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Journal Abstract Search

203 related items for PubMed ID: 30007697

  • 1. 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; 111():361-370. PubMed ID: 30007697
    [Abstract] [Full Text] [Related]

  • 2. Characterization of triacylglycerols in unfermented cocoa beans by HPLC-ESI mass spectrometry.
    Sirbu D, Corno M, Ullrich MS, Kuhnert N.
    Food Chem; 2018 Jul 15; 254():232-240. PubMed ID: 29548447
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  • 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 15; 99(Pt 1):550-559. PubMed ID: 28784516
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  • 5. 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 15; 129():108834. PubMed ID: 32036902
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  • 6. 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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  • 9. Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during "Moist Incubation" of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation.
    Schlüter A, Hühn T, Kneubühl M, Chatelain K, Rohn S, Chetschik I.
    J Agric Food Chem; 2020 Sep 23; 68(38):10336-10344. PubMed ID: 31885268
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  • 11. Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in Brazil.
    Moreira IMDV, Vilela LF, Santos C, Lima N, Schwan RF.
    Food Res Int; 2018 Jul 23; 109():196-203. PubMed ID: 29803442
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  • 17. 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 23; 51(8):731-61. PubMed ID: 21838556
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  • 19. 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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