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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

334 related items for PubMed ID: 29280563

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  • 3. 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; 109():506-516. PubMed ID: 29803477
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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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  • 9. 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. 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 30; 90():53-65. PubMed ID: 29195891
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  • 13. Proteome analysis during pod, zygotic and somatic embryo maturation of Theobroma cacao.
    Niemenak N, Kaiser E, Maximova SN, Laremore T, Guiltinan MJ.
    J Plant Physiol; 2015 May 15; 180():49-60. PubMed ID: 25889873
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  • 15. 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 15; 99(Pt 1):550-559. PubMed ID: 28784516
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  • 16. 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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  • 18. Food fingerprinting: Mass spectrometric determination of the cocoa shell content (Theobroma cacao L.) in cocoa products by HPLC-QTOF-MS.
    Cain N, Alka O, Segelke T, von Wuthenau K, Kohlbacher O, Fischer M.
    Food Chem; 2019 Nov 15; 298():125013. PubMed ID: 31260999
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  • 19. 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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