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Journal Abstract Search

197 related items for PubMed ID: 29655735

  • 1.
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  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 11; 99(Pt 1):550-559. PubMed ID: 28784516
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  • 6. 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 11; 111():137-147. PubMed ID: 30007670
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  • 7. Monitoring the changes in low molecular weight carbohydrates in cocoa beans during spontaneous fermentation: A chemometric and kinetic approach.
    Megias-Perez R, Moreno-Zambrano M, Behrends B, Corno M, Kuhnert N.
    Food Res Int; 2020 Feb 11; 128():108865. PubMed ID: 31955775
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  • 8. 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. Multi-element, multi-compound isotope profiling as a means to distinguish the geographical and varietal origin of fermented cocoa (Theobroma cacao L.) beans.
    Diomande D, Antheaume I, Leroux M, Lalande J, Balayssac S, Remaud GS, Tea I.
    Food Chem; 2015 Dec 01; 188():576-82. PubMed ID: 26041233
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  • 10. 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 01; 132():109101. PubMed ID: 32331661
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  • 12. 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 01; 109():506-516. PubMed ID: 29803477
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  • 13. 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
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  • 15. 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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  • 16. Variation of triacylglycerol profiles in unfermented and dried fermented cocoa beans of different origins.
    Sirbu D, Grimbs A, Corno M, Ullrich MS, Kuhnert N.
    Food Res Int; 2018 Sep 01; 111():361-370. PubMed ID: 30007697
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  • 17. Evaluation of carbohydrates and quality parameters in six types of commercial teas by targeted statistical analysis.
    Shevchuk A, Megías-Pérez R, Zemedie Y, Kuhnert N.
    Food Res Int; 2020 Jul 01; 133():109122. PubMed ID: 32466950
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  • 19. Characterization of commercial green tea leaves by the analysis of low molecular weight carbohydrates and other quality indicators.
    Megías-Pérez R, Shevchuk A, Zemedie Y, Kuhnert N.
    Food Chem; 2019 Aug 30; 290():159-167. PubMed ID: 31000032
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