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PUBMED FOR HANDHELDS

Journal Abstract Search


146 related items for PubMed ID: 25794734

  • 1. Fast and neat--determination of biochemical quality parameters in cocoa using near infrared spectroscopy.
    Krähmer A, Engel A, Kadow D, Ali N, Umaharan P, Kroh LW, Schulz H.
    Food Chem; 2015 Aug 15; 181():152-9. PubMed ID: 25794734
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  • 4. Near infra-red characterization of changes in flavan-3-ol derivatives in cocoa (Theobroma cacao L.) as a function of fermentation temperature.
    Hue C, Brat P, Gunata Z, Samaniego I, Servent A, Morel G, Kapitan A, Boulanger R, Davrieux F.
    J Agric Food Chem; 2014 Oct 15; 62(41):10136-42. PubMed ID: 25259956
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  • 5. 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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  • 8. Estimating cocoa bean parameters by FT-NIRS and chemometrics analysis.
    Teye E, Huang X, Sam-Amoah LK, Takrama J, Boison D, Botchway F, Kumi F.
    Food Chem; 2015 Jun 01; 176():403-10. PubMed ID: 25624249
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  • 9. 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 15; 125(2):133-40. PubMed ID: 18499292
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  • 11. Effects of bioactive constituents in functional cocoa products on cardiovascular health in humans.
    Sarriá B, Martínez-López S, Sierra-Cinos JL, Garcia-Diz L, Goya L, Mateos R, Bravo L.
    Food Chem; 2015 May 01; 174():214-8. PubMed ID: 25529672
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  • 12. Model development for non-destructive determination of rind biochemical properties of 'Marsh' grapefruit using visible to near-infrared spectroscopy and chemometrics.
    Olarewaju OO, Magwaza LS, Nieuwoudt H, Poblete-Echeverría C, Fawole OA, Tesfay SZ, Opara UL.
    Spectrochim Acta A Mol Biomol Spectrosc; 2019 Feb 15; 209():62-69. PubMed ID: 30359850
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  • 13. Detection and quantification of cocoa powder adulteration using Vis-NIR spectroscopy with chemometrics approach.
    Millatina NRN, Calle JLP, Barea-Sepúlveda M, Setyaningsih W, Palma M.
    Food Chem; 2024 Aug 15; 449():139212. PubMed ID: 38583399
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  • 14. Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution.
    Kutsanedzie FYH, Chen Q, Hassan MM, Yang M, Sun H, Rahman MH.
    Food Chem; 2018 Feb 01; 240():231-238. PubMed ID: 28946266
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  • 15. 1H NMR study of fermented cocoa (Theobroma cacao L.) beans.
    Caligiani A, Acquotti D, Cirlini M, Palla G.
    J Agric Food Chem; 2010 Dec 08; 58(23):12105-11. PubMed ID: 21047135
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  • 16. Rapid differentiation of Ghana cocoa beans by FT-NIR spectroscopy coupled with multivariate classification.
    Teye E, Huang X, Dai H, Chen Q.
    Spectrochim Acta A Mol Biomol Spectrosc; 2013 Oct 08; 114():183-9. PubMed ID: 23770507
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  • 17. Improvement of near infrared spectroscopic (NIRS) analysis of caffeine in roasted Arabica coffee by variable selection method of stability competitive adaptive reweighted sampling (SCARS).
    Zhang X, Li W, Yin B, Chen W, Kelly DP, Wang X, Zheng K, Du Y.
    Spectrochim Acta A Mol Biomol Spectrosc; 2013 Oct 08; 114():350-6. PubMed ID: 23786975
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  • 18. The effect of lactic acid bacteria on cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2015 Jul 16; 205():54-67. PubMed ID: 25889523
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  • 19. The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 technology.
    Etaware PM.
    Food Chem (Oxf); 2021 Dec 30; 3():100043. PubMed ID: 35415660
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  • 20. Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures.
    Muhammad DRA, Praseptiangga D, Van de Walle D, Dewettinck K.
    Food Chem; 2017 Sep 15; 231():356-364. PubMed ID: 28450018
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