BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

413 related articles for article (PubMed ID: 31554139)

  • 1. 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]  

  • 2. 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]  

  • 3. Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory 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; 2020 Jun; 132():109116. PubMed ID: 32331645
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 6. Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by Selected Ion Flow Tube-Mass Spectrometry (SIFT-MS).
    Huang Y; Barringer SA
    J Food Sci; 2010; 75(1):C121-7. PubMed ID: 20492142
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Roasting-induced changes in cocoa beans with respect to the mood pyramid.
    Lemarcq V; Tuenter E; Bondarenko A; Van de Walle D; De Vuyst L; Pieters L; Sioriki E; Dewettinck K
    Food Chem; 2020 Dec; 332():127467. PubMed ID: 32663755
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Changes in key aroma compounds of Criollo cocoa beans during roasting.
    Frauendorfer F; Schieberle P
    J Agric Food Chem; 2008 Nov; 56(21):10244-51. PubMed ID: 18925740
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS).
    Huang Y; Barringer SA
    J Food Sci; 2011 Mar; 76(2):C279-86. PubMed ID: 21535747
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Investigations on the Aroma of Cocoa Pulp ( Theobroma cacao L.) and Its Influence on the Odor of Fermented Cocoa Beans.
    Chetschik I; Kneubühl M; Chatelain K; Schlüter A; Bernath K; Hühn T
    J Agric Food Chem; 2018 Mar; 66(10):2467-2472. PubMed ID: 28318272
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. Comparison of the Aroma Composition and Sensory Properties of Dark Chocolates Made with Moist Incubated and Fermented Cocoa Beans.
    Schlüter A; Hühn T; Kneubühl M; Chatelain K; Rohn S; Chetschik I
    J Agric Food Chem; 2022 Apr; 70(13):4057-4065. PubMed ID: 35316045
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics.
    Barbosa-Pereira L; Rojo-Poveda O; Ferrocino I; Giordano M; Zeppa G
    Food Res Int; 2019 Sep; 123():684-696. PubMed ID: 31285018
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Characterisation of the chocolate aroma in roast jackfruit seeds.
    Spada FP; Balagiannis DP; Purgatto E; do Alencar SM; Canniatti-Brazaca SG; Parker JK
    Food Chem; 2021 Aug; 354():129537. PubMed ID: 33756328
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Roasting process shaping the chemical profile of roasted green tea and the association with aroma features.
    Zhu YM; Dong JJ; Jin J; Liu JH; Zheng XQ; Lu JL; Liang YR; Ye JH
    Food Chem; 2021 Aug; 353():129428. PubMed ID: 33714119
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Roasting conditions for preserving cocoa flavan-3-ol monomers and oligomers: interesting behaviour of Criollo clones.
    De Taeye C; Bodart M; Caullet G; Collin S
    J Sci Food Agric; 2017 Sep; 97(12):4001-4008. PubMed ID: 28194790
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 21.