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Journal Abstract Search

202 related items for PubMed ID: 20492142

  • 21. Analysis of volatile compounds of five varieties of Maya cocoa during fermentation and drying processes by Venn diagram and PCA.
    Utrilla-Vázquez M, Rodríguez-Campos J, Avendaño-Arazate CH, Gschaedler A, Lugo-Cervantes E.
    Food Res Int; 2020 Mar; 129():108834. PubMed ID: 32036902
    [Abstract] [Full Text] [Related]

  • 22. Changes in volatile compounds of peanut oil during the roasting process for production of aromatic roasted peanut oil.
    Liu X, Jin Q, Liu Y, Huang J, Wang X, Mao W, Wang S.
    J Food Sci; 2011 Apr; 76(3):C404-12. PubMed ID: 21535807
    [Abstract] [Full Text] [Related]

  • 23. Characterization of aroma compounds of chinese "Wuliangye" and "Jiannanchun" liquors by aroma extract dilution analysis.
    Fan W, Qian MC.
    J Agric Food Chem; 2006 Apr 05; 54(7):2695-704. PubMed ID: 16569063
    [Abstract] [Full Text] [Related]

  • 24. 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 13; 58(19):10518-27. PubMed ID: 20843086
    [Abstract] [Full Text] [Related]

  • 25. Determination of the alkylpyrazine composition of coffee using stable isotope dilution-gas chromatography-mass spectrometry (SIDA-GC-MS).
    Pickard S, Becker I, Merz KH, Richling E.
    J Agric Food Chem; 2013 Jul 03; 61(26):6274-81. PubMed ID: 23745606
    [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 03; 130():108943. PubMed ID: 32156387
    [Abstract] [Full Text] [Related]

  • 27. Determination of the 2H/1H and 15N/14N ratios of Alkylpyrazines from coffee beans (Coffea arabica L. and Coffea canephoravar. robusta) by isotope ratio mass spectrometry.
    Richling E, Preston C, Kavvadias D, Kahle K, Heppel C, Hummel S, König T, Schreier P.
    J Agric Food Chem; 2005 Oct 05; 53(20):7925-30. PubMed ID: 16190651
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  • 28. Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting.
    Kiralan M.
    J Food Sci; 2012 Apr 05; 77(4):C481-4. PubMed ID: 22515239
    [Abstract] [Full Text] [Related]

  • 29. 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 05; 19(4):329-34. PubMed ID: 17357118
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  • 30. Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system.
    Low MY, Koutsidis G, Parker JK, Elmore JS, Dodson AT, Mottram DS.
    J Agric Food Chem; 2006 Aug 09; 54(16):5976-83. PubMed ID: 16881704
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  • 31. 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 09; 97(13):4429-4437. PubMed ID: 28251656
    [Abstract] [Full Text] [Related]

  • 32. Formation of amines and aldehydes from parent amino acids during thermal processing of cocoa and model systems: new insights into pathways of the strecker reaction.
    Granvogl M, Bugan S, Schieberle P.
    J Agric Food Chem; 2006 Mar 08; 54(5):1730-9. PubMed ID: 16506826
    [Abstract] [Full Text] [Related]

  • 33. Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential.
    Van Durme J, Ingels I, De Winne A.
    Food Chem; 2016 Aug 15; 205():66-72. PubMed ID: 27006215
    [Abstract] [Full Text] [Related]

  • 34. 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 19; 11(4):. PubMed ID: 31010207
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  • 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 19; 73(7):H141-7. PubMed ID: 18803708
    [Abstract] [Full Text] [Related]

  • 36. Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics.
    Quelal-Vásconez MA, Macchioni R, Livi G, Pérez-Esteve É, Lerma-García MJ, Talens P, Barat JM, Petersen MA, Bro R.
    Food Chem; 2022 Sep 30; 389():133074. PubMed ID: 35569247
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  • 37. The impact of roasting on cocoa quality parameters.
    Peña-Correa RF, Ataç Mogol B, Fogliano V.
    Crit Rev Food Sci Nutr; 2024 Sep 30; 64(13):4348-4361. PubMed ID: 36382628
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  • 38. Ghanaian cocoa bean fermentation characterized by spectroscopic and chromatographic methods and chemometrics.
    Aculey PC, Snitkjaer P, Owusu M, Bassompiere M, Takrama J, Nørgaard L, Petersen MA, Nielsen DS.
    J Food Sci; 2010 Aug 01; 75(6):S300-7. PubMed ID: 20722952
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  • 39. 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 06; 70(13):4057-4065. PubMed ID: 35316045
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  • 40. Unveiling the cocoa-carob flavour gap in dark chocolates via instrumental and descriptive sensory analyses.
    Ku MC, Liu SQ.
    Food Res Int; 2024 Nov 06; 195():114992. PubMed ID: 39277251
    [Abstract] [Full Text] [Related]

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