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Journal Abstract Search

279 related items for PubMed ID: 28784516

  • 1. Origin-based polyphenolic fingerprinting of Theobroma cacao in unfermented and fermented beans.
    D'Souza RN, Grimbs S, Behrends B, Bernaert H, Ullrich MS, Kuhnert N.
    Food Res Int; 2017 Sep; 99(Pt 1):550-559. PubMed ID: 28784516
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  • 2. Origin and varietal based proteomic and peptidomic fingerprinting of Theobroma cacao in non-fermented and fermented cocoa beans.
    Kumari N, Grimbs A, D'Souza RN, Verma SK, Corno M, Kuhnert N, Ullrich MS.
    Food Res Int; 2018 Sep; 111():137-147. PubMed ID: 30007670
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  • 3. Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation.
    Febrianto NA, Zhu F.
    J Agric Food Chem; 2019 Mar 20; 67(11):3150-3158. PubMed ID: 30794392
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  • 6. The content of polyphenolic compounds in cocoa beans (Theobroma cacao L.), depending on variety, growing region, and processing operations: a review.
    Oracz J, Zyzelewicz D, Nebesny E.
    Crit Rev Food Sci Nutr; 2015 Mar 20; 55(9):1176-92. PubMed ID: 24915346
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  • 9. 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 20; 132():109101. PubMed ID: 32331661
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  • 10. 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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  • 11. Profiling, quantification and classification of cocoa beans based on chemometric analysis of carbohydrates using hydrophilic interaction liquid chromatography coupled to mass spectrometry.
    Megías-Pérez R, Grimbs S, D'Souza RN, Bernaert H, Kuhnert N.
    Food Chem; 2018 Aug 30; 258():284-294. PubMed ID: 29655735
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  • 12. 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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  • 14. Effect of fermentation and drying on cocoa polyphenols.
    Albertini B, Schoubben A, Guarnaccia D, Pinelli F, Della Vecchia M, Ricci M, Di Renzo GC, Blasi P.
    J Agric Food Chem; 2015 Nov 18; 63(45):9948-53. PubMed ID: 26086521
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  • 18. 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 18; 129():108834. PubMed ID: 32036902
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  • 19. 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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  • 20. Analysis of minor low molecular weight carbohydrates in cocoa beans by chromatographic techniques coupled to mass spectrometry.
    Megías-Pérez R, Ruiz-Matute AI, Corno M, Kuhnert N.
    J Chromatogr A; 2019 Jan 11; 1584():135-143. PubMed ID: 30554780
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