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91 related items for PubMed ID: 29195891

  • 1. Biochemical fate of vicilin storage protein during fermentation and drying of cocoa beans.
    Kumari N, Kofi KJ, Grimbs S, D'Souza RN, Kuhnert N, Vrancken G, Ullrich MS.
    Food Res Int; 2016 Dec; 90():53-65. PubMed ID: 29195891
    [Abstract] [Full Text] [Related]

  • 2. Proteomic and peptidomic UHPLC-ESI MS/MS analysis of cocoa beans fermented using the Styrofoam-box method.
    Scollo E, Neville DCA, Oruna-Concha MJ, Trotin M, Umaharan P, Sukha D, Kalloo R, Cramer R.
    Food Chem; 2020 Jun 30; 316():126350. PubMed ID: 32045819
    [Abstract] [Full Text] [Related]

  • 3. Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern.
    Caligiani A, Marseglia A, Prandi B, Palla G, Sforza S.
    Food Chem; 2016 Nov 15; 211():431-9. PubMed ID: 27283652
    [Abstract] [Full Text] [Related]

  • 4. Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans.
    D'Souza RN, Grimbs A, Grimbs S, Behrends B, Corno M, Ullrich MS, Kuhnert N.
    Food Res Int; 2018 Jul 15; 109():506-516. PubMed ID: 29803477
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 18(3-4):. PubMed ID: 29280563
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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 01; 111():137-147. PubMed ID: 30007670
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. The cleavage specificity of the aspartic protease of cocoa beans involved in the generation of the cocoa-specific aroma precursors.
    Janek K, Niewienda A, Wöstemeyer J, Voigt J.
    Food Chem; 2016 Nov 15; 211():320-8. PubMed ID: 27283639
    [Abstract] [Full Text] [Related]

  • 10. pH-Dependency of the proteolytic formation of cocoa- and nutty-specific aroma precursors.
    Voigt J, Textoris-Taube K, Wöstemeyer J.
    Food Chem; 2018 Jul 30; 255():209-215. PubMed ID: 29571468
    [Abstract] [Full Text] [Related]

  • 11. 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 30; 73(7):H141-7. PubMed ID: 18803708
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations.
    John WA, Kumari N, Böttcher NL, Koffi KJ, Grimbs S, Vrancken G, D'Souza RN, Kuhnert N, Ullrich MS.
    Food Res Int; 2016 Nov 01; 89(Pt 1):764-772. PubMed ID: 28460977
    [Abstract] [Full Text] [Related]

  • 17. Investigating the fermentation of cocoa by correlating denaturing gradient gel electrophoresis profiles and near infrared spectra.
    Nielsen DS, Snitkjaer P, van den Berg F.
    Int J Food Microbiol; 2008 Jul 15; 125(2):133-40. PubMed ID: 18499292
    [Abstract] [Full Text] [Related]

  • 18. Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation.
    John WA, Böttcher NL, Aßkamp M, Bergounhou A, Kumari N, Ho PW, D'Souza RN, Nevoigt E, Ullrich MS.
    Food Chem; 2019 Apr 25; 278():786-794. PubMed ID: 30583444
    [Abstract] [Full Text] [Related]

  • 19. 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
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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