BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

220 related articles for article (PubMed ID: 31480281)

  • 1. The Chemistry behind Chocolate Production.
    Barišić V; Kopjar M; Jozinović A; Flanjak I; Ačkar Đ; Miličević B; Šubarić D; Jokić S; Babić J
    Molecules; 2019 Aug; 24(17):. PubMed ID: 31480281
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Yeasts are essential for cocoa bean fermentation.
    Ho VT; Zhao J; Fleet G
    Int J Food Microbiol; 2014 Mar; 174():72-87. PubMed ID: 24462702
    [TBL] [Abstract][Full Text] [Related]  

  • 5. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation.
    Santander Muñoz M; Rodríguez Cortina J; Vaillant FE; Escobar Parra S
    Crit Rev Food Sci Nutr; 2020; 60(10):1593-1613. PubMed ID: 30896305
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation.
    Escobar S; Santander M; Zuluaga M; Chacón I; Rodríguez J; Vaillant F
    Food Chem; 2021 Dec; 365():130627. PubMed ID: 34329875
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia.
    Barrientos LDP; Oquendo JDT; Garzón MAG; Álvarez OLM
    Food Res Int; 2019 Jan; 115():259-267. PubMed ID: 30599940
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Flavor formation and character in cocoa and chocolate: a critical review.
    Afoakwa EO; Paterson A; Fowler M; Ryan A
    Crit Rev Food Sci Nutr; 2008 Oct; 48(9):840-57. PubMed ID: 18788009
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (part I: aroma profiling of chocolates).
    Hinneh M; Abotsi EE; Van de Walle D; Tzompa-Sosa DA; De Winne A; Simonis J; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2019 May; 119():84-98. PubMed ID: 30884724
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile.
    Sandoval-Lozano CJ; Caballero-Torres D; López-Giraldo LJ
    Molecules; 2022 Jan; 27(3):. PubMed ID: 35164165
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
    Hinneh M; Van de Walle D; Tzompa-Sosa DA; De Winne A; Termote S; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2019 Nov; 125():108550. PubMed ID: 31554139
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Impact of a Microbial Cocktail Used as a Starter Culture on Cocoa Fermentation and Chocolate Flavor.
    Magalhães da Veiga Moreira I; de Figueiredo Vilela L; da Cruz Pedroso Miguel MG; Santos C; Lima N; Freitas Schwan R
    Molecules; 2017 May; 22(5):. PubMed ID: 28486419
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
    Utrilla-Vázquez M; Rodríguez-Campos J; Avendaño-Arazate CH; Gschaedler A; Lugo-Cervantes E
    Food Res Int; 2020 Mar; 129():108834. PubMed ID: 32036902
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Investigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process.
    Kitani Y; Putri SP; Fukusaki E
    J Biosci Bioeng; 2022 Aug; 134(2):138-143. PubMed ID: 35753972
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.
    Hinneh M; Semanhyia E; Van de Walle D; De Winne A; Tzompa-Sosa DA; Scalone GLL; De Meulenaer B; Messens K; Van Durme J; Afoakwa EO; De Cooman L; Dewettinck K
    Food Res Int; 2018 Sep; 111():607-620. PubMed ID: 30007725
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate.
    Tuenter E; Delbaere C; De Winne A; Bijttebier S; Custers D; Foubert K; Van Durme J; Messens K; Dewettinck K; Pieters L
    Food Res Int; 2020 Apr; 130():108943. PubMed ID: 32156387
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Flavor Chemistry of Cocoa and Cocoa Products-An Overview.
    Aprotosoaie AC; Luca SV; Miron A
    Compr Rev Food Sci Food Saf; 2016 Jan; 15(1):73-91. PubMed ID: 33371573
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chemical and biological properties of cocoa beans affected by processing: a review.
    Febrianto NA; Wang S; Zhu F
    Crit Rev Food Sci Nutr; 2022; 62(30):8403-8434. PubMed ID: 34047627
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Formation of aromatic compounds precursors during fermentation of Criollo and Forastero cocoa.
    Castro-Alayo EM; Idrogo-Vásquez G; Siche R; Cardenas-Toro FP
    Heliyon; 2019 Jan; 5(1):e01157. PubMed ID: 30775565
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.