203 related articles for article (PubMed ID: 32663755)
1. 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]
2. The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds.
Sioriki E; Tuenter E; de Walle DV; Lemarcq V; Cazin CSJ; Nolan SP; Pieters L; Dewettinck K
Food Chem; 2022 Jul; 381():132082. PubMed ID: 35114618
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. Characterization of new flavan-3-ol derivatives in fermented cocoa beans.
Fayeulle N; Vallverdu-Queralt A; Meudec E; Hue C; Boulanger R; Cheynier V; Sommerer N
Food Chem; 2018 Sep; 259():207-212. PubMed ID: 29680045
[TBL] [Abstract][Full Text] [Related]
9. Profiling flavor characteristics of cold brew coffee with GC-MS, electronic nose and tongue: effect of roasting degrees and freeze-drying.
Zhang D; Gao M; Cai Y; Wu J; Lao F
J Sci Food Agric; 2024 Aug; 104(10):6139-6148. PubMed ID: 38442084
[TBL] [Abstract][Full Text] [Related]
10. Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa.
De Taeye C; Caullet G; Eyamo Evina VJ; Collin S
J Agric Food Chem; 2017 Mar; 65(8):1715-1723. PubMed ID: 28207258
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Identification and quantification of free and bound phenolic compounds contained in the high-molecular weight melanoidin fractions derived from two different types of cocoa beans by UHPLC-DAD-ESI-HR-MS
Oracz J; Nebesny E; Żyżelewicz D
Food Res Int; 2019 Jan; 115():135-149. PubMed ID: 30599925
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Degradation of (-)-epicatechin and procyanidin B2 in aqueous and lipidic model systems. first evidence of "chemical" flavan-3-ol oligomers in processed cocoa.
De Taeye C; Cibaka ML; Jerkovic V; Collin S
J Agric Food Chem; 2014 Sep; 62(36):9002-16. PubMed ID: 25167469
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. 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]
17. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans.
Urbańska B; Kowalska H; Szulc K; Ziarno M; Pochitskaya I; Kowalska J
Molecules; 2021 Apr; 26(9):. PubMed ID: 33922933
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Sensory-guided decomposition of roasted cocoa nibs (Theobroma cacao) and structure determination of taste-active polyphenols.
Stark T; Bareuther S; Hofmann T
J Agric Food Chem; 2005 Jun; 53(13):5407-18. PubMed ID: 15969527
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]