464 related articles for article (PubMed ID: 32662271)
1. 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]
2. Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes.
Febrianto NA; Zhu F
J Agric Food Chem; 2019 Aug; 67(34):9501-9509. PubMed ID: 31334642
[TBL] [Abstract][Full Text] [Related]
3. Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao.
Febrianto NA; Zhu F
Food Res Int; 2022 Nov; 161():111764. PubMed ID: 36192930
[TBL] [Abstract][Full Text] [Related]
4. Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation.
Febrianto NA; Zhu F
J Agric Food Chem; 2019 Mar; 67(11):3150-3158. PubMed ID: 30794392
[TBL] [Abstract][Full Text] [Related]
5. Effect of fermentation and drying on cocoa polyphenols.
Albertini B; Schoubben A; Guarnaccia D; Pinelli F; Della Vecchia M; Ricci M; Di Renzo GC; Blasi P
J Agric Food Chem; 2015 Nov; 63(45):9948-53. PubMed ID: 26086521
[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. Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil.
Moreira IMDV; Vilela LF; Santos C; Lima N; Schwan RF
Food Res Int; 2018 Jul; 109():196-203. PubMed ID: 29803442
[TBL] [Abstract][Full Text] [Related]
8. Diversity of cacao trees in Waslala, Nicaragua: associations between genotype spectra, product quality and yield potential.
Trognitz B; Cros E; Assemat S; Davrieux F; Forestier-Chiron N; Ayestas E; Kuant A; Scheldeman X; Hermann M
PLoS One; 2013; 8(1):e54079. PubMed ID: 23349790
[TBL] [Abstract][Full Text] [Related]
9. The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
Żyżelewicz D; Budryn G; Oracz J; Antolak H; Kręgiel D; Kaczmarska M
Food Res Int; 2018 Nov; 113():234-244. PubMed ID: 30195517
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. 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]
14. 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]
15. 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]
16. 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]
17. 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]
18. 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]
19. Cacao alkaloids and polyphenols: Mechanisms that regulate their biosynthesis and its im- plications on the taste and aroma.
Vazquez-Ovando A; Ovando-Medina I; Adriano-Anaya L; Betancur-Ancona D; Salvador-Figueroa M
Arch Latinoam Nutr; 2016 Sep; 66(3):239-254. PubMed ID: 29870611
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
