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Journal Abstract Search

365 related items for PubMed ID: 27283632

  • 1. Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy.
    Vargas Jentzsch P, Ciobotă V, Salinas W, Kampe B, Aponte PM, Rösch P, Popp J, Ramos LA.
    Food Chem; 2016 Nov 15; 211():274-80. PubMed ID: 27283632
    [Abstract] [Full Text] [Related]

  • 2. Differentiation of Ecuadorian National and CCN-51 cocoa beans and their mixtures by computer vision.
    Jimenez JC, Amores FM, Solórzano EG, Rodríguez GA, La Mantia A, Blasi P, Loor RG.
    J Sci Food Agric; 2018 May 15; 98(7):2824-2829. PubMed ID: 29168202
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  • 3. 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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  • 4. 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 15; 157():94-9. PubMed ID: 24679756
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  • 5. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans.
    Romero-Cortes T, Salgado-Cervantes MA, García-Alamilla P, García-Alvarado MA, Rodríguez-Jimenes Gdel C, Hidalgo-Morales M, Robles-Olvera V.
    J Sci Food Agric; 2013 Aug 15; 93(10):2596-604. PubMed ID: 23553798
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  • 6. 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 14; 66(10):2467-2472. PubMed ID: 28318272
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  • 7. 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. Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks.
    León-Roque N, Abderrahim M, Nuñez-Alejos L, Arribas SM, Condezo-Hoyos L.
    Talanta; 2016 Dec 01; 161():31-39. PubMed ID: 27769412
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  • 10. 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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  • 11. A lab-scale model system for cocoa bean fermentation.
    Romanens E, Näf R, Lobmaier T, Pedan V, Leischtfeld SF, Meile L, Schwenninger SM.
    Appl Microbiol Biotechnol; 2018 Apr 05; 102(7):3349-3362. PubMed ID: 29492640
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  • 12. 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
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  • 15. Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans.
    Diomande D, Antheaume I, Leroux M, Lalande J, Balayssac S, Remaud GS, Tea I.
    Food Chem; 2015 Dec 01; 188():576-82. PubMed ID: 26041233
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  • 16. 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 12; 68(32):8658-8675. PubMed ID: 32662271
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  • 17. Species diversity, community dynamics, and metabolite kinetics of the microbiota associated with traditional ecuadorian spontaneous cocoa bean fermentations.
    Papalexandratou Z, Falony G, Romanens E, Jimenez JC, Amores F, Daniel HM, De Vuyst L.
    Appl Environ Microbiol; 2011 Nov 12; 77(21):7698-714. PubMed ID: 21926224
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  • 20. Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.
    Hue C, Gunata Z, Breysse A, Davrieux F, Boulanger R, Sauvage FX.
    Food Chem; 2016 Feb 01; 192():958-64. PubMed ID: 26304435
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