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Journal Abstract Search

284 related items for PubMed ID: 25053037

  • 1. Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions.
    Torres-Moreno M, Torrescasana E, Salas-Salvadó J, Blanch C.
    Food Chem; 2015 Jan 01; 166():125-132. PubMed ID: 25053037
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  • 2. Total Fat Content and Fatty Acid Profile of Fine-Aroma Cocoa From Northeastern Peru.
    Oliva-Cruz M, Mori-Culqui PL, Caetano AC, Goñas M, Vilca-Valqui NC, Chavez SG.
    Front Nutr; 2021 Jan 01; 8():677000. PubMed ID: 34291070
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  • 3. 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 01; 113():234-244. PubMed ID: 30195517
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  • 4. Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans.
    Samaniego I, Espín S, Quiroz J, Rosales C, Carrillo W, Mena P, García-Viguera C.
    Int J Food Sci Nutr; 2021 Nov 01; 72(7):901-911. PubMed ID: 33588686
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  • 9. Lipid Characterization of White, Dark, and Milk Chocolates by FT-Raman Spectroscopy and Capillary Zone Electrophoresis.
    de Oliveira LN, de Jesus Coelho Castro R, de Oliveira MA, de Oliveira LF.
    J AOAC Int; 2015 Nov 01; 98(6):1598-607. PubMed ID: 26651573
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  • 10. Characterization of cocoa butter extracted from hybrid cultivars of Theobroma cacao L.
    Padilla FC, Liendo R, Quintana A.
    Arch Latinoam Nutr; 2000 Jun 01; 50(2):200-5. PubMed ID: 11048595
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  • 12. 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 01; 132():109116. PubMed ID: 32331645
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  • 13. Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon.
    Caprioli G, Fiorini D, Maggi F, Nicoletti M, Ricciutelli M, Toniolo C, Prosper B, Vittori S, Sagratini G.
    Int J Food Sci Nutr; 2016 Jun 01; 67(4):422-30. PubMed ID: 27055484
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  • 16. 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 01; 109():196-203. PubMed ID: 29803442
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  • 17. Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production.
    Wei Y, Bergenholm D, Gossing M, Siewers V, Nielsen J.
    Microb Cell Fact; 2018 Jan 25; 17(1):11. PubMed ID: 29370801
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  • 18. Comparison between cocoa and chocolate: characterisation and fatty acid content.
    Bottari E, Festa MR, Mazzoni S.
    Nat Prod Res; 2019 Aug 25; 33(15):2243-2252. PubMed ID: 30175926
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