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Journal Abstract Search

365 related items for PubMed ID: 27283632

  • 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
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  • 22. Soil properties and agronomic factors affecting cadmium concentrations in cacao beans: A nationwide survey in Ecuador.
    Argüello D, Chavez E, Lauryssen F, Vanderschueren R, Smolders E, Montalvo D.
    Sci Total Environ; 2019 Feb 01; 649():120-127. PubMed ID: 30173024
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  • 23. Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
    Marseglia A, Musci M, Rinaldi M, Palla G, Caligiani A.
    Food Res Int; 2020 Jun 01; 132():109101. PubMed ID: 32331661
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  • 25. Characterization of the Proteome of Theobroma cacao Beans by Nano-UHPLC-ESI MS/MS.
    Scollo E, Neville D, Oruna-Concha MJ, Trotin M, Cramer R.
    Proteomics; 2018 Feb 01; 18(3-4):. PubMed ID: 29280563
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  • 26. Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.
    Caporaso N, Whitworth MB, Fowler MS, Fisk ID.
    Food Chem; 2018 Aug 30; 258():343-351. PubMed ID: 29655743
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  • 29. Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.
    González AFR, García GAG, Polanía-Hincapié PA, López LJ, Suárez JC.
    PLoS One; 2024 Aug 30; 19(10):e0306680. PubMed ID: 39361591
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  • 30. 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 30; 109():196-203. PubMed ID: 29803442
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  • 31. Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins.
    Sirbu D, Grimbs A, Corno M, Ullrich MS, Kuhnert N.
    Food Res Int; 2018 Sep 30; 111():361-370. PubMed ID: 30007697
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  • 35. Diversity and determinants of bitterness, astringency, and fat content in cultivated Nacional and native Amazonian cocoa accessions from Ecuador.
    Colonges K, Seguine E, Saltos A, Davrieux F, Minier J, Jimenez JC, Lahon MC, Calderon D, Subia C, Sotomayor I, Fernández F, Fouet O, Rhoné B, Argout X, Lebrun M, Costet P, Lanaud C, Boulanger R, Loor Solorzano RG.
    Plant Genome; 2022 Dec 30; 15(4):e20218. PubMed ID: 36065790
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  • 38. 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 30; 113():234-244. PubMed ID: 30195517
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  • 39. 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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  • 40. Impact of Water on Odor-Active Compounds in Fermented and Dried Cocoa Beans and Chocolates Made thereof.
    Ullrich L, Neiens S, Hühn T, Steinhaus M, Chetschik I.
    J Agric Food Chem; 2021 Aug 04; 69(30):8504-8510. PubMed ID: 34297568
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