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Journal Abstract Search

301 related items for PubMed ID: 28985014

  • 1. Cacao biotechnology: current status and future prospects.
    Wickramasuriya AM, Dunwell JM.
    Plant Biotechnol J; 2018 Jan; 16(1):4-17. PubMed ID: 28985014
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  • 2. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry.
    Perez M, Lopez-Yerena A, Vallverdú-Queralt A.
    Crit Rev Food Sci Nutr; 2022 Jan; 62(2):475-489. PubMed ID: 32942899
    [Abstract] [Full Text] [Related]

  • 3. 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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  • 4. Biotechnological approaches for cocoa waste management: A review.
    Vásquez ZS, de Carvalho Neto DP, Pereira GVM, Vandenberghe LPS, de Oliveira PZ, Tiburcio PB, Rogez HLG, Góes Neto A, Soccol CR.
    Waste Manag; 2019 May 01; 90():72-83. PubMed ID: 31088675
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  • 5. Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao.
    Febrianto NA, Zhu F.
    Food Res Int; 2022 Nov 01; 161():111764. PubMed ID: 36192930
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  • 6. Chemical and biological properties of cocoa beans affected by processing: a review.
    Febrianto NA, Wang S, Zhu F.
    Crit Rev Food Sci Nutr; 2022 Nov 01; 62(30):8403-8434. PubMed ID: 34047627
    [Abstract] [Full Text] [Related]

  • 7. Theobroma cacao L., the Food of the Gods: a scientific approach beyond myths and claims.
    Rusconi M, Conti A.
    Pharmacol Res; 2010 Jan 01; 61(1):5-13. PubMed ID: 19735732
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  • 8. Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.
    Miller KB, Hurst WJ, Flannigan N, Ou B, Lee CY, Smith N, Stuart DA.
    J Agric Food Chem; 2009 Oct 14; 57(19):9169-80. PubMed ID: 19754118
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  • 9. Theobroma cacao L., "The food of the Gods": quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation.
    Lima LJ, Almeida MH, Nout MJ, Zwietering MH.
    Crit Rev Food Sci Nutr; 2011 Sep 14; 51(8):731-61. PubMed ID: 21838556
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  • 18. The cacao Criollo genome v2.0: an improved version of the genome for genetic and functional genomic studies.
    Argout X, Martin G, Droc G, Fouet O, Labadie K, Rivals E, Aury JM, Lanaud C.
    BMC Genomics; 2017 Sep 15; 18(1):730. PubMed ID: 28915793
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  • 19. In Vitro CRISPR-Cpf1 Assay for Differentiation of Fine and Bulk Cocoa (Theobroma cacao L.).
    La-Rostami F, Wax N, Druschka M, Adams E, Albert C, Fischer M.
    J Agric Food Chem; 2022 Jul 20; 70(28):8819-8826. PubMed ID: 35786882
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