These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

176 related articles for article (PubMed ID: 37959042)

  • 21. Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels.
    Caligiani A; Palla L; Acquotti D; Marseglia A; Palla G
    Food Chem; 2014 Aug; 157():94-9. PubMed ID: 24679756
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (
    Haruna L; Abano EE; Teye E; Tukwarlba I; Yeboah W; Agyei KJ; Lukeman M
    Int J Food Sci; 2024; 2024():5198607. PubMed ID: 39145148
    [TBL] [Abstract][Full Text] [Related]  

  • 23. 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]  

  • 24. 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]  

  • 25. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.
    Nielsen DS; Snitkjaer P; van den Berg F
    Int J Food Microbiol; 2008 Jul; 125(2):133-40. PubMed ID: 18499292
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. 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]  

  • 28. Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate.
    Kouassi ADD; Koné KM; Assi-Clair BJ; Lebrun M; Maraval I; Boulanger R; Fontana A; Guehi TS
    J Food Sci Technol; 2022 Nov; 59(11):4466-4478. PubMed ID: 36193455
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The challenges and perspectives of the selection of starter cultures for fermented cocoa beans.
    Figueroa-Hernández C; Mota-Gutierrez J; Ferrocino I; Hernández-Estrada ZJ; González-Ríos O; Cocolin L; Suárez-Quiroz ML
    Int J Food Microbiol; 2019 Jul; 301():41-50. PubMed ID: 31085407
    [TBL] [Abstract][Full Text] [Related]  

  • 30. 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]  

  • 31. 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]  

  • 32. A method for non-destructive determination of cocoa bean fermentation levels based on terahertz hyperspectral imaging.
    Nguyen DT; Pissard A; Pierna JAF; Rogez H; Souza J; Dortu F; Goel S; Hernandez Y; Baeten V
    Int J Food Microbiol; 2022 Mar; 365():109537. PubMed ID: 35066428
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process.
    Melo TS; Pires TC; Engelmann JVP; Monteiro ALO; Maciel LF; Bispo EDS
    J Food Sci Technol; 2021 May; 58(5):1947-1957. PubMed ID: 33897031
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase.
    Jinap S; Ikrawan Y; Bakar J; Saari N; Lioe HN
    J Food Sci; 2008 Sep; 73(7):H141-7. PubMed ID: 18803708
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth models.
    Guzmán-Armenteros TM; Villacís-Chiriboga J; Guerra LS; Ruales J
    Heliyon; 2024 Feb; 10(3):e24927. PubMed ID: 38317962
    [TBL] [Abstract][Full Text] [Related]  

  • 37. GC-MS detection of chiral markers in cocoa beans of different quality and geographic origin.
    Caligiani A; Cirlini M; Palla G; Ravaglia R; Arlorio M
    Chirality; 2007 May; 19(4):329-34. PubMed ID: 17357118
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella.
    Zhao X; Jacxsens L; Tzeneva V; Kokken M; Winkler A; Vadier C; de Toledo N; Seliwiorstow T; Uyttendaele M
    J Food Prot; 2024 Jul; 87(9):100327. PubMed ID: 38992722
    [TBL] [Abstract][Full Text] [Related]  

  • 39. 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]  

  • 40. 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]  

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