BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

180 related articles for article (PubMed ID: 33605811)

  • 21. 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]  

  • 22. Pilot plant extraction of oligo/polysaccharides from cocoa bean shells and their incorporation into chocolate based formulations.
    Younes A; Razmjooyhassankhani N; Waglay A; Mdimagh A; Karboune S
    Food Chem; 2024 Mar; 437(Pt 1):137893. PubMed ID: 37918159
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Development of a sensory wheel and lexicon for chocolate.
    De Pelsmaeker S; De Clercq G; Gellynck X; Schouteten JJ
    Food Res Int; 2019 Feb; 116():1183-1191. PubMed ID: 30716904
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate.
    Schouteten JJ; Lemarcq V; Van de Walle D; Sioriki E; Dewettinck K
    Foods; 2023 Feb; 12(4):. PubMed ID: 36832962
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum).
    Morais Ferreira JM; Azevedo BM; Luccas V; Bolini HM
    J Food Sci; 2017 Mar; 82(3):818-824. PubMed ID: 28181242
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Toward Unified Flavor Quantitation in Cocoa-Based Products.
    Hofstetter CK; Dunkel A; Bussy U; Wimmer M; Kauz T; Stark TD; Didzbalis J; Dawid C; Hofmann T
    J Agric Food Chem; 2023 Dec; 71(50):20243-20250. PubMed ID: 38084639
    [TBL] [Abstract][Full Text] [Related]  

  • 28. 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]  

  • 29. From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action.
    Goya L; Kongor JE; de Pascual-Teresa S
    Int J Mol Sci; 2022 Nov; 23(22):. PubMed ID: 36430843
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Cocoa agronomy, quality, nutritional, and health aspects.
    Badrie N; Bekele F; Sikora E; Sikora M
    Crit Rev Food Sci Nutr; 2015; 55(5):620-59. PubMed ID: 24915358
    [TBL] [Abstract][Full Text] [Related]  

  • 31. A comparative study of aroma-active compounds between dark and milk chocolate: relationship to sensory perception.
    Liu J; Liu M; He C; Song H; Guo J; Wang Y; Yang H; Su X
    J Sci Food Agric; 2015 Apr; 95(6):1362-72. PubMed ID: 25043370
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Multi-block classification of chocolate and cocoa samples into sensory poles.
    Biancolillo A; Preys S; Gaci B; Le-Quere JL; Laboure H; Deuscher Z; Cheynier V; Sommerer N; Fayeulle N; Costet P; Hue C; Boulanger R; Alary K; Lebrun M; Christine Lahon M; Morel G; Maraval I; Davrieux F; Roger JM
    Food Chem; 2021 Mar; 340():127904. PubMed ID: 32890856
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Molecular Background of a Moldy-Musty Off-Flavor in Cocoa.
    Porcelli C; Neiens SD; Steinhaus M
    J Agric Food Chem; 2021 Apr; 69(15):4501-4508. PubMed ID: 33844919
    [TBL] [Abstract][Full Text] [Related]  

  • 34. 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]  

  • 35. Enhancement of fine flavour cocoa attributes under a controlled postharvest process.
    Santander M; Vaillant F; Sinuco D; Rodríguez J; Escobar S
    Food Res Int; 2021 May; 143():110236. PubMed ID: 33992349
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis.
    Becerra LD; Ruíz RY; Rodríguez Cortina J; Quintanilla-Carvajal MX; Coy-Barrera E; Escobar Parra S
    Crit Rev Anal Chem; 2023; 53(3):689-717. PubMed ID: 34510987
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry.
    Perez M; Lopez-Yerena A; Vallverdú-Queralt A
    Crit Rev Food Sci Nutr; 2022; 62(2):475-489. PubMed ID: 32942899
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
    Miller KB; Hurst WJ; Flannigan N; Ou B; Lee CY; Smith N; Stuart DA
    J Agric Food Chem; 2009 Oct; 57(19):9169-80. PubMed ID: 19754118
    [TBL] [Abstract][Full Text] [Related]  

  • 40. The role of conching in chocolate flavor development: A review.
    Augusto PPC; Bolini HMA
    Compr Rev Food Sci Food Saf; 2022 Jul; 21(4):3274-3296. PubMed ID: 35638351
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 9.