182 related articles for article (PubMed ID: 35734109)
1. Volatile organic compounds and sensory profile of dark chocolates made with cocoa beans fermented with
Ooi TS; Ting ASY; Siow LF
J Food Sci Technol; 2022 Jul; 59(7):2714-2723. PubMed ID: 35734109
[TBL] [Abstract][Full Text] [Related]
2. Influence of S. cerevisiae and P. kluyveri as starters on chocolate flavour.
Moreira I; Costa J; Vilela L; Lima N; Santos C; Schwan R
J Sci Food Agric; 2021 Aug; 101(10):4409-4419. PubMed ID: 33421137
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation.
Díaz-Muñoz C; Van de Voorde D; Tuenter E; Lemarcq V; Van de Walle D; Soares Maio JP; Mencía A; Hernandez CE; Comasio A; Sioriki E; Weckx S; Pieters L; Dewettinck K; De Vuyst L
Food Microbiol; 2023 Feb; 109():104115. PubMed ID: 36309429
[TBL] [Abstract][Full Text] [Related]
5. Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms.
Ho VTT; Fleet GH; Zhao J
Int J Food Microbiol; 2018 Aug; 279():43-56. PubMed ID: 29727857
[TBL] [Abstract][Full Text] [Related]
6. Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.
Van de Voorde D; Díaz-Muñoz C; Hernandez CE; Weckx S; De Vuyst L
Front Microbiol; 2023; 14():1232323. PubMed ID: 37621398
[TBL] [Abstract][Full Text] [Related]
7. Bioprospecting of indigenous yeasts involved in cocoa fermentation using sensory and chemical strategies for selecting a starter inoculum.
Mendoza Salazar MM; Martínez Álvarez OL; Ardila Castañeda MP; Lizarazo Medina PX
Food Microbiol; 2022 Feb; 101():103896. PubMed ID: 34579856
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. The effect of lactic acid bacteria on cocoa bean fermentation.
Ho VT; Zhao J; Fleet G
Int J Food Microbiol; 2015 Jul; 205():54-67. PubMed ID: 25889523
[TBL] [Abstract][Full Text] [Related]
10. Influencing cocoa flavour using Pichia kluyveri and Kluyveromyces marxianus in a defined mixed starter culture for cocoa fermentation.
Crafack M; Mikkelsen MB; Saerens S; Knudsen M; Blennow A; Lowor S; Takrama J; Swiegers JH; Petersen GB; Heimdal H; Nielsen DS
Int J Food Microbiol; 2013 Oct; 167(1):103-16. PubMed ID: 23866910
[TBL] [Abstract][Full Text] [Related]
11. The impact of yeast starter cultures on the microbial communities and volatile compounds in cocoa fermentation and the resulting sensory attributes of chocolate.
Batista NN; Ramos CL; Dias DR; Pinheiro AC; Schwan RF
J Food Sci Technol; 2016 Feb; 53(2):1101-10. PubMed ID: 27162390
[TBL] [Abstract][Full Text] [Related]
12. Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with
Chagas Junior GCA; Ferreira NR; Andrade EHA; Nascimento LDD; Siqueira FC; Lopes AS
Molecules; 2021 Jan; 26(2):. PubMed ID: 33440885
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof.
Lefeber T; Papalexandratou Z; Gobert W; Camu N; De Vuyst L
Food Microbiol; 2012 Jun; 30(2):379-92. PubMed ID: 22365351
[TBL] [Abstract][Full Text] [Related]
15. Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic.
Guzmán Penella S; Boulanger R; Maraval I; Kopp G; Corno M; Fontez B; Fontana A
Molecules; 2023 Apr; 28(9):. PubMed ID: 37175215
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans.
Ferreira OS; Chagas-Junior GCA; Chisté RC; Martins LHDS; Andrade EHA; Nascimento LDD; Lopes AS
J Food Sci; 2022 Sep; 87(9):4148-4161. PubMed ID: 35986623
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. 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]
[Next] [New Search]