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Journal Abstract Search

571 related items for PubMed ID: 28318272

  • 1.
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  • 2. Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation.
    Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, Chetschik I.
    J Agric Food Chem; 2020 Sep 23; 68(38):10336-10344. PubMed ID: 31885268
    [Abstract] [Full Text] [Related]

  • 3. Changes in key aroma compounds of Criollo cocoa beans during roasting.
    Frauendorfer F, Schieberle P.
    J Agric Food Chem; 2008 Nov 12; 56(21):10244-51. PubMed ID: 18925740
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  • 5. Characterization of Odorants Causing Smoky Off-Flavors in Cocoa.
    Füllemann D, Steinhaus M.
    J Agric Food Chem; 2020 Sep 30; 68(39):10833-10841. PubMed ID: 32902973
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  • 7. Partial purification and characterisation of the peptide precursors of the cocoa-specific aroma components.
    Voigt J, Janek K, Textoris-Taube K, Niewienda A, Wöstemeyer J.
    Food Chem; 2016 Feb 01; 192():706-13. PubMed ID: 26304401
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  • 10. Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
    Hinneh M, Van de Walle D, Tzompa-Sosa DA, De Winne A, Termote S, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2019 Nov 01; 125():108550. PubMed ID: 31554139
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  • 12. Characterization of the Key Aroma Compounds in Two Commercial Dark Chocolates with High Cocoa Contents by Means of the Sensomics Approach.
    Seyfried C, Granvogl M.
    J Agric Food Chem; 2019 May 22; 67(20):5827-5837. PubMed ID: 31066267
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  • 13. 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
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  • 14. 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 15; 73(7):H141-7. PubMed ID: 18803708
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  • 15. Fine cocoa beans production: Tracking aroma precursors through a comprehensive analysis of flavor attributes formation.
    Escobar S, Santander M, Zuluaga M, Chacón I, Rodríguez J, Vaillant F.
    Food Chem; 2021 Dec 15; 365():130627. PubMed ID: 34329875
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  • 16. 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 15; 132():109101. PubMed ID: 32331661
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  • 17. 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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  • 18. 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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  • 19. Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp.
    Meersman E, Struyf N, Kyomugasho C, Jamsazzadeh Kermani Z, Santiago JS, Baert E, Hemdane S, Vrancken G, Verstrepen KJ, Courtin CM, Hendrickx M, Steensels J.
    J Agric Food Chem; 2017 Nov 08; 65(44):9726-9734. PubMed ID: 29032689
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  • 20. Odor-Active Compounds in the Special Flavor Hops Huell Melon and Polaris.
    Neiens SD, Steinhaus M.
    J Agric Food Chem; 2018 Feb 14; 66(6):1452-1460. PubMed ID: 29376363
    [Abstract] [Full Text] [Related]

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