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 *

199 related articles for article (PubMed ID: 7977154)

  • 1. Sensory properties of chocolate and their development.
    Hoskin JC
    Am J Clin Nutr; 1994 Dec; 60(6 Suppl):1068S-1070S. PubMed ID: 7977154
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Flavor formation and character in cocoa and chocolate: a critical review.
    Afoakwa EO; Paterson A; Fowler M; Ryan A
    Crit Rev Food Sci Nutr; 2008 Oct; 48(9):840-57. PubMed ID: 18788009
    [TBL] [Abstract][Full Text] [Related]  

  • 3. 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]  

  • 4. Improving chocolate flavor in poor-quality cocoa almonds by enzymatic treatment.
    Oliveira HS; Mamede ME; Góes-Neto A; Koblitz MG
    J Food Sci; 2011; 76(5):C755-9. PubMed ID: 22417423
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Chocolate: a flavor and texture unlike any other.
    Morgan J
    Am J Clin Nutr; 1994 Dec; 60(6 Suppl):1065S-1067S. PubMed ID: 7977153
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Investigation into the Microstructure, Texture and Rheological Properties of Chocolate Ganache.
    McGill J; Hartel RW
    J Food Sci; 2018 Mar; 83(3):689-699. PubMed ID: 29355953
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Chemistry behind Chocolate Production.
    Barišić V; Kopjar M; Jozinović A; Flanjak I; Ačkar Đ; Miličević B; Šubarić D; Jokić S; Babić J
    Molecules; 2019 Aug; 24(17):. PubMed ID: 31480281
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Tolerance for high flavanol cocoa powder in semisweet chocolate.
    Harwood ML; Ziegler GR; Hayes JE
    Nutrients; 2013 Jun; 5(6):2258-67. PubMed ID: 23792967
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health Benefits.
    Mota-Gutierrez J; Barbosa-Pereira L; Ferrocino I; Cocolin L
    Nutrients; 2019 Apr; 11(4):. PubMed ID: 31010207
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk.
    Aidoo H; Sakyi-Dawson E; Abbey L; Tano-Debrah K; Saalia FK
    J Sci Food Agric; 2012 Jan; 92(2):224-31. PubMed ID: 21815159
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Investigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process.
    Kitani Y; Putri SP; Fukusaki E
    J Biosci Bioeng; 2022 Aug; 134(2):138-143. PubMed ID: 35753972
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 17. 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]  

  • 18. 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]  

  • 19. Oral processing preference affects flavor perception in dark chocolate with added ingredients.
    Li Y; James B
    J Food Sci; 2021 Jan; 86(1):177-183. PubMed ID: 33330980
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.