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Journal Abstract Search

203 related items for PubMed ID: 30007697

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  • 23. PTR-QiToF-MS and HSI for the characterization of fermented cocoa beans from different origins.
    Acierno V, Fasciani G, Kiani S, Caligiani A, van Ruth S.
    Food Chem; 2019 Aug 15; 289():591-602. PubMed ID: 30955653
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  • 25. 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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  • 26. Unique metabolite profiles of Indonesian cocoa beans from different origins and their correlation with temperature.
    Hanifah A, Firmanto H, Putri SP, Fukusaki E.
    J Biosci Bioeng; 2022 Aug 12; 134(2):125-132. PubMed ID: 35654674
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  • 27. Cocoa Bean Proteins-Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing.
    Rawel HM, Huschek G, Sagu ST, Homann T.
    Nutrients; 2019 Feb 19; 11(2):. PubMed ID: 30791360
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  • 28. 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
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  • 29. Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.
    Hinneh M, Semanhyia E, Van de Walle D, De Winne A, Tzompa-Sosa DA, Scalone GLL, De Meulenaer B, Messens K, Van Durme J, Afoakwa EO, De Cooman L, Dewettinck K.
    Food Res Int; 2018 Sep 14; 111():607-620. PubMed ID: 30007725
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  • 30. Cacao alkaloids and polyphenols: Mechanisms that regulate their biosynthesis and its im- plications on the taste and aroma.
    Vazquez-Ovando A, Ovando-Medina I, Adriano-Anaya L, Betancur-Ancona D, Salvador-Figueroa M.
    Arch Latinoam Nutr; 2016 Sep 14; 66(3):239-254. PubMed ID: 29870611
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  • 31. 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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  • 32. Effect of post-harvest treatments on the occurrence of ochratoxin A in raw cocoa beans.
    Kedjebo KB, Guehi TS, Kouakou B, Durand N, Aguilar P, Fontana A, Montet D.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Dec 08; 33(1):157-66. PubMed ID: 26560552
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  • 33. 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
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  • 34. Inline roasting hyphenated with gas chromatography-mass spectrometry as an innovative approach for assessment of cocoa fermentation quality and aroma formation potential.
    Van Durme J, Ingels I, De Winne A.
    Food Chem; 2016 Aug 15; 205():66-72. PubMed ID: 27006215
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  • 35. The effect of lactic acid bacteria on cocoa bean fermentation.
    Ho VT, Zhao J, Fleet G.
    Int J Food Microbiol; 2015 Jul 16; 205():54-67. PubMed ID: 25889523
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  • 36. 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 16; 73(7):H141-7. PubMed ID: 18803708
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  • 40. Effect of the solar drying process on the sensory and chemical quality of cocoa (Theobroma cacao L.) cultivated in Antioquia, Colombia.
    Barrientos LDP, Oquendo JDT, Garzón MAG, Álvarez OLM.
    Food Res Int; 2019 Jan 16; 115():259-267. PubMed ID: 30599940
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