 Sep; 123():503-515. PubMed ID: 31284999
[TBL] [Abstract][Full Text] [Related]
5. High-Throughput Quantitation of Key Cocoa Tastants by Means of Ultra-High-Performance Liquid Chromatography Tandem Mass Spectrometry and Application to a Global Sample Set.
Kauz T; Dunkel A; Hofmann T
J Agric Food Chem; 2021 Jul; 69(29):8200-8212. PubMed ID: 34278790
[TBL] [Abstract][Full Text] [Related]
6. UHPLC-MS/MS analysis of cocoa bean proteomes from four different genotypes.
Scollo E; Neville DCA; Oruna-Concha MJ; Trotin M; Cramer R
Food Chem; 2020 Jan; 303():125244. PubMed ID: 31445177
[TBL] [Abstract][Full Text] [Related]
7. Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans.
D'Souza RN; Grimbs A; Grimbs S; Behrends B; Corno M; Ullrich MS; Kuhnert N
Food Res Int; 2018 Jul; 109():506-516. PubMed ID: 29803477
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao).
Zzaman W; Bhat R; Yang TA; Easa AM
J Sci Food Agric; 2017 Oct; 97(13):4429-4437. PubMed ID: 28251656
[TBL] [Abstract][Full Text] [Related]
10. Identification of bitter modulating maillard-catechin reaction products.
Zhang L; Xia Y; Peterson DG
J Agric Food Chem; 2014 Aug; 62(33):8470-7. PubMed ID: 25077686
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential.
Van Durme J; Ingels I; De Winne A
Food Chem; 2016 Aug; 205():66-72. PubMed ID: 27006215
[TBL] [Abstract][Full Text] [Related]
13. HPLC-MS-based design of experiments approach on cocoa roasting.
Andruszkiewicz PJ; Corno M; Kuhnert N
Food Chem; 2021 Oct; 360():129694. PubMed ID: 33989875
[TBL] [Abstract][Full Text] [Related]
14. Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roasting.
Kothe L; Zimmermann BF; Galensa R
Food Chem; 2013 Dec; 141(4):3656-63. PubMed ID: 23993533
[TBL] [Abstract][Full Text] [Related]
15. Development of LC-MS/MS analysis of cyclic dipeptides and its application to tea extract.
Yamamoto K; Hayashi M; Murakami Y; Araki Y; Otsuka Y; Kashiwagi T; Shimamura T; Ukeda H
Biosci Biotechnol Biochem; 2016; 80(1):172-7. PubMed ID: 26299992
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Use of molecular networking to identify 2,5-diketopiperazines in chocolates as potential markers of bean variety.
André A; Casty B; Ullrich L; Chetschik I
Heliyon; 2022 Sep; 8(9):e10770. PubMed ID: 36193528
[TBL] [Abstract][Full Text] [Related]
18. Taste Modulating Peptides from Overfermented Cocoa Beans.
Salger M; Stark TD; Hofmann T
J Agric Food Chem; 2019 Apr; 67(15):4311-4320. PubMed ID: 30916948
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
